Publisher's Synopsis
Excerpt from Evaluation of Dishwashing Systems in Food Service Establishments
During table clearing, the large-tray method was the least expensive and the most productive for restaurants providing intensive, moderate, and minimal service. In cafeterias, however, the self-bussing method proved best.
A direct comparison of dishwashing methods was not made because of the different capacities of the dish machines. However, on a cost basis in both restaurants and cafeterias, the three-carousel dish machines were the most productive, while the two-tank conveyor rack proved least expensive.
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