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What to Look for When Buying a Commercial Dishwasher

The more you know about commercial dishwashers the easier it is to choose the right machine for your restaurant or business. There are several things to take into consideration before deciding which model you need.

First you want to determine which type of commercial dishwasher you need. This decision will be based on the kind of dishes you need to wash and the volume you need cleaned on any given day:

Undercounter Type Dishwashers - These models are similar to residential dishwashers and can handle up to 35 racks per hour. They are best for bars and small restaurants with limited space. Undercounter units often have built-in heating elements for sanitation. 

Door Type Dishwashers - Slightly larger than undercounter dishwashers and can process up to 150 racks per hour. These units have a large door that opens to insert and remove dish racks. Some units may contain a conveyor for a moving wash cycle. These models are commonly used in medium-sized restaurants and businesses.

Conveyor Type Dishwashers - High volume dishwashers capable of handling over 400 racks per hour. These units use conveyor belt to move dish racks through the wash cycle. These units are the largest style of dishwashers available and are best used in applications such as busy restaurants, cafeterias and institutions. 

Rotary Rack Glass Washers - These units are basically an undercounter dishwasher but are designed specifically for cleaning glassware only. Glass washers are great for bar applications.

The next thing you want to do is decide whether you want a high temperature or low temperature dishwasher. A high temp dishwasher uses hot water to sanitize dishes while a low temp model soaks dishes in a chemical bath. 

While a high temperature dishwasher uses more energy it is more effective to remove grease and hard stains with hot water. A low temp dishwasher uses less energy but can potentially damage flatware and plastic dishes because of the high chemical concentration. The best way to make this decision is to weigh the advantages and disadvantages based on your businesses needs, budget and resources:

High Temp Dishwashers
    • Uses heat to sanitize
    • Must achieve required 180 degrees F to meet NSF standards
    • Uses more energy
    • Does not require sanitation chemicals
    • Does not damage flatware and plastics
    • Most commonly used
Low Temp Dishwashers
    • Uses chemical bath to sanitize
    • Not as effective at removing grease
    • More energy efficient
    • Can damage flatware and plastics
    • Requires purchase of chemicals
You may need a booster heater depending on the type of dishwasher you are buying. Booster heaters operate separate from the dishwasher to pre-hear water to the NSF standard temperature to ensure that enough water is available.  Like the undercounter units, some models may have a built-in heating element but it is important to always check before making a purchase. If your high temp dishwasher is not capable of reaching 180 degrees then it may be necessary to buy an additional booster heater. 

Also remember to obtain maximum results from your dishwasher all large food particles need to be removed from dishes at a pre-rinse station before washing.