Roband food bars and bain-maries are essential in commercial kitchens for keeping food at safe serving temperatures, ensuring food safety, and maximizing customer satisfaction. Whether you operate a buffet, cafeteria, or catering service, proper use and maintenance of this equipment can significantly enhance efficiency. This guide will help you understand how to use and maintain Roband food bars and bain-maries effectively.
What Are Roband Food Bars and Bain-Maries?Roband food bars are versatile countertop units designed to keep food at ideal serving temperatures, either in a front-of-house setting or in back-of-house operations for efficient plating. These food bars come in various configurations—wet or dry heating—to accommodate different types of dishes and customer volume.
A bain-marie is a heated water bath used to gently keep foods like sauces, soups, and stews warm without overcooking. Bain-maries can accommodate either wet or dry pans, depending on the nature of the food being served.
How to Properly Use Roband Food Bars and Bain-Maries for Safe Food Storage

1. Maintain Proper Temperature:
   Keeping food at safe temperatures is crucial to prevent bacterial growth. Food bars and bain-maries should be kept above 60°C (140°F). Always use a thermometer to verify temperatures, as thermostats can sometimes be inaccurate.
2. Arrange Food for Presentation:
   In Roband food bars, food should be arranged attractively, using either full-sized or smaller gastronorm trays to create variety. Use appropriate insert pans in bain-maries to keep different types of food separated, ensuring everything remains presentable and easy to serve.
3. Wet Operation:     IMPORTANT: When using wet, only use clean distilled or filtered water. Hard Water (water with a high mineral content), Bore water or other poor quality water can cause accelerated corrosion and may void warranty. The tank should be filled with fresh clean water to a level where it just touches the bottom of the element. If the water level is too high, performance will be compromised. Once the water has been placed in the tank, place all the pans in the food bar and switch on the heat lamps. Turn the energy regulator to high and pre-heat the food bar, bringing the water up to a temperature of approximately 65-70°C. As a guide this will take approximately 20 to 30 minutes. When the water has reached this temperature, the food may be placed in the pans and the energy regulator can be returned to a lower, operating value. As with dry operation, around 2 to 2½ should suffice, but experience will dictate the best position for the particular food being displayed. The food bar should not be operated wet without the heat lamps operating. The heat generated from the lamps prevents steam from condensing inside the food bar. If the food bar is fitted with rear sliding glass doors, it is recommended that they are not fully closed during operation. This ensures that the steam can escape from inside the food bar. When the food bar is shut down these doors should be left open to allow the moisture to evaporate.
   
4. Dry Operation:       Place all the pans in the food bar and switch on the heat lamps. Set the energy regulator to the desired position and allow the food bar to pre-heat for approximately 15 minutes before placing any food in the pans. An operating position of around 2 to 2½ should suffice, but experience will dictate the best position for the particular food being displayed. Please note: Care should be taken while operating dry not to leave the energy regulator on HIGH for extended periods. The build up of excessive heat may damage the thermometer and cause excessive and hazardous external surface temperatures. A hazard assessment and appropriate risk management practices should be conducted and implemented prior to operating these units dry. 
5. Avoid Cross-Contamination:
   Always use separate serving utensils for each dish and keep foods covered to prevent contamination. Clearly label foods that contain allergens to help customers make informed choices.

Daily Cleaning and General Maintenance of Roband Food Bars and Bain-MariesTo prolong the lifespan of your Roband food bars and bain-maries, and to ensure safe operation, proper maintenance is key. Here’s how:

1. Daily Cleaning Steps:
   • Turn Off and Cool Down: Switch off the unit and allow it to cool before cleaning. Always unplug it to avoid any electrical hazards.
   • Drain Water in Wet Bain-Maries: Drain water completely and allow the basin to dry before cleaning to prevent bacteria growth.
   • Clean Surfaces: Wash all food pans with warm, soapy water. Wipe down surfaces with a damp cloth and avoid abrasive cleaners that could damage stainless steel.
2. Descaling Bain-Maries:
   • Over time, mineral deposits can build up in wet bain-maries. To descale, use a vinegar and water mixture, let it sit for 15-20 minutes, and then rinse thoroughly. This should be done regularly to ensure the equipment operates efficiently.
3. Inspection of Electrical Components:
   • Regularly inspect power cords for signs of fraying and check the plug and power switch. For any issues, consult a qualified technician rather than attempting DIY repairs.
4. Check Temperature Consistency:
   • Use a thermometer periodically to verify temperature settings. Inaccurate temperatures might indicate thermostat problems that need professional servicing.
5. Prevent Rust and Corrosion:
   • Dry all surfaces thoroughly after cleaning. Although stainless steel resists rust, standing water can lead to corrosion. Drying with a cloth after cleaning can help maintain a rust-free surface.​
6. Schedule Regular Professional Servicing:
   • Arrange for professional servicing at least once a year to check the internal components, recalibrate the thermostat, and ensure heating elements are functioning correctly. Professional servicing is critical for equipment longevity, especially in busy kitchens.

