A Clean InvestmentExtract from Pub and Bar article July 2014 |
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Warewashers are a must for most hospitality businesses, so operators should take all things into consideration before making a decision they could regret.Dish and glass washers are the unsung heroes of commercial kitchens without these essential workhorses service would come to a halt. Of course, the quality of food and drink served in pubs needs to be of a good standard, but without gleaming glasses, clean crockery and immaculately cleansed cutlery, they would fall short. When purchasing a new machine, Bob Wood, Managing Director, DC Warewashing and Icemaking Systems, advises that to keep costs down and conserve energy ensure that your machine is double-skinned and insulated and that it is fitted with an automatic integral dosing unit to prevent over dosing of chemicals. Also consider compartmentalised glass baskets if breakage rates are a problem and a built-in water softener if scale is a major issue. As the majority of machine breakdowns can be attributed to staff misuse, Wood advises on the Do's and Don'ts for getting the best performance from you machine. |
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