With so many sizes, models and brands of commercial dishwashers on the market, how do you choose the best dishwasher to suit your business?
In this series of blogs from Comcater, we will discuss the different types of commercial dishwashers, which features to look out for and simple ways to reduce your running costs.
Part one of the blog series discusses the different types and sizes of commercial dishwashers to help you determine which dishwasher is right for your application. Using the right commercial cooking equipment helps to improve the overall quality of the kitchen.
Sizes and Types
Glasswashers– For lightly soiled glassware that needs to be cleaned quickly and effectively, a standard undercounter glassware with detergent dosing will get the job done. However, not all glasswashers are created equally. For best washing results, look out for units with upper and lower wash arms.
If you have expensive and delicate glassware that you need to protect, you want to look at a model up. Consider glasswashers with larger clearances to fit taller glassware and use both detergent and rinse aid for sparkling results. Units with soft start wash pumps will prevent your glassware from moving around during the wash cycle, further protecting them from damage.
Undercounter Dishwashers– For smaller operations that require minimal racks per hour, the undercounter dishwasher is for you. Although they are referred to as “undercounter”, they can be free standing and are compact in design, making them ideal for those short on space.Most commercial undercounter dishwashers are capable of washing between 20 and 35 racks per hour (depending on the brand and model) making it a perfect fit for small restaurants, cafes and childcare facilities, that are seeking better efficiency than a domestic dishwasher can provide.
It is recommended to have a separate commercial dishwasher for glass, to avoid transfer of oils from food onto glassware.
Utensil Washers– Utensil washers are best suited to food manufacturers and bulk caterers, where crockery and cutlery is not widely used. Heavy duty and powerful wash pumps are essential to these type of dishwashers, to ensure heavy soiled pots and pans are adequately cleaned, and designed with large clearances to allow for tall items.
Tunnel Machines- For larger operations that require bulk amounts of dishes to be washed and need a more automated system, a tunnel commercial dishwasher is the way to go. These units use a conveyor system to pull the dish racks through the wash, rinse, & sanitize chambers and can effectively clean upwards of 9000 plates per hour (depending on the brand and model). Rack conveyors can be designed for a 1 person operation, whereas flight type machines require a minimum of 2 people to operate.
Comenda offers more than 200 warewashing solutions to meet the demands of any food & beverage service business. Click here to view the Comenda range or to find the best dishwasher to suit your business, fill in the form on this page. Contact us for more information on restaurant equipment and industrial kitchen equipment.
