{"id":6456,"date":"2022-12-26T17:07:41","date_gmt":"2022-12-26T15:07:41","guid":{"rendered":"https:\/\/www.g2green.es\/the-formula-for-cost-effectiveness-and-efficiency-in-professional-dishwashing-and-glassware-washing\/"},"modified":"2022-12-26T17:07:41","modified_gmt":"2022-12-26T15:07:41","slug":"the-formula-for-cost-effectiveness-and-efficiency-in-professional-dishwashing-and-glassware-washing","status":"publish","type":"post","link":"https:\/\/www.g2green.es\/en\/the-formula-for-cost-effectiveness-and-efficiency-in-professional-dishwashing-and-glassware-washing\/","title":{"rendered":"The formula for cost-effectiveness and efficiency in professional dishwashing and glassware washing"},"content":{"rendered":"
\n

What is the formula for profitability and efficiency in professional dishwashing and glassware cleaning? <\/em><\/p>\n

Temperature, minimum 55\u00ba; duration, between 90 and 120 seconds depending on the professional dishwashing system; mechanics, high water pressure; chemicals, highly effective. Only if all these parameters are met and, moreover, applied in perfect proportion can a hygienically perfect and, above all, economically profitable result be ensured.<\/em><\/p>\n<\/blockquote>\n

 <\/p>\n

\"Professional<\/p>\n

Nothing makes a worse impression when sitting at a restaurant table than a grated or discolored plate, a dull or stained glass, or a piece of cutlery with embedded debris. Undoubtedly, tableware is one of the best presentation cards of any bar or catering establishment. Even more so than the design of the menu itself. They are chosen with care. Shapes, colors, sizes, materials, decorations… Everything is taken into account to create a unique experience, but before serving them to diners, another aspect must be taken into account: cleanliness.<\/p>\n

\n

Cleanliness is one of the fundamental determining criteria when choosing a restaurant or cafeteria. Ninety-nine percent of the customers of these establishments would request a change of kitchenware if it were not in perfect condition and more than 87% would simply not return. <\/em><\/p>\n<\/blockquote>\n

It is not just a question of image, although no one likes to arrive at a bar where the remains of previous services are piling up and piling up. In addition, it can be a source for the transmission of germs, bacteria or viruses. Not to mention that tableware is a limited good in this type of establishments and that if it is dirty it takes up more space and hinders the more or less normal development of the rest of the tasks in the kitchen. Clutter, dirt and reduced efficiency and profitability. That is why G2 Green<\/strong> has developed its own formula to optimize your wash.<\/p>\n

 <\/p>\n

\"2-IN-1<\/p>\n

Factors influencing professional dishwashing, glassware and cutlery washing<\/strong><\/h2>\n

Only when a considerable reduction of bacteria and viruses is achieved in tableware, crockery, glassware and cutlery is the washing process considered suitable. The level of germ elimination depends on many factors such as the type of material, but there are also four parameters that must be taken into account and perfectly balanced for a perfect result and always at the lowest cost: temperature, time, mechanics and chemical product.<\/p>\n

(1.) Temperature<\/strong>: Fundamental to achieve maximum hygiene and disinfection, prolong the useful life of the dishes in optimum conditions and, at the same time, achieve maximum efficiency, savings and profitability. It should be borne in mind that the biggest expense when running the dishwasher in bars and restaurants, as well as at home, is the energy needed to heat the water. More important than the product used to make it. In any case, when it comes to cleaning and disinfection, do not skimp. Therefore, the minimum recommended temperature is 55\u00baC and should be constant throughout the wash cycle. Less does not always mean more, as they say, but you have to be careful with some elements of the kitchenware. For glassware, for example, it is not recommended to exceed 65\u00baC.<\/p>\n

(2.) Time: <\/strong>Always understood as contact with cleaning products. That is, the time margin between the start of the wash cycle and the beginning of the rinse phase, but it is not always the same in all dishwashers or professional systems. While in single-tank machines 90 seconds is sufficient to achieve a hygienically satisfactory result, in multi-tank machines this time is extended to 120 seconds. No more is necessary, but it is also important to know that a small extension of contact time considerably improves the level of hygiene.<\/p>\n

