Warewashers are the backbone of any foodservice business, so it's vital that operators choose wisely and look after their investment.

It's rare to get decent results when using one machine for glassware, crockery and cutlery, so it's advisable to have two separate warewashers specifically designated for each use. A glasswasher with chemical treatment and a dishwasher, with stronger chemicals, longer cycles and higher temperatures for dishes and cutlery is recommended.

A common problem faced by many hotels is small kitchen footprints. It is therefore important to invest in energy-efficient machines which make the best use of the limited space available. Consider a dedicated under-counter glasswasher in the bar area to free up more room for other equipment, as well as allowing for a quicker turnaround of glassware.

Operators should look out for dishwashers featuring heat recovery systems as they have the ability to significantly reduce energy usage and can help improve working conditions in the kitchen.

"Heat recovery systems can reduce energy use by up to 25%," explains Bob Wood, director DC Warewashing & Icemaking Systems. "The steam generated during the wash cycle is captured and transformed into the energy to heat the incoming cold water supply of the dishwasher system."

There are also (double-hood) warewashers on the market which are intuitive - sensing when only one of two baskets has been loaded. The machine then reacts and activates just one of its independent wash zones while the other stays in stand-by mode, saving energy.

"Other innovative technological features that operators should look out for include peristaltic auto-dosing pumps - to ensure accurate dosing and avoid over or under-dosing of chemicals - and integral water-softeners which soften (hard water), reduce chemical usage, prolong the life of the machine and improve results," adds Wood.

Daily and weekly cleaning tasks are also outlined in the article by Wood - essential for prolonging the efficiency of your warewasher. 

Read full article in Hotel F&B July 2016 issue ...