Publicity Works

New Winterhalter ward-level dishwasher uses less water and less energy

alison — Fri, 25 Apr 2008 15:30:33 +0000

GS 300 compact dishwasher, available via OGC
The GS 300 Series of compact dishwashers from Winterhalter have a new rinse system that promises to deliver the best rinse results in its class, while using 25% less water - and less power into the bargain.

Featuring a radical new design of water jet, the new GS 300 models actually give better rinse results then previous models, even though they use less water. These front-loading compact machines are ideal for ward-level kitchens: they are easy to use, attractive and ultra-quiet. A ‘Thermo Plus’ version, which disinfects dishes to NHS specifications, is also available.

Less water means that less energy is required for heating. It also reduces chemical use. When these factors are taken into account, Winterhalter says that the GS 300’s new rinse system can deliver an overall saving in running costs of up to 13%.

As well as being hygienic and saving resources, the new GS 300 models are fast, handling up to forty 500×500mm racks per hour and their ‘all in one’ design means that there are no ‘hidden extras’, such as detergent dispensers, to worry about.

Winterhalter glass and dishwashers are available with preferential discount from the OGC under contract number A126449A. The Seg numbers are 99/6; 99/8; and 99/1.
The new design is one of a host of energy saving features that Winterhalter has pioneered in the last year and dubbed ‘IRT’ (intelligent resource technology). The IRT features are being rolled out to the entire Winterhalter range, reinforcing its leadership in low-energy warewashing.

Winterhalter provides a total solution for warewashing, from pre-sales advice to after-sales service, training and maintenance, as well as a budget-friendly rental scheme. Alongside its market-leading dish and glasswashers, the company’s range includes utensil washers, advanced water treatment machines, cleaning chemicals and detergents. For further details, call Winterhalter on 01908 359000, see www.winterhalter.co.uk, or email info@winterhalter.co.uk.

Energy+ = BIG savings in dishwashing

alison — Wed, 09 Apr 2008 11:45:02 +0000

Multi-award-winning machine debuts at HEFMA 2008

Health Estates & Facilities Management Association 2008 conference and exhibition,

21 & 22 May, 2008, Chesford Grange, Kenilworth

Winterhalter will spotlight its award-winning GS 500 Energy+ pass through dishwasher at HEFMA 2008. Energy+ recycles exhaust heat from the steam and hot wastewater and returns it to heat the incoming cold water. This not only slashes heating costs, it also removes the need for a separate extractor hood and makes wash area working conditions much easier, because there is very little waste steam when the machine is opened.

It does all this without affecting performance - the biggest machine in the range, the GS 515 Energy+, can process up to 70 extra large racks (500 x 600mm) every hour, delivering hygienically clean results.

Winterhalter glass and dishwashers are available with preferential discount from the OGC under contract number A126449A. The Seg numbers are 99/6; 99/8; and 99/1.
Energy+ is part of Winterhalter’s overall energy reduction initiative, called IRT (intelligent resource technology). IRT is designed to take warewashing into a new generation of low running costs and ease of use.

Inside the Energy+ system is an air-to-water heat exchanger that uses the waste steam from a GS 500 pass through dishwasher to heat the incoming fresh water. An additional water-to-water heat exchanger recycles the heat from the waste steam, taking the heat from the wastewater and using it to heat the incoming fresh water.

The Energy+ system reduces the total connected load by up to 6 kW. The company estimates it can save as much as £1,095 per year on a single machine, and this saving can only rise along with electricity costs.

Energy+ has won a number of international awards, including the FCSI Award, the Innovation Award at Sirha in Lyon, The Caterer Excellence Award at Hotelympia 2008 and the Special Award for Efficiency atIntergastra 2008.

Winterhalter provides a total solution for warewashing, from pre-sales advice to after-sales service, training and maintenance, as well as a budget-friendly rental scheme.

Alongside its market-leading dish and glasswashers, the company’s range includes utensil washers, advanced water treatment machines, cleaning chemicals and detergents. For further details, call Winterhalter on 01908 359000, see www.winterhalter.co.uk, or email info@winterhalter.co.uk.

COOL, ENERGY-CUTTING UTENSIL WASHERS

alison — Wed, 12 Mar 2008 10:59:19 +0000

Utensil washers for pots, pans and baking utensils are essential in most bakeries. However, as well as being energy-users they also release waste steam into the working area every time they are opened. Now Winterhalter has developed a new range of high capacity front loading utensil washers that tackles both issues. They use the waste steam to heat the incoming fresh water – thus reducing energy consumption and eliminating the waste steam problem at one and the same time.

