HOW TO CHOOSE THE BEST COMMERCIAL DISHWASHER FOR YOUR RESTAURANT

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HOW TO CHOOSE THE BEST COMMERCIAL DISHWASHER FOR
YOUR RESTAURANT
Commercial dishwashers are an essential equipment
for any establishment with a kitchen. They make
sure that your restaurant will be able to use
dishware and glassware when it requires them,
not to say that they help you obey with the
sanitation codes in your area. Picking the best
commercial dishwasher for a kitchen in the office
is different from choosing one for your house.
Your equipment must have the correct kind for
your wares, the right temperature, and the right
size for the demand and kitchen space. They
should also fit within your budget in terms of
upfront costs and ongoing costs. Here are some
concerns you need to think about when buying a
commercial dishwasher.
1. Type of Commercial Dishwasher There's no
one-size-fits-all dishwasher. Glassware, for
example, should go in a glasswasher, which is
specifically designed for washing glasses of all
shapes and sizes without breaking them. There
are also what we call utility washers. These have
heavy duty wash pumps to be able to clean
heavily soiled pans and pots. They have large
clearances, so deep pots can fit in. This type is
more useful to caterers and food manufacturers,
which don't use much cutlery but have a mountain
of utensils to wash. For dishes, you have the
traditional dishwasher machine for a restaurant.
These are bigger and can handle heavy-duty loads
to get more dishes done in less time.
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• Read More The benefits of owning a commercial
  dishwasher
• Temperature
• You have 2 sanitizing options for a commercial
  dish machine high temperature and low
  temperature. Both types use the usual detergent
  and rinsing chemicals for cleaning the only
  difference would be how they sanitize your
  dishes.
• A high temp machine sanitizes the dishes with
  heat. It washes the dishware at 150 to 160
  degrees Fahrenheit, while the rinsing cycle goes
  up to 180 degrees.
• This type of machine uses a condensate hood
  because of the intense heat.
• A low temp machine sanitizes the dishes with
  chemical sanitizing agents instead. Both wash
  and rinse cycles only go between 120 and 140
  degrees Fahrenheit.
• Which one should you choose?
• Each type has its own pros and cons. In high temp
  machines, for instance, the condensate hood will
  add to the cost, and it may be hard to place in a
  cramped kitchen.
• On the other hand, sanitizing agents in a low
  temp machine might tarnish or harm your
  dishware. You'll have to purchase these chemicals
  continuously, which will add to the cost.
  However, you won't have to worry about where to
  place a hood.
• Size and Capacity
• The size of your machine depends on the size of
  your business.
• If there's not much cleaning demand, an under
  counter dishwasher may be enough. It's a small
  commercial dishwasher that's most similar to
  residential units it has the door at the front
  and you can fit it under your counter, as the
  name suggests.

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Pass through dishwashers are capable of washing
around 1,000 dishes per hour. They're bigger
than the previous one. You'll need to ensure that
your kitchen has the space for it, a stacking
area, cooling and drying area, and a pre-rinse
sink with a jet tap. If you need an even bigger
one, conveyor dishwashers are the biggest systems
available. It uses a conveyor belt to transport
the racks of dishware to the washer. They can
wash between 350 to 1,000 racks per day, which
is perfect for cafeterias and restaurants. One
thing to note about choosing the size and
capacity is that you'll also have to plan for the
future of your business. At the least, you
should be able to use the dishwasher for 5 years.
If you're planning on expanding your operations
within that time, you may need a bigger machine
to accommodate a higher cleaning demand. Find
More Tips Choosing a commercial dishwasher isn't
easy, but making the right choice can save you
time, money, and stress. We hope that the tips
above lead you to the right decision. Source
https//www.fyple.biz/company/national-kitchen-equ
ipment-9l5ijf1/