Ware Washing

Ware Washing

A well-designed and therefore efficient ware washing operation can cust costs, from fuel savings to crockery breakages.

A key consideration is sufficient space: giving staff room to do their job efficiently is always important, in any sphere, but especially so in an area where accidents can so easily happen, whether it is breakages or staff slipping on wet floors. Is there enough space for the waiters to ‘drop off’ on? Is there an adequate sorting area, to fully utilise every rack? Is every rack full every time the machine is used? These all combine to get the best value in fuel, water, detergent and labour.

Consider too what happens to the crockery after washing- where is it stored ready for next service, and how accessible is that storage? Is it all put away for next service or is some to be re-used, and if the latter, where is it to be put safely but within reach?

There is little point having a kitchen that can produce 200 meals per hour is we cannot wash up simultaneously. Lack of clean crockery can bring service to a halt, creating unhappy customers and lost revenue. How often is washing-up still being done two hours after service, probably incurring overtime? Good planning creates an efficient flow throughout the area of operation.