Star-studded chef Pöschel and Miele product manager Kellermeier in double interview

Since November 2013, Miele Professional has been offering a completely new range of commercial dishwashers: These include for example fresh water dishwashers for use in restaurants, cafés and bars as well as passthrough tank dishwashers able to cope with larger amounts of crockery. And now, after proving their worth in everyday use, it is time for an interim report by Eike Lutz Kellermeier, Miele product manager responsible for commercial dishwashing systems, and Andreas Pöschel, successful chef and owner of a cookery school which has become a byword for success over the past 16 years. Pöschel has had a new fresh water dishwasher on trial for more than a year now.

How did the market launch go three months ago?

Eike Lutz Kellermeier: It was a huge success – and the response from clients has been positive across the board. Feedback differs though when it comes to the diverse uses to which the machine can be put. Restaurant owners, for example, are enthusiastic about the extremely short cycle times and the huge capacity of these fresh water models.

Andreas Pöschel: I fully agree! Operating this dishwasher is pure pleasure. We now have two models: Initially, though, we only had the 'Brilliant' which is actually intended for washing glassware and cutlery. In the beginning, though, we used it for our entire range of crockery because this dishwasher is much faster than the previous model we also had until recently. At the end of 2013, that old machine was replaced with a new 'SpeedPlus' model: The new machine is extremely fast, with cycle times of only 5 minutes in the 'Super Short' programme, and is now used for the entire range of mixed loads, allowing the 'Brilliant' model to be used exclusively for glassware and cutlery. What I find most practical is that glasses and cutlery can be used straight from the machine without any need for polishing.

So what makes the new models so different from the previous generation?

Kellermeier: All the new dishwashers have undergone improvements in many respects. For instance, the cleaning performance of the new PG 8172 passthrough dishwasher has been improved considerably. This is the result of
programmes which adapt to varying load types, variable pump pressure and a new filtration system. On the fresh water front, the capacity of both basket levels has been increased, allowing up to 50% more items of crockery to be washed per hour - even combined with excellent cleaning results and reduced consumption. And, last but not least, the new machines can be integrated perfectly into a run of fitted kitchen furniture. There's hardly another dishwasher capable of doing that.

Pöschel: For us, the new machines save around 35% on time. So today, I can wash much more crockery in the same amount of time. The secret to that are shorter cycle times in combination with automatic liquid dispensing, a connection to the hot water supply and the automatic AutoOpen door opening feature. As soon as the door opens, the load dries fast and cools down - even that saves time.

Why does it make sense to invest in new dishwashing technology?

Pöschel: The shorter cycle times on the new machines make a huge difference at our cookery school - after all we wash dishes up to 30 times a day! And automatic liquid dispensing guarantees that just the right amount of detergent is used. You simply can't do anything wrong any more – and it cuts detergent consumption at the same time.

Kellermeier: As a rule, new technology uses less water and electricity than older technology. In the case of the new PG 8172 passthrough dishwasher, consumption has even been slashed. In the Eco version with heat recovery from both waste water and waste heat up to 30% of energy costs can be saved in comparison with the previous model! The new fresh water dishwashers, too, have seen considerable reductions in consumption, cutting operating costs in the long run.

In everyday use, the machine is operated by whoever has the time.
Is that a problem with the new models?

Pöschel: Those who attend our cookery courses are involved from the outset in preparing the menus - and that involves using the dishwasher. But that's not a problem at all! Simply show people once and they understand how it works. It was exactly the same with my team, too. And, not least, the most important programmes are easily found.

Kellermeier: That's the beauty of direct-access keys 1, 2 and 3, allowing key programmes to be saved. And the large display makes working with the machine even simpler. All information and prompts – for example to replenish salt – appears in plain text. And, naturally, the display language can be changed easily. Our fresh water dishwashers are incredibly easy to use. And the same applies to our hooded tank models.

Do you have any practical tips to speed up dishwashing in the hustle and bustle of workaday life?

Kellermeier: Commercial fresh water dishwashers are in many respects considerably more economical than tank dishwashers. Really, you have to be running more than 40 cycles a day before a tank dishwasher becomes an interesting proposition.

Pöschel: Dirty dishes should never be left to stand around for any length of time. Simply load the dishwasher and press 'Start' – that way nothing has time to dry on. If there are large quantities to wash, it makes sense to keep loads separate: glasses, cutlery and so on. Then simply select the programme which is most appropriate. Another way to save time is to put larger items usually washed at the sink such as baking sheets or cooker hood filters in the dishwasher. Simply take out the upper basket to make more room. Items with stubborn soiling are best removed in the last cycle of the day using the 'Intensive' programme. This programme takes half an hour but that isn't a problem: You can head off home leaving the dishwasher to get on with its work.

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Company profile: Miele is the world leader in the field of premium domestic appliances including cooking, baking and steam-cooking appliances, refrigeration products, coffee makers, dishwashers and laundry and floorcare products. This line-up is augmented by dishwashers, washer-extractors and tumble dryers for commercial use as well as washer-disinfectors and sterilisers for use in medical and laboratory applications (Miele Professional). The company, founded in 1899, has 8 production plants in Germany and one plant each in Austria, the Czech Republic, China and Romania. 2012/13 turnover amounted to approx. EUR 3.15 bn, with sales outside Germany accounting for 70%. Miele is represented with its own sales subsidiaries and via importers in almost 100 countries. The Miele company, now in the fourth generation of family ownership, employs a workforce of around 17,250 with two-thirds in Germany. The company headquarters are located in Gütersloh/Westphalia, Germany.