Popular in bars and restaurants with strong bar programs, glasswashers allow operations to quickly clean glasses in large batches.
A poorly operating unit can lead to customers getting dirty glasses and thus hurt the operation’s reputation, while a broken unit can severely disrupt work behind the bar. Follow these steps to keep your glasswasher working properly.
- Train kitchen staff to thoroughly scrape glasses as needed. A cherry stem or lime wedge should never end up in a glass washer. Among other problems, these can block the unit’s drain.
- Choose the right cleaning solution with the help of the unit’s manufacturer or a provider of cleaning products. Dishwasher detergent is not suitable for commercial glasswashers.
- Clean the rinse arms on glass washers regularly. Look to your owner’s manual for frequency and instructions.
- Regularly delime the interior of a glasswashers. Look for signs of mineral buildup on the rinse arm and interior cleaning chamber.