Building an efficient ware washing station is a cornerstone of not only maintaining compliance with health codes but also ensuring the smooth operation of any successful foodservice establishment. The choice of commercial dishwasher—a pivotal component of the ware washing station—should be made with careful consideration of your restaurant’s specific needs and operational demands. Whether you’re just starting out or looking to upgrade your existing system, navigating the complexities of commercial dishwashers can be daunting.
Considering Your Next Commercial Dishwasher
When it’s time to choose a commercial dishwasher, several critical questions can guide your decision-making process:
• What kind of power outlet is available in my ware washing area?
• Does my building supply consistently hot water?
• Do I want to invest in a higher temperature commercial dishwasher?
• Do I often serve bar drinks or delicate menu items that could be affected by chemical sanitisers?
• What kind of food will I be serving? High protein? Greasy food like fried chicken or pizza?
• How much space do I have for my dish pit?
These considerations are essential for selecting a dishwasher that not only fits your space but also meets your operational needs efficiently.
High Temp vs. Low Temp Dishwashers
The primary distinction between high-temperature and low-temperature dishwashers lies in their sanitising methods. High-temp machines use hot water, at least 180°F, in the final rinse to sanitise dishes by killing bacteria. This method also aids in faster drying by causing water to evaporate more quickly. Conversely, low-temp dishwashers rely on chemical sanitisers, such as ammonium, chlorine, or iodine, to achieve sanitation.
High Temperature Dishwashers
High-temp dishwashers are favoured for their superior sanitising capability and their ability to remove more food residue without causing corrosion or discolouration to dishes. They are particularly beneficial for establishments serving drinks or delicate menu items, as they eliminate the risk of chemical taste or residue. However, these benefits come at the cost of higher initial investments and the requirement for a 208V power outlet.
Low Temperature Dishwashers
Low-temp dishwashers offer a more economical upfront cost and can usually be installed with a standard 120V power outlet, providing flexibility in both budget and installation. However, the use of chemical sanitisers can affect the taste of beverages and potentially damage delicate dishware over time.
Types of Commercial Dishwashers
• Undercounter Dishwashers
Ideal for smaller operations like start-ups, bars, or small restaurants, undercounter dishwashers are compact, efficient, and capable of handling 20-30 racks per hour. They offer versatility and space savings, though they may struggle with large pots or oversized cookware.
• Door-type & Single Rack Dishwashers
A step up in capacity, door-type dishwashers can handle 35-60 racks per hour and offer a good balance between the compact size of undercounter models and the high capacity of conveyor types. They are well-suited for medium-sized establishments.
• Conveyor Dishwashers
For large venues such as banquet halls or cafeterias, conveyor dishwashers are essential, capable of washing 150-200+ racks per hour. They require a significant amount of space but ensure a continuous supply of clean dishes during peak hours.
• The Glasswasher
A critical addition to any venue with a busy bar, glasswashers specialise in cleaning delicate glassware quickly and efficiently, reducing breakage and ensuring a consistent supply of clean glasses for drinks.
An efficient ware washing station is vital for a successful foodservice operation. By carefully considering your needs and understanding the different types of commercial dishwashersavailable, you can ensure your dishwashing setup contributes positively to your restaurant’s efficiency, compliance, and overall success. Remember, the time and effort invested in planning your ware washing station are invaluable to the seamless operation of your business during its busiest and most profitable hours.
