Foodservice Equipment & Supplies


Foodservice Equipment & Supplies magazines is an industry resource connecting foodservice operators, equipment and supplies manufacturers and dealers, and facility design consultants.

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16 44 PRO Series high-temperature rack conveyor dish machine features a top- mounted Human Machine Interface (HMI) offering proactive maintenance software, programmable deliming func- tionality and accurate digital user infor- mation. Just like a smartphone uses an intuitive, user-friendly interface backed by a powerful, machine-learning proces- sor, the HMI user interface features touch-screen technology to make ware- washers, pulpers, disposers and other warewasher support equipment easy to operate and troubleshoot. No need for the operator — or even the service agent — to understand complicated codes. "The technology works by record- ing data in terms of how often machine components are cycled throughout the day and then creates parameters of the possibility of something happening," explains Daniel Short, product market- ing manager at Champion. Operators and service agents can collect this data and use it to make educated assump- tions as to when a component of the machine might have an issue and ef- fectively schedule preventative mainte- nance checkups to prevent a failure. Champion continues to develop ways to help operators collect this data wirelessly or via an Ethernet port to maintain their own records and plan- ning needs, Short adds. The HMI interface can attach to warewashers of all types, though pri- marily large-scale institutional ware- washers are using it at the moment. It's also on some disposers and pulpers as well as on support equipment like belts and scrappers for dishwashers. In every case, the system offers multiple benefits, not just for the opera- tor but also for service agents, health inspectors and others coming in contact with the equipment for various reasons. Here, Gary Cook of Carolina Kitchen Repair, a Kernersville, N.C.-based service agent, shares five benefits he sees with using this technology. Maintains consistency and saves on training. The user interface may look "fancy," but it requires only the press of a few buttons before either the operator and/or the service agent can troubleshoot problems or check maintenance needs. "You only need to hit a picture of a wrench to bring up the maintenance manual and continue with buttons to select each component of the machine," Cook says. High-volume, institutional operators, like colleges and universities and some large-scale chains, have shown interest in the technology, given their fast turnover and large staff numbers. "Think back to the philosophy of Ray Kroc of McDonald's," Cook says. "Everything was all about repetition, repetition, repetition. If a chain can purchase a dishwasher that's common across all locations, then any manager or dishwasher is familiar with the equipment, even if people shift around to a different store. This cuts down on the need to constantly have to retrain the staff." Enhances food safety protocol. Just as a foodservice manager or service agent can easily access the equipment's interface for information, so can other professionals who come in contact with the machine, like health department officials. "With the push of a button, an inspector can collect data on temperatures to make sure that the final rinse got up to 180 degrees F," Cook says. Operators, too, can get ahead of inspections and monitor temperatures themselves. The data can be as detailed as checking the temperature of the 93rd cycle of the week, which took place at 4:15 p.m. on August 17. (It was 180 degrees F, by the way.) Operators or service agents can store that information in the cloud or someone can download it to a flash drive or other device in a .CSV file instead of having to manually record the data with an old-school pen and clipboard. 1 2 TRENDS

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