Not many years ago, restaurant quality dishwashers were extremely expensive and wasteful to run, using far too much water than needed and doing a poor job of cleaning the dishes. But, things have changed , and with increased interest in saving energy and the planet, the manufacturers have responded by making far more environmentally friendly machines. Modern commercial dish washing machines are usually more efficient than home models. Which make you choose will really be based on the volume of pots and pans you are likely to put through it. The same is true for any commercial kitchen design. Function then form.
When you go buy a restaurant quality dishwasher, the very first thing to consider is how much work it will need to do and how many times it will need to run in a given time period.. If the only items to be washed are, the glassware , plates, and silverware, then you will be able to buy a smaller unit, than a larger one that would be needed to wash those items as well as the pots and pans. Many restaurants will just use a smaller dishwasher for the more delicate dishes and wash the pots and pans by hand. This is okay, but the pots and pans will not be sanitized when washing them by hand.. We agree with this and recommend the hotter commercial dishwashers.
Once the size has been determined, the next feature to consider is the type that will work most efficiently in your kitchen area. There are three main types of units to choose from unless you are considering a conveyor type unit – under the counter, with a door and a booster heater. Under the counter models are very similar to those used in a home. It usually has a built-in atomizer to warm the dishes for you to temps of up to One hundred and eighty diplomas Fahrenheit in order to sterilize them. The dishwashers with a door tend to be a little larger than the under counter versions, and are more readily accessible for putting dishes in. Last, but not least,is the booster heater dishwasher, is a stand-alone unit that pre-heats water to the required 180 degrees Fahrenheit for proper sanitation. These are far more efficient and allow many more runs during the day as the water gets hot faster. Many dishwashers now manage this.
The other consideration is warranty – whether used or new, commercial dishwashers take a beating. A longer guarantee suggest the machine is trusted by the maker and will give you an indication of life expectancy. As far as we are concerned, minimum life spans should be between 3 – 5 years.
