Cleaning Smart: Ease of use, energy efficiency top the list for new dish washing equipment

From the winter 2017 issue of CRFN

Canadian Restaurant & Foodservice News asked Phil Beauvais, market manager at Hobart Canada, and Rodney Yeung, professional division product manager at Miele Ltd., about the latest trends and developments in commercial ware and dish washing. Read on to hear what they had to say.

What are some of the most exciting trends and developments when it comes to dish washing equipment for restaurants and commercial foodservice in Canada?

Phil Beauvais: Ease of use is always top of mind. Operators are looking for easy-to-read digital displays that communicate important information to the unit operator. Hobart equipment features reminders and prompts can be set to tell the operator it is time to change the water, indicate operating temperatures for the wash or final rinse or even that the unit requires deliming. For example, the new Advansys CLeN dishwasher has incorporated the latest in technology to speed up the processing of dirty ware using less resources than our previous CLeN models. Features like Drain Water Energy Recovery and Automatic Soil Removal have been developed to do this. Drain Water Energy Recovery reclaims heat from hot water that would typically go down the drain. The reclaimed heat is transferred to the cold water prior to it entering the booster heater, preheating it and reducing hot water usage by up to 90 per cent. This process also tempers the outgoing water from the dishwasher to ensure the temperatures meet plumbing codes. Automatic Soil Removal removes food soil from the wash water and deposits it in an external scrap basket that can be emptied by the machine operator while the unit continues to wash dishware.

Rodney Yeung: Perfectly cleaned dishes and cutlery with significantly reduced energy costs. This is possible thanks to the tank through-feed dishwasher PG 8172 from Miele Professional. It is equipped with a new cleaning and filtration system and offers resource conservation throughout the whole process, like heat recovery. Economical energy consumption, short program cycle times and the best cleaning results are the characteristics here. In addition, there is a multi-colour display and illuminated touch buttons.

What are the biggest benefits of these developments for restaurant operators?

PB: Reclaiming waste heat to preheat incoming cold water and reducing hot water usage by 90 per cent significantly reduces operating costs, because once the machine is up to temperature it runs almost entirely on the cold water supplied to the unit. We are able to show operating savings from our previous model with the use of an energy audit tool. The tool uses operator provided details like, source of hot water (gas electric or steam) hours of operation, and some other fields and the tool will calculate the average operating savings per year.

RY: The Miele PG 8172 offers a touch control display positioned on eye level for ergonomic use, also allowing easy visibility of program status from a distance while working on other kitchen tasks. Optional liquid detergent pumps allow for automatic and precise dispensing of detergents and rinse aid. Short cycle times of 50 seconds increase the load capacity to 72 baskets per hour.

What should restaurant operators look for when deciding to purchase dish washing equipment and why are these factors important?

PB: When researching equipment to purchase, check on the Natural Resources Canada website. This site will provide links to the Energy Star site, based in the U.S., and has a tool that allows comparison of various warewashers based on efficiency. Energy Star-approved equipment could also qualify for rebates from your utility provider. Also, look for equipment that is intuitive and can identify problems. For example, the CLeN can be programmed to alert the operator when the unit should be delimed or descaled using the information from water tests that can be done on site during machine set up. For an operator, that means the machine will only be descaled at the appropriate time, saving time and also eliminating unnecessary descaling as descale chemicals can be expensive.

RY: Miele commercial dishwashers are compliant with food code sanitization requirements at 82 degrees celsius for 10 seconds for proper sanitizing and hygiene. The detergents and rinse aids from Miele Professional are perfectly suited to high-quality washing technology — an innovative system that will delight restaurant owners and operators with its economic use of products and provide reduced glass and silverware polishing for perfect, streak-free food and beverage presentation.

What are a few best practices that restaurant operators can follow to get the most from their dish washing equipment?

PB: Even with an ASR system, food soil should be removed prior to racking for the dishwasher; less food soil into the unit means that you will use less detergent and require less frequent water changes. Always refer to the operator manual for cleaning procedures and follow the manufacturer’s instructions; by doing so you will ensure years of performance from your equipment. When servicing your equipment you should always use factory trained technicians since they have access to OEM service details, parts and an efficient parts distribution system to get your equipment back up and running in a timely manner.

RY: Regular maintenance as instructed by the manufacturer is recommended to avoid any damage to the actual equipment. For peace of mind, Miele offers a full protection (extended warranty) to cover any manufacturing defect repairs and maintenance for up to 10 years. Proper usage of equipment should be followed as per equipment operating manual. Regular basic cleaning such as cleaning filters and food residues help reduce interruption of unit with service calls.

Any other information you feel our readers would like to know with regards to new dish washing equipment?

PB: One last item operators should consider when purchasing a new dishwasher or warewasher is that the CLeN is also rated by NSF as a pot and pan washer. This configurable mode allows the operator to switch from regular ware to pots and pans at the push of a button. The microprocessor will control the location of the racked pots and pans extending the cycles to ensure that the toughest food soil is removed from the ware.

RY: A new generation of freshwater dishwashers (ProfiLine) is being launched early 2018, with the new mobile app technology linked directly to the equipment to monitor any detergents, chemicals level, unit status such as fault codes and to start the new unit.

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