Pastry puts warewashing to the test
Pastry puts warewashing to the test
The stubborn residues left on high-quality pastry laboratory equipment put warewashers to the test. Luigi Biasetto explains to Jim Banks why he trusts Hoonved to deliver spotless results.
Born in Brussels, a city inextricably linked to the production of the finest chocolate, Luigi Biasetto trained as a maître pâtissier chocolatier confiseur glacier. He returned to Italy in the 1990s, forging a career as a master pastry chef renowned for creativity. The Biasetto method has since become a point of reference for the patisserie community. His pastry shop in Padua is a mecca for anyone seeking the finest confections, and his laboratory L’Atelier Biasetto, aka “The Temple of Sweetness”, is where he indulges his creative urges to create new masterpieces. Behind the shop’s stunning displays and the sophistication of the lab’s experiments lies hard work, commitment, and more than a little mess.
Making pastry is a mucky business, so robust hardware – to ensure elite levels of cleanliness and hygiene to match his products – is required. “First and foremost, the fats are a big challenge,” says Biasetto. “They have a very high melting point. It is crucial to have a washing solution capable of effectively removing them.
In a kitchen, most of the residues are related to the Maillard reaction, where sugars caramelize. These can be removed relatively easily. In pastry, however, we deal with a different type of dirt. “We use a lot of trays and plastic containers, and grease sticks pretty well to plastic,” he adds. “Plastic doesn’t retain heat the same way metal does, so it’s harder to break down fats stuck to it during washing. Having a dishwasher that can properly clean plastic items is a major challenge in pastry laboratories.”
Engineered to deliver spotless results, cycle after cycle.
Removing chocolate residues demands precision and consistent results.
WHAT I’VE FOUND IN HOONVED IS SAFE TECHNOLOGY
Handling a heavy load
In Biasetto’s lab, dishwashers start washing at 6:00am and run non-stop until midnight. On average, they wash 1,200 trays per day – sometimes more – as well as pots, trays, utensils, planetary mixer bowls and more. To be reliable is not enough. They must be durable enough to survive occasional mishandling by less experienced operators. “This is a real test for us, because if a machine is beautifully designed but can’t withstand rough handling or distractions, then it becomes a problem,” says Biasetto. Energy and resource consumption are also important. Using less water, less detergent, and less power is important to Biasetto.
The latest machines installed in the lab – from Hoonved, his preferred supplier of warewashing equipment – satisfy all these conditions. The company introduced freshwater dishwashing in 1985 and has been developing the technology ever since. Its new APx machine – featuring a modern design, increased clearance, and an intuitive, user-friendly interface with Wi-Fi remote control – is the latest evolution of this concept. The APx68 Extreme freshwater dishwasher has a clearance of 400mm and a 600mm x 500mm rack, making it ideal for washing large plastic containers, as well as trays, GN 1/1 pans, pastry utensils, and other accessories.
“The APx was designed to meet market demands for guaranteed cleaning performance, ensuring high levels of dirt removal and microbial load reduction,” explains Alberto Carioni, Hoonved’s senior sales manager for Italy. “Its combination of total tank water drainage after each cycle and thermal disinfection makes it ideal for environments like pastry labs, where there is a high concentration of fats and chocolate residues.” Unlike traditional models, the water in the tank of the APx is completely drained and replaced at the end of each cycle, meaning the tank water is never saturated and is always completely free of food residues from previous washes, guaranteeing impeccable washing results and the total absence of odors.
“Thermal disinfection – the X10 Cycle – employs higher temperatures and extended cycles to tackle challenging residues such as chocolate and grease,” says Carioni. “By replacing the water after each cycle, the APx Extreme prevents crosscontamination from previous washes, guaranteeing maximum hygiene and cleanliness.”
Hoonved APX Extreme
Growing together
Biasetto has been a Hoonved customer for more than 25 years – which is testament to both the quality of the equipment and the strength of a relationship that has been nurtured over time. “First, I like buying Italian, especially when it comes to advanced technology,” says Biasetto. “I appreciate the typical Italian mindset that goes beyond the problem, to overcome obstacles rather than just facing them.” “It is essential the machines truly meet our needs,” he adds.
“I have traveled the world and seen how American and German companies do this. What I’ve found in Hoonved is safe technology. Another crucial factor is aftersales support. Quick and efficient service is fundamental. Hoonved excels in this.” The APx Extreme, officially launched at the SIGEP exhibition, is already making a strong claim to be the optimum warewashing solution for pastry labs.
50
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For more than 50 years, Hoonved has been designing and manufacturing innovative, reliable washing systems
600
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Hoonved works with more than 600 dealers throughout Italy alone, as well as importers and dealers in 70+ countries
10,000
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Every year, Hoonved manufactures more than 10,000 machines – from small undercounter to large rack conveyor dishwashers
What makes Hoonved different?
Hoonved designs every solution around real operational needs, ensuring efficiency, hygiene and consistent results day after day.