Sinks are a great way to wash some dishes, but for the most efficiency and less use of water, a commercial dishwasher just can’t be beat. If your restaurant is struggling to keep up with dishes, learn more about the advantages of a commercial dishwasher and how it could fit into your kitchen.
Size of Racks
With commercial dishwashers, a rack is the primary unit of measurement. Although racks have different interior skeletons, the exteriors are generally a standard 20”x20” that fits in many different styles of dishwashers. To determine the size of dishwasher you need, calculate how many racks your dishwasher will need to process during its peak hour.
Types of Dishwashers
The commercial market has many types of dishwashers that are more customizable to your business. If you only have a small area, you need a different type of dishwasher than another business that has a higher turn-over rate and more kitchen space.
- Door Type
If you use a dish pit setup to take care of washing dishes, this might be the setup that fits for you. A door type unit can wash up to 80 racks per hour. The worker opens the door and slides the rack into the chamber, then pulls it out when the wash cycle is complete.
A conveyor dishwasher has a conveyor belt that pulls the racks through the wash cycle. You will find units that do 200 racks per hour; larger units can do up to 400 racks per hour.
This conveyor-style unit can handle up to 8,000 dishes per hour. Dishes are loaded straight onto the conveyor belt and ran through the wash cycle.
Although this washer can only handle a single rack at a time, a commercial undercounter dishwasher can manage up to 35 racks per hour, which is perfect for a bar or drink stand. It’s similar to your home dishwasher
This dishwasher only washes stemware and glassware, not china or silverware. It can handle up to 2,000 glasses per hour.
Commercial dishwashers have the distinction of controlling wash temperatures effectively. Higher temperature units remove grease more effectively than low-temp dishwashers, resulting in shorter wash cycles and no chemical cleaners. However, these units can be expensive. Low-temp units use detergents and rinse agents to clean and sanitize the dishes. Water isn’t heated in these units, so they require less energy. These units are also cost-effective.
For more information about what a commercial dishwasher can do for your business, contact us here. CASCO’s technicians are experts in providing service and repair for all commercial kitchen equipment.