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Commercial kitchens are very busy places with tight time constraints on chefs, a high turnover of staff and potentially many different users of warewashing equipment. Due to all these key combined factors staff training on best user guidelines for warewashing is often not carried out and Hobart have advised that this is leading to increased cases of machine break downs through misuse.
David Riley is the Hobart UK managing director for warewashing and he has advised that added time pressures in busy kitchens have seen training fall down the pecking order , he has urged operators not to let this happen as this may affect the finished results and the longevity of the machine.
Hobart offers a free training programme which runs for the life of its warewashing equipment and encompasses training staff on best user practice to get the best results from their dishwasher and glasswasher and avoid machine downtime due to user error.
