Handling Thermal Shock in Commercial Kitchens: Best Practices

Common Mistakes

Taking a glass straight from a hot dishwasher and filling it with ice water is a leading cause of breakage. This is a training issue for B2B clients.

Standard Operating Procedures

Implementing a 'tempering' zone where glassware can cool naturally for 2 minutes can reduce breakage rates significantly.

Equipment Solutions

Low-temperature dishwashers and specialized glass racks help manage the thermal transition more effectively.