THE WAREWASHING SOLUTION
Andy Goss, purchasing manager says “It’s not just about initial cost, these are busy outlets, the warewasher has got to last and be able to do the job.” In peak times, speed and ease of use are obviously critical elements. The UC can wash a rack of dishes in as little as 90 seconds and its one-button control panel means it’s a cinch to operate. However, a key reason for choosing the UC Bistro was its ability to wash a variety of different wares, all at the same time. “We needed something that could handle everything at once,” says Andy. Whereas most conventional commercial warewashers need to be set for glasses or dishes, the Bistro can handle both. Its smart programming means everything comes out sparkling clean.
Being London-based, water quality is a key issue. Another advantage of Winterhalter machines is that each one can be tailored to local conditions by the installation engineer, to take account of water hardness, pressure and even the type of food being prepared –so that the washing parameters are set to deliver the best possible results.
Best results aren’t just about the machine and the water quality, they also rely on the right chemicals. The Hummingbird Bakery has switched to Winterhalter’s own range of chemicals and seen a significant improvement in results.
“Being a company that focuses on quality, a lot of thought and planning goes into the products we make, sourcing the best ingredients and so on,” says Andy. “We’re also very mindful of our corporate social responsibility, so we certainly look to purchase equipment that is as green as possible. It’s not just about doing what’s right for the environment: choosing a warewasher that uses less energy is the right commercial decision, too.”