dishwashing detergents

What’s new in dishwashing and cleaning

Canadian Restaurant & Foodservice News recently asked two leading suppliers about the latest developments in dishwashing and cleaning supplies for commercial foodservice. Here is what Patricia Briere, account manager with Avmor and Tara Fuller, Marketing Manager, Institutional, at Ecolab, had to say…

What are some of the major trends and developments when it comes to dishwashing and cleaning supplies in Canada?

Patricia Briere: There were a lot of years in this industry that were static in terms of development and that’s finally changing for the better. The product efficacy has improved with proven safer products, such as UL Ecologo certification and GREENGUARD Gold Certification. Also, technology advancement has allowed the industry to evolve such as the world of IoT (Internet of Things) and its ability to improve the customer experience by allowing suppliers and technicians to pro-actively engage with the end user and their needs.

Tara Fuller: There has been a dramatic shift in water consumption of dish machines. The industry has moved from 5.7 litres of fresh water used per dish rack to a norm of 2.3 l off fresh water. Some conveyor machines are rated as low as 1.25 l of fresh water per rack.  At the same time, food soil concentration is dramatically higher. Protein soil re-deposition is an industry challenge. Ecolab continually advances systems to improve results with new chemistries designed to handle higher protein diets while using less water. This reduces the amount of rewash, lowers utility costs and helps protect equipment. In 2017, Ecolab will be announcing Smartpower™, our latest innovation backed by customer testing at 280 locations.

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

PB: With development of new products, there is a higher level of clean which leads to better sanitation control. With products that are safer for the user, with green certifications such as UL Ecologo and GREENGUARD Gold, the users and the customers are safer and healthier, which in turn has economic benefits for the foodservice industry.

TF: Using the latest technology is significant because operators are finding 71-75 per cent improvement in items that are ready for serving to customers versus a variety of current product. Upon surveying over 200 foodservice locations globally, secondary reprocessing is common (rewashing, hand-polishing).  Using the latest innovations dramatically reduces secondary processing.

What should restaurant operators keep in mind when buying dishwashing and/or cleaning supplies?

PB: While safety of the public and employees should always be of paramount concern when planning a cleaning and sanitation solution, the long term operational costs associated with your operation should not be overlooked. Far too often, emphasis is given to the upfront costs, which in comparison to the long-term operational costs are marginal.  A well-planned cleaning and sanitation process can also save thousands of dollars in labour and maintenance.

TF: Ecolab recommends restaurant owners and operators focus upon cleaner, healthier, and safer solutions when deciding upon dishwashing and cleaning supplies. Foodservice operations can get the latest training on WHMIS 2015/GHS by partnering with industry leading suppliers. Ask for a survey from suppliers to demonstrate how a dishwashing and all-round kitchen hygiene program can actually save an operation on total cost due to energy and water savings benefits compared to a current program.

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