Maintenance Tips for Commercial Dishwashers and Warewashers

Here at Swift, we’re proud to offer our customers the very best in commercial dishwashers. Commercial catering equipment has to be both efficient and durable to do its job effectively, and all of our machines have been chosen for their high-quality user features and reliability.

However, without the right maintenance checks regularly, it’s impossible to identify anything that could potentially trigger a breakdown in your equipment or prevent you from getting the results you need with each wash. Regular maintenance ensures that you catch any problems early and enables you to continue using equipment that does its job at its prime.

Here are some maintenance checks that we’d recommend to really get the most out of your equipment and ensure dishwasher and warewasher life is prolonged.

Daily washes

After use, daily washes of your dishwasher or warewasher will prevent a build up of old food and grease left inside the machine. Ensure you wash down internal walls reaching all the corners, ensuring no residue is left. It’s also important to clean the arms and jets inside the machine to remove any stray bits of food and ensure this doesn’t get trapped inside the machine on a new wash.

Empty the filter

Giving your machine a good wash is great for inside, but all the leftover food and residue will then travel through to the filter. Emptying and cleaning the filter will prevent any blockages. Large pieces of food can be put directly into the rubbish, then all that’s left to do is to give your filter a good wash down to ensure it’s grease free.

Leave machine open

When not in use, it’s a good idea to leave your machine door open after cleaning. This enables air to circulate around the machine, eliminating the chance for new bacteria to build up in those hard to reach areas. This also ensures your machine is as clean as possible for the next wash.

Check detergent levels

In order for your machine to work and clean at its best with every wash, always check the detergent levels. If detergent runs low, the cleaning of equipment will not be as thorough as you’d like, meaning food and grease may still remain after the clean is complete. Make it a habit to check this before every wash and ensure the right level of detergent is maintained.

Have an annual service

New replacement parts for a commercial dishwasher or warewasher can be expensive, so in order to ensure you don’t need to replace parts often, schedule an annual service for your machine at the very least. Depending on how often the appliance is used for and the length of time it runs, this may increase the need for a more regular service regime.

A technician will check all components in your machine for wear and tear and check general operation to ensure there are no problems. This will reduce the chance of a breakdown and can identify anything that could soon become problematic, allowing you to fix the problem before it arises.

Looking to upgrade your commercial dishwasher?

Swift takes great pride in providing the finest standard of commercial catering equipment to businesses throughout the UK. We can provide you with the best dishwashers in a range of sizes to suit your exact requirements. Speak to our professional team today for help and advice by calling 0121 505 4001 or by using the contact form on our website.

Gas Safe Regulations for Commercial Kitchen Extraction

Commercial kitchens can be dangerous places, so it’s important to do all we can in order to reduce the risks. The correct ventilation is a requirement in a commercial kitchen, which means you have a duty to follow the correct procedures to ensure your commercial kitchen extraction is as safe as can be and poses a minimal fire risk.

The right design of ventilation and cooking equipment is important to protect the health of kitchen staff and everyone around them. This involves looking closely at the hazards of gas use and the by-products of cooking in a commercial kitchen environment. What are the Gas Safe Regulations for commercial kitchen extraction and how can you reduce the risks associated with gas use?

  1. Adequate ventilation and ductwork.

It’s a legal requirement to ensure your kitchen has an appropriate supply of air to reduce levels of carbon monoxide, which can be fatal if inhaled in high levels. Ensure your ductwork is sealed correctly for a good flow of air too.

  1. Train staff on the use of the appliances/equipment.

Staff should always be trained in how to use all appliances and equipment correctly and safely,  and to spot the signs of carbon monoxide poisoning.

  1. Suitable interlocks with the gas supply

A gas interlock system helps prevent explosions that are normally caused by unburned gases. The installation of gas safety interlocks has been required by law since 2009 in order to meet Gas Safe Regulations in all new kitchens.