Tips for Extending the Lifespan of Roband Food Bars and Bain-Maries

• Avoid Abrasive Tools: Use non-abrasive cleaners and avoid steel wool, which can damage stainless steel surfaces.
• Use Compatible Inserts: Always use inserts that fit well into the unit to avoid accidents and maintain heat consistency.
• Proper Staff Training: Ensure all staff members know how to properly use and maintain Roband food bars and bain-maries to maximize the equipment's effectiveness.

Frequently Asked Questions (FAQs)How often should a bain-marie be cleaned?
Bain-maries should be cleaned daily to ensure food safety, prevent mineral buildup, and extend the unit's lifespan.
What temperature should a Roband food bar maintain?
Roband food bars should maintain food at or above 60°C (140°F) to keep it safe from bacteria.
How do you descale a bain-marie?
To descale a bain-marie, fill it with a solution of vinegar and water, let it sit for about 15-20 minutes, then drain and rinse thoroughly.
Can I use dry and wet pans in a bain-marie?
Yes, bain-maries can accommodate both wet and dry pans, depending on the type of food being served.
Conclusion and Next StepsRoband food bars and bain-maries are invaluable assets in commercial kitchens for keeping food at safe temperatures. By following the proper usage, cleaning routines, and maintenance schedules described above, you can ensure that your food bars and bain-maries are always in top condition, reducing equipment downtime and ensuring consistent food quality.
Looking for more information? Visit our blog for further insights into maintaining your kitchen equipment or contact us for expert advice tailored to your business.

At WACA Group, we understand the crucial role that high-quality equipment plays in the success of your commercial kitchen. Roband appliances, known for their durability and efficiency, are a staple in many professional kitchens. To keep your Roband equipment running at its best, we offer comprehensive service, repairs, and a full range of genuine spare parts.
Why Choose WACA Group for Your Roband Appliance Needs?1. Expert Service and Repairs
Roband appliances are built to last, but even the best equipment can experience wear and tear over time. When that happens, you need a trusted partner to ensure your equipment is back up and running as quickly as possible. Our team of skilled technicians specializes in servicing and repairing all types of Roband appliances. Whether it’s a toaster, grill, bain-marie, or any other piece of equipment, we have the expertise to diagnose issues accurately and provide effective repairs.

• Fast Response Time: We know that equipment downtime can disrupt your kitchen’s operations. That’s why we prioritize quick response times, ensuring minimal disruption to your business.
• In-Depth Knowledge: Our technicians are highly trained and familiar with the intricacies of Roband appliances, allowing them to perform precise repairs that restore your equipment to optimal performance.

2. Genuine Roband Spare Parts
Using genuine parts is essential for maintaining the reliability and efficiency of your Roband appliances. At WACA Group, we carry a comprehensive range of genuine Roband spare parts to ensure your equipment performs like new after every repair.

• Quality Assurance: Genuine Roband parts are designed to meet the exact specifications of your appliances, ensuring a perfect fit and long-lasting performance.
• Comprehensive Inventory: From heating elements and thermostats to door catches and switches, we stock all the parts you need to keep your Roband appliances in top condition.
• Expert Advice: Not sure which part you need? Our knowledgeable team is here to help. We can guide you in selecting the right part for your specific appliance, ensuring that you get exactly what you need.

3. Preventative Maintenance
Regular maintenance is key to prolonging the life of your Roband appliances and preventing costly breakdowns. At WACA Group, we offer preventative maintenance services tailored to your specific needs. Our maintenance plans are designed to keep your equipment running smoothly, reduce the risk of unexpected failures, and ensure your kitchen operates efficiently.

• Scheduled Inspections: We’ll work with you to schedule regular inspections, identifying potential issues before they become serious problems.
• Cost Savings: Preventative maintenance helps you avoid expensive emergency repairs and extends the life of your equipment, saving you money in the long run.

