Why do restaurants prefer a commercial pre rinse faucet?

Because of the nature of the industry, every decision that is made revolves around a few principles: providing quality food, ensuring the safety of patrons, efficient operation, and maintaining a profitable bottom line. The selections made for the back of house is not immune to this line of thinking. Though flashy appliances can be eye catching, it is the workhorses that get the done that run daily operations. Step into the dish area of any successful, high volume eater and you will most certainly find a commercial pre rinse faucet. This is not because of a minor preference, this is a selection made out of practical necessity. A restaurant owner or manager is not faced with the question of whether or not they need one, it is simply a question of why it has become a requirement in their kitchen. The answer comes from the impact it has on solving the most pressing issues faced daily in the restaurant.

As opposed to a standard faucet, every component of a commercial pre-rinse faucet is designed to perform a specific function. There is a high-arcing spout, along with a heavy-duty, pull-down spray head meant to produce a strong, focused stream of water. The faucet is designed to do one specific task: to remove food debris from pots, pans, and dishes, and to do so efficiently. The initial high-pressure water stream provides a significant advantage. Unlike the residential models, commercial pre-rinse faucets are built with 304 stainless steel, and designed to endure regular use, hot water, cleaning chemicals, and heavy-duty use. It's this combination of function and durability that is the reason for the strong restaurant preference for this faucet, and gives the faucet a widely important role in the kitchen.

The Unmatched Speed for Essential Turnarounds.

In a restaurant, time is a currency that is spent when providing a service, or when cleaning up after a service is completed. After a busy dinner service, time is spent in a race to get the kitchen back to a ready state. A large pile of dirty pots is the biggest bottleneck in the kitchen resets. Each pot requires a significant amount of time and labor to manually scrape and soak prior to washing. This is where the pre rinse faucet for commercial kitchens finds immediate, visible value. With a high-pressure spray that requires a simple wrist flick to activate, stuck on sauces, greases, and starches can be blasted off in mere seconds. The time spent scrubbing a pot is diminished by a couple of minutes, and is instead replaced by the 20 seconds of pre cleaning. This pre washing time has rippling effects in the kitchen: faster return of pots to the chefs, dish machine station remains under control, and the whole kitchen closes sooner. The kitchen can then save on labor costs, reduce overtime, and do more overall without proportionally increasing time spent on cleaning. Speed is not a luxury; it is an operational requirement.

Hygiene and sanitation compliance is non-negotiable.

Restaurants are always under public scrutiny for their sanitation practices. One basic sanitation principle is that an organic surface must be free of visible residues for sanitizers to be effective. In other words, a dishwasher sanitizing cycle does not remove food debris, only microorganisms. A weak or diffuse water stream leaves residues in openings and on surfaces creating serious safety risks and failed health inspections. A commercial pre rinse faucet is the first and most important step in a validated cleaning process. It’s powerful, focused spray removes all visible food debris, the primary harbor of most bacteria. This guarantees the subsequent wash and sanitize cycles of the dishwasher will be effective. For a restaurant, this is not just a matter of cleaning; it is visible risk management. There is an investment in cleaning tools that help with pre-wash strength and that is an investment in sanitation, client safety, and health regulations compliance. Such tools are invaluable in a commercial kitchen.

Strong Enough to Last is What the Kitchen's Resilient Atmosphere Demands 

There is no hiding the wear of the equipment used day to day in the dish area of a restaurant. Equipment gets used hundreds of times every day, coming into contact with harsh chemical and hot water multiple times a day, and is physically manhandled with the environment being no different. Equipment designed for residential use will not work in the dish area of a restaurant. They break, leak, and lose water pressure which leads to costly and disruptive downtime, especially during busy meal services. To avoid this headache, restaurants use commercial equipment, designed for the use abuse. Reliable, consistent, and durable equipment allows a restaurant to meet the needs of their busy lunch and dinner services every day of the week, and every year. Expenses not spent on equipment repair bills free up the budget for business growth, and malfunction free equipment during busy service allows the staff to keep their focus on rapidly serving their customers. A rugged construction pre rinse faucet designed to handle the pressures of daily abuse gives restaurant managers the reliability they need. Noise pandemics rescheduled, and the budget shielded from the surprise costs of malfunctioning equipment.

Measurable ROI on Quality Pre-rinse Faucets

Restaurants view an expensive commercial quality pre rinse faucets to be more expensive, but the ROI over the years is more convincing than the competition. An expensive commercial pre rinse faucet is worth ROI over the years in ways like reduced operational costs with the labor saving due to cleaning time reduction. An expensive commercial pre rinse is worth ROI over the years in ways like reduced operational costs with the labor saving due to cleaning time reduction. Then, the rinsed ware lets the dishwashers run more efficiently which saves water, energy and detergent on thousands of cycles. Plus, the expensive cookware is protected and will get damaged less with inexpensive metal scrubbers. And, the dishwashers get more worn with the larger food pieces. The faucet saves more important, high dollar capital, like expensive dishwashers and cookware. With more expensive, and wasted, the faucet is not an expense but a cap on losses. By aiding in the most costly operational processes, the more expensive faucet is better than cheaper alternatives.

Conclusion  

Restaurants have to solve basic problems on a daily basis, and this is one of the reasons they choose a commercial pre-rinse faucet for their kitchen. It is the most efficient instrument for removing the most time-consuming cleaning task from the workflow of the kitchen and keeping the workflow on schedule. It is a commercial hygiene program's foundational pillar, ensuring cleaning is both thorough and meets health code compliance. The unquestionable reliability they offer is what every kitchen is forced to depend on, especially in their hostile kitchen environments. There are also financial benefits, as it promotes savings and allows a positive cash flow. In the food service industry's world of competition and regulations, the commercial pre-rinse faucet is much more than a sink fixture. It is a part of the restaurant's operational infrastructure, and it is a smart choice for a restaurant that aims to have an efficient, safe and successful kitchen.