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More than likely, your restaurant has several sinks that serve many purposes in the back of the house, in server stations, and behind the bar.  Having the right kind of sinks in the right places is important not only to accomplish many various tasks, from glass and hand washing to stock pot and flatware cleaning, it's also a vital part of your food safety program, and something that health inspectors will focus on.

First, let's get the basics out of the way.  Most of you probably already know this stuff because you have to set up your sinks properly to pass inspection.  But if you're thinking about starting a brand new restaurant, the following info will be very helpful.

For the rest of you, skip past this and read some additional, VERY IMPORTANT information, unless you're looking for one of the sinks or faucets listed below.

Types of Sinks:

Hand Sinks: these are pretty standard sinks for washing your hands.  Keep the dishes out.

Kitchen Sinks: choose from 1, 2, 3, or 4 compartment kitchen sinks for rinsing and washing dishes.  An HACCP program requires a 3 compartment sink for the proper sanitization of dishes.  Review the procedure here.  If you want to wash and fill stock pots and other big cookware items, get a big sized compartment sink.

Bar Sinks: 3 compartment bar sinks are designed for glass washing behind the bar.

With all these sinks, make sure you buy NSF approved only!  NSF sinks have features that prevent the buildup of grime and bacteria, like welded drainboards and sealed seams that eliminate spaces.

Types of Faucets:

Deck Mount Faucets: these faucets mount directly onto the sink.  Make sure you measure the hole centers, or the distance between the center of the two holes where the faucet will mount on your sink, before ordering.

Wall Mount Faucets: these faucets mount from the wall and come through the backsplash.  Wall mount faucets are by far the most common type in restaurants.

Pot Filler Assemblies: these are a specialized wall mount faucet with a hose or extended, swiveling spout that allows you to easily fill big stock pots.

Pre-Rinse Assemblies: these assemblies are designed to help staff quickly rinse dirty cookware and tableware before it goes into your dish machine.

It's always going to be easier to install the type of faucet that your sinks and kitchen's plumbing are set up for.  If the sink in question has holes for a deck mount faucet and your pipes come vertically out of the floor, use a deck mount.  If you have plumbing coming horizontally out of the wall, by all means use a wall mount faucet.

If you skipped down, start here.

Leaky faucets can waste thousands of gallons of water every year!  That costs your restaurant money, especially if it's the hot water that's leaking.  Over time, the washers in a stem assembly become worn, which means they don't form a perfect seal when the handle is turned off.  This allows water to leak out even though the faucet is turned off.  These washers are less than $5, and they can save you hundreds of dollars in utility costs over the course of a year.

Caring For Restaurant Sinks and Faucets

Commercial sinks and faucets are made from stainless steel.  Stainless steel is a great material because it's durable and rust resistant, but a couple simple maintenance techniques can extend the life cycle of any sink or faucet.

Never use abrasive pads or detergents.  Steel isn't stainless or rust resistant.  There is actually a thin film of chromium and/or nickel that covers the steel and gives it it's shine and prevents rust from forming.  When you use an abrasive pad or detergent to clean stainless steel, this thin film becomes scored and develops holes, which allows rust to move in.

Wipe sinks and faucets down daily.  Moisture is rust's best friend, and the sinks and faucets in your kitchen are necessarily wet all day.  When you clean out your sinks at the end of the day, however, make sure you wipe them down with a soft rag.  This prevents moisture and rust from working together overnight to tarnish and rust your sinks and faucets.

Use a Garbage Disposer

In kitchen sinks that collect food waste from washing cookware and tableware, installing a garbage disposer is important.  Not only does it increase your kitchen's efficiency since you don't have to clean out and dispose of food waste separately, a garbage disposer also makes your restaurant green.  That's because you keep food waste out of landfills and conserve water by reducing sink cleaning time.  Sending food waste down the drain also keeps it out of trash cans and dumpsters in your kitchen, where it decomposes quickly, breeding bacteria and nasty smells.

Restaurant sinks are easy to forget about.  It's one of those things you have to worry about when you first open a restaurant, and don't really think about afterwards.  But properly maintaining your sinks and faucets, repairing them quickly when they leak, and equipping them properly with things like pot fillers and garbage disposers, not only makes your operation more efficient, it can translate into significant savings later on.

