Our own brand of ware-washers, which are sourced from world class manufacturers and are made to our specification.

Our own brand of chemicals, which are sourced from a world class manufacturer and are made to our specification.

Eurozone manufacturer of value warewashers

Instrument for detecting levels of bacteria

Specialist high capacity conveyor washer for baskets and similar items commonly used in food production. 

Specialist conveyor washer for baskets, often used in food production.

DIN 10534 is a draft standard that specifies hygiene requirements related to the design, construction and operation of commercial dishwashers. DIN 10534 effectively combines the requirements of three existing DIN standards, DIN 10510, DIN 10511 and DIN 10512.

A detergent or chemical dosing pump delivers chemicals into the dishwasher for the wash and rinse cycles. For more details see the chemical dosing section. 

A drain pump fitted to a commercial dishwasher will enable the dishwasher to drain irrespective of the organisation of the waste plumbing. Not all commercial dishwashers are fitted with drain pumps as standard.

Heavy Duty warewashers from the US. Within their range produce fresh water single and double hood washers.

Small version of a rack conveyor suitable for smaller kitchens that need higher output than a conventional hood washer offers.

Enhances the drying process after the wash. Can be incorporated in rack and flight systems.

Family of chemicals comprising detergent, sanitizer, office detergent, aluminium only detergent, rinse aid.

Double skinned construction are usually higher specification machines which means that the dishwasher has two layers of stainless steel often with insulation which reduces energy consumption and noise from the washing.

Environmental Health Officer, may ask for proof that your ware washer is fit for purpose. Call us to help you.

In our “typical tests” a commercial dishwasher is left switched on for 8 ½ hours and it washes 30 times for 2 minutes, this means that for 7 ½ hours of the day, it is on stand by at full temperature. Some of the more advanced commercial dishwashers use an energy saving device called low energy on standby. This lowers the temperature of the rinse tank from 85°C to as low as 60°C , (depending on the wash cycle time) and then rapidly heats up the rinse temperature to the required level when the machine is washing, thus saving energy.

High volume ware-washer uses conveyor to receive ware. Does not take baskets. Usually takes two personnel to use and capable of washing up to 10,000 plates an hour.

Fats Oils and greases produced from the washing of any food products ware. Requires control to be compliant under existing legislation.

In contrast to a tank washer this uses 100% fresh water. Generally considered to give better results.

Normally undercounter washers specifically designed to wash glasses. Typically 350, 400, 450, 500 sq basket size. Does not need a break tank. Rinses at a lower temperature than a dishwasher to protect delicate glasses.

Equipment that hygienically buffs glasses to a high level of finish.

Specialist heavy duty utensil washer which uses food safe plastic granules to provide extra cleaning power.

This involves the control of F.O.G.S

Is a systematic preventive approach to food safety from biological, chemical, and physical hazards in production processes that can cause the finished product to be unsafe, and designs measurements to reduce these risks to a safe level.

Found on tunnel washers. Often used with steam condenser units this device recycles some of the energy from washer and reduces power consumption.

Premium brand of domestic and commercial appliances

Describes a passthrough machine or a hood which is a part thereof.

Large world Class manufacturer of ware washers based in and market leader in Eurozone.

Alternative purchase method allowing the capital cost of equipment to be spread over a number of years. We offer a full warranty for the period of the lease.

Premium, generally expensive brand of domestic and commercial appliances.

Older construction methods used separate panels welded together to make the basic box of the dishwasher with sharp corners, new construction methods use full moulded wash tanks with rounded corners , like on a domestic dishwasher. The benefits of a moulded wash tank are that they are easier to keep clean and generally drain down better.

Warewasher where the hood is lifted to allow a basket to be pushed through. Fits between two tables. Can come in single and double, inline and corner configurations.

Hose which allows prewash over sink. Essential bit of equipment for ensuring wash results especially on tank machines. 

Each warewasher has its own specific power rating which is displayed on the machines ratings plate.

See utensil washer. 

High volume ware washer which uses a conveyor with baskets. These high capacity conveyor washer using baskets capable of washing up to 7000 plates an hour.  Can be used by one operator if set up with appropriate tables.  

Used to ensure kitchen ware dries soon after the rinse phase and when exposed to air.

This is the temperature of the final rinse. To provide thermal disinfection the dishwasher must rinse at 82°C or above, for at least 12 seconds.

Fitted to the higher specification machines - this device extends the wash cycle (if needed), to ensure the correct rinse temperature is reached before the dishwasher can complete the wash and rinse cycle. 

Premium Brand of domestic and commercial appliances.

Found on tunnel washers. Often used with heat recovery units this device condenses the steam produced by the washer, removing it from the environment. This also recycles some of the energy from the steam and reduces power consumption.

Ware-washers with tanks that reuse the wash water. Most ware-washers have tanks.

Generic name for tray, rack and flight type warewashers.

Prevents the risk of contaminated wash water entering the drinking water supply. Type “A” air gap and break tanks have been a requirement for all commercial dishwashers installed and used in the UK since 1999.

Describes a glasswasher, dishwasher, potwasher that fits under a counter

Specialist washer designed to wash pots, pans and other kitchen utensils.

Generic name for all types of commercial under counter, hood, passthrough, rack, utensil, pot, tray and flight type washers.

The guarantee of function against specification for a period of time. Available as parts only warranties or full labour and parts warranties.

This is the temperature inside the dishwasher when it is washing. The correct wash temperature is between 55° and 60°C.

Essential equipment to eliminate problems with water hardness.

Describes water with varying degrees of concentrations of calcium and magnesium carbonate ions. Cause scale and causes problems for washing equipment.

All dishwashers need to be WRAS approved to avoid issues with EHO’s

Premium, generally expensive brand of domestic and commercial appliances.