Staff shortages and the need to reduce running costs mean that operators are relying more than ever on the technology in their kitchen to keep things running smoothly.
Dishwashers and glasswashers are mission critical: with many sites only having one of each, if there’s a breakdown then stress levels skyrocket as the workload mounts, customers have to wait longer for service, and the cleanliness of dishes and glasses is compromised.
To help minimise the risk, warewashing manufacturer Winterhalter has put together its top 20 list of ‘dos and don’ts’ to help staff look after their site’s machines and minimise the risk of any downtime.
Its top 20 is divided into five main areas – washing, chemicals, cleaning the machine, water treatment and a general section covering common sense advice.
1. DO pre-rinse and scrape food waste into bins
2. DON’T open the machine early before the wash cycle has finished
3. DO fill wash baskets/racks (avoid running the machine half empty)
4. DON’T mix crockery and glasses in the same machine (unless you have a Bistro unit), or wash dishes in a glass washer or vice versa
5. DO make sure chemicals are topped up
6. DON’T run a machine without chemicals
7. DO top up with salt on a daily/regular basis
Cleaning the machine
8. DO clean down properly at the end of each shift, checking and clearing all filters, wash arms etc
9. DON’T leave machines full of water overnight
10. DO use the machine self-clean program, ideally using cleaning tablets, at the end of the day
11. DON’T clean machine interiors with dirty cloths
12. DO use a sanitizer or cleaning tablets (such as Winterhalter A15MC) regularly
13. DO look after the water treatment system and check it regularly
14. DON’T turn RO units off
15. DO replace RO filters regularly
16. DO have the machine serviced regularly
17. DON’T ignore error messages
18. DO report faults, even minor ones
19. DON’T use baskets/racks that are damaged or displaying wear and tear
20. DO check for leaks – and if you find one, get it sorted immediately