The highest level of hygiene where it is needed most


At a time when hygiene is paramount, warewashing market leader Comenda guarantees outstanding standards of disinfection. Strategic sales and marketing manager Andrea Genoni and product development manager Antonio Di Giorgio talk to Juliet Martin about the company’s T ermoCare range and explain why it comes at the perfect time for foodservice operations of all kinds


catering sector, of course, is no exception. Indeed, it’s a sector that has to take hygiene and sanitation more seriously than ever. “We as manufacturers had to be quick in


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Left: Comenda’s notion of “consistency in hygiene” is key to its success. Above (from top) Andrea Genoni and Antonio Di Giorgio


understanding the new scenario and adapting to it,” says Andrea Genoni, strategic sales and marketing manager of warewashing brand Comenda. “Hygiene has been at the top of the global agenda for months and we must implement solutions which respond to this, focusing on operations.” Comenda has taken this imperative fi rmly in


its stride. “Hygiene is our bread and butter,” says Genoni. “It’s all about avoiding cross-contamination and making operators aware of what is at stake. We off er diff erent options to eliminate those risks.”


ith face masks and hand sanitizer having become everyday essentials, the Covid-19 pandemic has heightened our awareness of hygiene in all areas of life. T e


Now more than ever, foodservice operators are


turning to technologies which off er higher levels of disinfection. T ermal disinfection, which uses moist heat to kill microorganisms, is growing in prevalence in the care sector, Genoni observes. T e hotel segment is increasingly embracing thermolabel testing, which verifi es the temperature of 71°C on the plate surface after the washing cycle. But ensuring hygiene is not just about the equipment. After a piece of crockery, cutlery or cookware has been washed and disinfected, it is handled by staff before it is reused. Operations must therefore be orchestrated to avoid recontamination and to guarantee that hygiene is maintained. T is is Comenda’s notion of “consistency in hygiene,” which takes into scope the entire kitchen environment. “Combining new technologies, human


engineering, procedures and a new mindset, consistency in hygiene means making the operator’s life easier by simplifying their tasks in a much healthier environment,” says Genoni. It is


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