We look at how the right warewashing equipment can save you money and improve your operation.

It may not be the most elegant, but arguably the most important piece of the jigsaw in the kitchen is its warewashing system. Without clean cutlery, plates or cooking utensils, the whole operation grinds to a halt.

Imperative for good hygiene standards, and key in time-saving efforts, the kitchen warewasher must be up to scratch to keep the restaurant flowing.

"Today, not only do caterers have to prevent chemicals and pathogens being flushed back into the mains water supply, they also need to ensure that their warewashing equipment is fitted with the latest, innovative, technological features" explains Bob Wood of DC Warewashing & Icemaking Systems.

Wood lists some considerations for catering operators when choosing their warewashing products, such as: Adjustable cycle times which allow the operator to adjust the cycle to the ware soiling and respond to peak periods; a thermo-stop which ensures that rinse temperature is reached before the rinse phase initiates; insulated boilers to reduce heat loss and running costs. Double-skinned and preferably insulated door/hood and cabinet to reduce thermal and acounstic polluiton and steam heat recovery which improves working conditions by removing the steam from the kitchen, capturing and reusing the energy.

Buying any large piece of kitchen equipment can be expensive and it is important to get it right first time. It's worth a catering manager visiting another site to see a warewasher in action before purchasing.

"You should take every opportunity to share information and experiences" says Bob Wood. "It's also a chance to 'validate' the manufacturer's claims regarding the equipment in terms of installation, operation and maintenance by speaking with operators about their experience with the equipment".

Read full article in Garden Centre & Farm Shop Catering, Autumn 2016 issue ...