How to choose a commercial dishwasher for your restaurant

Commercial dishwashers are essential for any commercial kitchen. They ensure that your food business can use glassware and dishware when it needs them, not to mention that they aid you fulfil the sanitation rules in your area. Choosing the best commercial dishwasher for a commercial kitchen is significantly different from choosing one for your house. Here are some considerations you need to make when buying a commercial dishwasher.

Temperature

You have 2 sanitizing choices for a commercial dishwashing machine: high temperature and low temperature. Both kinds use the common detergent and rinsing chemicals; the only difference would in the way they sanitize dishes. A high temp dishwasher sanitizes the dishes with heat. It cleans the dishware at 150 to 160 degrees Fahrenheit, though the rinsing cycle goes up to 180 degrees. This type of dishwasher uses a condensate hood due to the intense heat. A low temp machine disinfects the dishes with chemical disinfecting agents instead. Both wash and rinse cycles only go between 120- and 140-degrees Fahrenheit.

2. Size and Capacity

If there's not much cleaning demand, an under bench commercial dishwasher may be sufficient. It's a small commercial dishwasher that's very much similar to residential dishwashers; it has a door at the front and you can fit it under your kitchen counter, as the name implies.

It should be able to wash and clean up to 35 racks per hour. It is enough for small cafes, day-care centers, small nursing homes, and such, but in a large commercial kitchen, you'll want more than an under counter dishwasher.

Pass-through dishwashers can wash around 1,000 dishes per hour. They're larger than the previous one. You'll need to make sure that your kitchen has the space for it, a stacking area, a cooling and drying area, and a pre-rinse sink with a jet tap.

If you need an even bigger dishwasher, conveyor dishwashers are the biggest ones available. It uses a conveyor belt to convey the racks of dishware to the washer. They can wash between 350 to 1,000 racks per day, which is ideal for cafeterias and restaurants.

Read More : Benefits of using a commercial convection oven for your commercial kitchen

3. Energy Efficiency

All dishwashers use 2 resources: energy and water. Of course, high-capacity and high-volume dishwashers will use more, but you don't have to accept that as is.

There are commercial dishwashers that are built keeping energy efficiency in mind. There's nothing wrong with trying to save while still ensuring that the machine keeps up with the cleaning demands.

These models usually have low-energy settings that you can use whenever appropriate. They also use less energy when idling. Some models also have low-water usage, but rest assured that they still get the job done.

These are some of the factors that you should consider while buying a commercial dishwasher for your food business to ensure you invest in the right one.