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Guide to Warewashing & Janitorial Equipment
Cutlery Polishers — Shine and Sanitation in One Step
Similar to glass polishers, cutlery polishers are
designed to remove water spots and tarnish
from forks, knives, and spoons using a heated,
vibrating polishing chamber filled with food-safe
granules. As cutlery passes through the unit, it is
dried, buffed, and brought to a uniform shine —
with the added benefit of thermal disinfection.
These polishers are especially useful in high-
volume service settings where appearance
and turnaround time are critical. They reduce
manual labour, minimize polishing cloth usage,
and prevent residual spotting that can appear
unsanitary to guests.
Capacity Tip:
Match your polisher to your average flatware volume per shift. Some units
handle up to 8,000 pieces per hour.
Grease Traps — Sizing and Specifying for Code Compliance
Grease traps (or grease interceptors) are legally required in most commercial kitchens
to prevent fats, oils, and grease (FOG) from entering municipal sewer lines. Poorly sized
or maintained grease traps can result in costly clogs, plumbing violations, and even
fines.
Sizing a grease trap depends on:
• The number and type of fixtures draining into it (e.g., pot sinks, dishwashers)
• Flow rate (in gallons per minute, or GPM)
• Retention capacity (typically in pounds)
A common method to estimate sizing is:
(Sink Volume in Gallons × 0.75) ÷ Flow Rate per Minute = Required Trap Size in GPM
In general, for a typical dishwashing station, a 20–50 lb. grease interceptor rated at 15–
35 GPM is appropriate. However, consult local plumbing codes (e.g., Ontario Building
Code) and your RED Dealer for assistance — some regions may require larger units or
external, in-ground interceptors for high-volume or multi-sink configurations.
CPI Model: CDM-6K, distributed by
GBS Foodservice Equipment