If you are already or intend to own a restaurant, you have definitely formed an idea about the equipment needed for the  cooking process. A less considered aspect is what happens to pots, pans, utensils, cutlery and dirty dishes. In any professional restaurant kitchen, catering, cafe, bistro, self-service (push the tray), even in bars, according to current legislation, there must be a place dedicated to washing dishes, a place we refer to as a dishwasing area. Depending on the number of people and the menu, the dishwas area is dimensioned so that it can properly serve the purpose of washing and sanitizing pots, pans, pans, glasses, dishes and cutlery, GN tubs and shuttles.

In order to respect the sanitary / unsanitary flow, the entrance area of ​​the dirty dishes and the exit area must not intersect, in the dishwasher area it is mandatory to have a dishwasher with a drip where to wash only the dishes. Hand washing of dishes is a common practice but it is not the most economical or efficient. Manual washing is generally done with water at low temperatures that does not ensure perfect hygiene, nor the killing of viruses or bacteria. To compensate, chemical detergents and degreasers are used, which are often harmful to workers and the environment but also to the budget. The time spent on the process and the amounts of water and detergent used during washing are much higher compared to what a dishwasher would use for the same process with significantly superior results.Specifically, the professional dishwasher uses 1/3 of the detergent and 6 times less water to wash the same amount of dishes. As we cannot give you time, we thought of recommending equipment that will help you save time, money on utility and consumable bills and guarantee you impeccable results.

Washed and dried dishes much more hygienically

Washing and rinsing dishes and glasses with a professional degreasing and dishwashing machine for the Horeca field it is made with heated water up to high temperatures of up to 80-90 degrees Celsius and allows the use of strong types of detergents. A high temperature ensures the complete cleaning of fats so unpleasant and difficult to remove and the elimination of bacteria that can endanger the health of employees and customers. It is well known that dish sponge is where most bacteria grow, and in many cases can lead to health problems. Drying of washed dishes is done in many cases unhygienically, by wiping with towels that if not dried in optimal conditions develop different types of mold, or by leaking in places in the kitchen where various pathogens circulate and can contaminate freshly washed dishes .The dishwasher gets rid of this care that comes after washing them, they are dry and can be left in the washing machine until they are used.

"Economy" is the word that characterizes them

The economy of water consumption will be the first to put a stop to the waste of resources and it is proven that most professional dishwashers used in public catering and Horeca consume up to 5-6 times less water for washing and rinsing the same volume of dishes compared to hand washing. The savings made with detergent consumption are not to be neglected either.  Considering that compared to manual washing where almost 70% of the detergent is lost on the pipe without it fulfilling the role for which it was designed, the dishwasher uses the detergent that is available to the maximum. Human resources are another economy made considering that most of the washing machines require very little human intervention in the rinsing, washing or drying processes. Most have menus that are very easy to understand and use by the person or employee operating it.

Time is perhaps one of the most important notions in the kitchen , in preparing and serving your dishes to have satisfied customers, and these dishwashers make the washing process as efficient as possible, succeeding in very short programs and cycles to provide hygiene and shine.

How do I choose the right dishwasher?

Whether you have a bar or a cafe and in most cases washing glasses, cups or saucers does not require a dishwasher with very intense degreasing or washing programs, or you have a restaurant and you are very satisfied with the person from "Dishes", Topk Alimentaje Food Specialists guide and support you in choosing the dish cleaning machine necessary for your needs and requirements:

1. Dishwasher and compact glasses

Compact dishwashers / glasses with front opening are ideal in cafes and bars. Small restaurants where the space is very compartmentalized, most models can be incorporated under the counter due to front loading. They have washing cycles from 3 to 5 min. and the washing temperature between 50-70 degrees Celsius . Among the functions to which these compact washing machines refer, being those of removing the lipstick after glasses, of the dried fruit pulp and the impeccable rinsing.

These compact washing machines can be used in other circumstances with the same success as in cafes and restaurants, managing to find their place in any kitchen that has a smaller space for cleaning glasses and dishes

2. Dishwasher with hood

Topk Alimentare specialists recommend the hood dishwasher for use in restaurants and fast food restaurants where the need for clean dishes is between 600 and 1200 plates per hour. These washing machines are easier to use, the loading is done at the level of the hands and there is no need for the person operating the machine to bend down. Due to the stop and load function during washing, rinsed dishes can be added after the washing program has been started, increasing its number and washing speed. Although these washing machines are dedicated to spaces with a more sustained flow of dish hygiene, very short cycles of up to 3 minutes recommend their use in fast food and crowded restaurants. In these washing machines you can insert dishes of different materials and shapes, managing to save you the time of sorting the dishes by categories. They use smart water, electricity and detergent programs. The water used for rinsing is heated, for example, through pipes that "recover" from the heat released by the engine, saving up to 35% of energy consumption

3. Dishwasher with tunnel type belt

For an increased volume of between 1500 and 2300 plates per hour, Topk   Alimentare specialists recommend a  tunnel type dishwasher . This represents the maximum efficiency being used in very crowded places: canteens, self-service restaurants (push-tray), catering or events. Time and organization are the strong points when you use the tunnel dishwasher, this allowing the arrangement of vessels of different sizes and shapes. The vessels in the shuttles go through different phases of pre-washing, washing, rinsing and drying, these operations being carried out simultaneously along the entire route of the tunnel, saving a lot of the time dedicated to their washing. The dishwasher with tunnel type is certainly the most productive of the machines presented, managing to sanitize a very large volume of dishes.

If you are already determined which dishwasher suits your business, you are probably wondering "where can I find the best value for money for the dishwasher I want?". At Topk Alimentaje Utilare our specialists are waiting for you in the showroom from Bd. Biruintei, no. 49 to guide you in making the right decision.

If you want to see the complete offer of dishwashers sold by Topk Utilaje Alimentare , access the "View products" button below.