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The hotel’s dishwashing area required three different types of Comenda machines
the beautifully crafted dishes and sparkling crystal glassware in the spotlight, is the ever-present but unseen “true engine behind this magic,” the dishwashing machine, says Locci. “It is a constant, silent presence working behind the scenes while guests raise their glasses and chefs create their dishes. If we think about it, the essence of fine dining is contained in a perfect circle: everything begins with a clean piece of tableware and everything ends with a clean piece of tableware. Dishwashing is the invisible hero that sets the pace of the kitchen,” he says, and the new dishwashing area at Grand Hotel Bristol was designed for precisely that.
Tecnobi: the bespoke link Distinguished by its professionalism, creativity and design, Tecnobi Srl was the company that transformed the hotel owners’ vision into a fully realized technical project. Since 1984, Tecnobi has been operating in the design and supply of systems, furnishings and equipment for the hospitality sector. “We have more than 40 years of experience and over 700 completed projects across hotels, restaurants and large-scale facilities, and a hands-on, 360-degree approach that supports customers — from on-site consultancy and professional design through to after-sales service,” says Mauro Bellini, one of the owners of Tecnobi.
This approach also reflects the same
philosophy that guides Comenda, says Locci. “Because they understand a client’s needs before proposing and they design before selling, Tecnobi is our natural local partner. They understand the specific needs of a hotel business shaped by seasonality and periods of intense workload.” Comenda, he says, has a single objective: “to design the best dishwashing system for each customer’s specific operation, avoiding standardized solutions because no two businesses are the same. Our experts analyzed every aspect of the Grand Hotel Bristol’s operations in detail: the available space, the number of operators involved, the workflow organization, the quantity of tableware to be washed during peak periods and the time available for service,” adds Locci. Only after assessing all these elements did
Comenda propose the most suitable solution, “to optimize investment and guarantee efficiency, ergonomics and effective organization,” he says. When developing a dishwashing area solution, there are several interconnected factors
54 Aliworld
Lainox ovens (above) and Silko cooking blocks were also installed on this project
that must be considered, adds Locci. “Results, ergonomics, practicality and timing, but also efficiency, hygiene and costs. We aim to help facilities reduce water and energy consumption and better manage waste disposal, save time, use space more efficiently, automate processes and seamlessly integrate every stage of the workflow.” “All our products put people at the center:
every day we work to improve the operators’ user experience by reducing unnecessary or incorrect movements, creating a comfortable working environment while ensuring excellent service for end customers.”
Three technological solutions for a harmonious workflow From this shared vision with the Zacchera family and Tecnobi, the dishwashing area at the Grand Hotel Bristol was equipped with three Comenda machines, each calibrated to a very specific requirement. The first challenge was managing space without sacrificing productivity. The answer was Comenda’s ACR rack conveyor dishwasher with a corner drying module. When every centimeter matters, Comenda’s rack conveyor modules can be configured in corner layouts without compromising productivity, while always guaranteeing exceptional hygiene results. The ACR range is designed to adapt
precisely to every environment, building itself around the workflow. This model reaches a maximum productivity of up to 205 racks per hour, while its heat recovery system makes it a sustainable choice. Positioned above the rinse area, the system enables energy savings of up to 40% on water heating and reduces total installed power by 20% compared with a standard model. For larger dishwashing volumes, the second solution installed at the hotel also rose to the challenge: a Comenda NE2 Series flight-type unit. Robust, reliable and fast, it is designed to handle heavy workloads while delivering outstanding performance and maximum hygiene. “It incorporates the core of our patented
technologies. We reduce consumption, our customers benefit from greater efficiency and the environment benefits as well. This model guarantees the sanitization of up to 3,850 plates per hour, eliminating waiting times during major events,” says Locci.
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