  1. Adequate maintenance, cleaning and servicing.

It’s a requirement that you ensure your commercial kitchen ventilation is cleaned regularly and that regular maintenance/service checks are carried out to make sure everything is working as it should and reduce the risk of fire.

  1. Flame supervision devices.

A FSD or flame failure device is essential for any gas appliance in the kitchen. It helps to prevent wastage and prevents hazards that flammable gas can cause by cutting the supply of gas if a flame is extinguished, ensuring it stays off until it is reignited.

  1. Installation of Carbon Monoxide alarms.

Carbon monoxide is a colourless, odorless, and tasteless flammable gas which can be fatal if inhaled in high amounts. Carbon monoxide alarms are an effective way of identifying this gas in the air and alerting you before it becomes dangerous. CO alarms should be installed in every room with a fuel-burning appliance with a one metre space from the appliance to the alarm at least, and five feet from the ground.

For the latest information about Gas Safe Regulations in commercial kitchens, check the website.

Is your establishment gas safe?

It’s the duty of every employer to ensure any gas appliance is maintained to prevent risk of injury to any person. Ensure your appliances are running safely and efficiently with regular gas safety checks. Here at Swift Maintenance, our Gas Safe registered engineers are approved installers and comply with the latest regulations. For more information and advice about our services, give us a call today: 0121 505 4001.

Designing A Safe Catering Environment

It’s been a year like no other with many foodservice providers having to dramatically change the way they work to stay safe. With new measures from the government being enforced this year, commercial kitchens have not only had to cease trading for some months, but also change their daily routines to keep both staff and customers safe.

To ensure your kitchen, front of house and dining areas are as safe as possible, now is the time to start thinking about the long term. How can you design a safe catering environment which not only keeps business running smoothly, but also helps staff and customers to feel at ease when dining in or taking food away? Here are just some of the things you should keep in mind for a COVID-safe environment, as well as for general safety too.

Equipment upgrades and maintenance

So many kitchens have been closed for long periods of time this year, so to ensure you continue to provide quality food and service, you may need to consider new equipment. Research the best catering equipment for your establishment and upgrade your kitchens if needed. Take a look at our range of combi oven and refrigeration products for a little inspiration!

However, if you’re not at a stage where you can do so, there are other options to keep your equipment going. If you’re happy with your current equipment set up, having a service/maintenance check is essential to ensure everything is running smoothly. No matter how old your equipment is, a check can identify any potential fault risks or early component breakdown. More information about our Service and Maintenance can be found on our website.

Invest in hygiene products

It’s now compulsory to have sanitising stations in your establishment for both staff and customers, but it’s also crucial that you thoroughly deep clean all your equipment and surfaces after use. Ensure you stock up on sanitiser and cleaning products, and that you have a clear cleaning rota in between customers or at certain times of the day. Keeping on top of a cleaning schedule will help to prevent any further spread of COVID-19 and will only enhance general cleaning processes you should already have in place.

Waste management

Reviewing your current waste management process should also be a top priority when designing a safe catering environment. For generic kitchen safety, all waste should be disposed of in a timely manner. Food waste should be removed from preparation areas and equipment at regular intervals. Waste should also be stored safely until it is taken away. It’s also important to ensure any PPE is disposed of properly after use (if disposable) or washed after each use.

Layout and distancing

With social distancing rules in place for the entirety of the UK, you must now ensure your establishment abides by these guidelines. Creating one way systems or enforcing stricter measures which prevent diners from moving around, for example, will help to maintain a safer environment. If you can, organise dining areas with greater spaces in between tables, and use signs and arrows to ensure customers understand your new rules.

Design a safe catering environment with Swift

Here at Swift, we know exactly what makes a great, safe working environment for staff, and how to ensure all customers feel safe and comfortable. If you’re in need of our expertise in the design and installation of catering equipment for your commercial kitchen, or your equipment needs an up to date service/maintenance check, then get in touch with the team today by calling 0121 505 4001. We’re always happy to help!