WELCOME TO A COMMERCIAL KITCHEN DESIGNED FOR EFFICIENCY

With orders pouring in one after the other, the chefs have got their hands full. Great news! 

In these moments, a flawless kitchen plan truly comes into its own. Especially the dishwashing area plan – this is where dirty dishes, food waste, glasses, glass bottles, pots and pans all stack up. And that makes a well designed plan invaluable, not to mention a huge boost to hygiene and safety at work. Short routes, excellent ergonomics and automation really take the strain off employees. This results in fewer sick days.

We have almost 100 years of experience manufacturing warewashing technology and 40 years in food waste treatment systems. This all feeds into our expertise, making us ideally placed for excellent planning. We use our knowledge to boost hygiene, efficiency and economy, as well as creating ideal workflows. And, of course, using our sustainable products and solutions helps to protect people, planet and climate.

  • Size of establishment (indoor area, outdoor area, number of covers)
  • Guest turnover (covers per hour)
  • Type (table service, self service, buffet)
  • Occupancy rate (in general operation and at peak times)
  • Space available
  • What washware is generated? High variation in table dishes? Fine glassware and porcelain, cookware?
  • Dish return: self service, tray trolleys, conveyor, table clearers, waiting staff, handling food and drink waste, chaotic or orderly return set-up?
  • Food waste management: what kinds of food waste are generated? How many points in the dishwashing area deal with food waste? What is the structure of the building services engineering? What are the legal requirements?
  • Dishwashing: machine configuration, water quality, drying
  • Handling dishes post wash: quality control, storage, reuse
  • Equipment in the cycle: dish racks and cutlery quivers
  • Workflows: dish routes, staff routes, food waste management, other waste management, equipment in the cycle
  • Hygiene: standards and guidelines, staff hygiene, machine (maintenance and care), quality control on washware, handling food and other waste, ventilation
  • Space requirements
  • Workflows not considered
  • Use of dishes
  • Staff
  • Machines
  • Hygiene standards
  • Correct water treatment
  • Perfectly tailored chemicals
  • The right racks
  • Utility costs
  • Legal requirements on drainage, ventilation and removal of grease from waste water

SEPARATING CLEAN AND DIRTY:

If clean and dirty get mixed together, there is no way to assure hygiene. Germs are transferred to the clean side. This is why strict separation of the clean and dirty sides is a must.

+++ Hygiene notice +++
Wear clean disposable gloves in this area to avoid recontamination or pathogen transmission Hand washing and sanitising options or the opportunity to change gloves must be provided on the dirty/clean side. Avoid using tea towels to polish washware as it can cause recontamination. 

+++ Dirty side +++
Wear clean disposable gloves in this area to avoid recontamination or pathogen transmission For the same reason, avoid using tea towels to polish clean washware. 

+++ Clean side +++
Wear clean disposable gloves in this area to avoid recontamination or pathogen transmission Hand washing and sanitising options or the opportunity to change gloves must be provided on the dirty/clean side. Avoid using tea towels to polish washware as it can cause recontamination. 

PLANNING AIMS:

  1. Comply with legal requirements
  2. Protection at work: protect staff from contamination and facilitate ergonomic work process to help avoid sick days
  3. Efficient, quick and practical work processes
  4. Increase efficiency
  5. Increase automation 
  6. Attain high hygiene standards

Top ergonomics tip: using carts protects employees' musculoskeletal systems. Long or frequent walks within the workspace and carrying the weight of the washware can both damage employees' health

3D Planning

ERGONOMICS

Clever kitchen planning does not just factor in efficiency, but employee health, too. Food service in particular suffers from staff shortages. A workplace equipped for ergonomics improves employee satisfaction and reduces sick days. Without the BioMaster system, heavy organic waste bins full of leftovers and kitchen waste would have to be moved around... and that is immensely strenuous. If it wasn't for the automatic hood system on hood type dishwashing machines, employees would have to lift a weight approximately equivalent to a small car. We provide the technology that takes the strain – massively.

THE ESSENTIALS: DISHWASHING AREA VENTILATION

We've established the process for hygienic, ergonomic and efficient warewashing and waste management. But heat and humidity determine the indoor climate and workplace performance. Moisture can condense on cold patches of the wall and cause mould.

