Back to business

Brightwell Dispensers on preparing your business for opening up after lockdown. Dishwash dosing systems

Few of us could have imagined that we would be starting 2021 in the same way we began the spring of 2020. Schools, restaurants, retailers, hotels, cinemas and gyms amongst others have faced temporary closures yet again and many of our customers that serve these facilities say the same thing: “We are taking the time now to prepare so that we are ready when businesses and facilities are opening up again.”

In addition to this, with increased chemical usage in those areas that have remained essential, such as hospitals, doctor’s surgeries, and supermarkets, now more than ever before it has become crucial to maintain all dispensing equipment on a regular basis.

Dispensing equipment in use now and equipment that has been sitting dormant during lockdown needs to be maintained regularly for optimal operation. With this in mind, we have put together a checklist to assist companies in recognising areas that require particular attention when opening facilities up again.

Chemical concentrate dosing systems

Chemical dilution and dosing systems make cleaning easy, safe and efficient for businesses as they dispense the right amount of chemical each time. When the systems have not been used for a while during lockdown, easy checks ensure that they operate optimally. Check filters have been cleaned to prevent obstructions and foreign particles from entering the chemical inlet tube, and ensure that the correct dilution ratio is being used.

Laundry dosing systems

Laundry dosing systems for on-premise or commercial laundries need to be accurate and reliable. The peristaltic tubes of these systems require changing every six to nine months, but if they’ve been left dormant, the tube will have remained in a compressed position for far too long which may compromise the finished results. A simple tube change will avoid unnecessary and costly downtime once facilities return to operation.


Commercial kitchens are busy environments and facilities need to ensure glassware, cutlery and crockery are clean all the time. Reliable and efficient dishwash dosing systems meet the demands of busy kitchens and help to ensure good dishwashing results every time. The catering industry has been hit hard by the COVID-19 pandemic. When the sector is given the go ahead, they need to be 100% operational and need to ensure the peristaltic tubes of their dishwash dosing systems are changed and filters are cleaned.

Soap dispensers

Hand washing remains one of the most important measures we can take to reduce COVID-19 transmission. When opening after lockdown, a few easy steps help to make sure your soap and hand sanitising dispensers are fully operational. A soap dispenser is like a tube of toothpaste: if you leave it unused with the lid off, the toothpaste will crystallise and it will clog.

Bulk fill soap dispensers aren’t airtight but a simple act of TLC on the pump is all that’s needed to get these hard- wearing products up and running again. Maintenance depends on the specific brand but in general, taking out the pump, rinsing it with some warm water and then putting it back into the dispenser is all that’s needed.

None of us have a crystal ball or the gift of hindsight, but we all have the ability to prepare for the time businesses are allowed to open again. Now is not the time to be reactive after the fact: it’s time to be proactive so that when businesses are allowed to open again, they’re off the starting blocks with all the tools needed to get their business back on track.

Clean hands and facilities help prevent and combat the spread of infection and contamination. At Brightwell Dispensers, we are supporting our customers to have the essential dosing equipment.

Page 1  |  Page 2  |  Page 3  |  Page 4  |  Page 5  |  Page 6  |  Page 7  |  Page 8  |  Page 9  |  Page 10  |  Page 11  |  Page 12  |  Page 13  |  Page 14  |  Page 15  |  Page 16  |  Page 17  |  Page 18  |  Page 19  |  Page 20  |  Page 21  |  Page 22  |  Page 23  |  Page 24  |  Page 25  |  Page 26  |  Page 27  |  Page 28  |  Page 29  |  Page 30  |  Page 31  |  Page 32  |  Page 33  |  Page 34  |  Page 35  |  Page 36  |  Page 37  |  Page 38  |  Page 39  |  Page 40  |  Page 41  |  Page 42  |  Page 43  |  Page 44  |  Page 45  |  Page 46  |  Page 47  |  Page 48  |  Page 49  |  Page 50  |  Page 51  |  Page 52  |  Page 53  |  Page 54  |  Page 55  |  Page 56  |  Page 57  |  Page 58  |  Page 59  |  Page 60  |  Page 61  |  Page 62  |  Page 63  |  Page 64  |  Page 65  |  Page 66  |  Page 67  |  Page 68  |  Page 69  |  Page 70  |  Page 71  |  Page 72