Professional kitchens ? la Metos Professional kitchens ? la Metos

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METOS CAROUSEL SYSTEM
8. 180° motorised
turn track and
pivoted drying line
10. To storage
ares for glasses
and crockery etc.
9. Transport
trolleys for
clean goods
7. Dishwasher
6. Basin line for
soaking and prerinsing
3. Lower carousel level for
plates, bowls etc.
2. Mobile waste bin
At lunch or dinner the serving staff are very busy selling and serving
food and drinks. This meas that depositing of the dirty dishes must
be easy and quick. To achieve this, Metos Nordien-System has
developed the accumulating principle for hotels and restaurants which
works as follows:
The serving staff’s work:
1. Place the cutlery in the cutlery soaking trolley.
2. Scrape the left overs into the waste bin.
3. Put the plates, saucers and bowls on the lower level of the carousel.
4. Glasses and cups on the upper level.
The dishwashing staff’s work:
5. Sort the glasses and cups into the correct baskets.
Put the full baskets in the guide rail sections under the table.
Empty basket is put on the shelf.
The plates are sorted according to size and are placed in piles
on the sorting table.
6. If required, serving dishes can be put into the basin for soaking.
7. When the busiest period is over, the actual washing begins.
The glass baskets are ready to be placed on the basin line for sliding
into the dishwasher. Load plate baskets.
8. 180° turn track and roller table return baskets to the dishwashing
staff for removal.
9. The baskets are put into basket trolleys and the plates are put into
cassettes on a plate cassette trolley for transport to the storage area.
10. In the storage area everything is stored in the right place so that all
staff know where to find specific items. Optimal storage racks give
easy access to all goods.
5. Sorting table with
shelves for baskets. Guide
rails under the table.
4. Upper level for
glasses, cups etc.
1. Handling of cutlery