Gregory Scott McGuire is a regular contributor to The Back Burner Blog, a resource of restaurant news and trends written by the employees of Tundra Specialties, a company specializing in restaurant equipment, supplies, and equipment parts

Care for Central Heating

Maintaining your central heating system helps to reduce your bills and prolong the life of your system and keeping everything ship shape helps to reduce the likelihood of emergency repairs being needed.

Regular servicing is one of the best ways to make sure your central heating system is running as it should. It is important to have your central heating system serviced at least once every year, especially if you use an older boiler.

Having your central heating system serviced will involve testing for potential faults which could lead to the system playing up. Your boiler and radiators may appear to be working fine and are not currently causing you any problems but it pays to have an experienced heating engineer check your system to eradicate any potential issues.

There are some other measures you can take yourself to make sure everything is ticking over properly. Regularly check your radiators to check that the heat is being evenly distributed. If the top is cold and the bottom hot, then you need to bleed your radiator.

It is easy and safe to bleed a radiator yourself and in order to do so you will need a radiator bleed key. There will also be a protrusion near the top of the radiator, on one side, called the bleed valve. You need to use the key to open this valve slightly, letting any air escape.

When opening the valve, make sure you have an old towel or cloth ready to soak up any small drops of water which escape.

If you frequently need to bleed your radiator then you should ask a heating engineer to give the system a check over so the source of the leak can be identified.

If you hear any odd noises coming from your boiler or radiators then this merits further investigation. Loud banging or clanging noises when the central heating is turned on can indicate a buildup of lime scale which would need to be chemically treated.

This type of noise could also be due to a buildup of air which can be easily eradicated by bleeding the radiators or repressurising the system.

Repressurising your central heating system is easy if you know how and involves slowly opening a couple of valves and noting the pressure on the pressure gauge. The pressure should usually rest between 1.25 and 1.5 BAR but check your user manual. Also check your user manual for full details of how to repressurise your system if you are in any doubt.

If the pressure drops on a regular basis then there may be a leak and you should have a heating engineer check your system.

Life with no central heating or hot water can be pretty grim. To avert potential disasters you could consider central heating repair cover so if your boiler does break down you have access to a team of engineers who can sort the problem out quickly and efficiently.

About the Author

Adam Singleton writes for a digital marketing agency. This article has been commissioned by a client of said agency. This article is not designed to promote, but should be considered professional content.

Please can someone help me translate from English into French?

NO ELECTRONIC / MACHINE TRANSLATIONS PLEASE - correct french grammar, spelling and structure

Pipes are to be designed and manufactured so that natural circulation between the exhaust boiler and the steam drum is ensured.

Its forbiden to install any valves or corresponding elements for those pipes which may cause pressure loss of water/steam flow.

Furthermore the number of curves in pipes need to be minimized but it is recommended that thermal expansions are carried out with curves.

The size of pipes is detailed in the project´s main flow diagram.

For pipe materials, see instructions:

Dimensions for pipes are to be measured after final assembly of exhaust boiler and steam drum.

Note!
Its forbidden to weld insulation fitting elements or supports to the pressure vessel without permit

flat bars and L-bars weldings
welding seams have to be protected against corrosion .
covering plate joints have to be watertight

Thanks so much
J

Les pipes doivent être conçues et fabriquées pour que la circulation naturelle entre la chaudière épuisée et le tambour à vapeur soit garantie.

Son forbiden pour installer n'importe quelles valves ou éléments correspondants pour ces pipes qui peuvent provoquer la perte de pression d'écoulement d'eau/à vapeur.

En outre le nombre de courbes dans les pipes doit être minimisé mais il est recommandé que les expansions thermales soient réalisées avec les courbes.

La grandeur de pipes est exposée en détail dans l'ordinogramme principal du projet.

Pour le matériel de pipe, voir

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1974 AMC Hornet Hatchback from North America - Comments
1) Had to replace "T.A.C." hose every couple of weeks. It was an aluminum hose covered with black paper. It connected the air filter to the exhaust header, providing warm air to the carburetor during startup. It was designed poorly, and was easily damaged just by bumping it.

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