4. Dedicated Customer Support
At WACA Group, we pride ourselves on our commitment to customer satisfaction. From the moment you contact us, our team is dedicated to providing the highest level of service. Whether you need assistance with a repair, advice on a spare part, or want to schedule a maintenance check, we’re here to help.

• Personalized Service: We take the time to understand your specific needs and provide solutions that are tailored to your business.
• Reliable Communication: You can count on us for clear, consistent communication throughout the service or repair process.

The WACA Group AdvantageChoosing WACA Group for your Roband appliance service, repairs, and spare parts means choosing a partner who values quality, reliability, and customer satisfaction. Our commitment to using only genuine Roband parts, combined with our expert repair services, ensures that your appliances continue to perform at their best.
Get in Touch TodayIf you’re experiencing issues with your Roband appliances or simply want to ensure they continue operating efficiently, contact WACA Group today. Visit wacagroup.com to learn more about our services, explore our range of genuine Roband spare parts, or schedule a service appointment with our expert technicians. Let us help you keep your kitchen running smoothly and your equipment performing at its peak.

Discover the Premium Range of Chemicals for Commercial Kitchens at WACA GroupAt WACA Group, we understand that maintaining a clean, hygienic, and efficient kitchen environment is crucial for the success of any commercial food service operation. That’s why we offer a comprehensive range of premium chemicals designed specifically for commercial kitchens. Whether you're running a bustling restaurant, a catering business, or any other food service operation, our high-quality products will ensure that your kitchen meets the highest standards of cleanliness and safety.
Why Choose WACA Group’s Premium Chemicals?

​1. Formulated for Superior Performance
Our West Australian produced chemicals are meticulously formulated to tackle the unique challenges of commercial kitchens. From powerful detergents that cut through grease and grime to effective sanitizers that eliminate harmful bacteria, every product in our range is engineered to deliver exceptional results. We understand the demands of a fast-paced kitchen environment, and our chemicals are designed to work quickly and efficiently, saving you time and effort.
2. Comprehensive Product Range
We offer a wide array of products to meet all your cleaning and maintenance needs:

• Dishwashing Detergents: Our liquid wash detergents, like the CS5DD, are specially formulated for use in commercial automatic dishwashers, ensuring your dishes and cookware are spotless and hygienic.
• Rinse Aids: Products such as the CS5RA rinse aid promote free rinsing and reduce water spotting and streaking, improving drying times and leaving your dishes gleaming.
• Manual Dishwashing Solutions: For those who prefer or require manual washing, our neutral dishwashing detergents are perfect, offering a mild yet effective formula that’s gentle on surfaces but tough on dirt.
• Surface Cleaners: Keep your kitchen surfaces clean and sanitized with our range of surface cleaners, designed to quickly eliminate dirt, grease, and bacteria, ensuring a safe and sanitary workspace.

3. Eco-Friendly Options
At WACA Group, we’re committed to sustainability. Many of our products are available in eco-friendly formulations, reducing the environmental impact of your kitchen operations without compromising on performance. These products are designed to be both effective and safe for the environment, helping you maintain a green kitchen.
4. Convenient Packaging
We understand the importance of convenience in a commercial kitchen, which is why our chemicals are available in various packaging options to suit your needs. Whether you need a 5-litre container for regular use or a larger 20-litre option for high-demand environments, we’ve got you covered.
5. Expert Support and Advice
Choosing the right chemicals for your kitchen can be overwhelming, but at WACA Group, we’re here to help. Our team of experts is always available to provide guidance on the best products for your specific needs. We’re dedicated to ensuring that you get the most out of our premium chemicals, helping you maintain a clean, efficient, and safe kitchen environment.
The WACA Group DifferenceWhen you choose WACA Group, you’re not just getting high-quality chemicals; you’re also getting a partner committed to your success. We take pride in offering products that are not only effective but also reliable, ensuring your kitchen runs smoothly day after day. Our chemicals are trusted by professionals across the industry for their performance and consistency, making us the go-to choice for commercial kitchens throughout the region.
Get Started TodayIf you’re ready to elevate the cleanliness and efficiency of your commercial kitchen, explore our range of premium chemicals today. Visit wacagroup.com to learn more about our products and how they can benefit your business. Whether you’re looking for powerful detergents, effective sanitizers, or eco-friendly solutions, WACA Group has the right product for you.

