Hot’s lower and…Training the hard…

Hot’s lower and…cold’s higher

Temperature is pretty important to what we do. Oddly however it’s the last letter in the principles of cleaning’s acronym WATCH (Water, Action, Time, Chemicals, Heat).

It‘s almost as though heat was an afterthought. Perhaps that’s why we tend to overlook it’s role in accurately setting the detergent concentration when we’re titrating that wash tank.

We of course understand the importance of heat both in removing soil and sanitizing tableware. But it also plays a role in accurately setting that dispenser’s potentiometer so that it delivers the concentration we’ve just titrated.

We know that most chemical reactions speed up as heat increases. But also so does the conductance of electricity. And that means that as wash tank temperatures increase, the implied concentration decreases.

That’s because the energy needed to bridge the electrode’s gap decreases with increased temperature. Conversely as the temperature drops, resistance increases, and the greater voltage needed to bridge the gap signals a lower concentration to the controller and it feeds.

Simply put as the temperature drops, the higher the concentration the dispenser will deliver. Increase the temperature and the opposite is true. That’s why it’s so important to let the wash tank achieve its’ target temperature before taking that sample and making any adjustment to the dispenser.


Training the hard…or the easy way

We’re all pretty gifted at selling, but often lose complete sight of that crucial skill when we’re training someone. In selling we intuitively know the best way to that prospect’s heart is to present our idea in a way that’s a direct benefit to him. But when we’re training that machine operator, regrettably we’re prone to act more like a drill sergeant than a gifted influencer of others.

Human beings are pretty much hard wired to do what’s in their interest. Without even thinking, we’ll take a shortcut across a yard to lessen the walking distance. And if someone shows us an easier way to do almost anything, we’re practically automatically all in.

So why is it then that we don’t use that built in bias when we’re training? By explaining how leaving decoy tableware pieces on that dish table makes sorting and racking easier, or explain how dumping and refilling that wash after each busy period, reduces rewashes, we’re appealing to that person’s interests. And if we can do that chances are that our message will be both better heard and just maybe better followed.