"We''ve run them for four months with zero problems," reports Tolley. "We reduced the number of valves on the new vats by six, and there''s less need for back-flushing of the system." He estimates 10 to 15 lbs. of cheese is back-flushed with conventional valve systems. Given the plant''s 12 vats, that''s a lot of product waste that can be eliminated and fewer housekeeping issues with which to contend. The valves are being incorporated in the $40 million mozzarella plant that Davisco is building in Lake Norden, S.D. That facility is scheduled to come on line in September.

But consider that when contract crews clean rarely are they supervised by someone who owns the equipment of uses it the next day. Think also of the cleaners'' perspective and experience with equipment. They can powerwash their $150 gas lawn mower and it starts right up afterwards, so how come they can''t hose off the front of a $30,000 combi-oven or the burners of a $5,000 range or griddle?A look at this year''s National Restaurant Association Restaurant, Hotel-Motel Show directory reveals that there were more than a dozen manufacturers exhibiting auto all sizes and types of pressure-washing heater or steam-cleaning equipment. One has to wonder what foodservice equipment manufacturers think all those units are going to be used for--washing parking lots? It''s time for a reality check!

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