Table-top equipment should be installed at what minimum height?

Table-top equipment should be installed at a minimum height of 4 inches to ensure proper sanitation and safety in food service environments. This elevation allows for easy cleaning underneath the equipment, preventing the accumulation of dirt, debris, and pest activity that can occur if equipment is placed directly on the floor. Additionally, raising the equipment helps maintain better air circulation around the units, which can aid in temperature control and food safety.

Setting the equipment at this height aligns with food safety standards and best practices. By ensuring there is adequate space below the equipment, establishments can uphold a higher level of cleanliness and mitigate the risk of cross-contamination in their kitchens.