  • Kitchens/dishwashing areas should be equipped with a ventilation system suited to their size
  • Any poor positioning has a dramatic impact on the indoor climate in the kitchen.
  • Modern dishwashing machines with integrated heat recovery systems help to avoid steam and unnecessary moisture.
  • Use expert planners
Prof-Dr-Scharz-Ergonomics

‘If the temperature in the kitchen increases to 28 °C, productivity drops to 70%. At 33 °C, it drops even further, to 50%.’

Professor Peter Schwarz, Albstadt-Sigmaringen University

THE FOLLOWING ITEMS OF TECHNOLOGY SHOULD BE INCLUDED IN THE IDEAL SMALL DISHWASHING AREA:

A BioMaster 4 Plus – An infeed station for leftovers and kitchen waste to boost your hygiene levels using a closed system. It takes just 50 to 80 seconds, no longer, to process 100% of organic kitchen waste and leftovers, and it is all HACCP compliant.

Planning:

  • Close to the entrance to minimise transport
  • Compact-format infeed system takes up little space
  • Different models available in freestanding versions with a lid or permanent infeed solutions with no lid.

Ergonomic working height, hygienic cover and wheels so it can be placed anywhere in the room

Planning:

  • Position in room flexible due to wheels

A M-iClean UM glass and dishwasher featuring a special design. Available as a cabinet model or conveniently positioned on a plinth. The door handle uses colours to show staff whether the machine is currently at work, is experiencing a problem or has finished. Economical thanks to low consumption.

Hygienically cleaning bottles is easy using a M-iClean bottle wash system – separate lines first carry wash water and then final rinse water to the rack. Specially designed nozzles then spray the solutions straight into the bottle interior. No wash water residues are left behind.

Planning:

  • A reverse osmosis module can be integrated into the plinth on the bottom, on the side or behind the machine
  • Space saving: no pre-installation (approx. 1 m) because this is integrated into the machine
  • Base cabinet with doors to achieve ergonomic working height
  • The heat recovery system reduces steam and improves indoor climate
  • Wide range of washware accommodated (bottles, cups, bowls, etc.)
  • Adaptable rack system suits a range of washware
  • Various models: US, UM, UM+

What a beauty:the UPster® U undercounter dishwashing machine with clear operating display. Robust, durable and economical

Planning:

  • Compact design
  • Adaptable rack system
  • Various models: U400, U500, U500G

A M-iClean H or HXL hood type dishwashing machine features an automatic hood system, rack detection and optimised ergonomics to protect your employees' health. The AirConcept heat recovery system noticeably improves indoor climate in the dishwashing area – with 80% lower steam emissions, while also reducing energy usage by up to 18%.

Planning:

  • Ergonomics, protection at work
  • Automation
  • Adaptable rack system
  • Various models

Drying table
Clever: the drying table features a cooling fan to accelerate the drying process. Less residual moisture, better hygiene.

DV 270.2 utensil washer with an extra large wash chamber for baking trays and gastronorm containers. A double-walled, insulated hood reduces sound pollution. Energy efficiency: 14% saving

Planning:

  • Tall passing height for bulky washware – 650 mm
  • Stainless steel rack, durable and suited to a range of washware
  • Heat recovery system improves indoor climate 
  • Highly economical

Our sink units create a highly functional workspace with efficient processes, where employees feel good. The units are available in several versions so you can get what you need and what fits in your space. We use stainless steel and produce our units to be sturdy, easy to clean and durable. 

Sink unit with rack shelf extension

This is where the dirty dishes arrive and the racks are stacked on the sink unit, by the sink. Then the racks are rinsed off using the pre-rinse tap. Sink panels make reliable splash guards. Storage racks in the base frame provide additional storage space

Planning:

  • For efficient, customised processes
  • For improved ergonomics
  • Smooth surfaces for easy cleaning and improved hygiene
  • Various layouts 

Why you are best off contracting expert planners:

  • They are aware of legal requirements and will ensure compliance
  • They take into account planning parameters such as hygiene, ergonomics, safety and efficiency
  • They know what different professional kitchen appliances and dishwashing machines have to offer in terms of capacity, quality, maintenance costs and sustainability
  • Making your own planning errors is expensive and inefficient