The wash up area shouldn't be the final thought
in your kitchen design. It plays a crucial part in
the smooth running of the school meals service

Dishwashers are the stalwarts of the school kitchen - without an efficient and streamlined wash up area, the school lunch service falls flat. It's no good having a brilliant menu if you have no plates to serve it on or pupils have no cutlery to eat it with.

"You should have a glasswasher with chemical treatment and a dishwasher with stronger chemicals, longer cycles and higher temperatures for dishes and cutlery to ensure maximum performance and hygienic cleaning," says Bob Wood, director of DC Warewashing & Icemaking Systems.

"Potwashers are also available and these are generally front-loading machines specifically designed to accommodate high volumes of large, heavy-soiled items such as pots, pans, gastronorm trays, baking trays and utensils." With so many options available including hybrid dishwashers that adapt to fluctuating levels in demand  - it is recommended that caterers seek out advice from the experts.

DC's Bob Wood highlights five issues that caterers need to avoid when planning a clever workflow: reduced efficiency; bottlenecks; increased stress and frustration levels among employees; compromised hygiene standards; and health and safety issues. "Failure to consider these factors in the design could ultimately cause downward pressure on efficiency and profitability," he warns.

"Good design, acknowledging existing problems and addressing these in the design of the warewashing area and in the correct specification of warewasher, along with the right accessories such as tabling can revolutionise how a school catering operation functions."

CLEVER DESIGN ... DC provides a checklist of considerations when planning a redesign and installing warewashing equipment.

Read full article in EDUcatering magazine Feb 2017 issue ...