[茶餐廳] Function of Dishwasher and Glass Washer Dishwasher, Washer, Glass, Function

RayRay

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

RayRay

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

peter236

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.

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.

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.

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

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

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?