What makes a HOBART dishwasher so good?

What makes a HOBART PREMAX AUP different to every other pass through dishwasher on the market? Check out this video to get an insight.

Contact me if you would like more information. rferraz@hobartfood.com.au

Hobart recognised for energy efficiency

HOBART receives certificates for Energy and Environmental Management exemplary attitude to climate protection and responsible energy consumption.

30th April 2013 – Environmental protection and energy efficiency are high priorities for HOBART. Now the approach of the manufacturer of dishwashing technology has been officially recognised. The international certification organisation TÜV SÜD has certified HOBART for its exemplary energy management system in accordance with ISO 50001:2011. Moreover, the world market leader commercial dishwashing technology has also been certified by TÜV SÜD Management Service GmbH, a company of the TÜV SÜD Group, for its environmental management system in accordance with ISO 14001:2004. Together with the re-certification of its quality management system in accordance with ISO 9001:2008, for HOBART these three certifications form the basis of a sustainable and efficient 'Integrated Management System'. With its energy management system in accordance with ISO 50001, HOBART constantly and systematically optimises its energy performance in order to keep reducing greenhouse gas emissions. In the production of its dishwashers HOBART has for years demonstrated a responsible and extremely economical attitude to energy consumption. Since 2011 HOBART has only used renewable energy for its plant in the Black Forest and is thus making a significant contribution to environmental protection.

One fundamental requirement of the energy management system is the constant monitoring and optimisation of energy consumption. To this end, HOBART employs techniques such as using the waste heat from the production process to heat the halls. The results are impressive: Its energy consumption has remained fairly constant since 2006, even though in the same period the number of dishwashers it manufactures each year has almost tripled. HOBART also prides itself on the economy of its products and their careful use of resources. The PREMAX dishwasher range is the most economical in the world and sets new standards in the consumption of energy, water and detergents.

Ecology and the conservation of the climate and environment form the basis of the HOBART corporate strategy along with innovation and profitability. HOBART documents all related activities in its annual sustainability report. In order to achieve the environmental certification in accordance with ISO 14001 the company constantly defines numerous individual measures with the corresponding targets in production, purchasing, new product development and, above all, in product operation.
For more information, visit www.hobartfood.com.au or call 1800 462 278

HOBART SENSOTRONIC – CP series Rack Conveyors and FTP series Flight Type Warewashing Systems

Hobart FTP Flight Type Warewashing System

HOBART SENSOTRONIC – intelligent warewashing growing from strength to strength 

The 2013 Generation PREMAX FTP flight-type and PREMAX CP rack-type dishwashers – even more intelligent & economical.

The warewashing specialists at HOBART have taken the company's unique SENSOTRONIC intelligent warewash system into the third round. Further optimisations in this innovative system have reduced water, detergent and energy consumption even further in Generation 2013 PREMAX models. SENSOTRONIC automatically adjusts consumption to actual washware load in PREMAX FTP flight-type and PREMAX CP rack-type dishwashers, giving you substantial reductions in operating costs together with major improvements in process reliability. 

This intelligent technology automatically detects the actual washware load as well as gaps in the wash ware to reduce water, detergent and energy consumption to a necessary minimum. The new warewash intelligence controller "SENSOTRONIC" gives you potential savings in operating costs of up to 10% compared to previous PREMAX models, thus increasing HOBART's lead over the competition on the market with the most economical warewashing equipment line. The new pan-washing "INTENSIVE2" program in the flight-type dishwasher PREMAX FTP detects metal washware such as pots and pans as they are placed into the appliance during operation, and adjusts the washing and rinsing parameters of the appliances to ideal values. Both of the machines, CP and FTP, use the optional washware detection "ACTIVE" program for washing glasses and cutlery. Together, these technologies ensure a perfect wash result.

The resource management system "MINIMAL" keeps fresh water consumption to the lowest possible level. The water consumption control "AQUA-ADAPT" automatically controls the water supply to the appliance`s speed selected. SENSOTRONIC takes it a step further in all PREMAX FTP models with additional tray return belts by automatically controlling the appliance's speed according to conveyor belt load. Models with two water tanks keep one tank on stand-by until the appliance runs at full capacity, cutting operating costs again by up to 20%. The system check program "BEST START" boosts process reliability and usability by automatically checking all of the appliance's major functions before each program start and automatically suggesting corrective measures as necessary.

