30 Juillet 2020
Commercial dishwashers are an essential equipment for any establishment with a kitchen. They make sure that your restaurant will be able to use dishware and glassware when it requires them, not to say that they help you obey with the sanitation codes in your area. Picking the best commercial dishwasher for a kitchen in the office is different from choosing one for your house. Your equipment must have the correct kind for your wares, the right temperature, and the right size for the demand and kitchen space. They should also fit within your budget in terms of upfront costs and ongoing costs. Here are some concerns you need to think about when buying a commercial dishwasher.
1. Type of Commercial Dishwasher
There's no one-size-fits-all dishwasher. Glassware, for example, should go in a glasswasher, which is specifically designed for washing glasses of all shapes and sizes without breaking them.
There are also what we call utility washers. These have heavy duty wash pumps to be able to clean heavily soiled pans and pots. They have large clearances, so deep pots can fit in.
This type is more useful to caterers and food manufacturers, which don't use much cutlery but have a mountain of utensils to wash.
For dishes, you have the traditional dishwasher machine for a restaurant. These are bigger and can handle heavy-duty loads to get more dishes done in less time.
Read More : How to Buy a Commercial Refrigerator for your Restaurant
2. Temperature
You have 2 sanitizing options for a commercial dish machine: high temperature and low temperature. Both types use the usual detergent and rinsing chemicals for cleaning; the only difference would be how they sanitize your dishes.
A high temp machine sanitizes the dishes with heat. It washes the dishware at 150 to 160 degrees Fahrenheit, while the rinsing cycle goes up to 180 degrees.
This type of machine uses a condensate hood because of the intense heat.
A low temp machine sanitizes the dishes with chemical sanitizing agents instead. Both wash and rinse cycles only go between 120- and 140-degrees Fahrenheit.
Which one should you choose?
Each type has its own pros and cons. In high temp machines, for instance, the condensate hood will add to the cost, and it may be hard to place in a cramped kitchen.
On the other hand, sanitizing agents in a low temp machine might tarnish or harm your dishware. You'll have to purchase these chemicals continuously, which will add to the cost. However, you won't have to worry about where to place a hood.
3. Size and Capacity
The size of your machine depends on the size of your business.
If there's not much cleaning demand, an under counter dishwasher may be enough. It's a small commercial dishwasher that's most similar to residential units; it has the door at the front and you can fit it under your counter, as the name suggests.
It should be able to wash up to 35 racks per hour. This may be enough for small cafes, small nursing homes, day care centres, and such, but in a large commercial kitchen, you'll need more than an under counter dishwasher.
Pass through dishwashers are capable of washing around 1,000 dishes per hour. They're bigger than the previous one. You'll need to ensure that your kitchen has the space for it, a stacking area, cooling and drying area, and a pre-rinse sink with a jet tap.
If you need an even bigger one, conveyor dishwashers are the biggest systems available. It uses a conveyor belt to transport the racks of dishware to the washer. They can wash between 350 to 1,000 racks per day, which is perfect for cafeterias and restaurants.
Find More Tips
Choosing a commercial dishwasher for sale isn't easy, but making the right choice can save you time, money, and stress. We hope that the tips above lead you to the right decision.
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