In order to make the most informed choice, we discuss here the choice of positioning the sink at the bar, the list and description of the different components, the different washing qualities, and the hourly production units of glass washers.
The sink at the bar is used only for washing glasses and cups. The glass washer is not used to clean tableware. Greasy substances clog the glass washers and impair the quality of cleaning.
The glass washing station can be positioned in two places:
- Placement at the bar: this is suitable for most small to medium-sized establishments. The bartenders handle production for the counter and the floor, and the workload allows them to manage the washing. The washing stations are ideally positioned at the dirty return point from the floor, and once the cycle is complete, it is stored as close as possible to the assembly area for service, often placed on the back bar. The stainless steel washing station is always oriented towards the front bar to prevent customers from seeing inside the machine.
- Remote placement in the back office: when the quantity of returns exceeds the workload capacity of the bartenders at the bar, or the volume of glassware is too large and cannot be fully stored at the bar, or when beverage production is moved to the back office, relocating the washing station to the back office becomes legitimate. Dirty glassware is collected to be washed in the back office, which often requires a dedicated dishwasher. This solution involves more handling, more movement, and thus more human resources. This is the preferred solution in high-volume or upscale establishments. Visually, a bar without a washing station is a clean production area without the clouds of steam when machines are opened. A remote washing station does not exclude a washing station at the bar to allow the bar autonomy in case of low traffic or with customers at the counter.
The dishwashing area consists of:
- A sink basin with a mixer tap: the habit of having two basins dates back to a time when there was no glass washer. One of the two basins was always filled with water with an overflow to wash the glasses. Some establishments still request a double basin if they have the space and a specific cleaning need. Most of the time, the basin measures 40 x 40 cm. The mixer tap must be robust, and the shape should be chosen according to work habits.
- The countertop, equipped or not with a drying rack: depending on the establishment, it is mainly used to place clean baskets temporarily while storing glassware, or it can also be used to place baskets for filling. If it is not connected to the sink, a drainage system is necessary. The size of the countertop should at least match the size of the basket to allow it to be placed there, and the available height under the counter should be sufficient for handling glasses in the basket. Ideally, a glass washer basket full of glasses placed on the countertop should not exceed the height of the counter. It should even be able to fit under the customer counter. Therefore, when possible, a lowered dishwashing area should be preferred.
- The trash bins: the dishwashing station receives all returns from the dining area. Plan for two trash bins. The first for general waste, mandatory, with a minimum capacity of 39 L. The second is for empty bottles, calibrated based on the menu. This can be a waste bin or a second trash bin. It is preferable to have access to the trash bin through a door with a hatch or chute. A waste disposal hole (TVO) on the work surface is an alternative with a speed advantage, but waste often accumulates around it, which affects clients' perception of hygiene.
- The professional glass washer: washing solutions are distinguished by the quality of washing, referred to as standard washing or high-performance washing. High-performance dishwashing provides exceptional washing quality, far superior to standard washing. When glasses come out of the machine, there is no need to wipe them, as the cleaning and rinsing water is purified from all impurities by an osmosis system. The price difference between the two solutions remains significant. A quality standard glass washer costs an average of €2500 excluding VAT, while a quality high-performance set including the glass washer, water softener, and osmosis system averages over €11,000 excluding VAT. The price of a complete quality system with an osmosis system remains very expensive and is therefore reserved for establishments where glass washing is a priority. This is the case for prestigious establishments, cocktail bars where special attention is given to glassware.
For both solutions, the different sizes of glass washers remain the same. When it comes to machine sizes, we mainly talk about 3 basket sizes: 30 x 30 cm machines (on average 9 glasses), 40 x 40 cm (on average 16 glasses), and 50 x 50 cm (on average 25 glasses). The 30*30 cm is considered a small auxiliary machine that will only clean glasses for a small establishment, while a 50 x 50 machine can handle cleaning for the entire room. Attention should also be paid to the shape and compartments of the baskets and the interior height of the glass washer; depending on your glassware, this can influence your choices.
Standard washing only requires a supply of softened water. This means removing a large part of the minerals (calcium and magnesium ions) that form limescale. The water softener can be remote or placed next to the machine like a volumetric softener, or even integrated into the machine. Glass washers with built-in softeners are recommended only as a last resort, as repairs can become more complex in case of a breakdown.
High-performance washing imperatively requires a softener placed next to the machine, fed by hard or softened network water. An osmosis system is fed by the softener, which supplies osmotized water to the glass washer.
Whether for standard or high-performance washing, the electric supply should preferably be three-phase. The kW is listed on the product sheets. Single-phase versions exist but have longer heating times. A machine cycle lasts on average two to three minutes. The water consumption is about 20 L for the initial fill at the start of the day and then 2.5 L per wash. Glasses typically come out at a temperature of around 80°. They should then be wiped and allowed to return to room temperature before use.
The choice of water softener depends on the water hardness and the volume of water consumption per wash cycle. For example, Paris and the Paris region are supplied with very hard water, while much of Brittany has very soft water that barely requires a softener for standard washing. If the softener must be integrated into the bar, a model with at least 8 L of resin is needed, requiring manual filter cleaning once a week. Automatic softeners exist, which automatically signal when the maximum filtered water volume is reached, but cleaning is still done manually. The device generally measures l.350 x p.350 x h.50mm and only requires a cold water supply and drainage for filter cleaning.
Values retained are 6 minutes per cycle for a high-performance dishwasher and 10 minutes for the standard wash, including drying with a microfiber cloth.
Detergent container and rinse aid container. We prefer external containers over built-in tanks in glass washers. This allows for fewer manipulations and provides a visual on the liquid levels. The most commonly used containers have a capacity of 5 L, with dimensions of l.150 x w.200 x h.250 mm. A suction tube from the glass washer is immersed inside.
