Warewashing Solutions – In Increasingly Demanding Times

Earlier this year we described warewashers as the “work horses” of any busy catering kitchen.

With many operations now offering all-day catering, breakfast, snacks, through to dinner there is an unprecedented demand on both staff and equipment.

Dining habits have certainly changed, we now eat out more and more from a breakfast or a bowl of porridge, a toasted sandwich or pannini’s, to snacks/lunches, to dinner offering a diverse choice of cuisines catering for an even more diverse consumer palate.

This casual all-day dining has revolutionised the catering/hospitality industry, which is undergoing massive expansion but is not without its challenges. Greater choice, longer trading hours, varied menus cuisines places great demand on equipment in particular Warewashers.

You may find yourself spoiled for choice, however choosing the right warewasher is a balancing act and it will pay dividends to obtained professional advice. Price for any business will always be a critical factor, however running costs should always feature as heavily in the buying decision and energy efficient machine may cost more. Initially, but will last longer, and provide a better return on investment over the years. And most importantly it will be more reliable!

Types of Warewashing will include:

Under-counter machines: back bar or front-opening warewashers use smaller racks than larger machines and their performance will be lower. However, they are compact and can be fitted where they are most needed and in tight spaces – behind a busy bar/servery or below the counter of a coffee shop/tea room.

Pull-down hood dishwashers: The next stage up in machine design is a pull-down hood machine. These are more powerful, faster and are manually loaded with a basket of soiled tableware. They are usually configured with stainless steel tabling either side of the dishwasher so while a basket of dirty tableware is being washed, another basket of dirty tableware is being loaded ready to go in and a washed basket on the other side of the hood washer is waiting to be emptied. This gives a continual cycle of plate washing.

Rack conveyor dishwashers: These work on a pass-through system where the baskets of soiled tableware are on a conveyor belt which passes through the washing machine, going through wash zones which start at pre-rinse, go to hot wash, then hot rinse and come out on the other side of the conveyor ready for stacking away.

Flight dishwashers: These are a semi-automatic dishwashing system, similar in principle to rack conveyor systems, but very much bigger. They are designed to cope with huge volumes of soiled tableware which might be found in a university or hospital kitchen, an airline food production kitchen, large staff feeding facility or a conference and exhibition centre.

So what considerations should you take into account?

• Get expert advice! Work with rectal and knowledgeable companies that will give impartial advice and work within your budget. Explain your requirements and don’t be afraid to ask questions

• Generally, the shorter equipments washing cycle time, the lower the running costs should be

• Choose variable wash cycles that offer flexibility with washing time to suit levels of soiling

• Consider saving capabilities, water and energy efficiency and also detergent and rinse aid consumption

• Check for maintenance contracts, spare parts availability

• Shop around comparing like-for-like, and think “long-term”

• Take into account operator use, avoided if possible complicated machines that involve high levels of training and take into account your own levels of staff turnover. Make sure staff are trained and follow best practice for cleaning, maintenance, unblocking, and dosing levels

• Follow expert advice on chemicals and detergents for your machine

• Take into account where you want your equipment sited, making sure that it fits with your pattern of service and/or storage

• Take advice on water treatment, according to research hard water is responsible for that 70% of equipment failure

An alternative payment model which allows operators to have a Winterhalter warewasher model without investment or risk is “Pay Per Wash” is the latest launch under Winterhalter’s Next Level Solutions project, which exploits the latest digital technology to bring commercial warewashing to the next level.

With Pay Per Wash, which is initially available for Winterhalter’s UC Series of undercounter machines, customers no longer have to buy a warewasher to have one operating in their business. It eliminates acquisition costs and means customers are only charged when the warewasher is actually washing. Pay Per Wash contracts have no minimum term and can be cancelled at short notice.

Customers select a desired number of wash cycles and prepay for them, using a credit card. The wash codes they buy are automatically entered into the machine and they can start washing straight away. There is a fixed price per wash cycle, and everything is included in the package: warewasher, racks, water treatment and chemicals.

“Even repairs and maintenance costs are included in the fixed price,” says Winterhalter’s CEO Ralph Winterhalter. “It really is a ‘zero risk’ choice.”

Winterhalter believes Pay Per Wash will appeal to a variety of sectors of the market, especially with seasonal businesses, who will only pay for warewashing when they are earning money. Meanwhile owners of start-ups will be able to rely on perfect wash results, without having to make an initial investment. “These days more foodservice operators are questioning traditional approaches and are moving to use-based accounting,” says Ralph Winterhalter. “They no longer necessarily want to own a warewasher, instead they just want to pay when they use it. Pay Per Wash is perfect for them.”

Maidaid Halcyon has achieved the impressive milestone of supplying cost effective, high quality products to the professional catering industry for over forty years. We are firmly established as leaders within the industry.

Matt Titchener Technical Development Manager at caterparts/Maidaid Halcyon said “We specialise in commercial warewashing equipment, icemakers and coffee machines. Whatever the range or product type, our machines have a longstanding reputation in the UK marketplace for durability, reliability and serviceability.”

“Our approved distributors network is expanding our client base is growing, and our technical support is award winning, so we must be getting it right! We have a range to suit every application. The Evolution is the range topper and includes undercounter glasswashers, undercounter dishwashers and pass through dishwashers. As with the rest of the catering industry, warewashing technology is evolving all the time. Every model in the range is designed to work efficiently and reliably in the most demanding environment. “

“The Evolution range not only has low water consumption and lower temperature levels of operation across the board – machines also have a green cycle for economy and an intensive programme for brilliant cleaning of the dirtiest items. The Evolution 2035WSHR has an innovative Heat Recovery system meaning up to 25% less power is required to heat rinse water.”

“When it comes to cleaning and hygiene the Evolution range is the best range in its price bracket that is available on the market today”

Another vitally important cog in the “Kitchen wheel”? The Kitchen Porter! And 22 June 2017 is National KP Day, when the kitchen brigade gets to have a bit of fun and raise cash for Springboard, the charity that helps young and disadvantaged people gain employment in the hospitality industry.

Got a great kitchen porter in your kitchen? Or one with a sense of humour? Then take a photo of them and tweet it with the hashtag #kpday. For every tweet, warewasher specialist Winterhalter will give £1 to Springboard, up to a maximum of £1,000.

Plus the kitchen porter will grab a bit of glory, as all the pics will be uploaded into the KP gallery – check it out at www.kpoftheyear.com.

“We’ve had some great photos over the years on National KP Day,” says Stephen Kinkead, managing director of Winterhalter UK. “We’ve also raised a lot of cash for this very worthwhile cause – so get snapping!”

KP Day falls during the quest to find the 2017 KP of the Year – to nominate a KP visit www.kpoftheyear.com. The deadline is 3 August 2017.

For more information on Springboard visit