"Kitchen Wizards: Unveiling the Culinary Avengers.
In a world filled with superheroes, secret agents, and wizards, there exists a group of unsung heroes who don't wear capes but wield spatulas and ladles. Ladies and gentlemen, let's talk about the kitchen staff – the culinary avengers who make the world go 'round, one perfectly seared steak at a time.
1. Masters of Time and Space: Ever wonder how your breakfast magically appears on your plate just as the caffeine kicks in? Thank your kitchen staff. They navigate the complex realms of multitasking and time management like wizards, turning chaos into culinary symphonies.
2. The Art of Turning Scraps into Gold: While alchemists tried turning base metals into gold, kitchen staff achieved the feat by turning yesterday's leftovers into today's gourmet specials. It's not magic; it's called creativity with a dash of resourcefulness.
3. Navigators of the Flavor Galaxy: Forget about interstellar travel; the real explorers are the kitchen staff boldly going where no taste bud has gone before. With spices as their warp drive, they explore the flavor galaxy, making each dish a gastronomic adventure.
4. Jugglers Extraordinaire: Step aside, circus performers. Kitchen staff can juggle an array of tasks with unparalleled finesse. From flipping pancakes to managing a sauté station, they're the true masters of the culinary circus, turning chaos into a perfectly choreographed feast.
5. Keepers of the Sacred Recipe Scrolls: Legends speak of ancient scrolls containing secret recipes guarded by mythical beings. Well, meet the keepers – our kitchen staff. These culinary guardians hold the key to the sacred scrolls of grandma's secret sauce and Aunt Mildred's legendary lasagna.
6. Stealthy Ninjas of Cleanliness: Kitchen staff move like stealthy ninjas in the shadows, armed with sanitizing wipes and ninja-like precision. In the blink of an eye, they transform a battlefield of flour and spilled sauce into a pristine, sparkling kitchen – the art of cleanliness, mastered.
7. Emotional Therapists in Aprons: When life gets tough, we seek solace in the warmth of comfort food. Kitchen staff don't just cook; they're emotional therapists in aprons, healing hearts, one perfectly seasoned dish at a time. Who needs a shrink when you have a plate of mac 'n' cheese?
8. Gatekeepers of the Magical Cookie Jar: The mythical magical cookie jar guarded by kitchen staff holds the power to turn frowns into smiles. With a flick of a whisk, they conjure cookies, muffins, and pastries that could charm even the grumpiest of dragons.
9. Diplomats of Dietary Dilemmas: In a world divided by dietary preferences and allergies, kitchen staff are the diplomats, negotiating peace on the plate. Gluten-free? Vegan? Keto? No problem. They'll whip up a dish that satisfies both your taste buds and your dietary needs.
10. Saviors of Late-Night Munchies: When hunger strikes in the wee hours, it's the kitchen staff who become the heroes of late-night munchies. They transform into nocturnal culinary wizards, crafting midnight snacks that rival the best of feasts.
So, the next time you sit down for a meal, take a moment to appreciate the real superheroes – the kitchen staff. They may not have capes, but they have aprons, and that's practically the same thing. In a world hungry for culinary delights, these unsung heroes stand as the backbone, the spice, and the secret ingredient that makes life deliciously extraordinary. Hail to the kitchen staff – the true masters of the culinary universe!

rodent and cockroach damage to commercial Catering appliances
Both rodents and cockroaches can cause significant damage to commercial catering appliances, posing threats to hygiene, safety, and the functionality of the equipment. Here's how each pest can impact these appliances:
Rodent Damage:

1. Chewing on Wires: Rodents, such as rats and mice, have a natural tendency to gnaw on objects to keep their teeth trimmed. This behavior can lead them to chew on electrical wires, potentially causing short circuits, malfunctions, and fire hazards in catering appliances.
2. Contamination with Droppings and Urine: Rodents leave droppings and urine wherever they go, including on and inside appliances. This contamination poses health risks and can compromise the cleanliness of the equipment, making it unsafe for food preparation.
3. Nesting in Warm Spaces: Rodents seek warm and sheltered areas for nesting, and commercial appliances provide an ideal environment. Nests made from shredded materials, such as insulation or packaging, can interfere with the proper functioning of the equipment.
4. Damage to Insulation: Rodents may damage insulation materials in appliances, affecting their ability to maintain consistent temperatures. This can lead to increased energy consumption and reduced efficiency.

