Guide To Commercial Dishwashers

Cleaning dirty dishes and glasses is very important to the success of any food business. Because it is a major point for health inspectors and it can either boost or badly damage the reputation of any establishment. This is why it is important to follow federal, state and local regulation and choose the right commercial dishwasher for your business. In doing homework on commercial dishwashers, establishment owners may have seen the terms “Warewashing” and “Warewashing equipment”. In case they are wondering how this is different from dishwashing, the answer is that the two terms are completely interchangeable and a ware washer is another term for dishwasher and derives its name from the dinnerware and glassware, which are routinely washed in the machine.

When it comes to choosing a commercial dishwasher, it is important to note the difference between low-temperature and high-temperature units. Both types require dishwashing detergents and chemicals to complete the process of cleaning but work in different ways. High-temperature machines operate at around 150 to 160° and rinse at 180° sanitising whatever is being washed because of the heat of the operation. Because of the heat generated, these units need a condensate hood but resulted in an increased cost as well as the size of the footprint which can make them more difficult to put into place. However, dishes coming out of these units often dry quicker and do not use separate sanitising chemicals which can damage certain kinds of dishes.


Low-temperature commercial dishwashers wash and rinse at temperatures between 120 and 140°F. These temperatures are not high enough to sanitise and chemical sanitising agents must be added to the water. The cost of sanitising agents is an ongoing expense, but the units themselves are easier to locate in your establishment because they may not require a hood. However, care has to be exercised in the use of sanitising chemicals because some of them can tarnish or damage the materials in some dishes.

Conveyor commercial dishwashers are large and powerful kitchen appliance with the capability of processing from 350 to 1000 bracts every day. They are designed for heavy duty use in places like cafeterias and hospitals. Door type/rack dishwashers are smaller and use racks which can be filled with dirty dishes, which can be placed in the machine and cleaned automatically. These smaller dishwashers will typically process 13 to 350 racks per day, making them ideal for small establishments. Another type is the under counter dishwasher, which is ideal for kitchens, which are compact and when heavy duty cleaning is not required. They are also available in high and low-temperature variations and slot in right under the counter top.