Not every model of warewasher suits every kitchen's needs so you need to understand how a machine's functionality will fulfil your particular requirements.

The importance of establishing an efficient and reliable warewashing operation in a foodservice kitchen should not be underestimated. Without an uninterrupted supply of plates, bowls, glassware, cutlery, pots, pans and utensils, a busy restaurant will soon grind to a halt.

There is no such thing as a 'one-size-fits-all' when it comes to catering equipment and before investing in any washing equipment, really consider the size, space available and cleaning requirements which best suit your business.

Bob Wood, director of DC Warewashing & Icemaking Systems, emphasises the importance of choosing the right equipment. "Warewashing equipment has a critical role to play in any catering operation, not only in terms of presentation, customer experience and perveption, but also in ensuring that they are hygienically clean and that the cleaning process meets with the highest standards of kitchen hygiene and food safety.

"As a rule, most kitchens will have a glasswasher and a dishwasher as a minimum, and these are available as undercounter units or pass-through or hood-type machines.

"For medium to large catering operations, the rack conveyors and flight conveyor systems power in with high volume, fast-turnaround cleaning, whilst specialist potwashers can handle high volumes of large, heavily soiled pots, pans, gastronorm trays, baking trays and cooking utensils."

Read full article in Stockpot Magazine June 2016 issue ...