The quantity and type of food, along with the type of items being washed represent key factors to weigh when specifying a warewasher for any foodservice operation.
Sanitation and Safety Guides
Regularly wipe down external machine surfaces, floor and wall surfaces.“The more typical style of undercounter dishmachine is very similar to a residential unit,” says Tom McBride, technician for General Parts in Houston. “For a bar footprint where space may be limited for both equipment and personnel, this style presents some challenges.”
Maintenance for ventilation systems depends upon the type and volume of cooking as well as local codes.
Operators should consider the location of the unit. “Will it be under an ADA section of the bar?” asks Emalee Austerman, project coordinator at Camacho Associates, Atlanta. “If so, bar operators will need to make sure it will fit under the counter. Will it be in view of the customer or near customer seating? In this case, they will probably want a low-temp option with a slow start-up to avoid excess steam and noise.”
When purchasing a ventilation system, the foodservice operation’s menu and subsequent equipment lineup represent important considerations. If the menu will feature mainly grilled items on charbroilers, grease will be a factor. Also take into consideration odiferous foods.
New innovations in the category include steam elimination and energy recovery.
Featured Products
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Watts Hydro-Safe QT Filtration Systems
Dormont
Hydro-Safe QT systems provide filtration solutions for a range of applications, including ice machines, combi ovens, steamers, and cold beverage and brewing equipment. Hydro-Safe QT systems for ice machines and steam-related equipment employ both traditional phosphate anti-scale processes and Watts’ OneFlow technology, which reduces the formation of scale using no salt or electricity. Hydro-Safe systems configurations include single- and multi-stage housings, with flow rates from 1.5 GPM to 6 GPM — and capacities from 15,000 gallons to 66,000 gallons.
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VDU30 Undercounter Dishwasher
Veetsan Star
The VDU30 Undercounter Dishwasher is suitable for use in bars and small restaurants. This sanitizing dishwasher cleans up to 30 racks per hour in 180-degree F water. The unit requires a cold water line hookup.