HOBART has also made improvements in drying – the pumped rinse system "80DEGREES" heats up the washware to a higher temperature, improving the drying effect. The dryer system called "GUIDEAIR" in PREMAX FTP models directs the air to your washware not only from above, but from the side and underneath to give you a perfect drying result in hollow washware items such as glasses, cups and mugs and bowls. 

The wash system "CONTACT-PLUS", the wash zone "HOT-TEMP" as well as the rinse system "TRI" ensure an ideal wash result. The system "PERMANENT CLEAN" adds to the effect by removing coarse dirt in the pre-wash zone, thus not only increasing wash-water quality but also protecting the environment by reducing pollution from waste water and degreasing agents.
HOBART has set new standards in economical operation with the "SENSOTRONIC" optimised wash intelligence system in the PREMAX Generation 2013 Range. Further savings in water, detergent and energy consumption have given rise to substantial reductions in operating costs while adding to environmental sustainability. Once again, the world's largest industrial warewashing equipment manufacturer has delivered an impressive demonstration of its innovation leadership.

For more details contact me or click on the links below.

PREMAX CP

http://www.hobartfood.com.au/product_view.asp?pid=836

PREMAX FTP

http://www.hobartfood.com.au/product_view.asp?pid=849

Everyone's a DJ - Choosing the right kitchen designer.

On the weekends, I like to DJ. I do a few parties, weddings, engagements, etc. It's a bit of fun for me. The technical bit (mixing the songs) is the easy bit. The hard bit is reading the crowd, feeling their mood and knowing where to take the party to, that only comes with experience. At every party, there are always a few people that come up to me and try to tell me how to do my job. They know music, some even know the equipment, but none know how to read the crowd. You see, everyone's a DJ in their own mind, and unfortunately it spills over into our industry as well.

There are professionals that have been designing commercial kitchens for longer than I have been alive. These people are seasoned campaigners who can look at a space, a menu, and a budget and 99% of the time design a kitchen that works. Unfortunately, there are a lot of architects and designers that have no clue how a commercial kitchen works, but they are all throwing their hat in the ring and coming up with whole restaurant designs including the kitchen. These people are usually tasked with doing domestic style kitchens and facilities and like to do things like put timber cabinets with stainless steel tops on them. For the most part, the front end of these facilities are visually spectacular, but the kitchens may leave a lot to be desired. The technical specs of equipment and legislative requirements is the easy bit. Knowing how a kitchen works and designing the work flow is the hard part. Sometimes, it's best to leave the kitchen designing to the kitchen designers, and the DJing to the DJs.

It's important to choose the right person to design your kitchen as there is no such thing as a standard design. A 400 seat Italian restaurant will be completely different to a 400 seat Chinese restaurant. Asking your designer for credentials and references is not rude, it's smart business. If you are planning on going it alone, ask as many questions as possible. If you are purchasing your fitout from a dealer, they should have enough experience to know what will and won't work in your business.

If you are building a new kitchen and need some advice, feel free to contact me. I'm more than happy to lend a hand or point you in the right direction.

OH&S liabilities for mixers without Safety Cages/Guards

In 1913 Hobart introduced the Planetary Mixer and since then a lot has been said about the legendary reliability of the Hobart mixer range. There are many mixers out there in the market place that are 20, 30, and 40+ years old and still in perfect working order. The one discussion I have been having of late is that of Safety Cages/Guards. All new mixers sold in Australia are required to have a safety cage with cut out switch, bowl height cut out switch, and bowl connection cut out switch fitted as standard. This was not a requirement until Mid Nineties and most units prior to that were not fitted, or don't have the ability to be retrofitted with the safety cage.

2013 Hobart A200C

This has created an OH&S liability for many operations with these older mixers. Recently, many people have been contacting me regarding safety cages as they are being picked up by council and workcover inspectors. Unfortunately, due to the fact that many of these mixers were never designed to take a safety cage, retrofitting a cage is either impossible or prohibitively expensive leaving two options, run the risk or upgrade to a new mixer.

Running the risk may sound like a good idea and for the most part, inspectors will either ask you to stop using the unit, or order you to upgrade. The real issue comes if you or one of your staff members actually injures themselves with the mixer. A planetary mixer has a lot of torque and getting something caught in it (clothing, hair, fingers, arms) will cause a lot of damage. Ignorance is no defence in the eyes of the law. It is the owners responsibility to ensure that all equipment meets current codes. You maybe covered by insurance so the staff member will be taken care of, but the owner of the mixer will inevitably be pursued for damages and, in extreme cases, prosecuted under the law.



