Clear vision

LOOKING at buying a glasswasher? All the manufacturers we spoke to agree that there is one thing you really must do first - arrange for a site survey.

Steve Loughton, managing director of glasswasher manufacturer Buttress, says his company considers it "highly important that an in-depth site survey is carried out prior to any installation". He adds: "With every outlet having individual needs, it will analyse the specific requirements of the venue. The survey will measure the water pressure and ascertain whether a pump is required, as well as providing full information on the requirements for installation."

Cliff Scott, a partner at another manufacturer, FMS, warns that problems can develop if this rudimentary exercise is not undertaken. "During the survey, many factors are considered before a model is specified. If the machine is too small, it simply will not cope during busy periods; if it is too big, too much valuable space is taken up, not to mention higher capital cost," he explains. His company offers a free survey.

But how do you know if the machine is too big or too small for your operation? David Smithson, managing director of Winterhalter, says: "The correct sizing of a glasswasher would be calculated by the number and type of glasses and the time required to do the job at peak demand."

Sarah Millard, sales manager for Macdonalds, concurs. "Look at the quantity of glasses used against maximum demand and ensure the tallest glasses will fit into the machine." And she suggests: "Consider a double-skinned machine - especially if it is to be sited in the bar area - as it will be far quieter."

The larger the machine, the less labour and energy required to operate it. "It takes much longer and uses more water and energy to fill two small baskets and put them through a wash cycle than to do the same with one large basket," says Geoff Snelgrove, UK sales manager for Fagor Industrial. "As a general rule, if it is envisaged that the machine will have to wash more than one rack of glasses every five minutes, it is probably too small."

Less fetching and carrying

But he concedes: "There are exceptions to this. In a long bar, for instance, two small machines sited at either end of the bar could require less fetching and carrying to operate than one large machine."

John Archer, Hobart's product manager warewashing, offers more tips. "Choice of machine is dependent on several factors - the number and type of items to be washed; the space available, which will dictate the machine type and handling system; the rack capacity and types of racks to be used; the site's electrical load and water supply; the theoretical and actual cycles per hour; and budget constraints."

So the importance of getting the size and the siting right are two common areas of agreement; another is knowing the quality of water supply. Electrolux training manager Phil Smith says: "Customers need to consider if they have a hot and cold water supply, which will influence the machine purchased; and whether the water supply is in excess of eight degrees Clarke [the scale by which water hardness is measured], which would make the water hard enough to warrant using a water softener and/or water filter.

"Generally, cold-fill machines are more expensive to operate as they need to heat the water to the required temperature, and their wash cycles tend to be longer."

Hardness and impurities

Meiko has published a guide on water treatment systems and ways to deal with hard water. It points out that "hardness and impurities in the mains water supply will result in lower dishwashing standards and higher detergent, energy and equipment costs".

Most caterers are in areas where the water supply is classified as moderately or extremely hard. If local water companies cannot analyse your water supply, you can obtain a free analysis from Meiko by supplying the company with a sample from your tap.

Where glasses with a highly polished appearance are required, water that is demineralised or treated by reverse osmosis can be used, suggests Archer. These types of water will eliminate the spotting caused by mineral deposits on the glass and so reduce the need for hand polishing, which in turn will reduce the cost of breakages, labour, detergent and rinse agent, he says. "In most other circumstances, the use of a well-maintained softener will suffice, but for best results, each individual site should be judged on its own merits."

Demineralisation removes the potential for salt deposits or precipitation which disfigures glassware, as well as preventing the build-up of scale. Brita makes a system, AquaClean, that carries out this process.

Reverse osmosis, which requires the filtered water to be stored in a tank, is used for operations such as banqueting, where large amounts of glassware are used. Meiko's water systems guide explains how reverse osmosis works. Water passes at high pressure through a semi-permeable membrane which allows the passage of water but not dissolved solids. Up to 97% of the minerals present are said to be separated off. Treated water is stored in the unit and is automatically delivered to the glasswasher via an electronically controlled stainless-steel pump.

Another point to bear in mind when buying your glasswasher, according to Fagor's Snelgrove, is that to carry out effective rinsing after washing, there has to be sufficient pressure from the mains. "If the pressure is insufficient for the machine, measures must be taken to increase it - typically by fitting a booster pump to the glasswasher," he says.

Once you have decided on the size and type of machine, where is the best place to put it? All agree that siting is extremely important. Manufacturers say your machine should be placed within easy access of the point to which soiled glasses are brought in.

"A dump area for the incoming, with suitable liquid waste and space to rack, is essential," advises Scott from FMS. Millard of Macdonalds adds: "It is extremely important that there is a convenient water supply, enough power, sufficient water pressure and adequate drainage."

The machine also needs to fit in with other handling and storage areas. Smith of Electrolux suggests that the main thing to remember is that detergent and rinse aid will need to be stored by or near the machine. "Few glasswashers require a tabling system as usually one rack is in the machine, and another is either on top or, if the glasswasher is under-counter, near by for loading," he says.

Manufacturers offer training in the use of their machines, although several companies say little skill is needed for fully automatic models which require just one button to be pushed. But as Hobart's Archer points out: "To achieve the best results, a thorough understanding of the glasswashing process would greatly reduce the level of machine abuse and maintain a high standard of wash results." n

Service back-up and a range of warranty options are offered by all the manufacturers mentioned above.