Reusable concept: filling and serving water
The commercial dishwashing and logistics perspective
To improve sustainability hotels and restaurants are turning to alternatives for ‘single use plastics’ such as drinking straws and plastic bottles. Switching to providing guest water in glass bottles, carafes or jugs creates a more tailored service and has a better image than branded plastic water bottles.
A bottled system using glass, carafes or jugs with filtered water provides a logical switch from plastic. The sustainable savings from removing plastic bottles in bedrooms, conference, meeting rooms and the restaurant is enormous.
Whether you choose a carbonated or still, bold or effervescent, soft or hard-textured water refilling system, the glassware you choose should be 100 percent recyclable.
- Whose bottles or jugs do you use and how do you look after them to achieve best value and maximum sustainability?
- How do you get the glassware safely from the filling station to the guest room or meeting place without clinking, breaking or chipping?
Glass is much heavier than plastic and it must be spotlessly clean and sanitized, so washing in a commercial dishwasher or glasswasher is the obvious solution.
Robust solutions for trouble-free transportation
Robust handling, storing and transport methods to ensure your glassware remain whole and without scratches are key when implementing a reusable system with water bottles.
Careful handling is needed to ensure bottles and jugs achieve the target for re-use. The best solution is a tailor-made rack.
Meiko provides racks that are designed to allow crates of glassware to be stacked and transported by trolley to the points of use.
They are easy to grip, which allows easy handling. Besides, they can be colour coded to indicate still or sparkling water, for example, and they will protect the bottles and jugs from clinking or chipping during washing and transportation.
The racks are purpose made to suit the height and width of the glassware. This brings the additional advantage of allowing hotels and restaurants to choose their own individual style of bottle to suit, rather than having to use those from the water supplier.
Next to the right racks, you will also need the right dishwasher. When it comes to choosing the ideal machine for cleaning jugs, carafes or bottles, make sure to find one that can be used for more than that purpose.
The dishwashing areas in hotels and restaurants are usually small and every inch is used. It will be a bonus for you if the dishwasher carries out both cleaning crockery and dishes as well as glassware including bottles etc. You can save precious space when you convert your normal dishwasher into a bottle washer. This is the case with the M-iClean U from Meiko.
Remove wash arm from M-iClean U …
… adjust adapter. Done.
When you are saving space but also energy and time, you should really consider taking a closer look at the latest undercounter dishwasher from Meiko. Thanks to its heat recovery system, it saves 21 per cent energy. The reverse osmosis module ensures spotless glassware and gives staff the time to take care of guests instead of polishing glasses.
Implementing a reusable system with water bottles just makes sense as it is environmentally friendly, and it will save you money on the long run. The handling of the dishwasher and the equipment is easy. Your staff will get used to the new process of dealing with glassware instead of plastic bottles in no time. What you can be sure of is that your guests will appreciate the sustainable solution right from the beginning!
For clients who want their glasses and dishes to sparkle, improving the water quality is essential – and that calls for demineralisation or osmosis.
Heat recovery to enhance air qualitiy and energy efficiency