2013 Hobart Legacy Series HL600

Upgrading to a new unit can sometimes be the easy way out. A new Hobart A200 will retail for slightly more than the cost of retrofitting a safety cage to it due to the amount of work involved. Other brands may have the same retrofit issues. The market has been flooded in recent years with many brands of mixers out there now, some being offered at ridiculously cheap prices. Some dealers have even taken to buying mixers and placing their own brand on them. I have seen a strong flow back to the established brands in the past year or so as many customers are suffering failures in these cheaper imports between 1 and 5 years after purchasing. Some don't fail straight away, but instead their gears get loud and grinding, and the planetary action develops a significant amount of play in it, usually from the use of poor quality materials and lack of attention to detail in the manufacturing process. It is a bit of a slap in the face for someone that had a 30 year old Hobart, replaced it with a cheaper unit, only to have it fail after 3 years at which time parts and service become a real issue.

Hobart Food Equipment has our own factory technicians based in the major capital cities. We can come to your facility and conduct an official OH&S Audit of your mixer for $210 + GST.

Alternatively, if you are not sure where you stand with this, contact me for further information.

New German made Hobart Ecomax402 glasswasher available soon!

German build quality and technology has now reached the entry level segment of the glasswasher market! The new Hobart Ecomax402 sets the new benchmark for quality, technology, and true value for money.

The new Hobart Ecomax402 comes fully featured with our patented wide angle fan nozzle technology as well as double skinned door, chemical dispensers, automatic pump out drain with self clean on pump out/shut down and much more. The new drain pump system means no more pulling out of drain plugs from hot wash tanks at the end of the day making it easier to clean and offering an OH&S benefit that no other machine in this price bracket can.

I'm very excited to introduce the new Hobart Ecomax402 into Australia. With the introduction of this glasswasher, we now have a complete German made line up of warewashing equipment on offer. The Ecomax402 joins the Ecomax502 undercounter dishwasher, and Ecomax602 pass through dishwasher to offer Hobart quality, technology, and "MADE IN GERMANY" reliability in a complete product range at an entry level price.

Press release from Hobart manufacturing Germany:

"Warewashing specialist HOBART now produces the entire ecomax by HOBART series at its plant in Elgersweier near Offenburg, Germany. The ecomax by HOBART line includes glasswashers, dishwashers, hood-type dishwashers, automatic rack-type dishwashers and flight-type dishwashers. By manufacturing in Germany, HOBART provides legendary German manufacturing quality to its customers in the entry-level warewashing segment.

Ecomax by HOBART is an entry-level professional warewashing series for restaurants, hotels and institutional kitchens. These machines feature excellent reliability and cost-effectiveness, while introducing a new standard of quality in this price segment – Made in Germany.

The Elgersweier plant is one of the world’s most productive manufacturing facilities for warewashing products with first-class state-of-the-art workmanship. HOBART’s PREMAX and PROFI models –which have already won several awards – carry the “Made in Germany” badge of quality, and already come from the company’s manufacturing facility in the Black Forest.

The world leader in professional warewashing solutions has invested several million euro in revamping its plant in the Black Forest over the last few years, and has further extension plans for the location in future."

Please contact me if you are interested in a demonstration. If you are in the Sydney, Wollongong or Canberra metropolitan areas, I can come out to your facility and give you a full run through and site assessment.

Current range Baxter ovens video

This is a little video from our current range of Baxter bakery ovens available here in Australia now.

If you are looking for a new oven, don't make a decision until you have seen this.

Watch "IBIE 2010 - Baxter Ovens" on YouTube

Hobart UP series Utensil Washer

The new PREMAX UP utensil washer from HOBART: Perfect wash results, plus higher capacity for gastronorm dishes and euronorm containers

The warewash manufacturer HOBART has expanded its product portfolio and unveils its new utensil washer PREMAX UP. The launch of the PREMAX UP marks the completion of the PREMAX line by HOBART, which is the world market leader in the commercial dishwasher industry. Like all of HOBART’s PREMAX machines, the utensil washer series PREMAX UP is notable for its outstanding cost effectiveness and impeccable wash results. The GN boxes and Euronorm container capacity of the PREMAX UP is unmatched on today’s market. Unlike conventional machines, the capacity of the PREMAX UP can be tripled (depending on model). This capacity leap is enabled by an intelligent lateral washing system, the machine’s innovative guide rails and spray nozzles that allow two additional GN boxes or one additional Euronorm container to be loaded on either side. Thus the PREMAX UP can wash up to six GN boxes or four Euronorm containers at the same time.

