In the new normal, every commercial kitchen operation is following a strict set of protocols to improve facility hygiene. This is especially true in the area of warewashing. Dishtables are the perfect weapon to have in the fight against COVID-19. But why?
In this article, we’ll explain the uses & functions of dishtables & offer up some IMC products to aid you in your search. Let’s jump right in.
What’s So Important About Dishtables? Do They Really Prevent Cross-Contamination?
The primary function of dishtables is to hold pots, pans, dishes & other flatware. Soiled dishtables accommodate the dirty wares, while clean dishtables house the newly washed ones.  The last thing that any commercial kitchen operation wants to do is mix together the dirty wares with the clean wares. This would be a fatal mistake.
Putting both the dirty & clean wares together would be a breeding ground for bacteria & viruses. This can lead to a potential outbreak, which can spread to your employees & patrons. It’s important to have separation of wares in the washing process to avoid cross-contamination.
Now that indoor dining has been resurrected, your reusable wares are being used again. This means they will have to be stored & stacked somewhere before & after washing. Dishtables are the only way of achieving this.
The IMC Advantage
Whether you need a clean or soiled dishtable, we’ve got you covered. IMC offers different varieties of dishtables to fit your layout. Choose from straight, L-shaped, or U-shaped tables to set up a ware-washing area that accommodates your daily routine. IMC dishtables easily link to your conveyor, single, or double rack dishwasher. IMC dishtables can also connect to your three compartment sink, so you can wash dishes more efficiently. IMC also offers undercounter styles for use in your bar or small prep area.
Customizing your dishtable to fit your application is a breeze. Rack shelves are the perfect option to have if you need extra storage above your dishtable. Conversely, undershelves are great if you need more storage underneath the dishtable. Here are some examples of IMC clean & soiled dishtables:
At IMC/Teddy, we continue to manufacture products to help you maintain facility safety & hygiene. With the recent outbreak of Coronavirus (COVID-19), we want to be your teammate in fighting back against the virus as much as possible. For a closer look at IMC dishtables, click here.
*Disclaimer: The views and opinions expressed in this article are those of IMC/Teddy. Our content is intended to be used and must be used for informational purposes only. Please contact IMC/Teddy directly if you would like to feature this post on your webpage. Thank you.
what is natural food color?
Natural food coloring refers to pigments extracted or prepared from plants, animals, microorganisms or other natural sources for coloring food. These pigments are naturally produced due to biochemical reactions in living organisms and do not contain synthetic chemical components.
Natural food colors can be divided into the following categories according to their source:
1. Plant pigments: This is the most common source of natural food pigments, including pigments derived from a variety of fruits, vegetables, flowers, and plant roots. For example, red beets can provide red pigments, carrots can provide orange pigments, turmeric can provide yellow pigments, and blueberries and purple potatoes can provide purple and blue pigments.
2. Animal pigments: These pigments are rare and usually come from the tissues or excretions of certain animals. For example, cochineal is a red pigment derived from the cochineal insects that live on certain cacti.
3. Microbial pigments: Some microorganisms, such as monascus, can produce specific pigments, such as monascus red pigments.
4. Mineral pigments: Although less used, certain inorganic minerals can also be used as natural food pigments, such as titanium dioxide (white) and iron oxide (red, yellow and black). However, due to possible toxicity issues with some mineral pigments, their use is often severely restricted or banned.
Natural food colors are generally considered safer and healthier than synthetic colors due to their nature. However, their color stability, heat resistance, light resistance, and interaction with other food ingredients may not be as good as synthetic pigments, so their application in the food industry sometimes presents some challenges. At the same time, the extraction and processing of natural pigments can also affect their cost and sustainability. Nevertheless, as consumer concerns about food safety and health increase, the demand for natural food coloring is growing.
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