With the promise of food like nothing customers have tasted before and a rich Mediterranean beverage menu to help wash it down, Jose Pizarro’s take on Spanish cuisine at his newest restaurant has got the punters talking. But behind the scenes, it’s the chain’s warewashing equipment that is proving to be the star of the show. FEJ reports.
If the latest José Pizarro restaurant in the new Broadgate Circle development behind Liverpool Street station performs anything like its existing sites in London, its kitchens are in for a busy time. Open from 8am during the week and until 1am on Friday and Saturday nights serving contemporary twists on Spanish classics, the 14,000 square foot site has 65 covers, including a terrace for year-round dining.
The emphasis at José Pizarro is firmly on chic, simple quality — its tableware, for example, features glassware from Glass & Co., crockery from Churchill’s premium range, and glass, copper and brass tables by Cada Designs. The flip side to this is that all its wares need to be safely and effectively washed, leading the chain to think carefully about the kind of warewashing equipment needed to get the job done.
It has reduced the polishing times and effort required — making a significant time-saving. This in turn has led to a reduction in breakages when polishing”
The group already uses Winterhalter PT passthrough dishwashers in its other restaurants and, having been satisfied with the results, decided to switch to Winterhalter glasswashers, too. “Our wine and champagne glasses are nice and sleek,” says Pizarro. “They need a powerful, good quality machine. All we have to do is rinse off any heavy dirt or stains then put the glasses into the Winterhalter. It’s fast and gives really good results.”
Another plus, according to Pizarro, is that the controls are simple to operate and the explanatory screen provides peace of mind for staff. The UC Series of undercounter machines comes in four sizes and the restaurant opted for a medium-sized UC undercounter glasswasher, fitted with a Winterhalter reverse osmosis (RO) water treatment system.
The unit is capable of processing up to 77 racks per hour on the short wash programme, using 2.4 litres of water per cycle. The RO system can process up to 90 litres of water per hour, removing 98% of particles, and Pizarro insists it has made a big difference.
“I’ve no doubt it has improved the level of cleanliness. It has also reduced the polishing times and effort required — making a significant time-saving. This in turn has led to a reduction in breakages when polishing. That’s an important factor, especially when handling premium glassware.”
On a typical evening the restaurant will need between 1,200 and 1,300 glasses, within a few hours. “The pace at which we work, and the volume, means the machine is in constant use. Its speed is one of the key factors; we are using the quickest programme as we need to go through many wash cycles in a short period of time,” he concludes.
The green pound
The José Pizarro restaurant chain is now on its third site and when it comes to sourcing catering equipment there are two boxes it always aims to tick. “We look for cost-effective solutions but we also want our staff to have confidence in us that we are sourcing good quality, reliable and practical appliances,” explains Pizarro. “If the equipment is also environment-friendly, so much the better.”