Saving resources, digitalizing and networking the devices – these are the mega-topics of the dishwashing industry, which will also characterize its development in the foreseeable future. But apart from that, manufacturers are also working on other remarkable projects.
By Dieter Mailander, Mailander Marketing
The idea is fascinating! Is it conceivable to wash dishes, glasses, silverware, pots and trays, simply everything, which is dirty, without water? Water is ultimately one of mankind’s scarcest resources and is in the end just a vehicle in the dishwashing process, which is heated up, in which different cleaning agents are dissolved, and which is then brought to the wash ware with a certain amount of pressure, whereby the cleaning process comes into operation. Are there perhaps other vehicles, which can take over the function of that kind of processed water? For instance, the idea was conceived many years ago to clean wash ware with ultrasound instead of water.
However, this hasn’t gained acceptance in commercial dishwashing technology. The same holds true for the approach of a group of Turkish specialists to clean dirty dishes with CO2. This approach reached a deadlock in the concept phase too. The American manufacturer Hobart, a part of the ITW concern, formulated the vision by itself some time ago – “washing without water” – perhaps so that eventually someday dishes will not only be washed without water, but without energy too.
These kinds of visions are not everyone’s cup of tea. Some regard them as a useless fantasy, which people are chasing after and in doing so waste their energy. For others, they are the compelling motivational push in order to eventually fulfill, what was unthinkable up until now. Was it possible a long time ago that such a vision led to today’s modern undercounter or hood-type machines, which often don’t need more than two liters of fresh water?
To read the complete article, please refer to our latest July-August 2019 print issue of Frozen Food Magazine Europe.
