Commercial Dishwasher will be working harder than any other piece of equipment in every commercial kitchen and restaurants. Restaurant Dishwashers will cut operating costs in half and speed up the turn around time for making dishes, utensils, and prep supplies clean ready to use, so whether you happen to be a small or large operation, it is imperative you operate with a dishwasher that is going to meet all of your needs. So how do you choose the right one? There are two main types of Commercial Dishwashers: High Temperature Dishwasher & Low Temperature Dishwasher - It is essential to know the difference between them as both are different in their own way.
High Tmp Vs Low Temp Dishwashers
High Temperature Dishwashers Use water that is heated specifically to 180 Degrees to sanitize each load. With that being said, the high temp unit does not require chemicals which will allow you to save money on your regular chemical refills and makes this unit environmentally-friendly. Low Temperature Dishwashers Work at a low temperature and use sanitizing solutions in order to properly sanitize each load. Because Low Temp Dishwashers require minimal water heat, they become more energy efficient. The sanitation chemicals that a low temp uses have been known to damage flatware, plastic items, and plates and have a track record for leaving glasses spotty. If you happen to be cooking with a lot of grease, we recommend a high temperature dishwasher! Now that you have chosen between a high temperature dishwasher or a low temperature dishwasher, it is time to decide on the size. First, it is important to know the size of your commercial kitchen, and to acknowledge the number of wares you will be going through per hour.
Types of Dishwashers
Conveyor Dishwashers Conveyor Dishwashers are the BIG dishwashers for commercial kitchens with a high volume and are most commonly used in large cafeterias such as Hospitals and Schools. With ease of use, you will load your rack on one side of this large machine, and it will automatically work its way to the other side of the dishwasher during the complete cleaning process. This saves a busy kitchen loads of time to focus on more important things – Serving your customers!
Door Type Dishwashers / Pass Though Dishwashers Door Type Dishwashers or Pass Though Dishwashers provide you access to its interior by using large handles in which the door is equipped with. Like the Undercounter Dishwasher, you can find both options in Low Temperature and High Temperature. Handling up to 150 racks per hour, this machine is most common in the food industry and large restaurants!
Glasswashers Glasswashers are perfect for bars and other areas that have high volume of glassware that require fast turnaround, glasswasher machines can be stored undercounter and require chemical sanitizing. Each glasswasher has a unique design with greater interior clearance than a traditional dishwasher has, and they can accommodate specialty glassware such as wine and martini glasses.
Undercounter Dishwashers Undercounter Dishwashers are the most popular of dishwashers as they can easily slide under the majority of countertops. Supplied in both Low Temperature and High Temperature, these dishwashers are by far the most popular. Although the undercounter dishwashers have a smaller capacity per hour, being the size of a typical household dishwasher, they are perfect for smaller kitchens and operations that do not have a lot of space.
Dishwasher Boosters
Booster Heaters pre-heat water to 180 Fahrenheit for proper sanitizationand to ensure your dishwasher thoroughly cleans the dishes during wash cycles. Booster heaters are typically used on large Conveyor or Flight dishwashers that process large volumes of dishes per hour. Most undercounter and door type units have a built-in booster heater.
Commercial Dishwasher Accessories
Clean Dish Table Clean dish tables provide the perfect space to place dirty dishes before running them through your commercial dishwasher or to store clean dishes before they are put away. Connect a dish table to your conveyor, single, or double rack dishwasher, or connect one to your pot sink, so you can wash dishes more efficiently. Soil Dish Tables Soil dish tables provide the perfect space to place dirty dishes before running them through your commercial dishwasher or to store clean dishes before they are put away. Connect a dish table to your conveyor, single, or double rack dishwasher, or connect one to your pot sink, so you can wash dishes more efficiently. Dishwasher Chemicals All commercial dishwashers require Chemicals to clean the dishes properly. However, in low temp machines, it's vital to use proper cleaning with every use. These chemicals enable your commercial dishwasher to sanitize and clean dishes at temperatures that won't naturally sanitize your dishes.
Common Commercial Dishwasher
1-CMA
- 30 racks / 120 covers per hour.
- Economical to operate. Uses only 1.7 gallons of water per cycle.
- All stainless-steel construction assures long life and years of trouble-free operation.
- 16" door opening on the (L-1X16) allows the washing of larger items. (L-1X) door opening 12-1/8".
- Unique spray arm system features upper and lower stainless steel wash arms with reinforced end caps.
- Built-in chemical pumps and deliming system assures proper chemical usage.
- Convenient to service “work-in-a-drawer”. All electrical components are attached to a sliding drawer for easy access and service.
- Pumped drain allows for flexible installation. Requires no floor drain.
- Pump purging system improves results by eliminating soil and chemical carryover during rinse cycle.
- Stainless steel pump impeller. Offers extended life and service.
- Built-in strainer in water inlet system to prevent water valve from clogging.
- Two dishracks included.
- Built-in primer switches.
- Built-in instant start.
- Door safety switch makes operation safe.
- Stainless steel legs 4" (set of 4 for Model L1X).
2-Lamber
- Cooking surface 1/2" thick. Temperature 140° - 560° F
- All stainless steel material.
- The design compensate for the intense heat that is generated.
- Cooking surface: 36 x 16.
- Product dimensions (W x H x L) : 36.5 x 11 x 22.1.
3-Moyer
- Highly polished 1” thick polished steel plate for superior heat distribution, fast recovery and energy efficient operation.
- All stainless steel construction and front panel for long lasting attractive appearance and ease of cleaning.
- Snap-action thermostat inserted into the griddle plate 5/16” from the cooking surface, adjusts from 150° to 450°F providing quick response to surface temperature change.
- Star-Max® electric griddles provide superior cooking performance and reliability.
- Longer lasting, heavy-duty metal knobs.
- Available in 15”, 24”, 36” and 48” widths to meet your space and volume requirements.
- A 4000 watt element every 12” of cooking surface eliminates hot spots and allows for fast recovery.
- Double wall construction and enclosed bottom helps reduce heat loss.
- Cool-to-the-touch stainless steel bull nose front provides knob protection and comfortable work zone. Heavy-duty all-welded body construction with stainless steel front, bull nose and 4-1/2” high tapered splash guard.
4- Stero
- 30 racks per hour rate – SUnH.
- 30 racks per hour rate – SUnL.
- .84 gallons of water per rack.
- 1.5 minute cycle with optional extended cycle.
- Hot water (SUnH) or chemical sanitizing (SUnL) units available.
- Removable stainless steel scrap screen.
- Chemical sensing indicators (low chemical alert).
- Booster heater capable of 70° rise (SUnH).
- Soft start.
- Rinse Assurance ensures 180° final rinse (SUnH).
- Delime notification and cycle.
- Chemical pumps standard.
- Service diagnostics with error notifications.
- Top-mounted user interface with digital temperature display.
- Stainless steel Interchangeable upper and lower wash and rinse arms.
