Case Study | Le Meridien

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CASE STUDY

LE MERIDIEN DUBAI HOTEL & CONFERENCE CENTRE,
UNITED ARAB EMIRATES

 


 

QUICK SUMMARY.

Le Meridien Dubai Hotel and Conference Centre, located near the international airport, has been around for more than 40 years and has transformed well with time. Still widely considered today in the UAE as a premier hotel destination for business professionals, tourists, and those who are looking for a variety of exquisite fine dining experiences.

Water conservation being a highly prioritized issue, Le Meridien looked at all viable options in the market they decided to go for the No Pre-Washing concept from GRANULDISK. Measuring the before and after...

BEFORE/  AFTER:

  • Manual pot washing in sinks > Washing in Granule Smart®
  • 8,051 liters of water/day > 1,607 liters of water/day

 

RESULTS:

  • 80 % of water savings

  • Annual water saving of 2,000,000 liters of water

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

 


THE SITUATION BEFORE.

The hotel had been evaluating options to upgrade from their existing 3-sink system that involves pre-washing - a time and resource-consuming method. Adding to that is the usual day-to-day task of keeping wet floors mopped dry and clean.

Dubai, located in the eastern part of the Arabian Peninsula, is a place where water stress levels are high due to increasing population and industrialization. Le Meridien Dubai Hotel and Conference Centre knew that water conservation has to be prioritized. Having looked at all viable options in the market they decided to try the No Pre-Washing concept from GRANULDISK.

The hotel engineering team led by Mr. Butch Lim recorded water usage for 30 days through installed water meters. The solution from GRANULDISK was then installed and measured for another month. The stewarding staff was told not to use the 3-sinks during the trial, for comparison.

    

 

THE SITUATION AFTER.

The main kitchen has an average daily traffic of 600 pots and pans. With that in mind, the stewarding staff went through a one-day training with Ms. Joyce Mattmann from GRANULDISK.

The new solution proved to be beneficial right from the get-go. The dirty to clean lead time for pots and pans were 50 % faster compared to the manual method, avoiding the dreaded build-up clutter. The floors were also noticeably drier while water consumption was down by 80 %.

 

The solution from GRANULDISK delivered to its promise, which pleased the team at Le Meridien Dubai Hotel & Conference Centre.

 

  

 


 

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.

 

 

 

"In my 30 years in the industry GRANULDISK has proven to be one of the most innovative solutions in the pot wash area. There are pot washers, but they require pre-washing which is redundant. From a macro perspective, the hotel can generate tons of savings both short and long term while also fostering a healthy and safer working environment for the staff."

Mr. Butch Lim, Director of Engineering, Le Meridien

 

"Hygiene and cleanliness is our number one priority, it is essential to apply the right system or technology available that helps us improve our hygiene standards consistently. And with GRANULDISK our utensils are not only cleaned, but they are also properly sanitized with efficiency due to the machine’s high heat temperatures. The concept from GRANULDISK is exactly what we need."

Mr. Vinod Muraleedharan, Back-of-the-House Manager, Le Meridien

 


 

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