WAREWASHING
machines more efficiently. “AI cameras can be
introduced to check how dirty the plates are upon entry and pick the shortest safe cycle, then scan the tank water to decide exactly when to dump it – saving water, energy and chemicals without breaking hygiene rules,” says Vant Tan FCSI of CKP Hospitality Consultants. According to a
spokesperson for manufacturer Hobart, however, “the ultimate vision is ‘washing without water’,” a concept the company is now actively pursuing. Te vision focuses on
drastically reducing water and energy consumption through integrated drying systems, more efficient cycles, and steam cleaning to pre-treat heavily soiled items. And while fully waterless washing remains a lofty goal, it shows the strong drive that manufacturers have to take the next big leap forward in sustainability.
“AI cameras can be introduced to check how dirty the plates are upon entry and pick the shortest safe cycle, then scan the tank water to decide exactly when to dump it”
Constant innovation is leading to more energy- efficient dishrooms
DESIGNING
OUT THE HUMAN?
Progress in warewashing technology happens through both small tweaks and large bounds. Every minor gain in resource efficiency yields savings on the back end, but the big leap forward will come from their work to minimize the human factor.
People remain crucial to the warewashing process, but automation, in the form of robotics and AI, will become more prevalent. It is still early days, but the vision is for the process to be cooler and quieter, with no heavy lifting or burnt hands.
Some companies have made inroads into robotics, albeit with limited success. Dishcraft Robotics ceased operations in 2022, but its ‘robotic-as-a-service’ model still shapes current thinking on commercial warewashing automation. Nala Robotics is developing and deploying its Spotless robotic arm, which can wash, stack and store utensils and kitchenware. The consensus among consultants, however, is that the price of robotic systems is still prohibitive.
“I wish it would go quicker,” says Serfozo. “I have been pushing for more robotics in the dishroom because I see a lot of opportunity there. It is a harsh environment to work in, and I have not yet seen much improvement in sustainability there over the years in terms of noise and ergonomics.”
“Ergonomics will play a big role going forward,” adds Mehera. ”Loading the dishwasher is one of the lousiest jobs and it is done in a room that is loud and hot. No one loves that job and it is not exciting. This may be an area where robotics will come into play, though it still needs a human for now.”
Though full automation is some way off, ergonomic design can redefine the space and make a huge difference to people’s experience. For instance, having to turn just 90° rather than 180° to load or unload dishware can greatly reduce physical strain. So, too, can better ventilation to reduce heat and humidity. While we wait for full automation, good design will be the critical factor in improving dishrooms.
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