Warewashing

What is Warewashing?

Warewashing is the professional foodservice term for mechanical cleaning and sanitising of crockery, glassware, cutlery, serving equipment and cookware. The term distinguishes commercial machine washing from domestic dishwashing and hand washing.

Equipment Types for Superyacht Galleys

• Undercounter dishwasher — the standard specification, cleaning 25–50 pieces per 2–3 minute cycle. Winterhalter and Hobart are the most commonly specified brands.
• Passthrough dishwasher — a larger machine where racks pass through wash and rinse zones on a conveyor. Used where throughput demands exceed what an undercounter machine can handle.
• Undercounter glasswasher — a gentler machine for glassware. Lower temperature and pressure prevents thermal shock to fine crystal. Typically located in the bar pantry. Winterhalter UC Series is the benchmark specification.
• Utensil washer — a larger-capacity machine for pots, pans, gastronorm trays and oven racks.

Water Treatment

Water hardness leaves limescale deposits on glassware and reduces chemical effectiveness. Winterhalter's integrated water treatment system is widely regarded as the most effective in the industry and is standard with their warewashing range.