Foodservice establishments must sanitize their dishes in one of two ways: chemicals or hot water. While using a low-temperature dishwasher is more energy efficient, the cost of chemicals far outweigh the electric bill making high-temperature dishwashers more common in the restaurant industry. So why do you need a booster heater?
Commercial kitchens using hot water for sanitation are required to keep the water temperature above 180 degrees F. Most standard natural gas heaters cannot reach or maintain water that hot and it is unsafe, and sometimes illegal, to have it distributed through the facility at temperatures that high, as it could potentially be used for other things such as washing hands.
In this case the assistance of an electric booster heater is needed to keep water above the required temperature specifically for washing dishes. Typically water is heated by the gas heater to approximately 140 degrees F and then boosted electrically the rest of the way, as using electricity only can greatly increase energy costs.
Electric booster heaters are made to accommodate the majority of commercial dishwasher demands and are available in many different tank capacities and ratings to fit any establishment’s needs. Tank size and amperage needs can be determined by charts and guides that are usually available from the manufacturer’s websites.
Check out our online store for booster heaters from Hubbell Electric Heater Co.