The PREMAX UP reduces the number of washing cycles needed by up to 66%, thus saving up to 1,065 operating hours.

In addition to increased capacity, the uniquely innovative features of the PREMAX UP allow for greatly superior wash results. The Detergent Direct Spraying System allows for more efficient removal of encrusted food, as the wash ware is sprayed with concentrated detergent. This process softens even the most encrusted residues and removes them from the wash ware. The PREMAX UP’s innovative steam washing system allows more energy impact into the wash ware. The ensuing washing phase then removes the softened residues from the wash ware. The PREMAX UP also sets new standards in the responsible use of resources. The machine’s integrated exhaust-air heat recovery system heats inlet water by 20 °C, thus saving up to 7.8 kW/h of energy per day. In addition, the integrated door system VAPOSTOP prevents steam from escaping when the door is opened. An even more efficient feature is the waste-water heat recovery system, which heats inlet water by 27 °C, thus saving up to 12.9 kW/h per day.

The PREMAX UP is also optimally versatile featuring an extra-large interior that accommodates oversized wash ware. For large wash ware, HOBART also offers the PREMAX UPT featuring considerably higher capacity and space for up to eight GN boxes (1/1), four baking pans, 15 baking sheets, or five Euronorm containers. The outstanding wash results obtained with the PREMAX UP are in large measure thanks to HOBART’s Fine Filter System GENIUS-X2, which throughout the washing process continuously circulates the wash water through a filtering system and at the same time pumps out food particles. The Fine Filter System cleans itself continuously during the pumping process and reduces detergent use by up to 30 %. With the PREMAX UP, HOBART sets new standards for utensil washer technology. HOBART, an innovation leader in the dishwasher industry, has once again proved its unswerving commitment to cost effectiveness, perfect wash results and saving the environment.

If you have any questions regarding utensil washers, please contact me at any time.

http://www.hobartequipment.com.au/

New Bonnet Precijet Combo Ovens available soon

With the launch of Hobarts New range of Bonnet Combo Ovens coming up, I thought I'd take a moment to share this video from Hobart UK showing how the new fastpad™ technology works.

Watch "Bonnet Precijet Combi Oven - Janno Productions" on YouTube

If you're looking for a new Combo Oven, talk to me before you make any decisions.

The downside of old technology

Recently I was at a function centre for an event. During the course of the evening I noticed that the quality of the wash on the plates was not up to scratch. Unfortunately for the owners of the function centre, so did many of the guests. I introduced myself to the owners and the chef and they took me into the kitchen to see their dishwasher. (See image). I asked why they hadn't upgraded to a newer machine and as is often the case, the answer was "While this is running, why would we change it?"

Based on their usage of the dishwasher, upgrading to a new machine would pay for itself in 2.5 years. More importantly, the reputation of the establishment would be safe guarded. Customers almost never notice a clean plate, they have come to expect it as the norm. They do however notice a dirty plate, and the damage in lost business can be immense.

If you are having issues with poor wash results or worried about running costs, contact me for a consultation to explore your options.

Glass washers - The good, the bad, and the ugly

Glass washers are one of the most ubiquitous items in the food service trade. They are found everywhere from clubs and pubs to little cafes, but often they are the most neglected of all machines until they go down and staff start screaming.

There are a few different types of machines available which suit different applications and while technology has moved on in leaps and bounds, the vast majority of glass washers out in the industry are old inefficient units. Unfortunately, the prevailing attitude in Australia seems to be "run it until it’s dead" with no consideration of how much it is actually costing to run the unit.

One of the oldest styles is the "Wash and Dump" machine. This is a unit that draws in a full tank of water for every wash, and "dumps" it at the end of the cycle. These units can use up to 12 litres per cycle of hot water and due to the fact that they get a new load every time, have long wash cycles. This is by far the most expensive of all units to run.

Next is the "Cold rinse machine". This unit will generally wash at 60 degrees and then rinse at 82, then rinse again with cold water. This can help bring the temperature of the glass down significantly however, it will result in around 7+ litres of water being used per cycle. The remaining cold water will be left in the wash tank, which then needs to be heated again (using more energy). They can be useful in high volume environments with little glass storage space where glasses need to be turned over instantly, but this is a rare scenario.

