When it comes to purchasing a new warewasher caterers need to consider the whole wash area to create the best possible design for efficient washing advises B&I.

There's a lot more to a successful operation than simply buying a machine. From undercounter, pass-through and hood-type machines to simple glass washers there are various models to suit a range of businesses. Some operations may be able to achieve maximum efficiency with a simple hood machine if they have limited space, whereas others will be able to invest in a rack unit that can handle greater volumes.

Bob Wood, managing Director of DC Warewashing & Icemaking Systems, also advises on other considerations, such as "rinse booster pumps which are essential for sites with low water pressure, and separate water softeners will be required it it's a hard water area and the machine doesn't have an in-built filtration system. Prewash units may be required in heavy usage sites or as part of a pass through system".   

Read full article in B&I - February 2016 issue ...