We’ll soon be celebrating the one-year anniversary of the IntelliDish system’s global launch. Needless to say, after months on the market, it has been a learning experience on many levels. We’ve come to understand the digital transformation within the industry and how varied it is, and have reconfirmed what we know regarding the most commonly reoccurring issues in the commercial dishwashing process.

More businesses are going digital

As a company, we have been providing digital solutions since the time of analog telephone lines in the kitchen hygiene industry. So we might believe we are digitally mature as a product and service provider. But in reality, the speed of technological developments needs to be taken into account. That is why our closed loop IntelliDish system is connected and built on a new technology platform that provides secure notifications in real time.

What has changed greatly over the years is the market’s appetite for digital tools and the expectations for these tools. In the past, in-flight caterers were among the few foodservice organizations that used technology to help optimize and manage their processes. But now, more foodservice and hospitality customers want a solution that will help them enhance their operations. They want these solutions to provide instant alarms, problem-solving capabilities and data collection and analysis.

The IntelliDish system was built to help customers better understand more complex insights. It delivers real-time alarms and notifications as it measures the water, energy, cleaning product usage, wash and rinse temperature and how long the machine has been running. In combination, alarms and notifications allow for a fast, reactive system that customers can use to improve processes that will lead to greater customer satisfaction, reduced costs and waste, and improved brand image.

Insights about the dishwashing process

So what has the IntelliDish system confirmed about kitchen dishwashing processes? We can conclude that 4 out of 5 dishwashing processes use too much fill water and rinse water. The reasons for this vary from incorrect racking, like trays and flat chopping boards being put in back to back, drains being left open, the pressure of the rinse valve to the rinse line being too high, or improperly sized racks being used in a new machine.

Water usage in dishwashing is the key resource that drives the usage of energy, cleaning product and cleanliness of the dishes. Because 4 out of 5 operations use too much water, we also concluded that they use too much energy and cleaning product. This is not only wasteful, but drives up costs. Plus, after all of this extra resource usage, one is still not sure of the cleanliness of their dishes due to the mistakes made during dishwashing.

Another reoccurring issue is rinse temperature fluctuations. Rinse temperature has an impact on cleanliness and hygiene of the ware. Rinse temperatures on site fluctuate because of various reasons ranging from lime scale on the heating element to over usage of water that leads to machine’s being unable to heat it to the required temperature. We can conclude that, of all racks we have seen thus far being washed, 10-15 percent are off spec on rinse temperature.

A key step for improvement is knowing something is actually wrong. Once you know what is wrong and how to fix it, you can reap the benefits immediately and savings over the long term. Commercial kitchens need to manage water usage and rinse temperatures more closely to ensure hygiene compliance and reduce unnecessary waste. With remote monitoring through IntelliDish, customers have a 24/7 view of their dishwashing operations, and can proactively address issues.

In the near future, we will have IntelliDish case studies to share with you. In the meantime, tell us your key dishwashing issues so we can see how IntelliDish can help resolve them. To learn more about IntelliDish, watch our video here.               

More posts by David Holden and Karnika Goel