Putting on the perfect show front of house for guests is vital for business, but it's behind the scenes where the real magic happens

Every day hundreds of items of dirty crockery, cutlery and glassware are trafficked through kitchens to be transformed back into sparkling condition ready to showcase the food and drink on offer to the next round of expectant guests. Without a well-designed wash area and quality equipment the show simply wouldn't go on.

There have been exciting developments in the world of warewashing in recent years and there is now a huge variety of machines on the market. From more modest under-counter glasswashers to more dominating conveyor-led systems - the majority of which feature energy-saving and intelligent technology - there's something to suit every type of business.

As with any major purchase it's sensible to create a tick list before taking the plunge and warewashing equipment is no exception. From where to site the machine to the storage of dirties there's a lot to take into consideration, so planning ahead is essential to achieve the perfect set-up.

"Which type of warewasher and which model is right for your operation is really a question of weighing up several factors and taking a balanced view," says Bob Wood, director of DC Warewashing and Icemaking Systems. "You'll want to look at types and models best suited to your business's specific requirements and demands."

Read full article in B&I Catering magazine August 2017 issue ...