Product details
The products use steam washing to remove food residues including dried proteins and starch residues, even from knives and forks, which can be washed without prior soaking.
The permanent-clean filter system directly pumps all the soil carried into the machine out of the dishwasher, meaning dirty plates can be stacked directly in the rack, and cancelling the need to empty and refill water several times a day. This can save operators £600 a year in water, energy and detergent costs.
The brand’s new intensive power plus wash programme offers caterers hygienic results no matter how dirty plates are, without needing to pre-wash them.
Hobart’s Clip-in system allows the wash and rinse arms to be lifted out of the wash chamber using just one hand. After cleaning, the arms can be replaced with no tools required.
A new USB interface also gives operational data (cycles, temperature, water consumption and failures) to a USB stick, meaning operating and hygiene parameters can be documented and saved to an external terminal.
USP
The new warewashers are economically-efficient hood-type machines helping hospitality businesses make utility savings thanks to in-built technologies.
Why you should buy it
Tim Bender, sales director of warewashing at Hobart UK, said: “In understanding our customers and the market at large, Hobart understands acutely that the versatility of hood-type machines make them some of the most popular variants on the market, suiting a wide range of sites.
“In launching the new AMX and AUP we are building on a rich heritage of the most reliable, well built, economic and easy-to-operate hood type machines in the business. The innovations that we have added help caterers make yet more savings in terms of time and resource but never at the expense of the cleanest, most hygienic finish possible.”