Crafting Quality Beverage Experiences with a Clean Glass

December 04, 2019 by Hobart

Dishwashing

There probably isn’t a more iconic bar in America than Cheers, where “everybody knows your name.” Each week Sam and Coach, and later Woody, brought their bar into living rooms across America and made us all laugh at the antics of their patrons and wait staff. The show might have hit the nail on the head when it comes to the camaraderie experienced at some of the best bars and restaurants, but it wasn’t a model for best practices in glassware. The bartenders were known to towel dry glasses while talking to their customers, and casually throw that towel over their shoulder. This action looks friendly in television and movies, but in reality, it’s one of many ways to compromise the cleanliness and sanitization of your glassware.

Using a towel to dry glasses can leave behind lint, which makes the glass look dirty when you serve a drink to a customer. It can also transmit bacteria and odors. Clean, sanitized glassware is an important element in any foodservice establishment. Whether you’re bringing water to a customer who’s reading the menu or pouring a beer while serving a burger and fries, your glassware makes an important first impression. Lint, spots, and cracks are highly visible in glassware and can immediately downgrade your customer’s perception of the cleanliness of your establishment.

Working to instill a few best practices in your operation can help keep your glassware clean, sanitized, spotless and free of cracks for many meals to come.

Avoid Shock

Glass is a fragile material, highly susceptible to breakage. It’s true that accidents happen, and it’s hard to prevent the occasional drop of a glass that ends up shattered all over the floor. But you can minimize the wear and tear on glassware and help them last longer for a better return on your investment. Glass itself is vulnerable to two kinds of shock -- manual and thermal.

  • Manual shock happens when glassware comes in direct contact with other objects, such as utensils, dishware or other glasses. The contact weakens the glass and makes it more susceptible to cracks and ultimately breaks. Stop glasses from clinking together by using the proper racks for busing, washing and storage.
  • Thermal shock occurs from the ability of glass to maintain temperatures, which means a rapid change in temperature can cause a shock to the glass, leading to scratches and cracks that makes it easier to break. Never put ice or pour cold liquid into a hot glass, and never put a glass that just held ice straight into a dishwasher for cleaning. It’s best to make sure a glass has come to room temperature before pouring beverages. Beer glasses should be stored in a chiller (not a freezer).

Use your Commercial Dishwasher Properly

Dishmachines offer labor savings and efficiency in any establishment, and with proper use, you’ll have spotless glasses coming out every time.

  • Make sure you’re using the appropriate racks to load glasses, whether you’re using a dedicated glasswasher, a standard undercounter or other dishmachine. The right racks help prevent glasses from bumping against each other while washing. Some dishmachines, such as the Hobart Advansys™ LXGe glasswashers, also have a soft start feature to minimize contact.
  • Use the appropriate amount of sanitizer and detergent specified for your machine. Too much can leave an unwanted residue or film that affects the taste of the beverage and reduces the head in beer. Too little and the glasses may not get properly cleaned and sanitized. An alert on on the Centerline CUH undercounter dishwasher, for example, lets users know when sanitizer and detergent levels are too low.
  • Keep the interior of the dishwasher clean and well maintained, including removing wash and rinse arms for cleaning on a regular basis. This keeps them clear of debris to allow for the appropriate flow of water during each cycle.

Don’t Rush the Drying Process

Glassware should be completely dry and at serving temperature before being put into service. Avoid using towels to rush the process or you’ll risk contaminating the glass and leaving lint behind. Also, dishmachines such as the Centerline CUH and the Hobart LXGeR Advansys™ series feature a 180-degree sanitizing rinse, where the high heat helps speed up the drying process.

With proper handling, cleaning and storage, you’ll have glasses that not only make a great first impression but also last a long time, protecting your investment. Contact your  dealer to learn more about how Hobart and Centerline commercial dishwashers can benefit your glassware and create a first class customer experience.

Learn more about the Centerline Undercounter

Tags: Dishwashing

SUBSCRIBE TO THE BLOG!

Latest Posts


Even Greener Than Before - Commercial Dishwashers & ENERGY STAR 3.0

July 09, 2021 by Hobart

Effective July 27, 2021, all commercial dishwashers sold with the ENERGY STAR label will have to meet new, more stringent guidelines and testing requirements set by the ENERGY STAR program, a joint program between the U.S. Environmental Protection Agency and the Department of Energy. Hobart is ready with dishmachine models from across our entire product line that are certified to the new standards. 

Read More

What’s Your Time Worth? Reducing Labor in the Dishroom

April 06, 2021 by Hobart

Time is money, and no one understands that old adage more is better than an employer who pays employees by the hour. What if there was a way to reduce the amount of time dishroom operators have to spend pre-soaking and scraping dishes before loading them into the dishmachine, and instead gives them more time to do other productive tasks around the kitchen? The Automatic Soil Removal (ASR) technology on select Hobart commercial dishwashers reduces time spent prescrapping, leading to dishwashing labor savings by 20% or more.

Read More

How Clean are Your Dishes? Cleaning Tough Foods with Less Effort

March 25, 2021 by Hobart

Anyone who has spent time soaking and scrubbing dried-up, crusty foods and grease off dishes, prep ware and pots and pans knows just how tough and time consuming some foods soils are to remove. Some of the top offenders are eggs, cheese, pie filling and tomato-based sauces, and anything with a high sugar or fat content is a prime culprit in baked-on, dried-up or greasy food messes.

Thanks to these tough foods, scrapping and soaking are necessary processes in the dishroom. But with the right equipment in place the time spent on these labor-intensive tasks can be reduced, leading to increased productivity and cost savings in the kitchen.

Read More

Head of the Class Performance: Hobart Dishwasher Serving School Since 1965

March 11, 2021 by Hobart

Since 1965, Roncalli High School of Manitowoc, Wisconsin, has been preparing students for life – 5,118 graduates so far, and about 230 current students.

And since the first day of classes at Roncalli High, a Hobart C-81 conveyor-style dishwasher has been reliably washing students’ lunchware, 180 days a year, going on 56 years. Not to mention cleaning dishes to a sparkle after the school’s annual Food Fair, annual dinners, fundraising auctions, and even community events and wedding receptions.

Read More

Sanitization & Clean Kitchens: Your Dishmachine & the Coronavirus

February 23, 2021 by Hobart

In March, the World Health Organization declared a pandemic from COVID-19, the disease caused by novel Coronavirus (SARS-CoV-2), which caused heightened awareness among the public about many health and safety issues, including food safety in restaurants and commercial kitchens. For those in the foodservice industry, the health and safety of employees and customers is a top priority. Understanding the issues and having a clear knowledge of the facts surrounding the virus can go a long way in calming anxiety and maintaining good business practices.

Read More