WAREWASHING Clean up your act
A kitchen would be lost without its ware- washer, so treat your unsung hero with some respect
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litzy cooking appliances, aesthetically pleasing utensils and fabulous fridges have traditionally caught the eye in
the kitchen, but the unsung hero is without doubt the warewasher. Food and drink are certainly the centrepiece, but without spar- kling tableware and glassware to serve it in, the customers would be nowhere to be seen. Once you’ve taken the time to find the right equipment, it is equally as important to get the most out of it. Staff should be properly trained to operate and maintain the machines and be well-versed in which detergents and chemi- cals to use and when. Don’t be afraid to ask for support from the manufacturer’s service team if it is needed – especially if the machine’s self-diagnostics display flashes an alert. Technological strides have been made in
terms of improving machine efficiency and reliability, with a major focus being placed on connectivity. Connecting a warewasher to the internet means that it can be monitored remotely, along with other warewashers on the same site or in other locations, using an app on a mobile device or computer. It can warn if things go wrong or, indeed, if things are about to go wrong – so potential breakdowns can be avoided as any issues can be fixed before they happen. Another area to consider is the humble rack
machine – especially as manufacturers come up with more weird and wonderful shapes for plates and glassware. They can deliver a point of difference to the table, but can they be easily and safely cleaned in the warewasher? Talk to your supplier about the huge variety of rack configurations available – there should be one to hold and protect elongated, delicate wine flutes while the glasswasher does its work, and it can also be used to store them afterwards.
SUSTAINABILITY TIPS ● Only wash when the machine is fully loaded. Turning on a half-empty machine wastes resources.
● Buy equipment that offers energy-, water- and chemical-saving features, such as energy heat recovery, more efficient rinse systems, double insulation and machines that operate vent-free. Pre-rinse machines that use recycled waste water can reduce consumption of all three.
XL | The Caterer | 15 November 2019
● Check filters daily to ensure they are not damaged or allowing food waste to pass into the unit.
● Ensure that the water treatment system is looked after. Scale causes major faults to warewashers and affects cleaning results.
● When purchasing pre-rinse spray units, look out for optional water-saving faceplates and guns.
www.thecaterer.com
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