Our topic of the month — SUSTAINABILITY — is one that has gained tremendous support over recent years, and the leaders of our industry are continuing to make it a focal point of their product development. The “why” behind companies embedding this ideology into their company’s culture isn’t solely because they have the desire to do so — although many of them do. It’s because that’s the mindset of a majority of foodservice operators and consumers today.
Washing dishes. It’s a dirty job, but somebody has to do it. In high volume foodservice operations like schools, business and industry, or hospital cafeterias, warewashing can seem like a daunting task. Thankfully for these commercial kitchens, that job has never been easier.
The M-iQ series warewashing machines from MEIKO are some of the most efficient dishwashers in the world. In addition to water consumption rates as low as 56 gallons per hour, they also dramatically reduce energy spent on heating water, the need for detergent, and rinse aid use.
Depending on the type of foodservice operation, warewashing and commercial dishwasher demands can be diverse. For a closer look at these considerations, let's review the two basic concepts in Warewashing 101:
MEIKO meets the demand for high-quality, reliable warewashing and commercial dishwashing equipment. All models are environmentally friendly and come in a variety of categories, from undercounter units to large, flight-type rackless conveyors. MEIKO is one of the most respected names in the industry and is committed to energy efficiency.
Here is a breakdown of the available models in MEIKO's undercounter and door type lines of warewashers:
