Warewashing
One thing small intimate coffee shops, huge conference and banqueting suites, tiny bed and breakfasts and vast multi-purpose hotels have in common is that they all produce dirty crockery, cutlery and glasses - and need to get them clean quickly and efficiently, ready for re-use.
It is essential to have spotless tableware and sparkling glasses at all times, not only to comply with hygiene regulations but also to fulfil customers' expectations and high standards. There is a huge range of models to cover different requirements.
Types of Warewashers
Glasswashers: front loading, compact machines often designed for back bar use. Some have a cool rinse cycle so glasses can be used straight from the machine.
Cabinet dishwashers: front loading, compact machines.
Pull-down hood dishwashers: usually loaded with a rack of dirty dishes. Can be fitted with tabling to allow dirty dishes to be stacked in empty racks ready to be loaded as soon as the machine is finished, to speed up throughput.
Rack conveyer dishwashers: baskets of soiled dishes are loaded onto a conveyor which passes through the various wash zones of the machine - pre-rinse, hot wash, hot rinse, and dry.
Flight dishwashers: in essence a big semi-automatic conveyor dishwasher. Designed for huge amounts of dishes such as in airports and universities. Dirty crockery, glasses and cutlery are loaded onto the conveyor.
When choosing a warewasher it is all too easy to underestimate the capacity that you need. In fact it is better to over estimate - most people want their business to grow which means their warewashing demands will increase correspondingly. Buying a machine that offers cleaning quality at high speed not only speeds up service, but also reduces the amount of dishes or glasses you need.
Ensure you always buy a well-known brand, where support and spares will be readily available.