Winterhalter helps clean Channel Island’s Banjo
03 December 2014
Cost effective warewasher delivers big savingsLocated in a lavishly renovated former Victorian gentleman’s club next to St. Helier’s historic food market, Banjo is a European-style grand brasserie with two restaurants and a bar along with space for private dining, events and four hotel rooms. With design cues coming from some of the most stylish restaurants and bars from around the world, and with room for 380 people at each service, the foodservice needs to be right first time, every time.
“This is why we chose Winterhalter warewashers,” says Robert Jones, director of Jersey Pottery Restaurants, the company that owns Banjo and six other restaurants on the island. “Our family has been running restaurants for 40 years and we know that Winterhalters are built to last and that results are consistently excellent.”
They recently installed a PT-M passthrough dishwasher, to handle the restaurants’ crockery, and undercounter glasswashers for the bar, with RoMatik XS (RoXS) external reverse osmosis devices installed on all. “The RoXS saves hundreds of hours of extra labour per year – the biggest benefit is the glassware can be removed and used straight away, with no additional hand cleaning or polishing required.
“The water in Jersey is quite hard, which means cleaning can result in spots and streaks being left behind, but the reverse osmosis systems mean all the glasses and crockery come out perfect every time.”
Caterers can often be put off by the initial outlay for top quality warewashers - but, as Robert says, they’ve learned the hard way that inferior equipment doesn’t last. “Plus, with the savings on energy bills through the new Winterhalter, they’ll have paid for themselves in a few years”. Jersey Pottery currently owns four restaurants on the island, all using Winterhalter equipment. Robert estimates that in total they’re looking at energy savings of £20,000 on an annual basis.
“Downtime isn’t an issue any more, the Winterhalters just keep on working and we don’t have to worry about being left in the lurch during busy periods. Buy the best, and you won’t have to worry about replacing it before you need to,” he says.
Gary Fogg from Jersey Deep Freeze advised Robert and supplied the equipment for Banjo. “We were lucky enough to be able to do comparison testing with Winterhalter and some alternative manufacturers, but it became obvious very quickly that Winterhalter was by far and away the best choice. They really do live up to the hype, they do exactly what they’re supposed to, provide efficient and economic cleaning which means big savings.”
Winterhalter @ BanjoJersey.com
The Winterhalter PT passthrough dishwasher can process up to 77 (500mm x 500mm) racks per hour. It’s the markets first passthrough with energy-saving heat exchange technology fitted as standard. This extracts heat from the waste water, using it to heat incoming cold water and reducing energy costs by up to 10%.
It also incorporates an energy control system that speeds up the washing process, increasing rack capacity by up to 28% an hour and reducing heat-up time by 50%. The patented “full jet” filtration system works in conjunction with Winterhalter’s Mediamat filter to constantly clean the washwater.
The new VarioPower feature allows the operator to optimise the programme to suit the delicacy or dirtiness of the wash items.
The wash arms provide 100% coverage, which combined with the advanced filtration systems and the new VarioPower system, improve the brilliance of cleaning results by 29%.
The UC-M glasswasher is capable of processing up to 48 (500mm x 500mm) racks per hour on a standard program, or up to 77 per hour on its short program. Its VarioPower washing system uses a special elliptical wash arm that creates a 'wash-field' of cleaning power and delivers superb results. VarioPower also allows the user to adjust the power and pressure to take account of how delicate or dirty the glasses are. The UC is tailored to the conditions on-site, a process carried out by the installation engineer, so that it works to optimum efficiency for the local conditions of, for example, water hardness.
The UC’s self-cleaning and decalcification programs cover the two main regular maintenance chores, while the error management system uses the touchscreen to warn users if anything goes wrong.
The RoMatik reverse osmosis systems used at Banjo Jersey are the new, mini RoXS. Reverse osmosis is recognised as the best way to treat water to ensure perfect glass and dish washing results, with no smears or odours. Water is passed though an ultra-fine membrane which removes nearly all the impurities and particles that cause cleaning problems.
However, traditional systems are large – often too large for the site. Winterhalter’s new mini-system measures just 469mm (h) x 142mm (w) x 515mm (d), so is easily small enough to fit beside or even on top of the warewasher. Yet it can process up to 90 litres of water per hour, removing 98% of particles. It combines all the benefits of a full-size system with low running costs and long service intervals.
Winterhalter provides a total solution for warewashing, from pre-sales advice to after-sales service, training and maintenance. Alongside its market-leading dish and glasswashers, the company’s range includes utensil washers, advanced water treatment machines, cleaning chemicals and detergents. For further details, call Winterhalter on 01908 359000, see www.winterhalter.co.uk, or www.winterhalter-scout.biz or email firstname.lastname@example.org.
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