Winterhalter Advice Guides

As a restaurateur, you want to do everything right and wash your glasses in the warewasher – as hygiene experts recommend. And then: stains, streaks or clouding on the glasses, unsightly residues from lipstick, tea, coffee, musty smells or glasses that dry badly. Actually, the glasses should come out of a professional food service warewasher clean, dry and gleaming. This white paper explains why this is not always the case, what the causes are and how you can achieve perfectly washed glasses.

Schools have high standards of hygiene for their catering function. This guide explains everything you need to know about using dishwashers in education and how they how they can help meet these requirements.

This handy downloadable guide tells you everything you need to know about ensuring maximum efficiency for your glasswasher and dishwasher as well as explaining what you shouldn't be doing.

If a dishwasher breaks down it can cause real problems for your business. Winterhalter's handy guide to the 20 best tips will help you ensure that your dishwasher is working at peak efficiency at all times.

There are some simple steps that you can take to help reduce your energy consumption and consequent running costs.

In the market for a warewasher? Dishwashers, glass washers and utensil washers use a lot of energy, so you can save a lot of money if you invest in an energy efficient model. Plus, an energy efficient machine is more sustainable and better for the environment.

For the vast majority, the water quality in the UK and Ireland is medium or hard. That means it contains dissolved minerals, such as calcium and magnesium. These minerals not only affect the taste of the water, but they can also have a catastrophic impact on appliances that use the water. In warewashing, that impact covers two areas: damage to the machine itself, and reducing the cleaning performance.

If you have a warewasher, you know your business relies on it. What’s more, if it goes wrong you’ll find you’ve got a crisis on

your hands if it’s not fixed quickly. That’s why your warewashers need to be serviced.

What are the key pains for facilities managers when it comes to warewashing? Whatever type of machine it is – undercounter glass washer, passthrough hood type dishwasher, utensil washer or high volume conveyor system – there are some worries that remain the same.