RETHINKING WASHING-UP SPACE (Industry Column

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Rethinking

washing-up space

EVERY kitchen that produces or serves food also needs to clean dirty dishes and glassware - including your own home. In the food service industry the last area considered in the overall design seems to be the washing-up space, which is the busiest place with the highest operating costs.

More than ever, it needs to be looked at in greater detail, especially as poor design can cost money and increased work place injury risks.

Design of the space and process is critical to minimal handling, reduced chemical and water use, good sanitisation and great wash results.

LEGISLATION

Commercial machines must ensure the rinse cycle does not activate until the rinse water has reached 82 degrees, and the rinse contact time is no shorter than 12 seconds. Most brands offer this as a standard feature, as well as WaterMark certification, but it still needs to be checked before purchase as these standards are not universal in all markets around the world.

DESIGN

80% of premises have glassware, crockery, cutlery and kitchenware – including larger items such as pots. In all washing-up areas, think about the following:

Scraping – where you bring in the dirty items, remove excess rubbish and stack. Look at ergonomics with bin location and use plate scrapers above the bin. Loading and Rinsing – have the correct racks for the product you are washing, and load them correctly. For best wash results, always pre-rinse with cold water – either manually or with a pre-rinse module, which is available with some brands and reduces water use and saves on labour.

Washing – most commercial machines work with a recirculating wash cycle, finishing with clean water on the rinse cycle at 82 degrees or higher. As water use is the same on all wash cycles, use the longest cycle for the best wash results. Heat condensing units also reduce energy costs.

Drying – most commercial dishwashers don’t offer integral dryers so bench space that allows for a minimum of two baskets to dry is needed. For polish free results, add a water filter to remove all contaminants from the water. Dryers may be required if there are lots of plastic items.

Storage – use wash baskets that can also be used for storage, and enough storage space so that all washed items are kept clean and sanitised.

As you can see, it’s just not about the machine you choose – the whole process requires careful thought. So make sure you talk to your dealer.

By Brian Garcia of Moffat