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FEA Guide 2024: Dishwashing and food waste recycling – look beyond the ‘box’
Meiko’s warewashing and waste expertise is the bedrock for building long-term relationships with operators
Foodservice operators require a range of warewashing equipment, including glasswashers, dishwashers, potwashers, rack/flight dishwashers, food waste recycling and reusable cup and food container washing.
The expert advice is look beyond the ‘box’ that gets delivered and think about the sort of people you want to deal with when buying machinery that lasts 10 years or more.
Don’t buy off the shelf, always look for a supplier who is with you for the whole journey. Our expertise is needed from the very beginning to ensure you get the right equipment for your specific requirements.
We look at your business, its size, menu, number of covers, the size and layout of the building, plus much more, only then will we come up with the correct product advice and recommendations, cost analysis, plans and drawings, then the supply of the very best equipment, installation, service and maintenance.
Dishwashing needs ongoing labour, water, chemicals, energy; multiply that by a decade, and you see the purchase cost is outweighed 10, 20 or even 30 times by running costs.
Maximising efficiency, minimising energy, labour, chemicals and water – and good design – are the most important criteria when buying.
Training, the key to efficiency and sustainability
Training support over the equipment’s lifetime helps your staff use it in the most sustainable way. If you are buying a sustainable dishwasher, you want to maintain that sustainability for the lifetime of the equipment.
Warewashers should be fully loaded to maximise economy; cleaning must be thorough, boosting economy and extending working life. Most of all, staff should understand that washing sustainably is good for everybody. This means thinking about how and when we wash, switching on only when needed, getting the right size racks to stop breakages; even holding up washing until there’s the right size load.
Maintenance and support
What also comes with the ‘box’ must include the right maintenance support. Today’s dishwashers need specialist knowledge to ensure they run correctly. Using specialist dishwashing engineers ensures the highest service.
A maintenance contract is essential. It ensures your dishwasher’s continued hygiene and wash quality. Make sure a contract has the additional benefits such as engineer attendance typically within eight working hours, a 94% first-time fix rate (Meiko UK average), and guaranteed spares.
Food waste – making the change
A comparison reveals that there is only one recycling solution that actually reduces handling and cuts labour. That is automated onsite food waste processing for intermediate storage in sealed tanks before collection for conversion to biogas by anaerobic digestion.
New legislation coming into force in 2025 gives operators an extraordinary opportunity for a total reset of their food waste ‘practices’, and to streamline and improve a kitchen’s operational footprint by cutting the space set aside for floor bins and the central bin storage space, while significantly reducing labour and improving the overall hygiene and ergonomics of the kitchen.
Go to www.meiko-uk.co.uk for more information
Read more from the FEA Guide
Learn how to find the perfect warewasher >>
Refrigeration – how to choose the correct equipment >>
Prime cooking – the kit to help you be energy efficient and environmentally clean >>
Multicook/multifunctional equipment – the combi-oven: the tool that does it all >>
Microwaves and rapid cooking – are microwaves a secret weapon in the kitchen? >>
Hot and cold holding displays – display units to boost your revenue generation capabilities >>
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