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Choose a Commercial Warewashing Equipment

Most commercial warewashing equipments run on electricity with consumption levels between 115V to 460V. Some have a gas heating system while others have the option ofrun steamon steam, gas, or electric water heating.

Temperature

Manufacturers of commercial warewashing machines, have sensors which can extend a cycle so that the required temperature is attainedreached. Using the building water heater to for this could make the water too hot for people to wash their handswhen they’re washing their hands. Temperature boosting devices for boosting temperature could be attached to warewashers.

Maintenance

Commercial warewashing equipment is costly and requires proper maintenance to prolong its life. Use of commercial grade detergents is advised to sustain performance in the long run. You should also ensure that pressure and temperature of water do not exceed the specifications. Running a wash cycle when the dishwasher is empty can also help maintain performance levels.

Size

You would be well advised to choose Commercial warewashing equipment to suit the size of your kitchen. If you have a small kitchen or you want to use it in a bar, under the counter dishwashers machines are best. These are compact and can fit under the counter and therefore handy to use. Door-type dishwashers also conserve space but have more capacity. If you need a high-volume dishwasher, it is advisable to go for the upright conveyor system.

Types Of Commercial Dishwasher

There are many types of commercial dishwashers that are suited for different purposes. Some common types include under-counter dishwashers, conveyor dishwashers, door type dishwashers, flight dishwashers, pot and pan washers and booster heaters,

Under-counter dishwashers are used for small and delicate items like glassware. It is used at small food joints and pubs. They are like residential dishwashers, only slightly bigger.

Door type dishwashers can handle about fifty to eighty racks per hour. They are used in places that serve to a large number of people at a time such as schools, hospitals and restaurants.