peter236

But what has this to do with "茶餐廳 use glass washer"? Any type of restaurants can be not clean, not only 茶餐廳.

Prelude

Not to be racist, but it's a fact that a high % of Chinese owned restaurant do everything they can do minimize the cost, like pull the plug of the chemical.  $800 a month for chemical is not cheap, the restaurant needs to sell around 800 drinks a month JUST to cover the chemical cost of WASHING the glasses.  And there are many other costs too.

Prelude

Back to the topic, the glasswashers are designed to be quick reuse, like 1 minute and it's lower temp.  Diskwasher is higher temp, and takes longer to process.

The speed is important, because restaurants don't have enough glasses and wine glasses for turn over tables and reorder drinks for every seat.

somewhereintime

回復 13# Prelude


    Since most glasswares are to be used cold,  even  frozen for beer glass;
they can be  re-used right after washing, while the High temp sanitized at
82 C for 12 seconds. You put ice cubes in it it and it shatters.
Ironically, the rate of health hazard violation are much higher at the Chinese
owned restaurants, not necessary Cha Chan Tang, the Sushi restaurants
are the most risky.
I wrote at the beginning that it is a sanitation issue, not picking at the
CCTs. Let's try Dr. JJ's high-end Hong Kong style Cha Chan Tang
In term of speed, some Low-Temp dish-washer boast that they would wash
60 trays per hour. What they do not tell you is the fact that it usually takes
40 minutes to dry. If you want some drying aid, then another $200/ 4 gallon pail,
that would be good for 80 trays. Is there any restaurant kitchen that provide
the space for 60  30"x30" trays dripping wet dishes?

peter236

Back to the topic, the glasswashers are designed to be quick reuse, like 1 minute and it's lower tem ...
Prelude 發表於 2010-4-5 13:10

that's because customers don't want to pay more money. You can't blame totally on the restaurants to reduce costs.

somewhereintime

Mc Donald's meal are  relatively less expensive than Cha Chan Tang but
they are much more care about customer's concerns, in term of
cleaningness  and  safety.  Most MD's washrooms are cleaner, and
all MD's kitchens are cleaner than typical Cha Chan Tang. The outbreaks
of food hazard percentage are way lower, I can only recall 1 shut down
by Health Inspector due to lack of hot water for washing.  Cha Chan Tang,
especially the Honolulu and California Cafe, Kam Do etc.  multiple times

somewhereintime

And there is only 1 self-proclaimed High-End Hong Kong style
Cha Chan Tang in Metro Vancouver, if memory serves me correctly, owned by
Dr. Chen.

peter236

You can create any topic about that but the topic creater only cares about 茶餐廳.  Is there any p ...
mukmuk2 發表於 2010-4-5 18:12

If you have any problem, just stop responding to this thread, LOL.
who cares if you don't respond to this thread.