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Lifting the lid

Extract from TUCO magazine article

June 2015

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The world is awash with warewashing equipment, so knowing your way around all the features can be arduous. But how much know-how do university caterers really need?

Hood-type, pass-through, flight-type, under-counter; there are so many different types of warewasher that it is impossible to know the industry inside out. That's what the experts are here for, anyway. But having the right warewashing solution in the kitchen is crucial for an efficient catering operation.

"It's vitally important that university kitchens have a robust and efficient warewashing solution in place but sometimes it's hard to know where to start as there are so many models on the market," says Bob Wood, director of DC Warewashing & Icemaking Systems.

"University sites are unusual because they can quite often have a full range of equipment, from flight or rack conveyors to pass-through systems and front-loading machines all on the same campus", Wood added.

Wood urges caterers to research products on the market thoroughly. But ultimately, the advice of suppliers and distributors will be invaluable. "If caterers are still looking for advice on purchasing new machines or wanting further advice on upgrading existing machines then they must go to catering equipment distributors, it's their trade!".

"An experienced catering equipment distributor will know what the most popular machines are on the market today, the ongoing trends, new features and equipment and help you with any queries you may have. They will certainly be in a position to advise you on what to buy and what catering and warewashing equipment would best suit the needs of your kitchen and will make sure you are getting value for money" says Wood.

For example, "If you are on a budget, avoid machines loaded with rarely used bells and whistles" he advises. 

Read full article in TUCO magazine June 2015 issue ...



 

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