Choosing a Commercial Dishwasher

Choosing a Commercial Dishwasher

Professional kitchens no matter what size they may be, need a high-quality commercial dishwasher to ensure a large number of plates, glasses, pots, and pans are thoroughly cleaned and sterilized. The time, effort, and energy savings of washing a large number of dishes are greatly reduced using a commercial dishwasher as well.

Depending on the square footage of your company’s kitchen, and the number of dishes it goes through each day will determine what type of equipment is needed to keep everything clean on a regular basis, and keep the space functional.

There are three types of commercial dishwashers for you to decide between:

Conveyor Dishwashers

This particular style is the largest commercial dishwashing system available, is used by kitchens that serve up a whopping 250-1000 meals per service, and these power through up to 400 washed racks per hour. You see these styles at large organizations such as universities and prisons for example. They function by using a conveyor belt to deliver racks of dishware to the dishwasher and can have one, two, or three compartments for different stages of cleaning. The one compartment model has only one tank for all three wash cycles, and the most extensive three-compartment model has three different tanks, one for washing, one for rinsing, and one for the final rinse and sanitation cycle. Because conveyor dishwashers are so large and space consuming, you will want to ensure that your kitchen’s size and layout can accommodate this equipment before making a purchase.

Pass-Through Dishwashers

A pass-through the dishwasher is also commonly known as a hood type dishwasher and is designed to be placed centrally of an inlet and outlet table, which fosters speed and efficiency via a pass-through setup. A nice aspect of this style is that the height is perfect for the people loading it to stand up normally, without having to bend over or crouch down to use it. After the rack is put into position, the hood is then pulled down which creates a sealed compartment for the washing to begin. This style of the commercial dishwasher is ideal for kitchens that turn out up to a maximum of 250 meals per service, with up to 80 washable dish racks per hour possible. This style needs plumbing access to the main water supply of a building, and an appropriate waste drain is also required. A qualified electrician will also be needed to properly hardwire the system as well.

Under Counter Dishwashers

This style is most comparable to a residential home’s dishwasher, with just a single rack per cycle possible to get washed. There are lower and upper arms that spray hot water and soap detergent, and they spin throughout the washing part of the cleaning routine. Smaller kitchens found in places such as churches, cafes, and daycare centers find this style ideal for their moderate cleaning needs. Up to 35 racks per hour can be washed using this style, and they must be plumbed directly into a building’s main water supply and have access to a suitable waste drain.

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