Optimizing Work Conditions and Efficiency with Rack Conveyor Dishmachines
In the ever-evolving landscape of the foodservice industry, discovering equipment that not only enhances staff working conditions but also trims operational costs is a transformative pursuit. Often underestimated in this quest is the rack conveyor dishmachine. Traditionally acknowledged for its role in delivering clean, sanitized ware, this machine has long been associated with the less-than-ideal hot and humid dishroom environment. However, recent strides in ventless technology and sophisticated control features are reshaping perspectives, presenting operators with effective solutions to overcome labor challenges and bolster their financial performance.
Creating a Comfortable Work Environment
Staff recruitment and retention pose ongoing challenges, particularly in environments like hot and humid dishrooms. The conventional rack conveyor dishmachine, generating steam and heat, contributes to an uninviting workspace. Ventless options emerge as a remedy to improve dishroom conditions. Although not revolutionary, ventless technology has gained traction, with manufacturers introducing these options in a broader range of sizes for rack conveyor machines.
Ventless machines tackle humidity concerns by capturing steam within the tank and circulating cool, dry air back into the dishroom. This not only enhances working conditions but also eliminates the need for a vent hood and associated ductwork. Furthermore, the collected steam is repurposed to generate energy, efficiently heating the water for wash and rinse cycles. This innovation allows rack conveyor machines to operate with a cold water supply, resulting in substantial annual savings in energy costs.
Another advantage of ventless machines is the elimination of the need to purchase and install a hood and ductwork. Beyond cost savings during installation, this design flexibility allows machines to be placed in challenging areas where installing a hood would be impractical. Factors like ceiling height become crucial during the installation of a ventless unit due to its typically taller dimensions.
Some rack conveyors are engineered to reduce the need for pre-scrapping, lightening the workload for kitchen staff. Innovative features, such as pumping food soils out of the wash tank, contribute to cleaner water and fewer tank fills per day. Others employ advanced cleaning systems utilizing the water's mechanical force to break up grease and food residue, ensuring a more efficient rinse cycle.
Gaining Control with Advanced Diagnostics
Manufacturers of rack conveyor machines have shifted focus from improving washing and sanitizing capabilities to enhancing control panels with advanced diagnostic features. Recently updated touch screen control panels, introduced in 2018, now incorporate service diagnostics. When a machine malfunctions, an error code appears on the control panel, enabling operators to troubleshoot and check for issues before calling a service technician. This not only reduces downtime but also facilitates more efficient service calls, potentially consolidating what could have been two trips into one.
Taking diagnostics further, some manufacturers offer connectivity solutions that allow remote access. This feature enables manufacturers to log into the device remotely, aiding operators in identifying problems and providing step-by-step guidance for potential solutions. Rack conveyors equipped with Wi-Fi or ethernet connectivity enable operators to download and analyze data, including wash and rinse temperatures, cycles run, and usage patterns. This data proves invaluable for HACCP compliance, reporting, and overall energy use optimization.
Size Matters for Versatility
Rack conveyor dishmachines are available in various sizes, catering to a spectrum of foodservice operations. Traditionally favored in midsize operations and school settings, these machines process between 200-348 racks per hour, depending on size and tank configurations.
When sizing a rack conveyor dishmachine, crucial considerations include the type of ware used, daily volume, and the speed required for ware cleaning. From fine-dining restaurants to large-scale operations like convention centers, these machines address diverse needs. As the demand for reusable ware programs increases, rack conveyor dishmachines prove to be an efficient solution, complementing larger operations with quick turnaround and spotless ware. Embracing the latest innovations in rack conveyor dishmachines not only streamlines operations but also contributes to significant cost savings over time. When determining the appropriate size for your operation, consult with a sales professional to ensure the right size for your operation for a long-term investment.
