Benefits of Using A Commercial Dishwashing Machine in Your Restaurant
Keeping your dishes and glasses clean is essential to the life of your business. Cleaning your soiled wares is a major success or failure point for health inspectors, and it can make or break your establishment's reputation. If you want to make sure your business continues to grow and abide by federal, state, and local laws, choosing the correct commercial dishwasher is critical.
Why should one invest in dishwashing machines? As specified earlier, dishwashing machines are able to clean the dishes with much faster pace as compared to the manual washing techniques. The FDA food code needs all the restaurants to include a 3-component sink for cleaning the dishes using hands. There are numerous benefits of owning a dishwasher:
1. It improves the availability of glasses, flatware, and kitchen dishes for the restaurant rushes. 2. It increases the efficiency of the labours and the kitchen spaces. 3. It saves a lot of time by washing and cleaning multiple dishes within a short time frame. 4. One can surely gain the confidence of serving the huge number of customers on the sanitized dishes.
Commercial dishwashing machines are available in a variety of convenient sizes so that one can choose the equipment that suits the size of the commercial kitchen. One can also choose the dishwasher type that suits your needs.
High and Low Temp Dishwashers When it comes to picking a commercial dishwashing machine, it's important to know whether you will need a high temperature or low temperature unit. Both machines require detergent and rinsing chemicals to complete the cleaning process, but they differ in how they work.
High temp machines wash dishware at 150 to 160 degrees and rinse it at 180 degrees Fahrenheit, sanitizing through the sheer heat of the water. Because of the intense heat, high temperature commercial dishwashers also require a condensate hood for operation. These hoods are excellent additions to high temp units, but they also add to the initial cost and footprint, which can make them difficult to place. However, dishes coming out of a high temp ware washer often dry faster and don't use sanitizers, some of which harm certain dishware materials.
The alternative is to use a low temp machine, which both washes and rinses at temperatures between 120 and 140 degrees Fahrenheit. Because these temperatures are not high enough to sanitize by themselves, low temperature commercial dishwashers must use chemical sanitizing agents with the water. The cost of sanitizers is ongoing with low temp machine warewashing, but the units as a whole are easier to place in your business since they may not require a hood. However, you have to be careful when purchasing a sanitizer since some can tarnish or harm certain dishware materials.
Conveyor Dishwashers Conveyor dish washers are large, cumbersome, and powerful, able to process between 350 to 1000 racks every day. These commercial ware-washing machines are made of stainless steel and designed for heavy use in cafeterias, hospitals, and other high-volume operations. Many come with microprocessors and easy controls to set washing conditions, and there are also Energy Star models to help cut down on electricity consumption, and they are made in both high temp and low temp models. But because they're so powerful, a conveyor commercial dishwasher requires a trained electrician to hard-wire them.
Door Type/Rack Dishwashers Door type or rack dishwashers are smaller versions of conveyor washers that are designed to connect to clean dishtables or dirty dishtables. The idea is to fill up a compatible rack full of dishes, push it inside the dishwasher, close the door, and run the cleaning cycle. Within moments, you can push the door back up and your dishware is cleaned. A commercial ware washer can typically process between 30 to 350 racks every day, making them great for localized operations like mom-and-pop restaurants. And like the conveyor models, you can also find these with high and low temp designs. Because they're not as large as conveyor dishwashers, rack washers are designed to sit out of the way of your kitchen's traffic, usually in a corner or against a wall. However, many still pull too much electricity to run off a simple plug and should be installed by an electrician as well.
Undercounter Commercial Dishwashers Undercounter dishwashers are an excellent equipment choice for compact kitchens or bars where you can clean as you go, but not at a rapid pace. They can clean 20 to 30 racks of glasses and dishes at a time, giving your business a steady supply of clean dinnerware throughout your business hours.
Most commercial warewashing equipment of this type use a single door on the front and resemble residential washing units, but they can incorporate a variety of controls and displays to let you work more efficiently. You can find them in high and low temp styles, and since they fit right under your countertop, these dishwashers are the most convenient when used in the front of the house, minimizing the distance and time required to get clean dinnerware back to your customers.
Warewashing Chemicals When you're working with low temp machines, it's vital to use machine dishwashing chemicals to ensure proper cleaning with every use. When you shop for the proper chemicals, you should look for a chemical that will work with both your warewashing systems and the dishware you're cleaning. For example, certain commercial ware washing units may only accept powder, liquid, or solid detergent, and some metal products are made with materials that wear after washing because they require a metal safe detergent.
Is it really needed Several restaurants have compartmented sinks for washing the pans, glasses, pots, and dishes. A dishwasher is, however, definitely required if the traffic in the restaurant exceeds the ability of manually cleaning enough plates and dishes in the lesser amount of time for serving the rush. Commercial dishwashing machines take approximately one to four minutes to clean the dishes thoroughly. These equipments also reduce the number of labours required to wash huge number of dishes manually.