Winterhalter’s GS 600 Energy range reduces energy consumption by around 10%. It also reduces the exhaust air temperature and cuts humidity levels by 50%, significantly improving the air quality in the work environment.

The GS 600 Energy machines use an air-to-water heat exchanger to extract the energy from the steam and warm water vapour and recycle it to heat the incoming water supply. The reduction in energy use means that the total connected load of the machines can be lowered by 6kW - depending on the model chosen, this can result in savings of up to around £200 per year.

The GS 600 Energy models also offer low water consumption as a result of features like Winterhalter’s triple filter system. By maintaining the quality of the wash waster, the system minimises the amount of fresh water required for each cycle.

Three GS 600 Energy models are available, offering a choice of entry heights and capacities to accommodate even over-size pans and baking trays. The new machines are part of a range of lower-energy technologies from Winterhalter called IRT (intelligent resource technology). The IRT initiative is being rolled out to a whole new generation of Winterhalter warewashers - from undercounter bar models through to large conveyor dishwashers - and promises big energy savings to all area of warewashing.

New Winterhalter rinse system saves water & energy

Kyli Timmins — Wed, 27 Feb 2008 13:42:50 +0000

Winterhalter is showing a new warewash rinse system that promises to deliver the best rinse results in its class while using 25% less water, and less power into the bargain.

The new rinse system, fitted to the GS 200 glass washers, the GS 300 undercounter dishwashers and the GS 500 pass through dishwashers, uses a radical new design of water jet that actually gives better rinse results even though it uses less water.

Winterhalter says that the new rinse system can deliver an overall saving in running costs of up to 13% with the GS 200 and GS 300 series, and a full 20% on the GS 500 pass through machines.

The new design is one of a host of energy saving features that Winterhalter has pioneered in the last year and dubbed ‘IRT’ (intelligent resource technology). The IRT features are being rolled out to the entire Winterhalter range, reinforcing its leadership in low-energy warewashing.

At Hotelympia 2008 the entire line-up of developments in Winterhalter’s IRT initiative can be seen on the stand, and staff are on hand to explain its features, and the substantial savings they can make to energy, water consumption and running costs whilst keeping Winterhalter’s market-leading wash results.

Winterhalter Energy+ wins Caterer Award for Excellence

Kyli Timmins — Wed, 20 Feb 2008 16:28:49 +0000

Breakthrough in energy savings makes Winterhalter machine ‘unique’ say judges.

Warewasher specialist Winterhalter has won the Warewasher category in the 2008 Caterer Equipment and Supplies Excellence Awards. The annual Awards recognise innovation and enterprise in professional equipment and supplies for the UK hospitality industry.

This year’s Award was given in recognition of Winterhalter’s remarkable Energy+ technology development, which has enhanced its pass-through dishwasher range, the GS 500 series.

The Energy+ development recycles exhaust heat from the steam and hot waste water and returns it to heat the incoming cold water. This not only slashes heating costs, but by condensing the steam to remove its heat, it also removes the need for a separate extractor hood, and makes wash area working conditions much easier.

“This is a unique machine,” said the Award judges. “It’s the only hood machine on the market that doesn’t need a canopy.”

Energy+ is part of Winterhalter’s overall energy reduction initiative, IRT (intelligent resource technology). It is designed to take warewashing into a new generation of low running costs and ease of use. The company estimates Energy+ can save as much as £1,095 per year on a single machine, and this figure is expected to rise along with electricity costs.

“We are delighted that the catering industry has recognised this breakthrough,” said Paul Crowley, Marketing Manager at Winterhalter UK. “We feel Energy+ is hugely significant. A typical GS 500 machine in its lifetime of around eight years could now save a kitchen more than 40,000 units of electricity.”

Paul Crowley added that straightforward savings on electricity bills are not the only benefits to caterers. “For example, in a brand new kitchen an Energy+ machine means simpler and cheaper design and installation costs, because ventilation becomes much easier. It also has hygiene benefits, because it removes almost all the steam from within the hood, so bacteria find it more difficult to grow.”

Photo - L-R David Smithson, Ralph Winterhalter, Jürgen Winterhalter

Energy-saving dishwasher for schools,colleges and universities

Kyli Timmins — Wed, 30 Jan 2008 15:58:16 +0000

A new energy-saving feature for high volume dishwasher systems promises schools, colleges and universities huge savings in running costs. Winterhalter’s Fresh Air Drying Zone takes a whole new approach to the issue of drying plates as they come out of the dishwasher - and results in a significant reduction in the system’s connected load, which cuts total operating costs by at least 33%.

As well as reducing energy consumption, the Fresh Air Drying Zone improves drying results, makes clean dishes easier to handle straight from the system and enhances the air quality in the wash area.

Bigger educational establishments need big dishwasher systems and Winterhalter’s MT Series of rack and flight conveyor systems, which are capable of processing thousands of items per hour, already offer several resource-saving technologies including heat exchangers and features to reduce water and detergent consumption.

WHAT’S NEW?
Standard drying zones in high volume dishwasher systems use air from within the machine to dry dishes - but although the air is warm, it also tends to be saturated, so drying is compromised. The MT’s new Fresh Air Drying Zone draws in air from outside the machine, warming it gently and then using it to dry the washed items. It then vents the air straight into the site’s ventilation system.

THE RESULTS?
Energy consumption is reduced because the fresh air only needs gentle warming, so the system’s total connected load is cut by as much as 2kW or 4kW, depending on the model chosen.

Drying is improved, because the fresh air is less humid than the air within the machine. Typically the air in the new drying zone is 10% less humid than with traditional systems.

Handling is easier, because the dishes are dryer - so there’s no need for extra manual drying - and they are cooler, so they are easier (and safer) to deal with straight away.

Air quality in the wash area is significantly improved because the new zone reduces the amount of heat and vapour radiating from the machine’s out feed.

The new Fresh Air Drying Zone is part of Winterhalter’s suite of energy efficient, environmentally-aware products, launched under the umbrella title of ‘Intelligent Resource Technology’ (IRT). All are designed to deliver significant reductions in energy, water and chemical usage.

Winterhalter glass and dishwashers are available with preferential discount from the OGC under contract number A126449A; the Seg numbers are 99/6; 99/8; and 99/1.

Notes for editors:
Winterhalter’s MT Series of high volume conveyor dishwashers can cope with huge volumes every day, delivering the most hygienic results possible. What makes the MT Series even more suited for education budgets is that Winterhalter designed them to deliver huge cost savings, not only in energy, water and detergent use but with labour and servicing too.

The MT Series are ‘multi-tank’ conveyor systems capable of continuous washing – 24 hours a day if necessary. Each system can be tailored to the site, using a selection of modular sections. These include the loading zone, pre-wash, main wash, main wash with lateral wash arms, triple rinse and drying zones, and the outlet/unloading zone. Both rack and flight models are available.

The MT will also appeal where kitchen staff are unskilled or have limited English language skills. Winterhalter says this is because, despite its sophisticated technology, the system is so easy to use that operator mistakes “simply cannot happen”. In addition, the MT has dozens of languages programmed into its control panel, including all EU languages and many others.

Winterhalter launches energy saving glasswasher range

Kyli Timmins — Fri, 11 Jan 2008 11:59:40 +0000

Typically, one of the biggest costs of providing clean glasses in a bar or restaurant is the high temperature required to give a hygienic and clean wash.

Now Winterhalter has launched an innovative range of undercounter glasswashers - dubbed ReTemp - that offers dramatic savings on running costs while still delivering a perfect ‘polish-free’ wash.

The ReTemp (short for ‘reduced temperature’) system gains its low running costs by washing at a low temperature of 40C instead of the standard 65C. Specially developed ReTemp detergent and rinse aid ensure the system gives excellent washing results and hygiene at that lower temperature.

By using the lower temperature, the ReTemp glasswasher costs much less to operate, since the lion’s share of running costs are normally taken by heating the washwater. Winterhalter estimates that under typical use the ReTemp models can give energy savings of up to 2,000 kWh a year, reducing running costs by up to 16%.

Initially, two models are available in the range - the GS 202 ReTemp (with a wash basket capacity of 400×400, holding up to 20 pint glasses) and GS 215 ReTemp (slightly larger, holding up to 30 pint glasses). The two models are suitable for all types of bar glassware, from thick pint mugs to delicate champagne flutes.

The ReTemp technology will also contribute to a more pleasant environment in the workplace, since much less water vapour escapes when the door is opened at the end of the washing cycle. The special ReTemp detergent delivers a perfectly hygienic wash at the lower temperature, and the new formulation of ReTemp rinse aid ensures glasses dry perfectly.

