Winterhalter are clean winners at Winbledon
15 April 2009
The Wimbledon fortnight puts incredible pressure on the infrastructure of the All England Lawn Tennis Club.
It's not just the mayhem caused by the thousands of people, TV crews, media pundits and players. It's also the intense global scrutiny that every aspect of the club is put under. And every year, rain or shine, Wimbledon puts on a world-class performance.
Wimbledon's new revamped Centre Court is set to underline the venue's pre-eminence. Rain or shine won't be such an issue once the roof is in place. But another vital part of the new building's work is its catering facilities. These serve up to 1000 VIPs every hour - the eight to nine hundred debenture holders and their guests, as well as the 100+ covers in the corporate hospitality suites.
Ah-Heng Turner is Wimbledon's Deputy Building & Services Manager and has been with the club for fifteen years. "These people expect the very highest standards of cuisine," he says. "First impressions are so important, that's why we place so much emphasis on presentation. Place settings are the first things they see when they get to the table. So plates, glasses and cutlery have to be absolutely perfect."
Which means there's plenty of pressure on the Centre Court's new dishwashers. Wimbledon selected two Winterhalter MT rack conveyor machines for the job. Capable of washing thousands of pieces an hour, the MT (multi-tank) systems are designed to not only deliver sparkling clean results, but also to minimise the use of resources like energy, water and chemicals.
Ah-Heng Turner describes the MTs as "excellent machines", running constantly from mid morning till well into the evening and handling all the dirty crocks that the Centre Court serves throughout the Wimbledon fortnight. As for the rest of the year, the Club plays host to a variety of functions such as charity balls, which the MTs handle with ease.
"We always look at energy savings when we make buying decisions," he stresses. "It's become an essential part of the world we live in."
The MT range features several innovative resource saving technologies. For example, alongside various water and detergent saving features, and the heat exchangers that reuse energy from waste water and steam, the MT features a new concept in large scale warewashing: the Fresh Air Drying Zone.
Standard drying zones use air from within the machine to dry dishes - but although the air is warm, it also tends to be saturated, so drying is compromised. The MT's new Fresh Air Drying Zone draws in air from outside the machine, warming it gently and then using it to dry the washed items. It cuts the system's total connected load by as much as 4kW, improves drying results and makes handling easier, because the dishes are dryer and cooler, so they are easier (and safer) to deal with.
As well as improving the site's carbon footprint, the Fresh Air Drying Zone can cut warewashing running costs by a massive 33%.
But Ah-Heng has no doubts about the main reasons for selecting Winterhalter: "Durability and reliability," he says. "They deliver sparkling results and they are built to last."
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