There are five time-tested fundamental principles in use in most warewashing systems, regardless of brand and type. They are:
- Volume
- Time
- Temperature
- Consumables (detergents and chemicals)
- Mechanical Action
These five principles help determine the best solution to choosing the right warewashing system for a given operation regardless of brand or vendor.
Volume:
Volume will range depending on the size of the operation and the number of wares needed to clean. For example, a high-volume operation, such as a full-service banquet hall, would probably need to clean a higher volume than a small café serving drinks only.
Time:
When choosing the right warewashing system for your operation, time is a big consideration. A high-volume operation would require more time due to the higher volume. However, reducing the warewashing time may reduce the requirements for additional kitchenware. You can compare this tradeoff against the cost of the additional kitchenware to see which offers the greatest ROI. For many, reducing wash time may be a better option than purchasing additional kitchenware. Therefore, you can increase overall profits and lower costs.
Temperature & Consumables:
Temperature and consumables also play a critical role in warewashing, as they determine the greatest recurring costs of the system. Once all the equipment is in place, heating the water to the correct temperature and providing the proper amount of detergent and chemicals to clean and sanitize is the greatest day-to-day cost. The equipment is usually energy star compliant, so energy costs are low compared to the consumables.
The consumables must come from a reputable source and must be certified “food safe.” The detergents must conform to industry standards for cleaning efficiency. The sanitization chemicals also must meet rigid standards. The sanitization process must kill 99.99 percent of harmful bacteria and germs after a 30-second period.
Referring to our previous example between the banquet hall and the café, it may make more sense for the banquet hall to specify a high-temperature system that uses heat to sanitize and requires fewer chemicals. Keeping the temperature high with the volume required may be more cost-effective in the end.
On the other hand, the low volume of the café will require more energy to raise the water to a high temperature for their infrequent and more moderate volume. The café may be better suited using a lower temperature to clean while adding slightly more detergent and additional chemicals to sanitize.
Mechanical Action:
Mechanical action is the last principal for a reason. There are several types of equipment, from many different manufacturers, which will achieve your goals. Determining the correct one for your operation requires looking at all the variables and determining the best solution. High volume needs will require different solutions than low volume needs. Additionally, determining the number of laborers in the warewashing area will be another key in specifying the proper warewashing machines for your operation. In our next blog, we will cover the different types of warewashing.
Each operator should consider these five principals before making a long-term decision. Operators should observe the tradeoffs of each variable for the lowest cost and best results.
Learn more about warewashing systems:
Now that you know the five key principles of warewashing systems, check out our other blogs to learn even more.
Warewashing Overview
What even is warewashing? We’ll give you the overview!
Different Types of Warewashing Systems
There are several different types of warewashing, from manual warewashing to machine warewashing. What is the best system for your business’ warewashing needs?
Contact Sani-Servant
At Sani-Servant, we have been in the restaurant industry for over 25 years working on both sides of business. We offer an understanding of what is important and exceptional customer service. Let us help you make educated decisions about your warewashing needs.
Phone: 844-SANI-SRV (844-726-4778)
Email: etucker@sani-servant.com
