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A Clean Investment

Extract 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.

Read full article in Pub and Bar - July 2014 issue ...



 

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