A well maintained commercial Used Glass Washer will have the following characteristics:
REQUIREMENT: Clean on the inside. No glass, seeds, straws, nasty odours, organic build-up and scale [white powder].
PROCEDURE: Remove ALL glass, seeds and straws. Remove nasty odours, organic build-up and scale [white powder] by adding 250mL of Descaler every 4 weeks, this will ensure no build up or odours.
REQUIREMENT: Spinning, clean wash arms free of glass.
PROCEDURE: Give the wash arms a spin while the machine is off. Do they spin freely? if not find out why the wash arms could be over tightened or there could be glass in the shaft. Also check the wash jets are free of glass, lemon pips or any other debris.
REQUIREMENT: To kill the bacteria the Used Glass washer must use a brewery glass wash detergent and be capable of heating to 65 degrees for wash cycle and 82 degrees for rinse cycle.
PROCEDURE: Glass wash Detergent by ESL ONLY glass wash detergent which is Non Hazardous (reducing OH & S risks) and approved by the major brewers. By using glass wash detergent you increase the glasses capability of head retention and the lacing effect. This product has allowed some venues to claim a perfect score on beverage presentation. A technician should check the rinse and wash temperature on the scheduled maintenance check. As with all used Glass Washers it prolongs the life if you just take care of the item and a decent glass washer are about £1000.
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