WAREWASH EQUIPMENT
The clean winner W
arewasher manufacturers are making big strides in developing machines that use less power, water
and chemicals. Water is a critical issue – if your machine uses less water, it will need less power, since more power is used to heat the water. Plus, using less water means using less detergent and rinse aid. And less water going through will extend the life of the water treatment system, too. All this is why man- ufacturers have developed technologies to keep the washwater cleaner for longer, such as sophisticated multiple filtration systems. Another feature to look for is variable wash cycles. This will mean that if your crockery is only lightly soiled, you can run a quick program using less water, power and chemicals. Conversely, if you’ve just served a sauce-heavy dinner, a more powerful wash will ensure the ware is hygienically clean. Many machines also offer ‘eco’ modes.
If you’ve time to spare, using it will reduce energy consumption – but it will mean the wash cycle takes longer to complete.
LIV | The Caterer | 16 November 2018
However, if the pressure’s on and you need to clean quickly, then simply revert back to the standard or fast wash cycle.
PAIN: CREATING A WORKER-FRIENDLY ENVIRONMENT Being a kitchen porter (KP) is a tough job – and skilled KPs are worth their weight in gold. Figuring out the best way to create a worker-friendly environment and retain all your employees (including KPs) requires constant monitoring and adjustment. A recent study in the US showed that 65% of foodservice employees didn’t feel engaged by their job and only 21% felt valued. After earning enough money, the main
priority for staff is for a job that provides them with opportunities for advancement, meaningful work and quality relationships. There are already a few well-established career paths within the industry, for example KPs becoming chefs or waiting staff moving into management. If you don’t have procedures in place to help staff who show an interest in developing their
www.thecaterer.com
career by moving into a new role, it’s a good idea to do that or you could lose them. Along with career development, training and
developing your staff’s existing skills can go a long way. While you need good people skills in your front-of-house hires, there’s always room for improvement and focusing training on interpersonal skills, and team building can only help your business.
The gold standard in warewashing is to use less water, detergent and power
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
