Commonhouse scullery conclusions | <– Date –> <– Thread –> |
From: Rob Sandelin (robsanmicrosoft.com) | |
Date: Sat, 19 Aug 1995 21:01:01 -0500 |
Here is a compilation of all the mail I got regarding scullerys (dishwashing stations) The ergonomics of commercial dishwashers Steps in the flow of the dishes 1. The dishes are collected and delivered to the scullery site. 2. Plates are banged against the side of a plastic food recycling garbage can, removing excess food. 3. Plates are placed in rack and slid over to the over head sprayer where remaining food is sprayed off. Under the counter model steps: 4. Wet rack is lifted off counter into dishwasher. Water drips onto floor from the wet rack and onto dish person unless tray is held away from body. 5. Dishwasher cycles (90 seconds) 6. Hot, wet rack is removed from dishwasher. Water drips onto floor from the hot, wet rack and onto dish person unless tray is held away from body. Over the counter model steps: 4. Wet rack is slid directly into the dishwasher from the spray area. 5. Dishwasher cycles (90 seconds) 6. Hot, wet rack is slid directly out of the dishwasher. 7. Hot wet racks are stored as dishes dry (about 5 minutes) then either unloaded or just left, depending on how many racks you have. General Conclusions: Over the counter models which have enough counter space for trays are preferable. Ideal set up is loaded dish racks are never picked up, only slide along a stainless steel, one piece counter top. Over the counter models are unsightly and slightly louder than under that counter models. Champion and Hobart are the two largest selling models of commercial dishwashers in the US. A floor drain in the scullery is essential, especially for under the counter models. Light weight dishes, are essential if you have to lift loaded dish racks. Slate or tile flooring is easy to clean without chemicals. The whole place needs to be totally watertight as standing water is common and will damage walls. Stainless steel countertops come as a unit and are easy to clean and pretty bombproof. Used dishwashers may not be a good value unless they been reconditioned with new pumps, gaskets, and water heaters. You can get repair manuals for commercial dishwashers by calling the manufacture. If you buy used, call around about your model for availability of parts first and see how long it takes to get parts. Sometimes this can be weeks. Typical price for new commercial dishwasher runs around $3,500. Typical used price for reconditioned runs $1,500 to $2,000. Your prices will vary on used gear depending on your local market. Rob Sandelin Sharingwood
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Commonhouse scullery conclusions Rob Sandelin, August 19 1995
- Re: Commonhouse scullery conclusions Fred H Olson WB0YQM, August 22 1995
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