A modern commercial dishwasher will probably work harder than any other appliance in a busy commercial kitchen, and to find a good one will mean a large financial investment. While you may be tempted to just keep paying a pot man to wash all your dishes by hand for low wages, there are a number of reasons why you should purchase a top-of-the-line commercial dishwasher. You’ll have to still pay a pot man, but his job will be a lot easier – now he’s in charge of stacking and unloading your new commercial dishwasher!
GE Profile : PDW1860NSS 18 Built-In Commercial Dishwasher – Stainless Steel
A lustrous finish and lasting beauty that resists stains and corrosion.
Tucks easy-to-use controls out of sight inside the door’s top edge.
Saves time by washing dishes faster.
Miele : G1472SCVi 24in Optima II Series Commercial Dishwasher
Miele allows installer to raise the front two supports easily and the entire machine is raised at the same time.
This let the installer make a perfect fit to our space. Smart engineering!
Jet-Tech High Temp. Countertop Multi-Purpose Commercial Dishwasher
Jet-Tech has designed the first High-temp 110V compact multi-purpose ware washer for the commercial industry!
One of the most important reasons for purchasing a commercial dishwasher is sanitation. The temperature of the water they use can mean the difference between sterilized pans and dishes and dishes that can harbor harmful bacteria. These days you can also purchase low temperature machines that use a system where all the dirty pots and pans are sanitized by means of chemicals.
Using a low temperature system will save you money on power but you may end up spending that money on sanitizer. A low power commercial dishwasher also has a tendency to leave a film of chemicals on the pots and dishes, and it also deposits vast quantities of these chemicals into drainage systems.
With a low temperature commercial dishwasher it will produce more pollution and you may have to replace cutlery and plates quicker. It’s a difficult choice, especially where it comes to price. A high temperature commercial dishwasher heats the water to 180 degrees but when in use constantly, this means that heating elements can fail faster although most will last at least 5 to 10 years.
Size does Matter with a commercial dishwasher!
It’s pointless having a commercial dishwasher that cannot keep up with the pace of a busy kitchen. Every 100 meals served will produce somewhere in the region of 35 racks of dishes. A door-type, high capacity commercial dishwasher will handle on average 135 racks of dishes per hour.
If you have a lower-volume establishment with a comparatively small kitchen you may be able to get away with an under the counter model that looks similar to a domestic dishwasher, but remember that this may get in the way in a busy kitchen and can only process about 35 racks of dishes per hour. An under the counter commercial dishwasher involves a lot of bending down to retrieve and stack the dishes.
A conveyor model commercial dishwasher can process over 400 racks per hour if you run a large cafeteria-style, institutional or buffet operation.
If you are in the process of designing a kitchen for your new establishment it is probably better to purchase a larger capacity commercial dishwasher than you think you need.
Commercial Dishwasher and its dangers:
Commercial kitchens are extremely dangerous places so if you can have a separate area for dishwashing operations you can cut down on the potential hazards. Commercial dishwashers produce a lot of heat, steam and water and waste can be deposited on the floor when the machine is being loaded and unloaded, so there must be somewhere plates can be cleaned off before being placed in the dishwasher and stacked afterwards.
A commercial dishwasher located near sinks, a means of waste disposal, good ventilation and with floor drains and non-slip floors will make a commercial kitchen a much safer place to work.
