What is the minimum height for equipment mounted to the counter?

The minimum height for equipment mounted to the counter is essential for ensuring proper sanitation and ease of cleaning. A height of 4 inches allows for adequate airflow underneath the equipment, which can help prevent the accumulation of moisture and the potential growth of pathogens. This clearance also facilitates cleaning underneath the equipment, reducing the risk of foodborne illness caused by contaminants that may settle in that area.

Additionally, having equipment elevated by this amount provides a barrier against potential splashes and spills, further safeguarding the integrity of food preparation processes. It aligns with good food safety practices by promoting hygiene and minimizing cross-contamination risks. Therefore, maintaining equipment at this minimum height is a critical standard in food safety management.