KSK 012

It would be beneficial to pay particular attention to the following points when selecting hotel kettles and welcome trays:

The kettle should be between 1 L – 1,2 L. The spilling of the boiling water in lower volume kettles causes problems both in terms of the safety of users and hygiene, while those with higher volumes lead to unnecessary electricity consumption and waste of water.

It is important both for the purposes of hygiene and easy cleaning, that the kettle has a steel base with a hidden resistance and steel frame.

The handle should be a closed system in order to prevent it slipping through the hand.

The lid of the kettle should be made of stainless materials due to the fact that there is a continuous change of users. This will ensure that the lid can be cleaned easily from any hygiene problems which may occur due to user contact (food grease, body lotions, etc. waste).

The welcome tray to be used under the kettle should be made of wood, glass, porcelain or stainless steel.

The kettle should switch off automatically as soon as the water has boiled, thereby preventing the creation of excessive steam.

The kettle cable should be fixed in a way to ensure it passes easily underneath the welcome tray which is to be used for the presentation organisation, thereby preventing it gathering dust. Further, the required suitable environment must be ensured in respect of electricity related safety.

The inner areas of the compartments where products are placed within the presentation tray should be inclined, thereby ensuring it is easy to clean from the dust which gathers over time.