Third is the recirculating glass washer. Most machines on the market today are recirculating. They are essentially a mini dishwasher and can cut water consumption down to between 1.5L and 3L of water per cycle. This is the most efficient way to wash glasses as the 82+ degree rinse is used to help keep the wash tank temperature up, as well as reducing energy costs to heat water coming into the unit. Chemical usage costs may also be cut dramatically (most units dose between 2mL & 3mL per litre of detergent and 0.2mL to 0.4mL of rinse aid per wash). A recirculating glass washer will also do a cycle in 60 seconds allowing faster turnaround of glasses.

More than anything, the most important consideration is what is what you are washing. For Schooner glasses and tumblers, a 17” x 14” wire glass rack may suit, but if you are doing champagne flutes or fancy wine glasses you may want to consider a pocket rack or a larger 500mm x 500mm rack machine. If you are a club or pub, sanitisation and speed may be your only requirements. If you are a 5 star hotel or restaurant, you may value wash result and soft start to protect expensive stemware.

There are more brands of glass washer on the market than you can poke a stick at. You need to work out which one is right for you. According to most dealers, it's the one that they are selling that is best. According to the finance people, it’s the cheapest quote that is best. The reality is, you get what you pay for and while on paper, the machines may be similar (and in some cases identical). It’s the backup that comes with the machine that can be the key difference. Choosing a reputable brand can usually ensure that there is a qualified service department and extensive parts holding to draw on. Many of the fringe brands simply contract their work out to general appliance repairers which usually guarantees that you don't get a specialist, nor will they be carrying anything more than the most basic of parts. A good test of a company’s service department is to call them on a Saturday night at about 6pm and see what happens. They may answer which is a good thing, but if you leave a message, how long before you hear back from them?

If you need any help or advice in working out which glass washer is best suited to your environment, please feel free to contact me at any time.

Self condensing hood/pass through dishwashers. Hobart AMX-V

Two new AMX-V pass through dishwashers in to the National Arboritum in Canberra. The AMX-V is a 3 phase pass through dishwasher with a self condensing hood. Our new design means that 95% of the steam produced in the machine is either trapped within the hood or condensed. This is perfect for environments where there are height restrictions or condensate hoods are just not viable. This is all done without adding to the standard height of the machine.

The AMX-Vis made in Germany and backed by Hobart Food Equipment nationally. For more information on self condensing hood and undercounter dishwashers, contact me at any time.

Reasons for a poor wash result in Commercial Dishwashers and Glasswashers

Many people complain about the quality of the wash result from their dishwasher and the amount of rewash required in their establishment. In a most cases, the poor results can be attributed to one of 4 issues:

Poor preparation of the ware (poor scrape down or pre-rinse)

* For most Commercial Dishwashers, scrape down and pre rinse is critical. A commercial dishwasher is not a food waste disposal system. Removing all hard solids from the ware will reduce contamination of the wash tank. A heavily contaminated wash tank can reduce the effectiveness of chemicals, reduce wash tank temperature, and may leave a residue on the ware. Some rack conveyor and flight type dishwashers come with a prewash section which can handle heavy soils, removing them before they hit the wash tank.

Chemical imbalance

*Chemical is an integral part of the wash process, but it is not THE critical part of the wash process. The common tendency is to add more chemical to the tank for better performance. Unfortunately this may cause more problems. Excess detergent may cause foaming in the wash tank. This foaming may reduce volume and pressure running through the wash pump. This excess chemical may also be difficult for the final rinse to remove, leaving a residue on the ware. Excess chemical may also cause damage to the heating elements within the wash tank. This may cause the unit to struggle to maintain temperature, increasing energy use and reducing the life of the element. This is far from ideal as THE most critical part of the wash process is TEMPERATURE. For every degree above 60 that the wash water is, there is roughly a 10% increase in chemical efficiency. This negates the need for more chemicals to be added.

Poor machine hygiene

* It's a simple question: How can a machine clean if it is dirty? Yet many establishments neglect their dishwashers or have older, poorly designed units that are hard to clean. The ideal machine would have a one piece pressed metal tank, easy to remove strainer pan(s), and cover corners to aid in cleaning. Regular descaling or hygiene cycles (a standard feature in better quality equipment) will aid in this task.

Machine related issues.

