Any business with a kitchen needs a dishwasher. It assists you in meeting local sanitary standards while also ensuring that your restaurant has access to dishware and glasses when it needs them. There are differences between buying a commercial dishwasher for your workplace kitchen and buying one for your home. The equipment you use must be the appropriate kind for your products, be the right temperature, and be the right size for all your needs and your kitchen’s capacity. As for initial and continuing expenses, these should be within your budget as well. The Asia-Pacific market is actually expected to reach US$138.5 million by 2027, led by nations like Australia. Every 1 out of 3 commercial kitchens in Australia owns this dishwasher. Here are five things to keep in mind before purchasing a commercial dishwashing machine.
Commercial Dishwasher Types
Dishwashers don’t come in a one-size-fits-all style. A glasswasher, for example, is built primarily to wash glasses of various shapes and sizes without shattering them when they are placed in a dishwasher. Utility washers are another option. To clean soiled pots and pans, they feature powerful wash pumps. Deep pots will fit because of the vast clearances.
Caterers and food producers, who don’t use a lot of silverware but have a lot of utensils to clean, will benefit the most from this kind of dishwasher. When it comes to cleaning up after yourself, you may use a restaurant’s standard dishwasher. These are more substantial and capable of handling heavier loads, allowing you to complete more dishes in a given amount of time.
For a commercial dishwashing machine, there are two sanitizing options: high temperature or low temperature. As far as cleaning is concerned, neither kind does anything special; the only difference is how they disinfect your dishes afterward. Dishes are sanitized with heat using a high-temperature machine. At 150 to 160 degrees Fahrenheit, the dishware is washed, and at 180 degrees, the rinse cycle is completed.
Because of the extreme heat, this machine is equipped with a condensate hood. Instead, chemical sanitizing agents are used in a low-temperature machine to disinfect the dishes. The temperature ranges from 120 to 140 degrees Fahrenheit for both the wash and rinse cycles.
Which one is the best option?
There are advantages and disadvantages to each kind. For example, a condensate hood is more expensive for high-temperature equipment and more challenging to install in a small kitchen.
Sanitizing chemicals used in a low-temperature machine, on the other hand, have the potential to tarnish or damage your dishware over time. As a result, you’ll have to keep paying for these chemicals over time. On the other hand, installing a hood won’t be an issue.
The product’s dimensions and capacity
It is dependent on the size of your company and the machine size that you need. An under-counter dishwasher may be sufficient if cleaning isn’t a big priority. Because of its compact size and ability to fit below a counter, it’s a small commercial dishwasher, almost like a domestic model.
Conveyor dishwashers are the most extensive systems available if you require something even more extensive. To move the dishware racks to the washer, it utilizes a conveyor belt. Cafeterias and restaurants may benefit significantly from these machines since they can wash anywhere from 350 to 1,000 racks each day.
Remember that while deciding on your company’s size and capability, you must also consider the company’s future. Ideally, the dishwasher should last at least five years before needing to be replaced. If you want to grow your business over that period, you may need larger cleaning equipment to meet the increased demand.
You’ll also need to calculate the total cost of ownership for the equipment, both upfront and over time. As your organization grows in size and capacity, so do its expenses. On the other hand, pass-through and conveyor dishwashers have the advantage of saving you and your staff time.
Because of the quantity of energy they need, high-temperature devices are more expensive both upfront and over time. Even so, the dishes dry more quickly. You’ll need to purchase chemicals more often and replace broken dishes more frequently if you use a low-temperature machine.
Commercial ones, on the other hand, need specific equipment. Don’t buy a single piece of equipment to process all of your products. Using a conventional dishwashing machine on glassware will result in breakage, resulting in extra expenditure.
Efficacy in Using Energy
Energy and water are two resources that all devices use. There’s no denying that high-volume and high-capacity dishwashers consume more, but you don’t have to take it as gospel. Models with an eye on energy efficiency are available. Saving money while making sure the equipment can keep up with the cleaning needs is quite acceptable.
There are often low-energy options on these devices that you may utilize as necessary. In addition, they consume less energy while they are idle. Other low-water versions are available, but don’t worry; they still perform the job just fine. Look for the Energy Star label while comparing automobiles. A government body rates these dishwashers. According to their certification, the machine is 40% more water and 40% more energy efficient than the competition.
Ester Adams is a farmer of words in the field of creativity. She is an experienced independent content writer with a demonstrated history of working in the writing and editing industry. She is a multi-niche content chef who loves cooking new things.