New Kit
Clean up your act
Streaked glasses and last night’s vegetarian lasagna smeared on cutlery and plates do nothing to enhance a pub’s invaluable culinary reputation.
The best machinery and chemicals can make the difference between winning and losing customers.
Licensees are spoilt for choice:
DC Warewashing and Icemaking, Hobart, Nelson, Maidaid, Meiko, Winterhalter, Sammic and Electrolux are among well-known industry names.
Peter Kay, technical support director at the Catering Equipment Distributors Association (CEDA), says: “This is the one area where it is definitely worthwhile optimising your spend and buying the best equipment you can afford.”
Derek Maher, managing director of Crystaltech, whose customers include Fuller’s, Enterprise Inns and Greene King, says that energy saving, use of smaller wash tanks and quicker rinse cycles are all major considerations when buying machines today.
Warewashing is an extremely exact science, points out Adam Krause, operations manager of Sammic UK — and as such it is hugely innovative in the catering industry.
“Every year, manufacturers launch new ideas and performance-enhancing technologies to ensure optimal cleaning results, reduced costs and greener credentials,” he explains.
Equipment is not something to be skimped on when it comes to warewashers. Jason King, who runs the Wellington Arms in Baughurst, Hampshire, says: “My dishwasher is my most important item of equipment — even more so than my oven.”
Tips to help you clean up
- Often the shorter the equipment’s wash time, the lower the running cost.
- Opt for variable wash cycles that alter the wash time to suit levels of soiling. Reliability is critical.
- Consider labour-saving capability, water and electrical efficiency and detergent and rinse-aid consumption.
- Automatic integral dosing units save time and money.
- Check spare parts are available and reasonably priced and that any service charges are realistic.
- Compare like with like as there can be a world of difference under the hood. Think long-term value for money and energy-saving.
- Avoid complicated controls as staff misuse will lead to equipment breakdowns.
- Find out whether the seller supplies or recommends chemicals that work with the machine’s systems.
- Consider where equipment is sited and ensure it fits into the pattern of serving and clearing the bar area and tables.
- A machine that is able to operate effectively at a lower temperature ensures that glasses come out cool.
- Get advice on water hardness in your area before buying to inform your choice of water- treatment options.
- Reverse-osmosis models are best for producing sparkling clean glassware and cutlery, with no hand-polishing required. Some can prove expensive to maintain and waste water.
- Contact a knowledgeable dealer that can advise on the correct machine for your site within your budget. Price is not the only factor to consider.
- Check where the drain is positioned in relation to your equipment — if you buy a unit without a drain pump and your drains are higher than the outlet of the machine, you will not be able to drain the unit.
- Know your power supply. Is it 13, 20 30-plus amp, single or three-phase?
