Tower Engineer, Paul Surman, recently completed the extensive training program in the installation, repair and servicing of GRANULDISK’s range of pot washing machines. The training took place at the manufacturers facility in Sweden and Tower are now approved and recommended by GRANULDISK to undertake warranty work on this type of equipment across Leicestershire / The Midlands.
Continuing Tower’s long-standing policy of working with innovative and market leading manufacturers of commercial catering equipment the technology behind the GRANULDISK equipment provides kitchens with a viable alternative to conventional potwashing solutions.
The range of equipment includes: Granule Smart, Granule Gastro, Granule Combi, Granule Flexi & Granule Maxi and covers the requirements of commercial kitchens from the small to the seriously large. The technology behind the range uses Granules (small, blue plastic pellets) and hot water to mechanically scrub pots and pans clean – and eliminates the need for pre-washing. The blasting power (of the granules) together with high temperature water washes pots and pans hygienically clean in a matter of minutes, using far less water, energy and chemicals than traditional pot washing methods.
Commercial kitchens, across Leicestershire and the Midlands, may have been saving money in recent months, and possibly years, by not having their catering equipment regularly serviced. Instead, many have been inconvenienced (at best) over the recent busy period by breakdowns, some of which would have been pre-empted by regular service visits.
Recent weeks have seen engineers called out to repair all sorts of equipment, the most common problems being:
- broken-down dishwashers and glass-washers – which don’t cause the kitchen to stop, but do cause a major headache
- non functioning ovens and ranges – causing service to be interrupted / delayed
Whenever possible the Tower engineers have minimised downtime and got the equipment operating (safely) using running repairs until the necessary spare parts have arrived. Unfortunately, this isn’t always possible and then the Chefs / kitchens have been looking for alternative solutions.