Choosing the right dishwasher for your business

As a care professional, you’d be forgiven for busying yourself with more pressing demands on your time than doing the dishes. However, with CQC warnings on the rise, water boards carrying out spot checks across the country and the FSA making sure its guidelines are met during routine inspections, neglecting your kitchen responsibilities could be costly and damaging for your  organisation.

At JLA, serving the care industry is in our blood. We have lived and breathed it for decades, and we know exactly what our customers need to improve their various processes and sustain best practices. Which is invaluable,because we also know that busy staff,pressured managers and financially restricted owners need a helping hand in understanding how to make sure their daily operations are both effective and compliant.

Coupled with the need to comply with various regulations and guidelines is the need to meet everyday demands on a practical level. Generally speaking, care homes need to process anywhere from 4 to 40 cycles per day,but each home has different priorities.Some might need speed above all else, in order to have enough clean plates for dozens of residents every mealtime. Others might have a bigger focus on simplifying user interaction with the equipment. And of course, it’s a given that all healthcare organisations place huge emphasis on preventing cross-contamination, so disinfection is at the top of the list.

 

Your equipment options:

Undercounter Tank

These machines are purpose-built for speed, retaining tank water from one cycle to another. The benefit of this is short cycle times from 1 to 5 minutes,but an 85°C degree final rinse is always incorporated. With no waiting between wash cycles you can clean more items in less time to save energy and reduce utility bills, and for ease of use, undercounter tank machines are loaded from the front and can be placed on a plinth to raise the loading height.

Undercounter Freshwater

A freshwater dishwasher replaces all the water after each cycle. Wash times are a longer so this process is more forgiving with less pre preparation required before loading. These machines are loaded and operated in the same way as a domestic machine would be at home, but offer the added benefits of commercial build quality and speed – with cycles lasting from just 11 minutes, you’ll benefit from a constant supply of thoroughly washed cutlery, glasses and crockery. The option of 4-8 programmes means you can get the most out of the equipment and enjoy exceptional results time after time.

Hybrid

These ‘best of both’ machines are tank models which have partial or total drainage options. If you need speed for continuous supply the tank option will be selected. If you have more time, have to deal with heavily soiled items or must achieve absolute disinfection in a healthcare environment, you can choose to fully drain the machine and re-introduce fresh water for every cycle.

Passthrough

Passthrough machines have a hood that is closed during use, which is lifted for loading and unloading at around waist height – increasing the efficiency of loading by up to 40%. The main benefit of passthrough systems though is that they allow you to implements a full cross-contamination and hygiene control process, whereby the kitchen dishwasher area is split into ‘dirty’ and‘clean’ sides. The process will also allow you extra storage facilities and enhance the kitchen area as a whole.Thermal disinfection options NHS leads the way in implementing infection control measures, and has stringent guidelines in place for ward end dishwashers. JLA has designed a machine to meet these guidelines in particular, which allows you the tank set up for speed but also runs a longer cycle of 13 minutes to thermally disinfect (at both the ‘65°C for 10 minutes and/or 85°C for2 minutes’ benchmarks). JLA machines will therefore not only cope with the rigours of daily use, but also clean to the highest standards and protect vulnerable groups from the threat of cross-contamination.

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