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The_Kapn
09-24-2006, 09:30 AM
Question:
Can laminate counter tops like those used in home kitchens be used in a certified kitchen or mobile unit??

If not, what are the alternatives to stainless steel?

All I can find is reference to "impervious".

Thanks,

TIM

jpw23
09-24-2006, 09:42 AM
Question:
Can laminate counter tops like those used in home kitchens be used in a certified kitchen or mobile unit??

If not, what are the alternatives to stainless steel?

All I can find is reference to "impervious".

Thanks,

TIM

Swanstone........composite material, no pores, can really take a beating, just don't get black...shows every scratch

bbqjoe
09-24-2006, 10:12 AM
After searching through our restaurant construction guide lines, this is all I came up with:

Materials that are used in the construction of UTENSILS and FOODCONTACT
SURFACES of EQUIPMENT may not allow the migration of
deleterious substances or impart colors, odors, or tastes to FOOD and
under normal use conditions shall be:
(A) Safe;
(B) Durable, CORROSION-RESISTANT, and nonabsorbent;N
(C) Sufficient in weight and thickness to withstand repeated
WAREWASHING;N
(D) Finished to have a SMOOTH, EASILY CLEANABLE surface;N and
78
(E) Resistant to pitting, chipping, crazing, scratching, scoring,
distortion, and decomposition.


(A) Except as specified in ¶ (B) of this section, copper and copper
alloys such as brass may not be used in contact with a FOOD that has
a pH below 6 such as vinegar, fruit JUICE, or wine or for a fitting or
79
tubing installed between a backflow prevention device and a
carbonator.
(B) Copper and copper alloys may be used in contact with beer
brewing ingredients that have a pH below 6 in the prefermentation
and fermentation steps of a beer brewing operation such as a
brewpub or microbrewery.
4-101.15 Galvanized Metal, Use Limitation.*
Galvanized metal may not be used for UTENSILS or FOOD-CONTACT
SURFACES of EQUIPMENT that are used in contact with acidic FOOD.

jpw23
09-24-2006, 10:31 AM
After searching through our restaurant construction guide lines, this is all I came up with:

Materials that are used in the construction of UTENSILS and FOODCONTACT
SURFACES of EQUIPMENT may not allow the migration of
deleterious substances or impart colors, odors, or tastes to FOOD and
under normal use conditions shall be:
(A) Safe;
(B) Durable, CORROSION-RESISTANT, and nonabsorbent;N
(C) Sufficient in weight and thickness to withstand repeated
WAREWASHING;N
(D) Finished to have a SMOOTH, EASILY CLEANABLE surface;N and
78
(E) Resistant to pitting, chipping, crazing, scratching, scoring,
distortion, and decomposition.


(A) Except as specified in (B) of this section, copper and copper
alloys such as brass may not be used in contact with a FOOD that has
a pH below 6 such as vinegar, fruit JUICE, or wine or for a fitting or
79
tubing installed between a backflow prevention device and a
carbonator.
(B) Copper and copper alloys may be used in contact with beer
brewing ingredients that have a pH below 6 in the prefermentation
and fermentation steps of a beer brewing operation such as a
brewpub or microbrewery.
4-101.15 Galvanized Metal, Use Limitation.*
Galvanized metal may not be used for UTENSILS or FOOD-CONTACT
SURFACES of EQUIPMENT that are used in contact with acidic FOOD.

That's what I said....Swanstone.....the company I work for custom builds these counter tops, they are now putting them in a local hospital just because of the germ factor. I have beaten these tops with a 2 pound hammer for demonstrations.....won't dent, won't chip, I know it sounds like I'm trying to sell this but, I'm sold on the product....good chit and cheaper than stainless steel.

butts
09-24-2006, 01:35 PM
I have laminate counter tops in my trailer and health inspectors have never had a problem with it.

Kevin
09-24-2006, 01:41 PM
When I operated a small cafe many moons ago we had some laminate counter tops in the serving area. Not in the kitchen. The health inspector had a real problem with a maple butcher block prep table. I just replaced it with stainless to avoid the argument.

ibait2fish
03-06-2007, 02:15 PM
Cambria is a high pressure quartz material (7% resin). Very tough, low maintainence, and NSSF certified. It's the only quartz counter material made in the U.S. (Most are Italian). The company is headquartered in LeSeuer, MN.

Sledneck
03-07-2007, 09:55 PM
Swanstone is expensive this one: http://www.lghi-macs.com/products_assc.html or this would be better http://www.formica.com/publish/site/na/us/en/index/solidSurfacing.html and cheaper, i never liked the swanstone

Ana72
02-21-2010, 09:24 PM
Question:
Can laminate counter tops like those used in home kitchens be used in a certified kitchen or mobile unit??

If not, what are the alternatives to stainless steel?

All I can find is reference to "impervious".

Thanks,

TIM


Hm, I never had a problem with laminate countertops. That was also my question before. I think this one could really help you.. http://www.kitchen-counter-tops.net/laminate/index.php.
(http://www.kitchen-counter-tops.net/laminate/index.php)

chopshop
02-23-2010, 06:08 PM
putting quartz counter tops in a kitchen is a complete waste of money. putting them in a mobile kitchen would be the worst idea ever. Laminate countertops are fine in my area but i would check with yours. stainless is the way to go.

PorkQPine
02-25-2010, 08:01 AM
Check with your local HD. FDA says plastic surface for food handling is ok. Most cutting boards are plastic so you should be ok.

Ford
02-25-2010, 09:58 AM
Check with your local HD. FDA says plastic surface for food handling is ok. Most cutting boards are plastic so you should be ok.
YUP - most restaurant supply places can get you oversize sheets of cutting borad material. Restaurant Equippers as an example. Cabellas sells a 2x4 sheet that has a small handle cut in. It can be filled with a hand cut piece from another small board and set with silicone sealant. 2 wer delivered yesterday to finish out my trailer.

mc3m
07-23-2010, 05:35 PM
Great question...wondering that myself.

Warthog
07-30-2010, 09:33 AM
putting quartz counter tops in a kitchen is a complete waste of money.

Only if it is a commercial kitchen. In a home kitchen it is superior to even granite or marble. Never requires sealing and is nonabsorbent and nonporous.
We have had it in our kitchen for 2 years now. Very quick clean up and still looks new.