What Factors Affect Reaching Sanitizing Temperature in a Commercial Dishwasher?

A commercial dishwasher needs to both clean and sanitize dishware. Achieving the second part can be more complex than you would expect.

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Product Spotlight – The 8-Temp Thermolabel 130-200°F

Many of Paper Thermometer's temperature label products have found a use in more than one industry. We are going to take a closer look at one of these temperature labels and explore a few of the varied applications that benefit from it.

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What does Section 4.7 of the FDA Food Code Mean?

The FDA Food Code is critical to any food service operation in the US. It contains the regulations that need to be followed to keep customers safe.

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Why are my dish temperature labels not turning black?

Here is a scenario we see frequently: A person in food service believes that they need to get a 180°F temperature label to test their dishwasher sanitation.

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3 Things You Should Do Before Your Next Restaurant Inspection

An inspection of your restaurant can be a source of stress for you and your employees. It's important to remember, though, that you and the inspector actually have the same goal in mind. You both want your patrons to have a fantastic experience at your restaurant. With that in mind, follow the three tips below to ensure that you're ready the next time the health inspector shows up.

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A Guide to Maintaining Your Commercial Dishwasher

Busy restaurants rely on a commercial dishwasher to ensure that their dishes are properly cleaned and sanitized. Because a commercial dishwasher is used so heavily on a daily basis, without the right maintenance you could find yourself without a way to wash your restaurant's dishes unexpectedly.

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