Are you equipped?

27 May, 2016

Apart from the obvious wow factor, Hoshizaki says these large cubes have real advantages:

they melt very slowly so have maximum cooling power with minimum dilution;

they are unique, achieving an effect that can only be replicated by hand-sawing or chiselling a block of ice.

Hoshizaki IM ice machines are said to be designed with hygiene as a priority and use a closed cell ice making system that has an automatic rinse and flush cycle. After every new batch of ice, the water reservoir will drain, rinse and refill with fresh water. Each cube is made individually by a jet spray to ensure the highest ice quality.

Peter Alsworth, chemical sales director at warewasher systems manufacturer Winterhalter, warns: “Good hygiene practices are essential throughout the back bar area and should be taken seriously. Non-compliance with hygiene regulations could lead to fines, temporary closure and risking illness among customers and staff. Customers have come to expect high standards and will vote with their feet if they consider an establishment to be ‘dirty’.

“In these days of social media no bar can risk bad publicity, which could severely affect their livelihood. Even staff uniforms can tell a story.”

Winterhalter boasts a range of environmentally-friendly cleaning chemicals formulated, it claims, to deliver results that match or better traditional chemicals. The Blue range includes catering products, such as detergent, degreaser and sanitiser, as well as housekeeping chemicals like glass cleaner.

Chemicals suppliers produce cleaning rosters and also offer advice on the use of products. Winterhalter says bar staff should be aware that general cleaning needs to be carried out throughout the day. A cleaning roster identifies equipment and gives a recommended cleaning frequency. This allows staff to get into a routine of cleaning, so it becomes part of the structure of their day. Winterhalter says it can give advice on COSHH (Control of Substances Hazardous to Health) training for staff.

Alsworth adds: “Training on cleaning techniques is important, as staff will use domestic cleaning products at home but they need to understand the chemicals used in the hospitality industry are much stronger and require careful handling. These days, concentrates that use special dispensing systems are generally used throughout the industry.”

So, bartenders handing fruit and vegetables along with money and even ice have to think and act like professional cooks and have the appropriate hygienic, practical professional food-grade equipment.

The message of this feature: Get clean, get trained. When did you last wash your hands?

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Nick Strangeway

Sustainability: No more excuses

COP26 littered newspaper headlines throughout November. The focus was supposed to be on resolving the climate change crisis, but predictably turned into a game of political chess. In the absence of any authoritative leadership, our industry needs to set an example.