Another bonus is that the ReTemp technology delivers cooler glasses, so in busy periods they can be used almost straight after washing, with no need to cool. This saves on the number of glasses required, which in turn reduces the amount of storage space needed behind the bar.

While ReTemp relies on the special chemicals for the perfect lower-temperature wash, the new machines can switch to a conventional wash at higher temperature should these not be available.

ReTemp is part of a range of lower-energy technologies from Winterhalter called IRT (intelligent resource technology). The IRT initiative is being rolled out to a whole new generation of Winterhalter warewashers - from undercounter bar models through to large kitchen conveyor dishwashers - and promises big energy savings to all area of hospitality warewashing.

Hilton Brighton Metropole Hotel gets perfect rinsing with Winterhalter RoMatik

Kyli Timmins — Tue, 18 Dec 2007 11:48:09 +0000

Winterhalter’s final rinse option makes light work of
Brighton hotel’s huge glass washing output
Cleaning a glass is simple. Cleaning a bar full of them is a lot more difficult. Cleaning the daily output of one of the UK’s largest resort hotel and conference centres could be a nightmare.

But not for the Brighton Metropole hotel. Owned and operated by Hilton, the hotel is at the heart of the city’s legendary conference and banqueting trade, known for hosting big political conferences, sports events and trade fairs. With over 60,000 banqueting guests annually in nine event halls, the numbers really stack up in glassware, with hundreds of thousands of items to wash every year.

When Greg Starks became executive head chef in early 2006 he immediately oversaw a major refurbishment, including a complete update of the Metropole’s glass washing system. A recently installed Winterhalter MT rack glasswasher now copes easily with hundreds of thousands of glasses a year. The system, complete with a DuoMatik water softener, can wash a complete racks of glasses in 90 seconds, perfectly.

But a crucial hurdle to getting the Metropole’s glasses washed, dried and back into service quickly was Brighton’s notoriously hard water, from the chalky Sussex South Downs. No matter how clean the wash, a perfect final rinse needed perfect final rinse water.

This is where Winterhalter’s RoMatik came in. A small but efficient water purification unit installed at the end of the Metropole’s MT rack glass washer, RoMatik uses reverse osmosis to remove up to 96% of all dissolved minerals from the rinse water, and at a phenomenal rate.

For the Metropole the results have been outstanding - sparkling glasses, straight from the glasswasher, every time, with no need to polish and no odour taints, water marks or smears.And not only are the glasses are drying more hygienically and quickly, but they can be back on the bar shelf or in service again more quickly.

But for all the perfect results, the most impressive thing is perhaps that Greg Starks hardly notices the RoMatik. It simply sits quietly underneath the MT rack glasswasher, unobtrusively doing its job.

“Almost as important as the right equipment, for us, was the support we received from Winterhalter,” says Greg Starks. “And particularly their sales manager. I can’t praise him enough in the way he commissioned it all. He saw how we operated, and worked for hours adjusting everything to give a perfect wash and rinse.”

Winterhalter provides a total solution for warewashing, from pre-sales advice to after-sales service, training and maintenance, as well as a budget-friendly rental scheme. Alongside its market-leading glass washers, the company’s range includes a full range of plate and utensil washers, advanced water treatment machines, cleaning chemicals and detergents. For further details, call Winterhalter on 01908 359000, see www.winterhalter.co.uk , or email info@winterhalter.co.uk .

Energy-saving dishwashers for hospitals

Kyli Timmins — Wed, 28 Nov 2007 16:50:58 +0000

A new energy-saving feature for high volume dishwasher systems promises hospitals huge savings in running costs. Winterhalter’s Fresh Air Drying Zone takes a whole new approach to the issue of drying plates as they come out of the dishwasher - and results in a significant reduction in the system’s connected load, which cuts total operating costs by at least 33%.

As well as reducing energy consumption, the Fresh Air Drying Zone improves drying results, makes clean dishes easier to handle straight from the system and enhances the air quality in the wash area.

Big hospitals need big dishwasher systems and Winterhalter’s MT Series of rack and flight conveyor systems, which are capable of processing thousands of items per hour, already offer several resource-saving technologies including heat exchangers and features to reduce water and detergent consumption.

THE RESULTS?
Energy consumption is reduced because the fresh air only needs gentle warming, so the system’s total connected load is cut by as much as 2kW or 4kW, depending on the model chosen.

Drying is improved, because the fresh air is less humid than the air within the machine. Typically the air in the new drying zone is 10% less humid than with traditional systems.

Handling is easier, because the dishes are dryer - so there’s no need for extra manual drying - and they are cooler, so they are easier (and safer) to deal with straight away.

