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Food Handling General Discussion General and open discussion for food handling and safety. |
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09-24-2006, 09:30 AM | #1 |
Moderator Emeritus
Join Date: 04-08-04
Location: Marianna, FL
Name/Nickname : Tim
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Laminate counter tops????
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
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09-24-2006, 09:42 AM | #2 | |
Babbling Farker
Join Date: 12-02-05
Location: Ky
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Quote:
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__________________ --------------------------------------------------- Chargriller Pro with mods El Cheapo Brinkman Some name I can't remember Gasser Oil Less Turkey fryer |
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09-24-2006, 10:12 AM | #3 |
Banned
Join Date: 01-16-06
Location: Wikieup Arizona
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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. |
09-24-2006, 10:31 AM | #4 | |
Babbling Farker
Join Date: 12-02-05
Location: Ky
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Quote:
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__________________ --------------------------------------------------- Chargriller Pro with mods El Cheapo Brinkman Some name I can't remember Gasser Oil Less Turkey fryer |
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09-24-2006, 01:35 PM | #5 |
Full Fledged Farker
Join Date: 08-11-06
Location: landrum, sc
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I have laminate counter tops in my trailer and health inspectors have never had a problem with it.
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09-24-2006, 01:41 PM | #6 |
Quintessential Chatty Farker
Join Date: 02-06-05
Location: Southern Minnesota
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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.
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Kevin |
03-06-2007, 02:15 PM | #7 |
Full Fledged Farker
Join Date: 02-22-07
Location: Ely, MN
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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.
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03-07-2007, 09:55 PM | #8 |
is one Smokin' Farker
Join Date: 12-04-05
Location: Wantagh, NY
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Swanstone is expensive this one: http://www.lghi-macs.com/products_assc.html or this would be better http://www.formica.com/publish/site/...Surfacing.html and cheaper, i never liked the swanstone
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02-21-2010, 09:24 PM | #9 | |
Wandering around with a bag of matchlight, looking for a match.
Join Date: 02-19-10
Location: New York
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Quote:
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. |
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02-23-2010, 06:08 PM | #10 |
On the road to being a farker
Join Date: 09-10-06
Location: Seaside Heights NJ
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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.
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02-25-2010, 08:01 AM | #11 |
Full Fledged Farker
Join Date: 12-10-07
Location: Roseville, CA
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Check with your local HD. FDA says plastic surface for food handling is ok. Most cutting boards are plastic so you should be ok.
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02-25-2010, 09:58 AM | #12 |
is Blowin Smoke!
Join Date: 04-14-07
Location: Lakeland Florida
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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.
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Ford Retired competition cook. BBQ mentor. |
07-23-2010, 05:35 PM | #13 |
Wandering around with a bag of matchlight, looking for a match.
Join Date: 04-18-10
Location: Germantown, TN
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Great question...wondering that myself.
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07-30-2010, 09:33 AM | #14 | |
is one Smokin' Farker
Join Date: 10-20-09
Location: York, PA
Name/Nickname : Ed
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Quote:
We have had it in our kitchen for 2 years now. Very quick clean up and still looks new.
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