Cockroach Damage:

1. Chewing on Wiring: Similar to rodents, cockroaches may chew on wiring in electrical appliances, causing damage and potential electrical malfunctions. This behavior is particularly problematic in warm and dark spaces where cockroaches like to hide.
2. Contamination of Surfaces: Cockroaches can contaminate surfaces, including those within appliances, with their saliva, feces, and shed skins. This contamination poses health risks and can affect the safety and quality of food prepared using the appliances.
3. Nesting and Hiding in Components: Cockroaches seek out hidden and secluded spaces to nest and hide during the day. They may infest the internal components of appliances, making it challenging to eradicate them and leading to ongoing contamination.
4. Clogging of Drains: Cockroach feces and body parts can accumulate in drains, leading to clogs. This is particularly relevant for appliances with water drainage systems, such as dishwashers and ice machines.
5. Damage to Seals and Gaskets: Rubber seals and gaskets on appliances, such as refrigerators and ovens, provide hiding places for cockroaches. The pests can damage these components, compromising the equipment's effectiveness and potentially leading to energy inefficiency.
6. Corrosion of Metal Surfaces: Cockroach droppings contain acidic compounds that can contribute to the corrosion of metal surfaces. This is a concern for appliances with metal components, such as stainless steel surfaces and equipment.

Prevention and Mitigation:To prevent and mitigate the damage caused by rodents and cockroaches to commercial catering appliances, it's crucial to implement a robust pest control plan, including:

• Regular inspections for signs of infestation.
• Sealing entry points to prevent pests from entering the premises.
• Maintaining a high standard of cleanliness to eliminate food sources.
• Collaboration with professional pest control services to address infestations promptly.
• Educating staff on proper sanitation practices and reporting any signs of pest activity.

By taking proactive measures, commercial kitchens can reduce the risk of pest-related damage to catering appliances and ensure a safe and hygienic food preparation environment.

A Comprehensive Guide on How to Clean a Commercial Dishwasher
Introduction: Commercial dishwashers are the unsung heroes of any bustling kitchen, tirelessly working to ensure that dishes, utensils, and glassware are impeccably clean and sanitized. To maintain peak performance and hygiene standards, it's essential to regularly clean and maintain your commercial dishwasher. In this guide, we'll walk you through a step-by-step process on how to clean a commercial dishwasher effectively.

1. Read the Manufacturer's Instructions: Before you start cleaning, familiarize yourself with the manufacturer's guidelines and recommendations for your specific dishwasher model. This information is crucial as different machines may have unique cleaning requirements.
   
2. Safety First: Turn off the dishwasher and disconnect it from the power source before beginning the cleaning process. This ensures your safety and prevents any potential accidents during maintenance.
   
3. Empty the Dishwasher: Remove all dishes, trays, and racks from the dishwasher. Check and clear the drain and filter of any food debris or waste. This step helps to prevent clogs and ensures the dishwasher operates at its best.
   
4. Cleaning the Interior:
   
   • Wipe down the interior surfaces with a damp cloth or sponge to remove any residual food particles or grease.
   • Pay special attention to the spray arms and nozzles, ensuring they are free from debris. A small brush or toothpick can be useful for clearing any clogs.
5. Clean the Filters:
   
   • Remove and clean the dishwasher filters according to the manufacturer's instructions. Filters trap large particles and prevent them from clogging the pump or spray arms.
6. Sanitize with Vinegar:
   
   • Pour a mixture of equal parts water and white vinegar into a dishwasher-safe container. Place it on the top rack and run a hot water cycle. Vinegar helps eliminate odors, stains, and disinfects the interior.
7. Check and Clean the Seals:
   
   • Inspect the door gaskets for any signs of wear or damage. Clean them with a mild detergent and water solution to remove any grime or buildup.
8. Exterior Maintenance:
   
   • Wipe down the exterior of the dishwasher with a damp cloth. Pay attention to control panels, buttons, and handles. Use a mild detergent if necessary.
9. Inspect and Tighten Components:
   
   • Check all the moving parts, such as spray arms, racks, and rollers. Tighten any loose components and replace damaged parts as needed.
10. Schedule Regular Deep Cleanings:
    
    • In addition to daily maintenance, schedule periodic deep cleanings. This may involve dismantling certain components for a more thorough cleaning.
11. Consult a Professional:
    
    • If you encounter persistent issues or if your dishwasher requires extensive maintenance, it's advisable to consult a professional technician or the manufacturer's service team.

Conclusion: Regular cleaning and maintenance are vital to ensuring the longevity and efficient operation of your commercial dishwasher. By following these steps and adhering to the manufacturer's guidelines, you'll not only extend the lifespan of your dishwasher but also maintain the highest hygiene standards in your commercial kitchen.

