Commercial kitchen equipment | Optimize workflow with an efficient utensil washer.

Eliminate manual cleaning of commercial kitchen equipment and achieve a uniform and bacteria-free result

Unfortunately, nationally and internationally, we often find that many professional kitchens only have a single-service dishwasher with limited capacity to handle glassware, crockery, and cutlery.

Larger kitchen equipment such as pots, pans, oven plates, chopping boards, and serving dishes from food production end up being washed manually, which rarely delivers satisfactory hygiene:

"This way of cleaning is problematic - partly in terms of ensuring a uniform and high level of hygiene, partly in terms of using as little water and chemicals as possible and thus working as sustainably as possible.

When washing dishes manually, the dishwater does not achieve sufficient heat, which allows pathogenic bacteria such as listeria and salmonella to survive. Furthermore, if the cookware is dried in tea towels, bacteria are easily transferred to the washed items.

That's why we strongly recommend that all large kitchens have two utensil washers: a regular service dishwasher and a heavy-duty utensil washer that can handle the larger and heavier items from food production," emphasizes Evita Rosdahl, CEO and owner of JEROS.

Evita adds, "The benefits of having two utensil washers - one for service and one for ware washing - are significant and open up several beneficial aspects, including improved workflow, increased kitchen hygiene, optimal ergonomics, and more environmentally friendly dishwashing.

All JEROS utensil washers are designed so that the operator can easily access dirty and cleaned cookware. The professional utensil washers open upwards, allowing access to the machine from three sides."

With a service dishwasher and a heavy-duty utensil washer from JEROS, the kitchen at Cookery on Funen achieves a better production flow and consistent hygiene.

Let us help you ensure a high level of hygiene in your commercial kitchen ⇨