Any restaurant operation should be as transparent as its glassware, and service as polished as its crockery.

Enjoying the role of kitchens' foremost player doesn't come without its drawbacks, and warewashers are quick to be taken for granted once the initial excitement over receiving new equipment passes and restaurant staff get to grips with the basic mechanics.

In order to fulfil its essential duties properly, no warewasher should become neglected, with staff assuming it will continue to work reliably regardless of how it's treated.

As you know, if a warewasher is out of action for even half a day, it can send a busy restaurant into meltdown with adverse effects on service and staff morale. But with improved technology and better training, this situation can be avoided.

"The technological innovations in the warewashing sector have been significant and fast-paced over the last five to ten years," notes Bob Wood, director of DC Warewashing & Icemaking Systems. "Today's machines are almost unrecognisable, not only in terms of aesthetics but with regards to integral and optional features and benefits that they now offer".

"These 'workhorses' have historically been one of the largest energy consumers in the kitchen," adds Wood. "However, with advances in technology, they are now in a position to offer not only the greatest potential for significant cost-saving, putting profit straight onto your business' bottom line, but as manufacturers we've worked hard at maximising throughput while enhancing the quality of cleaning at every opportunity."

Read full article in Casual Dining May 2016 issue ...