Options and advice for investing in kitchens when space is limited

Manufacturers have done a huge amount of development work aimed at making kitchen equipment as small as possible without compromising on key criteria such as power and output.

Many factors need to be considered when setting up a glass or dishwasher, such as their location within the kitchen, water type for the area, expected frequency of use and the type of menu being offered as certain food and drink residues need specialist machine programmes to get properly clean. The correct set-up of a machine will result in its optimum operational efficiency and will help achieve flawless results - dirty glasses and tableware reflect poorly on the cleanliness of a pub, bar or restaurant.

Whatever equipment you are buying, do not be tempted by cheap options that will cost more in the long run. Look at reliability, after-sales service and availability of spare parts.

DC Products has designed a number of its warewashers and ice machines to save on space. The undercounter PG50 glasswasher and PD50 dishwasher are compact, powerful machines that punch above their weight in terms of robustness, reliability, performance and value for money. The dishwasher is capable of washing 18 full-size plates in just two minutes. In response to the current trend for taller glasses for beers and cocktails, DC has brought out the DCP35 and DCP40 glasswashers with an extra 40mm loading height, enabling bars to wash tall stemmed glasses such as branded ones from Peroni, Amstel, Bulmers and Carlsberg.

Read full article in Bar Magazine August 2016 issue ...