How To Choose The Best Commercial Dishwasher For Your Application PART 2

Welcome Back!

In the first part of this series of blogs from J.E.S. Restaurant Equipment we talked about the differences between high temperature commercial dishwashers and low temperature (a.k.a. chemical sanitizing) commercial dishwashers and pointed out some of the pro's and con's of each.  In this installment we will discuss the differences between under-counter commercial dishwashers, door type commercial dishwashers, & conveyor type commercial dishwashers.

For small outfits that require minimal racks per hour, the under-counter commercial dishwasher is for you.  These dishwashers resemble the ones you will find in most homes and although they are called "under-counter" they do not have to go under the counter, they can be free standing and are small enough to fit most anywhere.  These small dishwashers will hold one 20" x 20" standard dishwasher rack at a time and must be loaded and unloaded by hand.  They come in both high temperature sanitizing or low temperature/chemical sanitizing models in most brands, and have a chemical dispensing systems (for detergent, rinse aid, & if required for the chemical sanitizer) either as standard equipment or as an option.  Most under-counter commercial dishwashers are capable of washing between 20 and 35 racks per hour (depending on manufacturer and model) making it a perfect fit for small restaurants, daycare facilities, bars, or any food service operation that wants to eliminate washing dishes by hand.

If you have a little larger operation and require more racks per hour than a under-counter dishwasher can handle, then the next logical step would be an door type commercial dishwasher.  These dishwashers are very close kin to their under-counter cousins and operate in the same manor.  They are usually accompanied by a soiled dishtable on one side and a clean dish-table on the other, and must be loaded and unloaded by hand.  After a rack of dishes has been pre-rinsed (usually done in a compartment sink or a sink made into the soiled dish-table) it is then loaded into the dishwasher, the door is closed and after a short set of cycles the door opens and the sparkling clean dishes are ready to be removed and put away (or put back into service).  Most door type commercial dishwashers are capable of handling between 50 and 60 racks per hour (depending on manufacturer and model) and are available in both high temperature sanitizing and low temperature/chemical sanitizing models.  Most models can be configure for straight threw or corner operation, enabling it to fit into any dish washing line.

For larger operations that require huge amounts of dishes to be washed and need a more automated system, the conveyor type commercial dishwasher is the way to go.  These commercial dishwashers use a conveyor system to pull the dish racks threw the wash, rinse, & sanitize chambers and can effectively clean upwards of 300 racks per hour.  These monster dishwashers come in a number of sizes and almost infinite number of configurations so its not likely that you will just point and click to buy one of these.  I recommend that if you are in the market for a conveyor type commercial dishwasher you call your commercial restaurant equipment dealer (J.E.S. Restaurant Equipment *hint hint*) to discuss all the options that are available to ensure you get the right dishwasher for your application.

Well I'm out of breath and could use a drink of water, so I'm gonna leave off here, hopefully the information I have provided will be enough to help you pick the commercial dishwasher you need... if not feel free to give me a call (toll free 1-866-200-6056) and ill be more than happy to assist you.

Thanks for reading and remember...

Now Ya Cookin'

How To Choose The Best Commercial Dishwasher For Your Application PART 1

 Commercial Dishwashers come in a plethora of shapes, sizes, & brands and choosing the best dishwasher for your application can be a little overwhelming. In this series of blogs from J.E.S. Restaurant Equipment we will cover the different types of commercial dishwashers and discuss some of the major differences in an effort to help you make an educated decision when you purchase your commercial dishwasher.

 In this part of the series we will take a look at the two sanitizing options you will have to choose from when purchasing your commercial dishwasher.  The first option is a High Temp Sanitizing dishwasher, this type of dishwasher uses a booster heater to heat the incoming water to a blistering 180°F (minimum) for the final rinse eliminating the need for chemical sanitizers and ensuring highest level of sanitation.  The Second option is a Low Temp or Chemical Sanitizing dishwasher, this type of dishwasher uses a lower water temperature (around 140ºF) and requires the use of a chemical sanitizer during the final rinse.  While the initial cost of ownership of a high temperature commercial dishwasher vs. a low temperature commercial dishwasher will be higher, in the long run operating costs of a high temperature dishwasher will be significantly less than that of its chemical sanitizing cousin... not to mention high temperature commercial dishwashers will remove lip stick from your glassware, not gonna happen with a low temperature dishwasher. 

In the next installment of this series we will take a look at the different types of commercial dishwashers available and which one is right for your business.  At J.E.S. Restaurant Equipment we carry most of the major brands of commercial dishwashers like Meiko, Moyer Diebel, CMA, & Jet Tech to name a few and have them all priced to move w/FREE FREIGHT!  Stop by our online store and check out the huge selection of discount restaurant supplies and commercial restaurant equipment at wholesale prices.  Thanks for reading and remember...

Now Ya Cookin'