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Make sure your commercial dish machines are reaching the NSF required 180 degrees Fahrenheit for dish sanitation with this dishwasher thermometer. This thermometer is waterproof and records both the highest and lowest temperatures reached during the cycle of a commercial dishwasher.
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Any restaurateur knows that hiring the wrong employee can be very costly for business. Not only will a bad employee cost you literally, by spending the money to hire and train them and the employee that eventually replaces them, but the level of work they bring to the table in your restaurant can also be very costly.