* As we discussed earlier, temperature is a critical part of the wash process. Many older machines which use an overflow system in their wash tanks may struggle to maintain temperature as the hottest water at the top of the wash tank is what is being dumped through the overflow. Also, many machines loose a lot of heat energy through bad design. Three sided gods on pass through dishwashers are the best example of this. At the end of a cycle, the hood is opened. Having a three sided hood (no back panel) allows the steam to escape rendering the wash chamber cold. When the next cycle starts, energy is lost out of the hot wash water into the chamber. Switching to a machine with a 4 sided hood design will capture 70% of steam energy within the wash chamber, keeping the wash water temperature up and saving 30% energy on heating the wash tank. Poor wash nozzle design may also contribute to a poor wash result. The unit may be pumping a high volume of water, but if the power of that water is not being directed correctly, it is  of no use.

When looking to replace your dishwasher or glass washer, these are wall factors which need to be considered. As always, if you have any questions relating to dishwashers, glass washers or any other piece of equipment, please feel free to contact me at any time.

This is the first post of my new commercial food service equipment blog. As a professional working in the field, I hope that I can keep everyone informed and entertained with all the latest information, technology and trends in the food service and equipment industry. If you are reading this and have any questions regarding commercial equipment, regulations,        kitchen fitouts, or even just out of curiosity, please feel free to email me at any time and I will get back to you as soon as possible.

Commercial equipment isn't just my business, it's my passion. I have been kicking around in the food business since I was 12 working summer holidays in my uncles butcher shop. Through the years i have worked in restaurants, cafes, bars, hotels and in food manufacturing (meat processing and bakery). The one thing that always fascinated me was the equipment. Everything was over sized and over powered to my perspecive. As the years went on and I understood more about how equipment worked and what part it played in the machinery of a business, I came to appreciate that it wasn't over sized, just high capacity. One burner on a commercial cook top can put out more energy than 4 burners on a domestic stove, a commercial dishwasher can wash 18 dinner plates in 90 seconds, a 'small' commercial mixer is 20 litres!  This size and scale is nothing compares to the food manufacturing where mixers can produce a 120kg dough in 3 minutes and slicers can cut 400 rashers of bacon a minute and neatly lay it on a conveyor belt, but that's another story for another day.

With the advent of the celebrity chef, every day people are now getting involved in our industry. Many are unfortunately being taken for a ride by unscrupulous sales people and the ever present 'second hand' dealers. They may think they are getting a bargain, but realistically, they are usually buying a lemon. If a Skope commercial fridge (which is what many large drink companies like Coca Cola use) is valued at $4000+, how can anyone expect the $2000 cheapo import to last as long? Most people fall for the 'it's just a fridge' line and then find that warranty, parts, and service are not available or at least easily accessible.

Then there is second hand. I recently heard from one of my dealers that one of their clients was going to buy a second hand dishwasher. Apparently, it was in great nick and only a few years old. Great! The guy got a bargain!. I asked the dealer what happened next time I saw him. It turns out that the unit came out of one of the busiest public event locations in the country (calling it 'used' was an understatement), was so old that parts were not readily available, and those parts that were available were prohibitively expensive. In the end, to get the machine up and running would have cost almost as much as the new model. Commercial equipment is built tough with proper thickness high grade Stainless Steel so even after 20 years of service, it can still look to be in good condition.A second hand unit can sometimes be a good buy, but as with a used car, you want to know who's been at the wheel, where it's been, and how it's been used.

Another issue which is often over looked is the total cost of ownership for the life of the machine. If you were to compare a 15 year old dishwasher to a brand new one, your running costs could be reduced by up to 70%. How much can it cost to run a dishwasher? An older design unit can use any where between 4 and 10 litres of water per cycle (wash). This water needs to be paid for, heated, dosed with chemicals, and in some jurisdiction a waste fee can be charged. When you consider that an average sized establishment can do up to 60 cycles per day, it adds up. A modern unit can produce a better wash whilst only using 1.5 to 2.5 litres per cycle. This can add up to thousands of dollars in some cases making the new option cheaper than the second hand option within a few months of operation. The prevailing attitude in Australia has always been 'flog it until it's dead'. What mast people don't think is that even though the unit is still working, the running costs may out weigh any savings made by not upgrading.

My hope is that this blog can help educate and inform both those in the industry and looking to get into our industry to make wise choices wehin it comes to their tools.