Title: Ensuring Food Safety: Best Practices for Storing Hot Foods in Cafes and Lunch Bars
Introduction:
In cafes and lunch bars, where the aroma of freshly prepared hot foods wafts through the air, ensuring the safety of these delectable dishes is paramount. Proper storage of hot foods is not only crucial for maintaining their quality but also for preventing the growth of harmful bacteria that can lead to foodborne illnesses. In this article, we will explore the best practices for the safe storage of hot foods in cafes and lunch bars to uphold both taste and safety standards.

1. Temperature Control:
   The cornerstone of safe hot food storage is maintaining the right temperatures. Hot foods should be stored at temperatures above 140°F (60°C) to prevent bacterial growth. Invest in reliable food thermometers to regularly monitor storage temperatures. Check hot holding equipment like warmers, heat lamps, and steam tables to ensure they are functioning correctly.
   
2. Proper Containers:
   Choosing the right containers is crucial for preserving the quality of hot foods. Use containers made of stainless steel, heat-resistant plastic, or other materials approved for hot food storage. Ensure that containers have tight-fitting lids to prevent heat loss and contamination. Avoid overcrowding containers, as it can lead to uneven heating and increase the risk of bacterial growth.
   
3. Labeling and Dating:
   Implement a system for labeling and dating hot food containers. Clearly mark each container with the date of preparation and a use-by or discard date. This practice helps staff identify older items that need to be consumed or discarded promptly, reducing the risk of serving expired or spoiled food.
   
4. Rotation System:
   Establish a first-in, first-out (FIFO) system to ensure that older food items are used before newer ones. This helps prevent the accumulation of expired products and maintains the freshness of the food. Regularly inspect storage areas to identify any items approaching their expiration date.
   
5. Maintaining Hygiene:
   Cleanliness is paramount in any food establishment. Regularly clean and sanitize storage areas, including shelves, containers, and equipment. Implement a strict handwashing policy for all staff members to prevent the transfer of bacteria. Remind employees to wear gloves when handling hot foods to prevent contamination.
   
6. Training and Education:
   Ensure that all staff members are well-trained in food safety protocols. Conduct regular training sessions on proper hot food storage procedures, including temperature control, container selection, and hygiene practices. Keeping the team informed and vigilant is key to maintaining a safe and healthy food storage environment.
   
7. Monitoring and Auditing:
   Regularly monitor and audit your hot food storage practices. Conduct internal inspections and consider bringing in external auditors to assess compliance with food safety regulations. This proactive approach helps identify potential issues before they become serious problems.
   
8. Investing in Quality Equipment:
   High-quality hot holding equipment is an investment in food safety. Ensure that your cafe or lunch bar is equipped with reliable and well-maintained appliances. Regularly inspect and calibrate equipment to guarantee accurate temperature control.
   

Conclusion:
Maintaining the safe storage of hot foods in cafes and lunch bars is not only a legal requirement but also a crucial aspect of providing customers with high-quality, safe, and delicious meals. By implementing these best practices, you can create an environment where food safety is prioritized, ensuring the well-being of your customers and the success of your establishment.

 Are you concerned about your customers’ health? Would you like to improve the flavour and nutritional value of your fried product? And would you like to save money doing so? Then read on and take the first step towards a higher quality healthier product that actually can help save you money…

SAVING COSTS, IMPROVING OIL LIFE AND INCREASING EFFICIENCY

Food quality and operating efficiency is improved by cooking in regularly filtered oil. Long oil life can be achieved by frequently filtering the fat and oil inside the deep fryer. This allows the oil to work at greater efficiency for a longer time. This improvement can be associated with increased efficiency; including power cost savings and a longer fry life for the fat or oil.

Several factors that shorten the fry life of the oil include the presence of water, emulsifiers, seasoning, light and detergent.

VARIOUS TYPES OF FATS AND OILS
Different types of oil or fat used to fry foods affect the overall nutritional quality of the finished product. Many of the various types of fats and oils available on the market are not suitable for cooking over long periods of time at high temperatures, as happens in deep-frying.
1) Tallow-based (Beef) Fats - The most commonly used fat due to its cheaper cost and relatively longer fry life. This oil is not recommended due to it’s association with increased heart disease risk.
2)  Liquid Vegetable Oils - Whilst most vegetable oils are recommended for cooking, many of them are not suitable for deep-frying. Higher temperatures break down the oil faster and by-products often have an off-flavour and that may also increase heart disease risk.
3)  Hardened/Creamed Vegetable Oils - These products may have a longer fry life than their liquid oil equivalents, but the hardening process increase heart disease due to the components added.