For both single-tank and multi-tank dishwashers, the minimum wash temperature to ensure maximum hygiene and disinfection should be 55\u00baC, but the wash time varies. In the former for 90 seconds and in the latter for 120 seconds and, in any case, always use a suitable detergent and rinse aid.<\/em><\/p>\n

(3.) Mechanics<\/strong>: More safety and maximum profitability for a perfect result provided that suitable and active products are used. Obvious, but not so obvious. For this reason, an efficient application of detergent and rinse aid must be ensured throughout the entire wash cycle on all the dishes that have been placed in the dishwasher. The key is to ensure that the water pressure is sufficient to dilute all cleaning agents and to reach all pieces of crockery, glassware or cutlery equally. The only way to ensure the removal of any dirt. The same for rinsing and for removing any detergent residue.<\/p>\n

\"\"<\/p>\n

(4.) Chemicals<\/strong>: Absolutely determinant. As much or more as the sum of all the above factors. Not everything goes when it comes to cleaning, especially when it comes to the utensils on which food is prepared and served. The chemicals used must have been formulated specifically for use in glass and industrial dishwashers. Those for domestic use are not suitable. The detergent must have the capacity to effectively remove any type of dirt present on them, no matter how dry or adhered it may be. For its part, the rinse aid should ensure the creation of a thin layer of water on the surface of the dishes to facilitate rapid drying. In addition, the use of high alkalinity cleaning agents is always recommended. Maximum hygiene and profitability with G2 Green.<\/p>\n

Mak Brill 2×1 by G2 Green: maximum efficiency and cost-effectiveness in professional dishwashers<\/strong><\/h2>\n

\"\"<\/p>\n

The most efficient and cost-effective way to wash dishes in any hospitality establishment, whether in a bar, restaurant or canteen. 2-in-1 liquid detergent for maximum hygiene and disinfection while reducing costs, optimizing and speeding up processes. In addition, by incorporating rinse aid in its formulation and in the same application, it allows to obtain the maximum cleaning and professional shine at the best price. Savings in other products, storage and maintenance time. In fact, triple efficiency.<\/p>\n


\n Mak Brill 2×1 by G2 Green<\/strong>
\n<\/a> is everything you need for a dazzling wash and is especially suitable for automatic dishwashing of dishes, cutlery and glassware in a wide variety of cycle dishwashing machines and washing tunnels. Highly concentrated, it quickly removes the most persistent grease and the most encrusted stains and debris. In addition, it has a low foaming power that facilitates rinsing while easily removing stubborn stains. There is nothing that can resist it: sauce, coffee, wine, tea and any organic waste.<\/p>\n

The advantages do not end there because, on the other hand, it keeps the inside of the machine shiny and free of incrustations, ensuring its correct operation for a longer period of time and prolongs the useful life of the dishes. It does not produce any type of chemical attack that can compromise its shape, composition, gloss, color or appearance. Always like new, clean and in perfect condition for the next customer. More wash cycles, longer life and maximum savings. Using it is even easier than making it profitable. Between 1.5 and 5 grams per liter of water at an optimum temperature of 60\u00baC. The G2 Green formula of the
\n efficiency in dishwashers<\/strong>
\n<\/a>…<\/p>\n

Think big, Clean green!<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

What is the formula for profitability and efficiency in professional dishwashing and glassware cleaning? Temperature, minimum 55\u00ba; duration, between 90 and 120 seconds depending on the professional dishwashing system; mechanics, high water pressure; chemicals, highly effective. Only if all these parameters are met and, moreover, applied in perfect proportion can a hygienically perfect and, above […]<\/p>\n","protected":false},"author":5,"featured_media":6144,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_mi_skip_tracking":false},"categories":[170,169],"tags":[],"yoast_head":"\nThe formula for cost-effectiveness and efficiency in professional dishwashing and glassware washing - Productos qu\u00edmicos G2Green - Fabricante de productos qu\u00edmicos de limpieza<\/title>\n<meta name=\"description\" content=\"Discover the formula for profitability, savings and efficiency in professional dishwashing and glassware cleaning. Mak Brill 2x1 by G2 Green is all you need for a dazzling wash and is especially suitable for automatic dishwashing of dishes, cutlery and glassware in a wide variety of cycle dishwashing machines and wash tunnels plus rinse aid. 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