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Regular readers of this column will remember that one of my long-standing concerns with most commercial kitchen equipment is its inability to survive heavy cleaning sessions with pressure washers, hoses and the like.Too few manufacturers consider that to be enough of an issue to make changes in equipment to accommodate the types of cleaning methods used today. In one of my missives to a senior executive of one of the larger manufacturers, I begged him to go and observe what went on inside a commercial kitchen at 1 a.m. when it was time for the cleaners to do their job.

Regular readers of this column will remember that one of my long-standing concerns with most commercial kitchen equipment is its inability to survive heavy cleaning sessions with pressure washers, hoses and the like.Too few manufacturers consider that to be enough of an issue to make changes in equipment to accommodate the types of cleaning methods used today. In one of my missives to a senior executive of one of the larger manufacturers, I begged him to go and observe what went on inside a commercial kitchen at 1 a.m. when it was time for the cleaners to do their job.