EXCLUSIVE: Classeq slashes build times for operators that want equipment instantly replaced

Classeq is now capable of providing customers with warewashing equipment on a next-day basis thanks to the investment it has made in a new state-of-the-art factory, its managing director has said.

The Winterhalter-owned warewashing brand opened its new UK factory several weeks ago after acquiring a large patch of land a couple of miles from its previous site and building the facility from scratch.

Gary Jones, who manages the factory, said the company has been able to create a production set-up that has allowed it to become “slicker” in the way it assembles equipment. Gary Jones CUT OUT - SECOND FROM RIGHT

He said the company can now essentially build a machine within one hour of the factory floor receiving the order, which is particularly useful in a market where customers want to get their hands on product quickly.

“Even today, pubs, clubs and hotels will wait until the equipment is desperate to be replaced and then they want the machine the following day, so we base our manufacturing process on that,” he explained. “If it’s not in stock, all it takes is a call directly to the production line and the next machine that goes up will be for that customer and despatched the same day.”

Classeq, which turned over £15m last year, is known for its reliable but affordable warewashing equipment. Since switching to the new facility, Jone said customers can also expect to see an improvement in availability. “Now that we have changed the production processes, it doesn’t matter whether you are after a spare part or whether you are after a brand new machine — 98% of what we sell now you could have next day,” he said.

The new facility, which employs 40 of Classeq’s 50 UK staff, will allow the company to ramp up its production capacity by as much as 60% versus what it was capable of churning out at its former site.

“We are doing 15,000 to 16,000 machines per year, but we can probably go up to 20,000 to 21,000 machines in this building,” Jones said. “We have also bought an additional piece of land where we can extend by another thousand square metres, and that is going to take us into the 30,000-plus figure.”

e full story can be read in the December issue of Foodservice Equipment Journal, available as a free downloadable digital edition.

 

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