Crock Spot Restaurant Kitchen

Regulations on Equipment in Commercial Kitchens

Denver requires that all equipment used in commercial restaurant kitchens, including prefabricated equipment must meet commercial design standards. All floor-mounted equipment must be placed on casters or a minimum of 6″ high sanitary legs and is subject to final field approval. All counter-mounted equipment, which is not readily moveable, must be on 4″ sanitary legs …

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