WASH-UP AREA

At the service time especially, the wash-up area is one of the busiest sections. It must be correctly sited to allow a smooth flow of work, promoting a fast turnover and efficient service. There are two methods of washing:

1. The tank method: Using this method, the items are washed ina sink of hot water containing detergent and then placed into racks and dipped into another sink. This second sink is known as sterilizing tank; the water temperature is very high, at approximately 75°C. The items are left in here for few minutes then lifted out. As the water is so hot, the items especially the crockery, will air dry, making this a more hygienic method (no cloths are needed). The crockery can then be stacked and put away as required.

2. The machine method: In principle, the machine method is no different from the tank method, except that the whole system is automated and therefore labor saving.