Case Study | Kempinski Budapest

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CASE STUDY

KEMPINSKI HOTEL CORVINUS, BUDAPEST

 


 

QUICK SUMMARY:

 

BEFORE /  AFTER:

  • Manual pot washing in sinks > Pot washing in Granule Maxi®

  • 2,408 liters of water/day > 960 liters of water/day

 

RESULTS:

  • 60 % of water savings

  • Annual water saving of 528,570 liters of water

  • Improved working conditions for the staff and a better organisation of the workflow

 


THE SITUATION BEFORE.

An average of 400–600 hot meals are served per day in the various gastronomic outlets of the hotel. The pot washing in the kitchen is done using a 3-bowl sink system, which means manual soaking of utensils for hours, scrubbing, rinsing, and then sanitizing in a chemical dip. All the while leaving the water tap flowing resulting in wet, slippery floors, not to mention the need for constant mopping of the floor. This setup is time-consuming and uses massive amounts of water, energy to heat the water, and chemicals.

As with a lot of commercial kitchens, the Kempinski also suffers from a common problem, which is the difficulty in finding staff to perform simple kitchen tasks and avoiding high staff turnover, which is both interruptive and very costly.

    

 

THE SITUATION AFTER.

The Granule Maxi pot washer went to work on its first day, and its positive effects were felt right from the get go. The Granule technology enables the kitchen porters to return the pots and pans to the chefs at a faster rate. For example, four pieces of GN 2/1 can be washed and sanitized in 2 to 6 minutes, depending on which wash cycle chosen.

Water consumption is down by 60% in the pot-washing area, and consequently, there is also a reduction in electricity and chemical consumption.

The trial also proved beneficial because the hotel no longer has to worry much about its workforce. The hotel now has a reliable solution that can handle the washing and sanitization of large volumes of pots and pans within a limited time frame.

Maintaining excellent food safety standards in the hospitality industry is of crucial importance, and if left unchecked poor safety practices can cost companies thousands of euros in fines.

Thanks to GRANULDISK, Chef Holzer now can be confident that his pots and pans are properly sanitized every time.

 

  

 


 

ARE YOU SANITISING OR JUST CLEANING? LEARN THE DIFFERENCE.

CLEANING:

SANITISING:

> Process that removes food, scraps and grease from pots, pans, utensils etc.

> Detergent often pH neutral - inefficient elimination of germs, bacteria and other microorganisms.

> Temperatures 40-45 °C - inefficient elimination of germs, bacteria and other microorganisms.

> Process that eliminates germs, bacteria and other microorganisms. An absolute necessity for anything that has been - and will - be in contact with food, to avoid cross-contamination.

Achieved through high temperatures, using steam or hot water (above 85 °C) or,

> Achieved through chemical sanitisation - alkaline detergents and chemicals, pH around 11.

 

 

 

“GRANULDISK’s reduction of water, energy, and chemical consumption were evident. The stewards are neat and clean due to less contact with water and chemicals. We don’t have to worry anymore about the workforce as the machine can do the job. But what stands out is the sanitization aspect of the machine thanks to high rinse temperatures. I’m very confident that the pots and pans are sanitized and ready to use.’’

Ms. Krisztina Jakab, Back of House Manager

 

“I was very impressed the first time I heard about GRANULDISK. This is a technology and a solution that all kitchens should have, especially big hotels, restaurants, and catering companies. As a Chef, I’m very particular, not only with the taste of the food that I serve but more particularly with health and safety. With GRANULDISK I will clean and sanitize my pots and pans to the highest hygiene standards."

Mr. Roland Holzer, Executive Chef

 




 

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