Glassware Longevity
Branded glassware is one of the probably one of the most important merchandising tools you can use to present your beverage to drinkers. Although the glass and your printed logo are very durable, it does need to be treated and handled carefully to maintain the life and use of the vessel. Improved handling by your licensees means less breakage and damage, which translates into lower glass cost for you! With this in mind, here are some tips to improve handling of glassware by licensees that reduce the most common causes of damage —mechanical shock and thermal shock.
Thermal Shock
Thermal shock is the result of glass experiencing a sudden temperature change. Glass holds temperature, and a rapid change in temperature causes enough stress to result in breakage. For example, a glass that has just held a cold beer cannot go directly into the glass washer. Likewise, a glass taken from the washer should rest to dry and get to room temperature. This will extend the life of the glass and the printed logo. Never allow it to go directly into service. The glass needs to reach room temperature before being taken to the other extreme. This practice is even more critical, the thicker or heavier the glass, due to the fact that more time is needed for it to get to room temperature.
Mechanical Shock
Mechanical shock of glassware is the direct result of contact with another object, such as a spoon, a beer tap, another glass, or a piece of china. This kind of contact can cause a minute abrasion, invisible to the eye, but a source of weakness in the glass, making it more susceptible to breakage from impact or thermal shock. Cracks that result from thermal shock usually form around abrasions caused by mechanical impact, resulting in breakage.
General Handling Tips
- Ensure an adequate supply of glassware is in the system to prevent recently washed items from going directly into service. Generally, one glass should be at rest, one in the washer and one in service.
- Check the wash temperature twice daily
- Replace worn glass water brushes
- Never put cold beer or beverage into a warm or hot glass
- Bus glassware directly into racks, or use divided bus trays with flatware baskets
- Remove severally abraded and worn glass from service