How and what food is presented on is really important within the catering industry – a dirty plate or smeared glass reflects poorly on the cleanliness of a business. Why invest expertise and effort in creating the ‘perfect pint’ for it to be ruined by being served in a dirty glass. Residuals left on the glass after cleaning will give poor head retention (flat beer) and dirty glasses will mean the loss of customers – many will not complain, they will simply not return.
Derek Maher from Crystaltech, the largest independent company for the installation and servicing of all makes and models of commercial glasswashers and dishwashers, is the UK’s leading expert in achieving perfect warewashing results within the pub, bar and catering industry.
“Glasswashers and dishwashers can be the main source of cross contamination within the pub and catering environment, if the right combination of chemicals and temperature is not achieved. Impure water can cause cloudiness and polishing glasses increases germ transfer and takes up valuable staff time,” says Maher.
For spotless wash results, Derek recommends using a liquid renovate on a regular basis. He has also developed a reverse osmosis (RO) system which pushes purified water through the wash cycle resulting in the need for fewer chemicals at lower temperatures. RO can reduce the need for cleaning chemicals by 70%, making warewashers much more energy efficient.
To lengthen the life and maintain the output of a warewasher:
Maher recommends bar staff are given training on the basics of keeping dishwashers clean, including loading properly and using the right level of chemicals. Daily cleaning of the filters and inside of cabinet and ensuring that the chemicals are topped up and machines are kept clean and food residue is removed prior to loading are all key factors in using warewashers in the best possible way.
Tips for looking after a commercial warewasher:
• Remove all solid material by pre-scraping
• Pre-rinse speciality food or drink containers, such as those for cream
• Ensure you have the correct baskets for the items you are washing
• Fill baskets to their capacity
• Check plates are racked correctly
Machine preparation & operation:
• Ensure the interior of the machine is thoroughly clean
• Check that wash jets are clear – clean them every seven days
• Check that filters are clean and clear – wash them daily
• Ensure chemical containers are sufficiently full for the washing session
• Only commence once wash and rinse water have reached operational temperatures
• If a water softener is fitted, regularly generate with salt
• Regularly change wash tank water
• Always allow the machine to complete its wash program
• Allow cleaned crockery to air-dry after removing from machine
Shut down & maintenance:
• Drain and rinse out machine after every washing session
• Clean filters
• Leave the door/hood slightly open to allow the machine to air-dry
• Never interrupt the wash program
• Never forcibly increase rack throughput
• Never overload baskets
• Never use the machine until it is up to operational temperature
• Never add any detergent or other product not recommended for the machine
For more information, visit www.crystaltech.co.uk or call 0370 3502424