Washing process flow

Did you know that 60 to 80 per cent of day-to-day costs in dishwashing are personnel costs? It's obvious that if you are well organized, you gain a lot. That applies particularly to washing kitchens, but also to commercial frontdoor dishwashers: the dishwashing technology and accessories must be optimally integrated into the operational workflow.

The first step is an analysis of your operational situation or planning. You should consider the following:

• Is your glasswasher easily accessible?
• Do you have room for a rack which can be filled with glasses?
• Do you have room for a rack with washed glasses for air drying? The glasses may be dry in two minutes, but they still need somewhere to stand.
• If at all possible, a sink should be located near the dishwashing machine. Then drink remnants can quickly and easily be disposed of. Place an appropriate filter into the sink table so that larger waste (such as cocktail decorations, beer lids, etc.) can't block the drain. The filter must then be cleaned from time to time and the waste thrown away.
• A paper towel dispenser should also be installed at the sink so that clean, dry glasses aren't dirtied again when being stacked away.
• Think about water treatment: depending on the water hardness at the site, you may need to find room for a water softener.

Are you planning new premises? Then this is an excellent opportunity to install a cost-effective washing kitchen. And presumably you are also working with a technical dealer or planner who can advise you on these points. The first item on the agenda is a basic analysis.

• How much room do you have available?
• How many seats are there?
• How many dishes must be washed per day?
• When is dishwashing necessary? (from what time until what time)

The recommendation of a dishwashing machine (rack pass through or rack conveyor transport dishwashing machine) is based on this analysis, as is the recommendation of appropriate peripherals. In some circumstances, investment costs can be reduced, since the best utilization of machine capacity due to organizational components can increase the overall capacity of the dishwashing system. In any case, you can save on day-to-day costs with better utilization of all resources.