Off the wall: Improve kitchen cleanability by eliminating legs and bases on equipment

Frable Jr., Foster
June 2000
Nation's Restaurant News;06/26/2000, Vol. 34 Issue 26, p28
Trade Publication
Gives advice on simplifying the cleaning of kitchens of food service operations. Advantages of using cantilevered cooking suites; Ease of cleaning under equipment without multiple legs, drain lines and exposed utility services; AVTEC's offering of custom-designed cantilevered mounting for kettles; Elimination of rear legs on sinks.


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