Foodservice Equipment & Supplies

MAR 2017

Foodservice Equipment & Supplies magazines is an industry resource connecting foodservice operators, equipment and supplies manufacturers and dealers, and facility design consultants.

Issue link:

Contents of this Issue


Page 73 of 99

Section 701.7 of the International Plumbing Code mandates that water entering a drainage system cannot exceed 140˚F, which could cause problems with PVC pipes and other safety and environmental issues. Many facilities that utilize equipment such as boilers, humidifiers, sterilizers, and commercial cooking equipment typically produce drain water over 140˚F. The water must be cooled, or "tempered," before entering drain lines. The Cool Trough activates the temperature sensor at 130°F, cooling the water before it enters your drain lines. The operation of the Cool Trough ® requires no additional steps for the operator. It only generates economic rewards by extending the life of the drainage system. Hook a cold water line to the shutoff valve provided, and protection for your drain lines is ensured. Another Eagle Advantage! AmericA's lArgest broAdline mAnufActurer : Shelving • Sinks • Tables • Hot Food Tables • Director's Choice Cafeteria Line RedHots ® Cooking and Warming • SpecFAB ® Custom Fabrication Dishtables • Panco ® Transport Systems • Underbar Equipment decreases temperatures, increases drainage system life. now that's cool! Introducing The Cool Trough ® Water Tempering System Shown without grate Portable Cool Trough ® also available Scan this code for more information! Scan this code for a video!

Articles in this issue

Archives of this issue

view archives of Foodservice Equipment & Supplies - MAR 2017