When running a business, it is important to have all the right equipment, so all facets of the business can be completed successfully. One such piece of equipment may be commercial dishwashers. Restaurants, hotels, cafeterias, and other large capacity businesses need to rely on these dishwashers to wash dishes quickly, easily, and with sanitation and safety. As with any piece of equipment, there are the top-of-the-line models and there are the bargain models. Finding the right model for the needs of the business is critical.
Relying on a machine to wash the dishes your customers are going to receive their food on is important. Not only may it be part of their first impression of the establishment, it can be part of a decision to visit again or never to return. Buying cheap may be a decision that comes back to haunt the owner.
Just like many other pieces of equipment, these dishwashers come in a vast array of selections. There are features to choose from, including operational considerations, efficiency standards, and sanitation requirements. There are four main kinds of industrial dishwashers; they include undercounter industrial dishwashers, glasswashers, door type industrial dishwashers, and conveyor type industrial dishwashers.
Undercounter dishwashers are good for smaller establishments because they are smaller and don’t hold as many dishes. They are a little bit better than a residential dishwasher, but nowhere near what a large restaurant or hotel would need. They could suffice for a small restaurant or bar.
Glasswashers are more than what they sound like. They are designed to help prevent the glasses, especially wine and specialty glasses, from breaking. They can clean other dishes as well. However, they are smaller in size, so they cannot accommodate having to clean large pots and pans.
Door type industrial dishwashers are fast and efficient. They allow the user to load up the entire rack, close the door and open it a few moments later with a rack full of clean dishes. They do take up more space than an undercounter dishwasher, but they provide the speed a busy kitchen might require.
Conveyor type industrial dishwashers are the highest capacity and therefore, probably the most expensive of the four types. These are large and take up a lot of space. They are routinely used in cafeterias and hospitals because they can handle multiple loads with a large capacity.
As outlined, each type of equipment has its own pros and cons. It really depends on what you need to do in your kitchen. As with many business decisions, cost is the top criteria when determining what equipment will be purchased. Other things to consider are the size, capacity, usability, temperature, sanitation, noise, water consumption and installation requirements. A business needs to decide if the equipment will be sufficient to turn over dishes quickly, especially when they have more than one turnover during service. One thing a business cannot afford to do is keep its customers waiting for clean dishes, or worse, give them dirty dishes with their food on it.
