Tips & Tricks #7

At Wexiödisk, we believe that hygiene will be of even greater importance to kitchens and restaurants, particularly when it comes to purchasing machines and equipment. Internationally, we have noticed many press articles that detail how to improve hygiene and prevent or minimize the spread of viruses and bacteria in, among other places, the washroom.

Magnus Ericsson is the Development Manager at Wexiödisk and thanks to his long work-history, has become a well-known name in the industry, both in Sweden and internationally. In this tips and tricks article, we ask Magnus what his three best tips are when it comes to dishwashers and improving hygiene in the wash room.

Tip 1 - Choose a dishwasher model that is easy to clean

All restaurants and kitchens want shiny, clean dishes with the least possible work effort. It is therefore extra important that the design of the dishwasher is created with the user in mind. It should also be easy to clean the dishwasher's strainers, rinsing arms and doors etc. Over the years, Wexiödisk has committed to using as many stainless steel materials as possible, both on the inside, and outside of the machine. This is because stainless steel is very easy to clean and prevents unwanted bacterial growth.

At Wexiödisk, we recommend daily cleaning and weekly cleaning of our dishwashers, details of which can be found in our Quickguide that is sent with the product delivery.

Tip 2: Good service is an important hygiene factor

Wexiödisk has a large network of authorized service partners, all of which have undergone solid Wexiödisk training. Our authorized service partners offer annual inspection of dishwashers in the washing room to check that the mechanical and electrical parts of the machine work as they should and that the goods are washed and rinsed in the correct manner. It is extra important to keep track of the water temperature in order to prevent bacteria from growing. Worn parts can also be replaced and the result is a dishwasher with a long service life that washes perfectly and does stop unexpectedly.

Built into each dishwasher is also HACCP: a digital hygiene and control system, which informs the user about errors and deviations regarding hygiene within your dishwasher.

Tip 3: Minimize points of contact in the kitchen

Hygiene is in focus in all workplaces today. Covid-19 has made users in the kitchen think about their workplace and how to make it even more hygienic. Always using gloves, disinfecting and not working too close to a colleague has become our everyday life in the fight against the spread.

With Wexiödisk's automated systems such as Autostart and Autohood, ergonomic accessories such as trolleys and conveyors, and the pre-rinse machine PRM, operators can reduce points of contact on surfaces which of course helps to minimise the spread of bacteria and viruses.

So with good logistics and with the right equipment, you will be well on your way to a more hygienic washroom.

Magnus Ericsson
Development Manager


If you want to know more or get help with a layout for a hygienic washroom, contact us here.