Electrolux Professional has expanded its green&clean warewashing range to include new glasswasher and undercounter models.
The new models build upon the success of Electrolux Professional’s larger green&clean Rack and Hood type warewashing lines. They are designed to deliver sustainable, efficient, and high-performance cleaning to smaller-volume operations such as bars, pubs, cafes, small restaurants, and QSRs.
The green&clean undercounter model are claimed to save up to 25% on running costs compared with conventional warewashers, owing to a low rinse water consumption that reportedly saves electricity, water, detergent and rinse aid. Electrolux Professional’s new glasswasher is designed to be similarly efficient, and incorporates cold rinse technology to provide hygienically cold glasses, ready for immediate use.
Steve Bowler, design and product manager at Electrolux Professional, commented: “Now more than ever, businesses are looking at how to make changes that will have a positive impact on the bottom line. This is true for catering operations of all shapes and sizes, which is why we’ve introduced the green&clean glasswasher and undercounter warewashing range.
“Boasting unrivalled energy efficiency, we’ve tailored them specifically for operations which require a quick and dynamic service, all the while maintaining optimum hygiene results. For example, the green&clean undercounter model has a double skin insulated door and cabinet to ensure less heat dispersion, and a low noise level to avoid disturbing customers, even when installed front-of-house.”
Both the green&clean glasswasher and undercounter warewasher are compatible with Electrolux Professional’s OnE online portal. This facilitates 24/7 remote real-time monitoring across multiple appliances and locations, providing insights into operational efficiency and increasing equipment uptime.
The new models have also been designed for accessibility and usability, with a user-friendly control interface and an ergonomic counterbalanced door. The glasswasher enables front access to components for easier servicing, while the undercounter version can be positioned on wheels to facilitate cleaning both behind and underneath the machine.
Bowler concluded: “The most important factor in the specification of catering equipment will always be performance, but this has to be backed up with efficiency and usability. By introducing the green&clean glasswasher and undercounter warewashing range, we’re ensuring that smaller-volume operations can benefit from optimum dishwashing capabilities.”