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All Washed-Up!

Extract from Care Home Catering

May 2017

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Pre-planning is all important when selecting the right warewashing equipment to suit the specific needs of your site. Care Home
Catering asks the experts.

Even before you think about what machines to buy it's imperative to give some serious consideration to the design and layout of the warewashing area, as this could make all the difference to the smooth running of the entire catering operation.

"Where to site your warewashers is a key consideration," says Glenn Roberts, Chair of CESA. "You need to sort where you'll be storing dirties before they get washed and where the clean stuff goes afterwards, bearing in mind where the services are positioned within the space and making sure it is adequately lit and ventilated."

Is there a case for installing a small undercounter dishwasher in individual dining/serving areas?

Bob Wood, Director of DC Warewashing & Icemaking Systems, says: "Only a few years ago the answer to this question would probably have been 'no' due to expense, noise, heat emissions and long cycle-times. However, due to advances in design and technology, undercounter glass and dishwashers available today are more compact, powerful machines which give an enhanced, consistent and sanitised clean, have greatly reduced cycle times and insulating properties which have had a significant effect in acoustic and heat reduction.

"Machines are also much more affordable with leading brands producing quality models in economy, standard and premium ranges. There is also a much greater choice of optional add-ons such as integral water softeners, integral detergent and rinse aid dosing units" adds Bob.

Hygiene

A warewasher's contribution to good hygiene standards must be considered, not just at the specification stage but in everyday use, too. Says Wood: "A fully-functioning, well-maintained warewasher provides heat sanitisation, which is recommended by the FSA for hygienic cleaning and can help prevent cross-contamination of bacteria and food poisoning in a catering environment."

Efficiency

Wood advises "look out for the following features which include the latest advances in energy efficiency - reducing not only costs but environmental impacts and therefore carbon footprint: a machine that offers a reduced water cycle consumption which produces the optimum balance between water usage and hygiene; innovative wash pumps and assemblies that use less power but increase pressure; insulated boilers which will lower running costs and improve boiler recovery times; and a low volume wash tank that saves on water, electrical and chemical consumption."

Read full article in Care Home Catering Spring 2017 issue ...




 

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