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The Clean Cycle

Extract from SLC Magazine

February 2017

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We look at what to consider when buying a new warewashing system

The soundtrack to the busy kitchen, the dishwasher plays an important role in the catering and hospitality industry. The breakdown of a warewasher during a busy service can be catastrophic. Cleaning plates, cutlery and kitchen utensils by hand is laborious and inefficient and can lead to the backing up of equipment and therefore the service of dining customers. The same goes for glasswashers in the bar.

"In recent years, there have been major steps forward in the development of warewashing machines, focusing on providing operators with environmentally friendly and energy-efficient equipment capable of offering a consistent high-quality wash, time and time again." Bob Wood, director of DC Warewashing & Icemaking Systems, says that the warewashing department can make or break the running of a successful, efficient and safe catering operation.

"There are many different types of warewashing machines and systems on the market suited to different catering environments and operations. As a rule, most kitchens will have a glasswasher and dishwasher. Dishwashers are available as undercounter or passthroughs / hood-types; there are also mini- and full rack conveyor and flight conveyor systems for catering operations with high throughput."

"Potwashers are also available and these are generally front-loading machines specifically designed to accommodate high volumes of large, heavy-soiled items such as pots, pans, gastronorm trays, baking trays and utensils."

"As manufacturers respond to the market and customer demand by introducing new types of models of warewashers, the lines are becoming blurred in the traditional categorisation by type."

Bob Wood offers tips on buying warewashing equipment to help save money and offer more environmentally-friendly alternatives.

Read full article in SLC magazine Jan/Feb issue ...





 

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