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Create An Integrated SystemEstablish the flow of the room by identifying the path that soiled ware takes into the scullery and the exit points for the clean ware. Select the appropriate piece of equipment that possesses the mechanical productivity to match the anticipated volume of ware.
Position the equipment in the room at the strategic location that conforms to the proper flow from soiled to clean. Create dedicated clean and soiled areas to match the flow and minimize the potential for cross-contamination.
Utilize peripheral equipment to increase productivity and save labor expense. These include:
Pre-rinse sink (preferably with a garbage disposal where local code allows) to provide for initial scraping and rinsing, placed close to the machine to reduce labor.
Quick drain, to prevent food and soil from flowing into the wash tank from the soiled table thus reducing detergent usage.
Clean dish table (three rack minimum if space allows) to facilitate air-drying and reduce labor. While square footage is an important consideration in laying out the warewashing area, it is not the only factor. It is equally important to design the warewashing area to support sanitation, safety and an efficient workflow.
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