Winterhalter Advice Guides

There are some simple steps that you can take to help reduce your energy consumption and consequent running costs.

In the market for a warewasher? Dishwashers, glass washers and utensil washers use a lot of energy, so you can save a lot of money if you invest in an energy efficient model. Plus, an energy efficient machine is more sustainable and better for the environment.

For the vast majority, the water quality in the UK and Ireland is medium or hard. That means it contains dissolved minerals, such as calcium and magnesium. These minerals not only affect the taste of the water, but they can also have a catastrophic impact on appliances that use the water. In warewashing, that impact covers two areas: damage to the machine itself, and reducing the cleaning performance.

If you have a warewasher, you know your business relies on it. What’s more, if it goes wrong you’ll find you’ve got a crisis on

your hands if it’s not fixed quickly. That’s why your warewashers need to be serviced.

What are the key pains for facilities managers when it comes to warewashing? Whatever type of machine it is – undercounter glass washer, passthrough hood type dishwasher, utensil washer or high volume conveyor system – there are some worries that remain the same.

Dishwashers for care homes can be divided into two categories. In the main or larger kitchens you’re likely to find a passthrough or hood machine. These workhorses are fast and efficient. In secondary or smaller kitchens many care homes opt for undercounter machines.

Pubs and bars looking for glasswashers and dishwashers have four key buying criteria. First, they need to clean effectively. Second, they need to be fast. Third, they need to be easy to use and look after. And fourth, they need to be reliable.

Getting the right size of dishwasher has a huge impact on staff morale, table turnaround and ultimately contributes towards the bottom line. Glasswashers tend to be easier to specify – often they are undercounter models, and their size is determined by the size of the physical hole they need to fill, or by the rack size.

Dishwashers, glasswashers and utensil washers get a real hammering – they’re often in use constantly, with no let up. What’s more, they’re operating not only with water and chemicals, both of which have the potential to damage components, but also coping with the debris that comes off plates, glasses or pots. Of all the commercial kitchen’s appliances, the poor old warewasher probably needs regular TLC more than any other.