Meiko UK has emphasised that its nationwide network of trusted partner distributors will have a key role to play in the big hospitality industry restart, as they can check, service and re-commission the brand’s machines.
The warewasher manufacturer has also launched a seven-point hygiene checklist for restarting its dishwashers.
Including checks for Legionnaire’s disease, the hygiene checklist covers all the steps needed for safe start-up.
Meiko UK technical services director Dave Kemp said: “Dishwashers may have not been used for months and there is a risk that some will still be full with stagnant water.
“Heat pumps on any dishwasher can act as a reservoir for disease, so it is vital that caterers check their machines now, before opening.”
Kemp continued: “Provable hygiene is an essential ingredient for caterers re-opening for the 12 April deadline. Hygiene is now the top priority and our customers will want to prove to EHOs as well as their customers, that they are fully on top of the increased hygiene issues.
“We help our customers by ensuring their glasses, crockery, cutlery, pots and pans are crystal clean and hygienically safe.
“Dishwash hygiene relies on a combination of dishwash mechanics, temperature and chemicals. All three elements must be working in harmony to achieve sanitisation.”
The Meiko maintenance check provides the caterer with a wash and rinse temperature hygiene audit, proving to the EHO that the machine is certified for hygiene at the start of business.
Also included are: supply and replace water pre-filter/ fully flush GiO RO membranes (on machines with GiO reverse osmosis); hygienically clean manifold wash system, pump housing, wash chamber and all interior components; flush and prime in-built chemical dosing systems; and full re-commission of machine with wash/rinse temperature hygiene audit.