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Wash-Up Warriors

Extract from Hotel F&B article

January 2016

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Warewashing equipment is tested to the limit every day - Hotel F and B looks at how to choose the equipment best suited to your business.

Arguably the hardest working machine in the modern hotel kitchen is the warewasher. Completing the tasks of washing the kitchen utensils and chef equipment, as well as steaming through glasses, cutlery and crockery for busy dining services, morning, lunchtime and evening, the warewasher is on the go for most of the day.

Bob Wood, Managing Director, DC Warewashing & Icemaking Systems advises that "if you are looking at buying a new warewasher it stands to reason that the best purchases will also be very energy-efficient in order to save money and minimise their environmental impact so make sure your new machine includes the latest energy saving innovations".

Wood also advises that "if catering staff reduce their energy consumption by ensuring baskets are full when loaded into the machine and make sure the machine is maintained properly, fitted with appropriate water treatment and serviced regularly, they will immediately start to improve their profit margin".

Read full article in Hotel F and B - January 2016 issue ...


 

 



 

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