Whether cooking in a fully equipped, fully staffed kitchen or catering a remote on-site or off-site event, most professional chefs prefer the dependability, convenience and quality of restaurant-style equipment.
Gas dishwashers raise the temperature of water exiting the tap at 110°-120°F to the higher 160°F required for the wash cycle. By keeping tap water at the lower, safer temperature, the risk of burns to employees and customers is minimized, and energy use and operating costs are reduced. For the final sanitizing rinse, food service operators can choose either a warewashing machine or booster water heater that sanitizes with high-temperature (180°F) water.
• The major categories of warewashing machines are:
• Stationary door (rack)
>> Most widely used commercial dishwasher
>> Lower volume operations – 50 to 200 people
>> Single or multiple doors open for loading/unloading
>> High temperature or low-temperature chemical sanitizing models
>> Single tank for water and detergent
>> Spray arms rinse dishes
• Rack conveyors or C-line
>> Large volume operations – 200+ people
>> Conveyor belt moves racks of dishes through separate wash and rinse compartments
>> Timer controls conveyor speed to ensure proper wash and rinse
>> Modular machines allow addition of tanks for increased production needs
>> Very large volume operations
>> Variation of conveyor dishwasher, but dishes travel through machine on conveyor belt rather than in racks
• Specialty – sanitizes items such as pots and pans, food carts, pan racks and food delivery cabinet
>> Pot and pan washers have larger wash compartments and doors to handle large objects such as pots, pans and other big items as well as higher pressure spray arms to remove heavy soil.
• Raise the temperature of 120°F service water to required 160°F and automatically wash food service tableware, pots/pans and other cooking/serving items
• Virtually all food service operations can benefit from automatic warewashing equipment.
• Automatic tank fill
• Automatic drain valve
• Splashproof controls
• Electronic ignition
• Low water protection control
• Water-saving optimizing features
• Left end, right end or rear vent options
• High temperature or chemical rinse
• Combined tank and rinse water heating system
• Warewasher/booster water heater combo system
• 55 to 230+ racks per hour
• Lowers operating costs
• Keeps service hot water at lower temperature and protects employees from injuries
• Ensures cooking/serving ware properly and safely cleaned
• High-temp models provide sanitizing rinse
• 25,000 to 78,000 Btu
• Natural gas and LPG
*Listed features offered by some, but not necessarily all vendors.