Traditionally school commercial kitchens placed all used pots/pans/cutlery/plates etc into deep welled sterilising sinks. The sinks had large voluminous tanks with either gas or electric powered heating. The water would reach a temperature over 85 to effectively sterilise the items within. Staff have to wear large arm length gloves to work with sterilising sinks, and they are slow to use and consume large amounts of water and power.
The modern method is to install pass-through dishwash systems, which also sterilise the items within the dishwasher machine but quicker, safer and with a far less cost.
Often we are asked to survey sites with sterilising sinks and then provide a quotation for a complete turn-key operation where we remove the existing sterilising sink, alter existing mains services, decorate (if necessary) and finally install and commission a complete pass through system in its place. We also arrange on site staff training.
- Date July 1, 2019
- Tags Schools