Wednesday, January 26, 2022

Under the counter hygiene: the latest UC dishwasher from Winterhalter

The latest UC undercounter dishwasher from Winterhalter has an innovative wash field design that saves 25% in water usage, yet delivers the very highest standards of hygienic cleaning power.

The wash arm features clever nozzle geometry that optimises the flow of water, not only saving on water usage but also reducing the consumption of both chemicals and power.  The S-shaped wash field ensures optimum and even distribution of the water, meaning less water can still deliver superior cleaning – the UC is certified to DIN SPEC 10534, ensuring perfect wash results and dishes that are sanitised, hygienically clean, safe and free of COVID-19 (and any other viruses).

The UC is available in four different sizes, small, medium, large and extra-large, with the ultra-compact UC-S having a footprint of just 460mm wide by 654mm deep (940mm with the door open). All UC models can be specified in four different formats: as a dishwasher, glass washer, cutlery washer and as a ‘bistro’ machine, capable of washing glasses, dishes and cutlery together.

For operators whose needs may change, there’s an added bonus: any UC can be reconfigured by a Winterhalter engineer so that, for example, a dishwasher can become a bistro machine. The UC can also be customised for specialist applications, such as washing plastic cups or glass bottles. In each case, the wash parameters are optimised to give the best possible results, particularly when combined with chemicals formulated and manufactured by Winterhalter.

Standard features include Variopower, which allows the operators to select the appropriate water pressure for the job in hand – lighter for more delicate ware, stronger for heavily soiled items. The highly efficient water filtration system maximises the life of the wash water and ensures it stays clear for sparkling wash results. Connected Wash means that the UC can be monitored remotely, giving access to management data and allowing service providers to check on the operation of the machine, maximising reliability.

“The pandemic has brought hygiene, sustainability and cash flow into sharp focus for the catering industry,” says Paul Crowley, marketing development manager at Winterhalter UK. “The UC provides an undercounter solution for all three: superior cleaning, reduced consumption of resources and, as a consequence, a reduction in running costs.”

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