Wallin Foodservice Resources

Poor warewashing racks.  They have a dirty job, and they’re not very exciting. It’s easy for them to be an afterthought borne out of necessity.  But those boring warewashing racks may actually be causing trouble in your kitchen, the kind of excitement you don’t want... Here’s a short “quiz” to see if your warewashing racks with open outer walls are secretly hurting your business: Do your staff wrap racks in plastic or vinyl covers? Do staff need to polish or re-wash glasses before use? Have any of your employees gotten cut by a broken glass in a rack? Is it difficult to take accurate inventory of glassware? Do you replace glassware more often than you think you should? Has a customer or health inspector ever complained about glassware cleanliness or where it was stored? If you said “yes” to any of the above questions, read on to see how the right warewashing racks can help your business in unexpected ways. From neighborhood bars and restaurants to large hotels and co...

Stylish and upscale glassware and dinnerware are two of the many allures of dining out, providing luxuries most don’t have at home.  These key elements of the overall customer experience—along with great food and service—help motivate customers to dine on-premise and become loyal patrons. Important investment that it is, how do you protect your table ware in a fast-paced environment with employees of varied experience levels? Keep it like-new and maximize return with the following tips. Start with Commercial-Grade Glassware and Dinnerware The beauty of commercial grade glassware and dinnerware is that it’s designed to look elegant, sometimes even delicate, yet it’s made with materials and processes that support extensive use and commercial warewashing. Luigi Bormioli pioneered a machine-blown process to replicate handmade glassware, resulting in glassware that combines artisanal elegance with robust practicality and consistency.  Luigi Bormioli’s crystal SON.hyx® ma...

For those of us who usually try to keep ourselves out of hot water, it’s starting to sound like a good idea after last week’s big chill! Frigid weather notwithstanding, having hot enough water in our kitchens has become more important than ever to protect our staff and patrons from dangerous pathogens.   Commercial water heaters top out at an average of 130°F to prevent scalding, which is a good thing, but ware washing is another story. According to NSF, water temperatures of 180°F are needed to effectively clean and destroy bacteria and harmful microorganisms that can end up on dirty dishes, utensils, and other kitchen wares. Many high temperature dishwashers don’t have the power to bridge that critical 50+ degree gap. Does yours? If it doesn’t, a booster water heater might be the most cost-effective way to ensure your wares are fully sanitized by your ware washing process. Hatco dishwasher water heater boosters connect with any dishwasher (low or high temp) to provide the 180°F...