Text taken from the Roband electric fryer operating manual
WA Commercial Appliances service and recommend Roband electric fryers.

We at WA Commercial Appliances are concerned and committed to your customers health as well as the well being of your business and equipment.
To keep your Roband fryer in tip top shape Give us a call to arrange a regular check up and service.
​We carry all spare parts for Roband Electric Fryers.

This relates to the operation and care of Washtech dishwashers and glasswasher, Eswood dishwashers and glasswashers, Hobart dishwashers and glasswashers  as well as most other brands of commercial washer. 
   Read the Operator Manual.

Correct installation:
An adequate supply of water at the correct temperature and pressure is essential for effective operation of your Commercial Dishwasher. Refer installation instructions for details. Drain hose outlet height is important on some models. Always install on a sound self-draining floor.
Water softening is recommended in hard water areas - especially for  efficient glasswashing.

Pre-rinsing:
Pre-scraping of dishes is required by hygiene regulations. The best method is to pre-rinse with a pre-rinse spray unit - or alternatively by scraping and dunking in water before placing dishes into the dishwasher..

Cutlery Procedures:
Pre-soak cutlery in warm water, preferably containing cutlery pre-soak compound - refer to your chemical supplier.
Do not overfill cutlery containers. Cutlery should be loose with handles down. Sort after washing rather than before. Cutlery of only one type nests together and obscures wash water.

Racking Procedures:
Do not overload racks, minimize the overlap of crockery. Cycle times are short and water consumption per cycle low - so there is no advantage in overloading racks.

Cycle Times:
For multi-cycle commercial dishwashers use the longest cycle whenever possible. Note that water
consumption does not increase with longer cycles. Only choose shorter, faster
cycles when necessary.

Detergent:
Use of correct type and quantity of low foaming detergent is essential to the performance of your commercial dishwasher. Ask a professional chemical supplier to recommend the best types and concentrations of detergent, rinse fluid and cutlery soak for your situation. Note that detergents are hazardous. Poorly formulated detergents, particularly those containing chlorine, can shorten the life of dispensing systems and the dishwasher itself.

Dishwashing Procedures for best results:
Drying:
Single tank commercial dishwashers do not have a drying cycle. However, the machines do rinse at high temperatures which promote fast drying particularly when drying agents are used. We recommend prompt removal of the rack from the machine - leave the rack on the bench for 2 to 3 minutes before emptying. This time will be reduced with correct use of drying agent (rinse fluid) which reduces water surface tension and allows water to drain quickly from washware.
For advice on drying agents and injectors refer to your chemical supplier.

Daily Cleaning:
It is essential that the machine is drained and cleaned at the end of each day. Drain the machine then remove, clean and replace filters as per the operating
instructions. Regularly check the wash and rinse jets and clean them if necessary    See below.

Regular Cleaning:
Remove scrap trays and wash pump inlet filter where fitted, and rinse or brush clean.
Remove wash and rinse arms by undoing the central thumbscrews. If fitted, remove the end caps from the wash arms and the rinse arms and flush the arms with water and/or use a toothpick or paperclip to clear jets.

Regular Servicing:
Regular servicing is essential for optimum performance and
long machine life. Maintenance is recommended at least
once every six months – especially when chemical injectors
are fitted.
Please contact WA Commercial Appliances
to organize regular servicing of the dishwasher - or discuss a
Preventative Maintenance Agreement.
Note: these are general instructions to assist in getting the best performance from your commercial dishwasher  –
some comments may not apply to every unit.

Dishwasher Preventative Maintenance.
All Commercial catering equipment, particularly commercial dishwashers require regular maintenance by a qualified dishwasher service technician. A Preventative Maintenance Agreement from WA Commercial Appliances makes it easy to keep your dishwasher and glasswasher etc in good shape.

Reasons to Get a Preventative Maintenance Contract?

• Improved efficiency.
• Lower long term operating costs.
• Prolongs operating life of the dishwasher.
• Minimised breakdowns when kitchen is busy.
• Documented records of service of each machine. Documented details of operating temperatures etc for health dept. requirements.

