As well as being more efficient, modern warewashing machines have to fit the space available - and sometimes they have to look good too
One size fits all at Harvey Nicholls
Lower running costs have become crucial issues influencing warewasher specification, but size and external appearance also entered the picture for Maison Brillant when it installed a new artisan bakery and eaterie on the fifth floor of the Harvey Nichols department store in London this year. Alongside retail sales, Maison Brillant has added a 16-cover eat-in area, and serves drinks and a variety of boulangerie, pâtisserie, viennoiserie and traiteur from 8am till 8pm, Monday to Saturday, and 12 noon till 6pm on Sunday.
There was insufficient room for three separate dish and utensil washers, so Maison Brillant co-owner Nick Williams opted for a single Winterhalter GS302 undercounter dishwasher able to deal with all three requirements at a rate of 60 500mm x 500mm racks an hour.
"It's also good looking," Williams adds. "That's very important because it is front of house and in full view of customers and has to hold its own alongside designer food displays and smart undercounter fridges."
In terms of running costs, the machine uses just 2.9 litres of water per wash so relies on built-in filters and integral water softener to ensure constant optimum water quality consistent with the mixed loading.
The dirty dishes are placed in a rack over the sink and sprayed to remove excess debris, then slid into the dishwasher. When the cycle is complete they are removed and stored at the other end, ready for service.
"Food now accounts for almost 50% of turnover and with up to 110 covers a day, we do have some busy times in the kitchen, especially the evening," says Southgate. "It's great to have a dedicated, organised area."