Warewashing may represent a large proportion of the overall cleaning cost within a kitchen environment.


Through years of experience and product testing, we can demonstrate how we can make savings for your business through an initial free assessment of your system and subsequent advice on how to maintain cost efficiency.


Why not wash items by hand in a sink?

The alternative to dishwashing by machine is to wash items by hand in a sink and allow to air dry. Although this traditional method gives great flexibility it is labour intensive, uses large quantities of hot water and does not provide disinfection of the item unless a separate disinfectant step is introduced. Most items including: crockery, cutlery, glasses and utensils when washed in a dishwasher will leave items cleaner both visually and microbiologically.


Why is the appearance of items important?

First impressions are commonly gained by cleanliness of an establishment, including tableware.


Why do I need to clean the dishwasher?

To work effectively the dishwasher must be cleaned to remove the build-up of debris in the filters, wash arms and around door seals. Cleaning also allows inspection of the washer to check for damaged parts such as wash arms and nozzles.


What are the risks if my dishwasher doesn’t work correctly?

Poorly cleaned items with harmful bacteria. This may lead to customer complaints or customer illness.


Why do I need to use detergents and rinse aids?

The detergent and rinse aid at the correct strengths will ensure that the dishwasher performs as designed.


Do I need to manage the operation of my dishwasher?

Washing machines must be managed to ensure correct operation; this includes the cleaning of the machine and filters, regular changing of wash solutions, inspection of wash and rinse nozzles and control or monitoring of detergent temperatures and strengths.