Winterhalter's latest UC undercounter dishwasher adopts an innovative washing area design that can save 25% of water consumption while providing the highest standard of sanitary cleaning capabilities.
The cleaning arm adopts a clever nozzle geometry to optimize the water flow, which not only saves water, but also reduces the consumption of chemicals and electricity. The S-shaped washing zone ensures the best and even water distribution, which means that less water can still provide excellent cleaning results-UC has passed DIN SPEC 10534 certification, ensuring perfect washing results and disinfection, hygiene, safety and Contaminated tableware COVID-19 (and any other viruses).
UC is available in four different sizes, small, medium, large and extra large. The ultra-compact UC-S has a footprint of only 460 mm wide x 654 mm deep (940 mm when the door is open). All UC models can be specified in four different formats: as a dishwasher, glass washer, tableware washer, and as a "bistro" machine, capable of washing glasses, cutlery and tableware together.
For operators whose needs may change, there is an additional benefit: Winterhalter engineers can reconfigure any UC, for example, a dishwasher can be turned into a tavern machine. UC can also be customized for professional applications, such as cleaning plastic cups or glass bottles. In each case, the washing parameters are optimized to provide the best results, especially when combined with Winterhalter's formulated and manufactured chemicals.
Standard features include Variopower, which allows the operator to choose the right water pressure for the job at hand-lighter vessels for more delicate vessels, and stronger vessels for dirty items. The high-efficiency water filtration system maximizes the service life of the washing water and ensures that it remains clear, so as to obtain a shiny washing effect. Connected Wash means that UC can be monitored remotely, allowing access to management data and allowing service providers to check the operation of the machine, thereby maximizing reliability.
"The pandemic has made hygiene, sustainability and cash flow the focus of the restaurant industry," said Paul Crowley, Winterhalter Marketing Development Manager in the UK. "UC provides off-the-counter solutions for all three aspects: excellent cleaning and reduced resource consumption, thereby reducing operating costs."
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