In foodservice operations, it is not unusual to overlook the warewashing component of the business because it does not generate revenue. In an odd contrast, though, the dishwashing area typically consists of the foodservice operation's most expensive equipment.
Because they use water, gas and electricity, warewashers tend to be among the largest consumers of resources in any commercial kitchen. For foodservice operators wanting to get a better handle on their operating costs, specifying an energy-efficient warewasher is a good place to start.
2012 Best In Class Winners
See who FE&S readers named this year’s Best In Class winners. Manufacturers were evaluated for product quality, product value, product design and aesthetics, service and support, sales reps, product inventory and available product information. Click here to see the complete results.