This week at ShortOrder, we’d like to spotlight undercounter glass washers in keeping with the “undercounter” theme (see last week’s undercounter ice machine post), Although undercounter glass washers may be rather under-celebrated in the world of commercial restaurant equipment, the fact is that they’re an extremely useful asset in a kitchen or behind a bar. Read on for ShortOrder’s glass washer exposé.
Did you know that in order for dishes to be truly sanitized, the water they’re washed in needs to reach at least 140° F? Unfortunately, this scalding temperature can be hard to reach when washing glasses by hand. Additionally, washing glasses one at a time is slow work, which in turn slows down operations in the kitchen and behind the bar, two areas that require a quick and steady pace throughout the day. The advantage of undercounter glass washers is that they both save time and fully clean and sanitize your glasses. Glass washers like the Hobart Glass Washer LXEC-3 wash 34 racks per hour, and provide auto chemical priming, detergent, a rinse aid, and sanitizer pumps.
And undercounter glass washers aren’t just efficient; they’re good for your employees, too. Bartenders in particular have to wash a large volume of glasses over the course of a day, and doing so manually can be hard on the hands, thanks to the scalding temperature that true sanitization requires, as well as any harsh chemicals in the cleaner. Automatic glass washers eliminate this problem, as they generate the high temperatures and cleaning agents you need.
On the whole, when it comes to undercounter glass washers, it turns out that less is more. Undercounter glass washers tend to be less expensive than their full-size counterparts, they use less water per cycle, and most are designed to fit underneath a standard bar counter, so you won’t have to sacrifice space at the expense of efficiency.