If you work in Food, Beverage, Pharma, or other other industries, you have a washroom. There you wash machine parts, changeparts, implements (like spatulas and trays), mixers, and more.
You need to think of this as a production operation to maximize efficiency. Here are some ideas to help you:
- Detergents: Detergents need to be measured. Several suppliers offer pre-measured packets. If they don’t have what you need, make your own using Ziplock bags. This assures proper amounts and saves time measuring at point of use.
- Sink level: You need the right amount of water. Instead of filling your sink by eye, engrave the target fill level in the sink. Another improvement is to add a flow meter or a level control to automatically shut off when full.
- Faucet: Some sinks seem to take forever to fill with the standard faucet. Add a high flow faucet (1-1/2″ or 2″) for faster filling. Leave the smaller faucet for rinsing or for when a small quantity of water is needed.
- Drain: Same as above. Add a large capacity drain to the sink so that it can be emptied quickly.
- Brushes and sponges: Try a variety of different brushes to find the ones that work best for you. Then add a shadowboard above the sink to make sure the right brushes are always handy.
- Sink mounted brushes: Bartenders often use brushes that are permanently mounted in the sink for cleaning glasses. These are available with both fixed brushes and powered brushes. They keep the operator from having to juggle both the brush and the piece being cleaned.
*Bonus Tip*
Cold glue labelers are messy with lots of parts. One bottling plant mounted a $350 home dishwasher next to the labeler under a workbench to wash all the parts. It may not be very heavy duty but even if you have to replace it every couple years, it is still a bargain.
Next time you are in your washroom, look at it with a critical eye. I’d be willing to bet real money that you can improve the process.
