DISHWASHING STAFF VS OIL
In Hong Kong, a restaurant would usually spend USD1400 a month for a dishwashing staff who works 10 hours a day and cleans up to 500 sets of tableware. Including utility cost, detergent, bleach, and employee’s mandatory provident fund (excluding the amount of oil they have to deal with!), a restaurant would spend approximately USD2540 for a dishwashing task. This could be reduced if the restaurant resorts to adopting a centralised dishwashing centre using an efficient dishwashing machine.
THE KITCHEN “NERVES”
Well, there’s also the emotional outbursts apart from the oil. Have you seen chefs screaming at another chef or staff in a typical Asian restaurant kitchen? Truth is, we should all get over the days of “angry chefs”; emotions can be better managed when a kitchen workflow is all figured out.
A lot of commercial kitchens are inefficiently designed — the production area is poorly organised and the floor plan does not consider menu prior to planning. There should be a dedicated area for dishwashing as much as there is an area for storage, food preparation, cooking, baking, and trash storage. Performance and workflow in the kitchen are important — a dishwashing machine ergonomically placed within a dishwashing area can certainly help with that.