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New systems, new standards

Extract from Hospital Caterer

August 2016

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To ensure improved performance and throughput, all within a smaller footprint, NHS Caterers should look for water and energy-saving features. 

Industry experts give their opinion on latest developments in the Warewashing sector.

Bob Wood, director of DC Warewashing & Icemaking Systems debates the importance of innovation and improved performance.

The technological innovations in the warewashing sector have been significant and fast-paced over the last 5-10 years. Today's machines are almost unrecognisable, not only in terms of aesthetics but with regards to integral and optional features and benefits that they now offer.

NHS Caterers will be interested in features which enhance washing performance and reduce consumption of energy, water and chemicals whilst ensuring consistent, safe, hygienic cleaning, which is paramount in any catering establishment, helping to prevent cross-contamination of bacteria.

NHS Caterers should look for water and energy-saving features such as:

  • Reduced water consumption per cycle
  • Innovative wash pumps and assemblies that use less power but increase water pressure for superior cleaning
  • Low volume wash tanks that save on water, electrical and chemical consumption

Other innovative features include: Auto-dosing pumps; insulated boilers; double-skinned and preferably insulated door/hood and cabinet to reduce thermal and acoustic pollution; integral water softeners; thermo-stops which ensure optimal rinse temperature is reached before rinse phase initiates for sparking results and effective heat sanitisation.

Read full article in Hospital Caterer Aug 2016 issue ...  



 

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