30 April 2012
Winterhalter warewashers – lifetime value for money When it comes to making equipment purchasing decisions it’s tempting to look at the initial capital cost and plump for the cheapest option. But the choice is not so simple with warewashing. Warewashers can be big consumers of energy and other resources, so running costs become a critical factor. The machine that is cheapest to buy, may well not be the cheapest in action.
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17 April 2012
No need for bars to get steamed up over the football… Watching football is notoriously thirsty work. The Euro 2012 championships are a great opportunity for pubs and bars to pull in extra business – which will put extra pressure on both staff and the site’s glasswashers. Winterhalter, the leading glasswasher brand, offers some advice on making sure that glasswashing is up to standard, even in the busiest bars, and shows how staff and customers can keep their cool.
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20 March 2012
Energy saving utensil washers for butchers and bakers from Winterhalter Butchers and bakers require a fast, efficient, multi-functioning utensil washer that is capable of meeting rigorous hygiene regulations and removing stubborn or baked-on grime from utensils, pots and pans. Winterhalter’s GS600 Series of high-capacity front-loading utensil washers features Energy models which employ user-friendly technology to deliver the best results from the least water, detergents and energy.
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6 March 2012
Resource-saving dishwashers and glasswashers help deliver 5 star service at top Belfast hotel The Merchant Hotel in Belfast is indisputably the most prestigious hotel in Northern Ireland and one of the UK’s great venues. A former bank HQ, built in 1860, with a recently-added art deco-style extension, it offers guests a luxurious one-stop experience: fine dining restaurant, night club, cocktail bar, pub, spa, jazz bar and the biggest bedrooms in Ireland. It also boasts busy conference, event and wedding venue...
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23 January 2012
Minotaur 3* pop-up restaurant goes for Winterhalter’s fast, efficient, easy to use (and steam-free) warewashers. The Minotaur must hold a record as one of the most unusual restaurant venues ever. Sited in the labyrinthine Victorian tunnels under Waterloo station, it popped up for just two weeks in October 2011. Having found their way through mazes hung with eye-popping artwork, customers ate three star Michelin food off tables made of old scaffolding planks.
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