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Warewashing The future’s bright


Lean, green and sparkly clean is the mantra for warewashers that are suitable for kitchens of all shapes and sizes, as Kathy Bowry reports


W


arewashing equip- ment encompasses a wide range of machinery, from undercounter dish


and glasswashers, to utensil wash- ers, pass-through and rack and flight machines. Every business has a different need, so when it comes to choosing the right appli- ance, it is important to be clear about what you want any new piece of equipment to achieve. According to Paul Crowley, mar- keting development manager at Winterhalter UK: “Environmental performance is a particularly important issue with warewash- ing because dishwashers are big users of energy. The key thing to look out for is equipment that saves water and energy without compromising on the per- formance and the delivery of outstanding wash results. Increas- ingly, manufacturers are develop- ing features that do just this.” “As we move further into the digital age, the possibilities of


80 | The Caterer | 28 April 2017


interactive technology has also led to new ways caterers can reduce water, fuel and chemical use within the warewashing system. For example, Winterhalter’s new energy-saving technology, Con- nected Wash, initially available for the UC series, lets operators know when anything goes wrong, mak- ing warewashing more efficient, reliable and controllable.” Meiko UK’s UPster H500 brings improvements, both for operators and the environment and marks a complete restructur- ing and modernisation of Meiko’s entry-level range of dishwashers. Featuring a hood that vents to the rear, the UPster H500 directs steam away from the operator while the machine’s hood and body are double-wall insulated to conserve energy and heat as standard, which also makes for a more comfortable working environment. UK distributors have also had a sneak preview of Meiko’s new M-iClean H hood-type ware-


washer, which will launch later this year and will offer automatic operation and an eye-level control panel along with reduced steam output and energy use. The new M-iClean H has been put through its paces for the past six months on 17 sites and recorded barely a smidgeon of wear and tear on its components.


“As we move further into the digital age, the possibilities of interactive technology has also led to new ways caterers can reduce water, fuel and chemical use” Paul Crowley, Winterhalter UK


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At Electrolux Professional, Steve Bowler, category manager for warewashing, is excited about the new green&clean rack-type dishwasher: “The standout feature of the new green&clean Rack Type is that it requires just a single glass of water to clean an entire rack of dishes. We recognise that larger kitchens need to make every effort


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