An In-Depth Look at Warewashing

Often overlooked and even more often misunderstood, foodservice warewashing is the method bywhich dishes, glasses, flatware, pots and pans, etc. are cleaned by an automated or manual process that employs hot water, agitation and detergent.

Type: White Paper

Sponsor: Axis Purchasing

USDA Fry Color Chart

This is the fourth edition of the color standards for frozen french fried potatoes dated August 1988. No changes have been made from the third edition dated 1972 in which colors No. 00 and 000 were added. These standards provide a series of references depicting changes that occur because of the french frying process.

Type: White Paper

Sponsor: Kingston Fresh

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