Maintenance Agreement Includes:

• A qualified dishwasher service technician attending to your dishwasher every three months or as otherwise agreed. (At a time convenient to yourselves).
• Check general condition of machine and report. 
• Check for leaking detergent lines and equipment. 
• Check all electrical controls, check and tighten all electrical connections.
• Check for leaks and report. 
• Lubricate bearings and chains where applicable.
• Check and clean rinse and wash jets.
•  Check and clean filters and strainers.
•  Check water temperatures and adjust where necessary.
•  Check operation of all doors and interlocks. 
• Check water levels and adjust where necessary. 
• Check condition of all hoses (hoses to be replaced at least annually.
• Check operation, current draw and resistance to earth of all elements.
• Check pumps for correct operation, leakage and current draw.
• Provide statement of recommendations and preventative maintenance completed.

Brands we Service: Washtech, Eswood, Hobart, Fagor, Norris, Smartwash, Ecomax, Madison.

Pricing:
Glasswashers and undercounter machines.   $220 + GST per quarter.
Medium sized passthrough machines.            $265 + GST per quarter.
Pot washers and conveyor washers.               $350 + GST per quarter.

Note: prices do not include any replacement parts or labour required to carry out major repairs other than 

** Discount applicable for multiple machines.**

Dishwasher repair in Perth
Dishwasher service in Perth

Glass Washer Repairs in Perth.
Qualified and experienced glasswasher service technicians.

Glasswasher in need of some attention?...?
Give us a call now on (08) 615 47938 All  commercial glasswashers  require regular servicing to ensure reliable efficient operation.  The failure of a Glass washer is always  inconvenient and very disruptive to service... and usually occurs when you need it most!... 
For Glasswasher service to ensure good reliable operation or glasswasher repairs , Give WA Commercial Appliances a call (08) 615 47938
Glass washers can be picked up and returned to our workshop for repair by our qualified service tcnicians or alternatively we can carry out repairs on site. whichever proves to be most convenient for yourselves.
Other Services we provide

• Spare Parts Supply
• Dishwasher Repairs in Perth
• Commercial Glasswasher Repairs
• Combi Oven Repairs
• All General Restaurant Equipment Repairs
• Glass washer repair in Perth
• Washtech, Eswood, Hobart, Meiko, lamber diswasher and glasswasher repairs and service.

 Dishwasher not running?...Need an emergency dishwasher repair in Perth?

WA Commercial Appliances are your go to Experts for Commercial Dishwasher and Glasswasher repair in Perth.

WA Commercial Appliances are able to provide Service and breakdown repair to all makes of commercial dishwasher and commercial glasswasher.
Some commercial dishwashers are not particularly complex devices, however they do contain dangerous voltages inside and under no circumstances should the covers be removed, or work be carried out by anyone other than a qualified repair technician.

Dishwashers and Glass washers will fail for a number of reasons, faulty solenoid, heating element not working, Faulty pump or thermostat. etc. WA Commercial Appliances carry a wide range of these spare parts to get you back in business ASAP.

A quick check of a couple of things could save you the cost of an emergency call out.
Quite often it is possible to save yourself the cost of calling out a dishwasher repair technician without resorting to dismantling or the removal of covers.
First of all check the obvious...

• Is the power turned on? - If the machine has tripped a circuit breaker or safety switch it should be checked by a qualified dishwasher service technician.
• Is the water supply turned on?
• Many commercial dishwashers have to pre-heat before they will fill or start. You may need to wait up to 5-10 minutes for this before the dishwasher will start.
• Dishwasher slow to heat up or slow to start? - While most washers have an inbuilt element they are usually designed to be connected to a hot water supply of around 60°c. Connection to cold water will slow the dishwashers cycle time reducing its overall efficiency.
• Dishwasher not washing well? - Check the detergent supply is adequate and connected. - Ensure the inside of the dishwasher is kept clean.

If your dishwasher is still not working correctly after checking the above, please give us a call on 0421505958 to arrange for one of our experienced qualified dishwasher repair technicians to call in.

Our competitive rates, fully qualified, experienced technicians and well stocked service vans ensure we can provide a prompt, efficient and very professional service.
Our aim is to repair your equipment on the first visit, reducing down time and cost.  We understand the importance of minimizing down time and getting you back in business, Fast!   To book a dishwasher repair technician please call now on (08) 615 47938

Brands We Service:  These are just some of the brands we service: Hobart, Norris, Washtech, Eswood,  Comenda, Classeq, Madison and many more. We carry a range of parts for these machines



For Commercial Dishwasher Repairs Perth or Commercial Glasswasher Repairs Perth, call us on (08) 615 47938 now to book your emergency repair.