Even a perfectly washed glass often comes out of the dishwasher with water spots, limescale streaks or fingerprints — especially in hard-water regions. In an upmarket restaurant or bar this is noticeable and leaves a poor impression, even when the food and drink are flawless.

A professional polisher solves this systematically. The benefits are tangible: a flawless shine on every glass and piece of cutlery; speed — seconds per item instead of manual wiping; hygiene, since warm air or steam and a UVC lamp (on some models) additionally disinfect the surface; and fewer glass breakages, because a correctly used machine is gentler on stemware than wiping by hand with a cloth.

The BHS range has two distinct groups of machines with different operating principles. It's important not to confuse them, because their use and care differ.

A glass polisher has several soft, vertical rotating brushes (natural fibre or microfibre) driven by an electric motor, together with a warm-air flow. When you place a glass onto the brushes and turn it slowly, the brushes physically wipe away moisture and residue, while the warm air dries off any remaining moisture. The result within seconds — a dry, shiny glass with no streaks.

The flexible brushes adapt to glasses and mugs of different sizes and shapes, so a single machine handles stemmed wine glasses, beer mugs and cocktail glasses alike. More powerful models (e.g. FSV-2000) offer greater autonomy and capacity for intensive work, while automatic ones (AP2091) reduce manual work even further.

In a cutlery polisher the working medium is natural corn granulate (made from the corn cob) — a biological, absorbent material. The machine heats the granulate and makes it rotate or vibrate. When cutlery is placed into the granulate, the friction of the warm grains simultaneously dries off moisture and polishes the surface, removing water spots and light residue.

Hygienic models (SAMMIC SAM/SAS, ALP-3000) additionally have a built-in UVC germicidal lamp that sterilises both the cutlery and the granulate — especially important since the granulate is reused. The body and tank are usually AISI 304 stainless steel.

This is the correct sequence that ensures a flawless result and protects glasses from breaking. Walk your staff through it — this is where mistakes most often happen.

1. Switch on and let it warm up. Before the first glass, switch on the machine and let the brushes and airflow reach working temperature (usually a few minutes). A cold machine dries poorly and leaves streaks.
2. Prepare the glasses correctly. Glasses should be cleanly washed and just out of the dishwasher — still warm but not scalding, and drained so they don't drip. A polisher is not a washer: if there's lipstick, limescale or deposits, wash the glass first.
3. Hold the glass correctly. Hold a stemmed glass by the base or stem, not by the bowl. This way you won't snap the stem or leave fingerprints on the drinking rim.
4. Place the glass onto the brushes without force. Slide the glass onto the vertical brushes until the inside and outside touch them. Don't push — excessive pressure is the main cause of broken glasses and snapped stems.
5. Turn slowly 2–3 times. Let the brushes and warm air work the whole surface. 3–5 seconds per glass is usually enough.
6. Check against the light. Take the glass out and check it against the light. If a spot or streak remains, the usual culprits are dirty brushes or a cold machine; see the relevant section below.
7. Store without touching the rim. Place the finished glass on a tray or shelf, holding it by the stem or base so you don't leave fingerprints on the drinking area again.

A cutlery polisher's result depends on the state of the granulate and correct loading. Follow this sequence.

1. Fill with granulate up to the mark. Pour the specified amount of corn granulate into the tank (see the manufacturer's mark). Too little granulate — weak polishing; too much — overload and an uneven result.
2. Switch on and heat the granulate. Let the machine run until the granulate reaches working temperature (usually 10–15 minutes). Cold granulate doesn't dry — the cutlery stays wet and spotty.
3. Wash and drain the cutlery first. The cutlery must be cleanly washed with no food residue. Shake off excess water — wet cutlery clumps the granulate and sharply reduces its life.
4. Load in portions, sorted. Add cutlery in moderate portions, not all in one heap. Don't overload the tank — too many pieces at once worsens the friction and polishing quality.
5. Let the machine process. The rotating granulate dries and polishes the surface through friction; on UVC models sterilisation happens at the same time. The cycle is usually short — seconds to a minute.
6. Remove and shake off the granulate. Lift the cutlery out and gently shake the granulate back into the tank. Hold the cutlery by the handle, not the working part.
7. Check and store protected. Check the shine; if granulate dust remains, wipe it off lightly. Store the cutlery in a closed or covered container so it doesn't pick up dust and fingerprints again.

Most polisher problems aren't equipment faults but usage mistakes. Here are the ones the service team sees most often:

Brushes are a glass polisher's most important wearing part. Their condition directly determines polishing quality.

Corn granulate is a consumable, and its condition determines both polishing quality and hygiene.

The visual quality of cutlery and glasses is part of the service standard, but hygiene is a verifiable requirement. A polisher complements, it does not replace, dishwashing.

BHS offers glass and cutlery polishers from recognised manufacturers — FRUCOSOL (the widest range), SAMMIC, VEMA and FIMAR. Below are real models with prices (incl. VAT); for exact prices and specifications see the category page.

Regular maintenance is what separates a machine that lasts for years from one that breaks down quickly. Follow a simple schedule:

A polisher is a long-term investment, and keeping it running is just as important as choosing it well. BHS provides professional service and technical maintenance with over 25 years of experience in the HoReCa and B2B sector — fast response, quality repairs and long-term solutions across the Baltics and Europe.

To keep a polisher running without interruption, timely availability of spare parts and consumables is decisive. BHS keeps a wide spare-parts range that lets you quickly replace the most frequently worn parts and return the machine to work in minimal time.

A polisher is part of a wider service preparation area. See the full bar equipment range — including glass chillers for quickly cooling glasses and more powerful glass polishers that work alongside your polisher.