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標題: [茶餐廳] Function of Dishwasher and Glass Washer [打印本頁]

作者: RayRay 時間: 2010-4-4 23:26 標題: Function of Dishwasher and Glass Washer

What is your comment about " 茶餐廳 use glass washer to wash Hong Kong style tea mug and ice lemon tea mug"

作者: fibbi 時間: 2010-4-4 23:33

都係嗰句，眼不見為乾淨

作者: 布小熊 時間: 2010-4-4 23:57

there are reasons why I don't go to 茶餐廳.

作者: 快樂牛郎 時間: 2010-4-5 00:08

食唔死你

作者: peter236 時間: 2010-4-5 00:21

there are reasons why I don't go to 茶餐廳.
布小熊發表於 2010-4-4 23:57

then you are missing a lot of good food. They are not all the same. You should try those higher class 茶餐廳.

作者: somewhereintime 時間: 2010-4-5 06:35

What is your comment about " 茶餐廳 use glass washer to wash Hong Kong style tea mug and ice lemon ...
RayRay 發表於 2010-4-4 23:26

Below is my comment on glass-washing machine,
I do not want to comment on HighEnd Cha Chan Tang, which does not exist in Metro
Vancouver; very rare even in HK.
The main difference of glass washer and dish washer is that the wares are washed at lower temperature, 50 degree C, and the usage of chemical compound for sanitizing.
The crucial part is that the sanitizing agent needed to be monitored at all time,
in-adequate amount would not clean the glass and excessive quantity would leave a strong odour and harmful to health. And the glasswawares needed to be pre-rinsed before placing in the glass-washer. And the washer itself needed to be drained and clean frequently as well.
Quite often, the restaurants would put the glasses and mugs directly in the machine,
Once I was served a milk- tea at a popular CCT with a bright red lipstick mark on mug.

no kidding at all.
The other scenario is that since the sanitizer agent is so expensive $300-$800 a month, some(by hundreds)restaurants would simply pull the sanitizing supply and use only water to wash the glass-wares and the glass washer is seldom drained and cleaned, so glasses and mugs are bathed in re-cycled water and serve you again.
Since the glasses are washed by the waiter/ress which may not have the proper training in foodsafety or simply overlooked.
Once I observed a waitress just wash a glass in hand-basin with hand-soap before pouring in some fresh-squeezed orange juice and rushed to serve the OJ to her customer, all in front of the public. Just give me your comment.

作者: sheep 時間: 2010-4-5 07:20

未算
我見過響波X頓沖奶茶呀姐
又沖茶溝茶洗茶杯都係戴住對膠手套
又時重 SERVE埋甜品

作者: somewhereintime 時間: 2010-4-5 07:52

本帖最後由 somewhereintime 於 2010-4-5 07:55 編輯

未算
我見過響波X頓沖奶茶呀姐
又沖茶溝茶洗茶杯都係戴住對膠手套
又時重 SERVE埋甜品 ...
sheep 發表於 2010-4-5 07:20

Hey, don't you know that the purpose of the gloves is to
protect their hands

They pick up pastries, clean tables, tender cash and empty trash can with the same gloves too

作者: 快樂牛郎 時間: 2010-4-5 09:05

If you want clean food, stay home.

But then even the food at home might not be 100% clean.

作者: chowB 時間: 2010-4-5 09:58

If you want clean food, stay home.

But then even the food at home might not be 100% clean.
快樂牛郎發表於 2010-4-5 09:05

Very true bor. Home could be the safest and cleanest place compare to any restaurant. Clean is clean, dirty is dirty, no matter what type of washing machine the restaurants use. And machine is one thing, people who handle the machine is another factor la. And many people might not know, table clothes use for wiping tables and sponges use to hand clean dishes are the dirtiest thing, they contain tons of germs ga!! How often do you think people (including yourself) will clean or replace them even before they worn and torn out? LOL

作者: peter236 時間: 2010-4-5 12:13

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.

作者: Prelude 時間: 2010-4-5 13:07

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.

作者: Prelude 時間: 2010-4-5 13:10

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.

作者: somewhereintime 時間: 2010-4-5 13:42

本帖最後由 somewhereintime 於 2010-4-5 13:48 編輯

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?

作者: peter236 時間: 2010-4-5 17:56

本帖最後由 peter236 於 2010-4-5 18:00 編輯

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.

作者: mukmuk2 時間: 2010-4-5 18:12

提示: 作者被禁止或刪除內容自動屏蔽

作者: mukmuk2 時間: 2010-4-5 18:13

提示: 作者被禁止或刪除內容自動屏蔽

作者: somewhereintime 時間: 2010-4-5 18:30

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

作者: somewhereintime 時間: 2010-4-5 18:33

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.

作者: peter236 時間: 2010-4-5 18:56

本帖最後由 peter236 於 2010-4-5 19:00 編輯

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.

作者: peter236 時間: 2010-4-5 18:58

本帖最後由 peter236 於 2010-4-5 18:59 編輯

so the customers cannot pay more money and the restaurnat can be dirty and no one can blame them? ...
mukmuk2 發表於 2010-4-5 18:13

the restaurants need to hire more people to do the cleaning. If the business is losing money, then they need to close shop.

作者: RayRay 時間: 2010-4-5 21:49

Dishwasher can be in high temp. or lower temp. The difference between this two type of dishwasher because high temp use 82C or higher temp. to kill the bacterica while the low temp use sanitizer to kill the bacterica. Both type go by cycle of approx 52 sec and use fixed volume of chemical and water.

Glass washer designed to wash beer glass and the rinse water keep on running in with sanitzer when the turn-table or conveyer is running. The beer glass have to be manually brushed with chemical water then go through the dishwasher for sanitizer only.  The rinse water flow back to the wash tank but will go away when over flow.  I guess the wash temp is low because too much rinse water go back to the wash tank even the heater in the wash tank keep working.

According to the information above, running cost of a glass washer is higher that a dish washer. As well, glass washer got  lower cleaning and sanitizing standard.

I will eat in those place where they use proper way of cleaning chemical and sanitizer.

I found a "canteen" on 1/F on Westminster Hwy in Richmond  (bottle depot on the ground floor) using a glass washer to wash the tea mug and cups leaving unexpected "stuff" . I can see that their boss hired enough hands to do run th business but they might not have proper idea how to clean  the cook/eat wares

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