The primary objective of a warewash system is to get the ware clean, but there is so much more to a successful result than choice of machine alone. Care Home Catering takes a look at the key factors to consider.

If the layout of the warewashing area has not been designed correctly then this will affect staff workflow. "Get this wrong and you can end up with an entirely unworkable scheme and may pay a high price as resulting bottlenecks, extra workload transporting 'dirties', increased stress and frustration levels among employees, compromised hygiene standards and potential health and safety issues take their toll on your operation's efficiency," says Bob Wood, director of DC Warewashing & Icemaking Systems.

It is always advisable to have a site survey carried out by a professional catering equipment company, says Bob, as they will identify the best machine(s) to fit the needs of your care home catering operations.

His own top tips include: avoid installing your warewashing machine near a door or narrow walkway; ensure there is room for chemicals and external softener (if required) and provide adequate lighting to ensure operators can clearly see when changing over chemicals bottles; consider where the dirties are going to be 'dumped' ready for washing and make sure they won't get in the way of service or come into contact with 'cleans'; install a sink next to, or close by, the machine and dump area if possible; ensure there is a bin available to empty debris and food from dishes, pots, glasses and cups; and make provision for cleans storage and drying (away from the dirties dump area).

Read full article in Care Home Catering - Spring 2016 issue ...