Electrolux Professional has expanded its green&clean warewashing range to include new glasswasher and undercounter models.
The new models build upon the success of its larger green&clean rack and hood-type warewashing lines.
They are designed to deliver sustainable, efficient, and high-performance cleaning to smaller-volume operations such as bars, pubs, cafes, small restaurants and QSRs.
The company claims that the green&clean undercounter model can save up to 25% on running costs compared with conventional warewashers, owing to a low rinse water consumption that saves electricity, water, detergent and rinse aid.
Steve Bowler, design and product manager at Electrolux Professional, said: “Now more than ever, businesses are looking at how to make changes that will have a positive impact on the bottom line. This is true for catering operations of all shapes and sizes, which is why we’ve introduced the green&clean glasswasher and undercounter warewashing range.
“Boasting unrivalled energy efficiency, we’ve tailored them specifically for operations which require a quick and dynamic service, all the while maintaining optimum hygiene results. For example, the green&clean undercounter model has a double skin insulated door and cabinet to ensure less heat dispersion, and a low noise level to avoid disturbing customers, even when installed front-of-house.”
Both the green&clean glasswasher and undercounter warewasher are compatible with Electrolux Professional’s OnE online portal.
This facilitates 24/7 remote real-time monitoring across multiple appliances and locations, providing a transparent insight into operational efficiency and increasing equipment uptime.
Crucially, the new models have been designed for maximum accessibility and usability. This is true for operators, thanks to a user-friendly control interface and an ergonomic counterbalanced door, but also for ongoing maintenance. The glasswasher enables front access to components for easier servicing, while the undercounter version can be positioned on wheels to facilitate cleaning both behind and underneath the machine.
Mr Bowler concluded: “The most important factor in the specification of catering equipment will always be performance, but this has to be backed up with efficiency and usability. By introducing the green&clean glasswasher and undercounter warewashing range, we’re ensuring that smaller-volume operations can benefit from optimum dishwashing capabilities.”