Frank Zander (photo left) and Wolfgang Gauss (photo right) from detergent and rinse-aid specialist etol in Oppenau in Germany know that the subject is a science.
As head of sales, Frank Zander is very familiar with the day-to-day conditions and challenges present in the restaurant industry.
Wolfgang Gauss heads product development, quality assurance and analytics. In an interview, the two experts explain what good detergent chemistry is all about.
MR ZANDER, WHY IS IT IMPORTANT FOR RESTAURATEURS AND HOTEL OWNERS TO KNOW ABOUT DETERGENTS AND THE RIGHT DOSAGE?
Frank Zander: Basically, the top priority for the operator of a commercial dishwasher is a hygienically perfect result and clean, shiny dishes. The image of his or her business is at stake. Having a high-quality dishwasher is not sufficient to meet your own demands and the legal requirements. The detergent must be correctly dosed and precisely matched to the needs of the user. The washing process is a symbiosis of mechanics, time, temperature and chemistry. If any of the latter is off the mark, then the entire process is affected.
WHAT IS THE MOST COMMON MISTAKE USERS CAN MAKE WHEN SELECTING AND DOSING DETERGENT?
Frank Zander: Errors in the application of detergents are often not easy for the user to notice at first glance. That means it's all the more important for employees in the restaurant and hotel industries to be informed about detergent use.
HOW CAN A COMMERCIAL DISHWASHER BE DAMAGED IF THE WRONG DETERGENTS ARE USED?
Wolfgang Gauss: Using the wrong detergents can substantially impair the wash process in the dishwasher. In the worst case, the use of foaming products can totally compromise the washing performance of the dishwasher.
Frank Zander: The use of manual dishwashing detergents, for example, produces significantly increased foam formation instead of the desired washing result. The washing pressure of the dishwasher is also negatively influenced by the use of manual dishwashing detergents. Which makes a poor result inevitable.
Wolfgang Gauss: Inappropriate detergents can also be detrimental to the dishwasher by causing an irreparable corrosion process to occur inside the dishwasher.The average user is not able to determine which detergents are suitable and which are not. Most problems occur due to the continuous use of such detergents. The effects only become apparent gradually over time.
WHAT ARE THE CONSEQUENCES OF USING TOO MUCH OR TOO LITTLE DETERGENT?
Frank Zander: Using too little detergent might mean the required pH value for alkaline detergents is not reached. The consequences of that are poor washing results and poor hygiene. Using too much detergent causes residual alkalinity to remain on the washware. The washware then looks dull and feels soapy, making it totally unsuitable for guests to use. Using too little rinse aid leaves spots on washware and dishes will remain wet after the rinse cycle. Using too much rinse aid leaves behind streaks on the washware and the surface will also look dull.
COMPANY PORTRAIT:
Etol Group
The etol Group, based in Oppenau and Oberkirch in the Black Forest, employs around 240 people and specialises in cleanliness and hygiene, healthcare and pharmaceutical products as well as plastics technology. The medium-sized company can look back on more than 70 years of experience, mainly in the field of cleanliness and hygiene for commercial kitchens. The strengths of the etol Group, which has its own in-house laboratory, include close cooperation with specialist dealers, users and established manufacturers of dishwashers such as MEIKO. In addition, the company maintains long-term partnerships with restaurants, hospitals, retirement homes, caterers, canteens and refectories. The product portfolio includes highly effective detergents and rinse aids for professional dishwasher cleaning, products and services for kitchen cleaning, all-purpose cleaners, dosing technology and individual hygiene management concepts.
SO YOU CAN'T DO IT WITHOUT AN EXPERT?
Frank Zander: That's right – and that's because there are always different requirement profiles and general conditions on site. For example, water harness varies, as does the soiling of washware. The specialist analyses the individual components and understands the washing process as a complex structure, then selects the right products and sets the appropriate dosage for the operator.
WHAT MUST A DETERGENT CONTAIN IN ORDER FOR WASHWARE TO BECOME HYGIENICALLY CLEAN?
Wolfgang Gauss: In order to achieve a hygienically perfect result, the entire washing process must be optimally coordinated. Orientation in that regard is provided by the DIN standard for commercial dishwashing. These standards specify the required temperatures and contact times.The detergent, to consider one component more closely, is responsible for the alkaline pH value in the detergent bath. This has a decisive influence on the washing result and supports the hygienic condition of the dishwasher.
WHAT PROBLEMS WILL I HAVE IF I DECIDE TO SWITCH TO ANOTHER PRODUCT, FOR EXAMPLE TO A GENERIC PRODUCT?
Frank Zander: If a system is properly set up and functions optimally, then changing one component can unbalance it. Switching to another product made from other raw materials will result in a poor washing result or may leave behind deposits in the dishwasher.
A change of detergent can interfere with the entire rinsing process.
WHAT SHOULD A DETERGENT CONTAIN TO MAKE IT ESPECIALLY SUITABLE FOR WASHING GLASSES?
Wolfgang Gauss: Glass is a very sensitive material. Not only is there an increased risk of breakage, but glass may also corrode. This means the washing requirements are particularly high. In our experience, glass is particularly vulnerable when mildly alkaline detergents are used. And rinse aids must contain special surfactants to ensure optimum wetting of the glass surface.
AND WHAT MUST THE RESTAURANT OWNER PAY ATTENTION TO IF HE OR SHE WANTS A GOOD DETERGENT FOR PORCELAIN OR CERAMICS?
Wolfgang Gauss: A good detergent for diverse types of washware consists of a balanced combination of water softener and alkaline agents. Depending on the requirement profile, bleaching agents can further optimise the detergent.
DETERGENTS & RINSING ADDITIVES:
These requirements must be observed by restaurateurs!
Wolfgang Gauss, head of product development, quality assurance and analytics at etol in Oppenau, the specialist company for detergents and rinse aids, knows that the use of commercial detergents requires a certain amount of attentiveness. There are also some bureaucratic aspects to consider, which put the gastronomy sector partly under massive pressure.
As an employer, you should therefore pay attention to the following points:
1. Employees must be trained in the handling of hazardous substances. Instruction on this subject must be carried out once a year on the basis of operating instructions and the instruction must be documented in writing.
2. When handling hazardous substances, employees must be provided with appropriate protective equipment.
3. When storing detergents, the Water Resources Act must be observed: Detergents must be stored in such a way that adverse effects to the environment do not occur.
4. Problems often occur because the wastewater limit value parameters are exceeded after the grease trap. In this case it makes sense to contact the product manufacturers.
5. The functionality of the grease trap must be guaranteed. The DIN standards for grease traps, which define the design and maintenance in more detail, provides orientation here. Emptying the unit should be done at least once a month.
6. When disposing of empty containers, it must be ensured that they are completely empty so that they can be recycled.
