Grootkeuken

Good organization are half the dishes. 

Did you know that 60 to 80 percent of the operating costs of a kitchen are personnel costs? It's obvious: A good organization saves you time and money. This is especially true for your dishwasher. Dishwashing mechanics like water treatment and chemicals must be integrated well into your organization to achieve the best results. 

Our machines play an integral part in these cycles. All actions up to, and from, the machine are just as important for the final results and the costs of the dishwashing process. The @Llias dishwashing process concept will help your business to accommodate this process as efficiently and effectively as possible.

 Our total concept will therefore include the costs of labor, energy, water, detergents and even breakage. It might sound strange but broken glass is expensive. Not so much the replacement costs of the glass, but more so the costs of the employee that has to carefully collect and dispose the broken glass.    

We don’t consider ourselves so much as dishwasher specialists alone, but more so as dishwasher process specialists. With our experience we have a lot of know how concerning each step in this process. Not only will we advise you about the best possible machine for the situation but also about the logistics involved around this process. Because of this you also will find transport carts, crates, conveyor belts, sorting stations, reverse osmosis equipment, detergents, water softeners and everything else involved in the dishwashing cycle in our assortment    

Organization in the dishwashing kitchen 

Are you making preparations for a new installation? This will be an opportunity to install a economical dishwashing installation. It is probable that you are cooperating with one of our dealers or specialists who can give you advise in these matters. First of all you will have to analyze the situation thoroughly.

 -How much space do you have available?

-How many seating places are available?

-What kind of crockery are you using?  (Mainly think about sizes and numbers)

-When should the dishes been done? (From- until, hourly time, peak hours)

Based on these analyses we will recommend a specific dishwasher to you (slight-through or crate-transport dishwasher machine) as well as side equipment. Investments cost can be kept to a minimum with the right use of machine capacity and right utilization of the different components involved.

Hygiene in the dishwashing kitchen;

Hygiene is not only required for the dishwashing itself. All activities in the dish-kitchen, from taking of the dirty dishes up to handling the clean dishes should be hygienic conscious. How can hygiene risks me avoided? We will show you: