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Restaurants, coffee shops, snack bars and fine dining restaurants are all offering a variety of food choices to suit every taste and often doing so seven days a week.
Each type of business has its own requirements for warewashing; with a wide variety of items requiring washing with varied soiling and stain removing products. We all know that kitchens can be high pressure environments so here at Holchem we offer our customers the best advice to help them achieve the specific levels of hygiene required. Customers who don’t have positive experiences won’t return so it’s imperative that the correct procedures are followed at all times.
At Holchem every customer benefits from a combination of service levels and engineering know how backed up by scientific knowledge developed in our state of the art labs at Holchem HQ.
Our teams on the road travel thousands of miles every year visiting our customers to advise and help on best practice – often knowing the intricacies of a kitchen as well as the head chef.
Here’s a snapshot of our top tips on how to ensure a clean and efficient warewashing area to minimise cross contamination, the organisation of the washing area and its operation.
Do you have any questions about best practice hygiene in your kitchen? – please get in touch with the Holchem team on 01706 222288