https://shrtcô.de/eIBDYP
The motive of Tray Return Policy is to have less worker, mission accomplish !
The next policy is to educate the Diners to do more for public hygiene
Segregate their own leftover rubbish, plates, bowls, utensil into different boxes
the new upper floor hawker center at the capitaspring building in shenton way has a new concept tray return and dishwashing hub. it is enclosed and occupies a sizable footprint in the middle of the hawker center. trays go in the respective conveyor belts (yellow for non-halal, green for halal) and 69% of the washing are automated with human sorters removing dirty dishes from trays after they enter the lobang. automated dishwashing is more efficient with water use and more hygenic than relying on sinkie elderlies or coolie labor from prc. it’s faster, systematic, and cleaner. clean color coded yellow and green dishes are stacked in respective yellow and green tote boxes for delivery to each hawker stall after drying. this eliminates the usual practice of stacking dishes at hawker stalls with wet trays and dishes. dishes that have water droplets and or are not dry pose hygiene and sanitary hazards. no wonder sg has one of the highest incidences of laosai among casual diners.I went to the new Market Street hawker centre at Capita Spring building level 2 and 3.
Behind the new auto tray return box I saw small room behind it, and hot steam coming out from the top.
Maybe they're doing washing with hot water now? Similar to the SAF cookhouses.
No use. Her special skills are only cutting-ribbon and frying eggs.Drag Amy out and flog her cheebye, rip off one layer.
My special skills are cut labia, kiap nipples and flog cb.No use. Her special skills are only cutting-ribbon and frying eggs.
Next step. Washing points will be installed and diners will be required by law to wash all utensils etc before leaving hawker centres.
NPNTthe new upper floor hawker center at the capitaspring building in shenton way has a new concept tray return and dishwashing hub. it is enclosed and occupies a sizable footprint in the middle of the hawker center. trays go in the respective conveyor belts (yellow for non-halal, green for halal) and 69% of the washing are automated with human sorters removing dirty dishes from trays after they enter the lobang. automated dishwashing is more efficient with water use and more hygenic than relying on sinkie elderlies or coolie labor from prc. it’s faster, systematic, and cleaner. clean color coded yellow and green dishes are stacked in respective yellow and green tote boxes for delivery to each hawker stall after drying. this eliminates the usual practice of stacking dishes at hawker stalls with wet trays and dishes. dishes that have water droplets and or are not dry pose hygiene and sanitary hazards. no wonder sg has one of the highest incidences of laosai among casual diners.
My special skills are cut labia, kiap nipples and flog cb.