Rinsing steaming pitchers between each use is not only a sanitary preparation practice, but is also beneficial to the proper production of quality textured milk. The Pitcher Rinser can be configured into virtually any application. Square in shape, with built in water and drain connections. Fits into a cut out in your counter and plumbed for drainage. Adaptable to most any espresso bar. Pitchers should be rinsed using cold water. Cold water cools the pitcher and brings the temperature down from the food danger zone. Hot or warm water will rinse the pitcher, but will not bring the pitcher temperature down.