Air quality in the wash area is significantly improved because the new zone reduces the amount of heat and vapour radiating from the machine’s out feed.

Winterhalter glass and dishwashers are available with preferential discount from the OGC under contract number A126449A; the Seg numbers are 99/6; 99/8; and 99/1.

Notes for editors:
Winterhalter’s MT Series of high volume conveyor dishwashers can cope with huge volumes every day, delivering the most hygienic results possible. What makes the MT Series even more suited for hospitals is that Winterhalter designed them to deliver huge cost savings, not only in energy, water and detergent use but with labour and servicing too.

The MT will also appeal to hospitals whose kitchen porters are unskilled or have limited English language skills. Winterhalter says this is because, despite its sophisticated technology, the system is so easy to use that operator mistakes “simply cannot happen”. In addition, the MT has dozens of languages programmed into its control panel, including all EU languages and many others.

Wagamama adopts Winterhalter IRT warewasher technology.

Kyli Timmins — Tue, 20 Nov 2007 06:56:49 +0000

CLEANLINESS NEXT TO ENVIRONMENTALLY-FRIENDLINESS FOR WAGAMAMA

UK ramen bar chain is early adopter of Winterhalter’s new energy-friendly IRT warewasher technology

wagamama introduced ramen - the hearty Japanese food of noodles and soups - to the British public in the 1990s, and it’s still the UK leader for noodle restaurants. In recent years the company has embarked on a wave of expansion that’s seen over 50 branches open so far in the UK alone, and many more overseas. wagamama is fast becoming a worldwide phenomenon.

In Japan ramen is more than just a cuisine, it’s a way of life - unpretentious but fresh and wholesome food served in a casual dining atmosphere at low prices. With its trademark central tables and benches a ramen bar has a democratic air which means customers sit together without pretension.

Steve Mangleshot, executive chef for wagamama, says the chain has been specifying Winterhalter for many years. For example at the Earls Court branch, which opened in November 2006, Winterhalter supplied a GS 502 pass through dishwasher, with Duomatik automatic water softener for the hard London water, and automatic detergent/rinse aid dispensing. The system is compact, easy for staff to operate, offers a fast, powerful wash of up to 60 plate racks per hour for both its china dishes and melamine ramen bowls, and can also wash implements and cutlery.

For the glassware at Earls Court wagamama installed a Winterhalter GS 302 glasswasher, together with Romatik reverse-osmosis water treatment. This system is capable of washing 30 glass racks per hour, and delivering clean glasses that really do dry perfectly without polishing.
Together, the combo gives the best total warewashing solution the restaurant group could find.

Now Winterhalter has launched IRT, its power-saving initiative that bundles a number of new warewashing technologies together to give big savings in energy and operating costs. And wagamama is the first restaurant group to adopt the new technologies, giving it marked savings in both power and water consumption, and thus a significant reduction in its carbon footprint.

A radically rinse jet design jet is being retrofitted to the chain’s existing pass-through dishwashers, giving even better rinse results while still using 25% less water. The reduction in water also means less in energy and chemical consumption, and likely savings of up to 20% in running costs for a GS502 dishwasher.

Meanwhile, new restaurants in the chain are being supplied with Winterhalter dishwashers fitted with the new Energy+ system. This uses a heat exchanger pump that takes the heat from waste steam and used washwater, and uses it to heat the incoming fresh water. Energy+ can reduce the connected load on a GS 500 series warewasher by up to 6 kW, substantially reducing a restaurant’s carbon footprint.

Winterhalter’s ease of operation is particularly impressive, and can be understood in any language, a useful feature where junior kitchen staff often might not speak English. A single control button, with colour-coded operation, makes both machines easy to operate: a red light indicates that the water is reheating, green shows the machine is ready to start, blue shows washing in progress, and flashing green indicates that the machine has finished the wash cycle and is waiting for removal of the rack.

wagamama’s machines benefit from Winterhalter’s patented Mediamat cyclo washwater purification system. This ensures long-lasting, clear wash and rinse water subsequently reducing fresh water intake, energy requirements and detergent use. The Winterhalter WIHTEC (Winterhalter Indirect Heating TEChnology) system gives a flat interior with no exposed heating elements and no deposits.

Seamless interiors of the wash tanks and completely automatic self-cleaning programmes further add to the overall cleanliness of the machine while highly insulated cabinet walls reduce heat loss for more comfortable working conditions and lower energy consumption.