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Capacity, space & cycle times for dish & glass washers
Catering establishments use a large quantity of glasses, dishes and cutlery which all need to be kept as spotless as possible to maintain hygiene standards. Obviously manual cleaning can be time consuming and prevent staff from attending to other duties within the premises. Dish & glass washers were invented to eliminate this time constraint and are available from a wide variety of sources.
Machines come in a wide range of sizes and capacities to choose from and the appropriate model will depend on a few business-specific factors. The average number of pieces which are used in a day should be measured to find the capacity required. Space available in the kitchen or location available should have influence on the size of the machine and the number of customers should help to decide on the cycle time of the unit.
