Commercial Dishwashers Make it Clean and Safe
In a commercial kitchen, cleanliness equates to safety. Keeping every part of your kitchen clean is not only a good idea, it’s the law. In fact, in the U.S., restaurant and food service safety are some of the most carefully regulated and controlled areas. That’s why finding efficient, reliable, and safe ways to clean dishes is an essential part of any food service operation.
Commercial dishwashers not only clean dishes much faster than hand-washing, they also sanitize them by using steaming hot water. While hand-washing was once common in commercial kitchens, most cleaning now takes place in a commercial dishwasher. These wondrous machines provide clean dishes and they do it quickly. That means restaurants need to keep fewer place settings, less glassware, and fewer trays and pans on hand. These dishwashers are often compact, fitting neatly into corners by the washing sink. And they’re extremely easy to operate, so commercial food service operations don’t need highly skilled employees to manage them.
With so many advantages, it’s easy to see why the commercial dishwasher is now a must-have in so many restaurants and food service kitchens. However, since these hard-working units can run a cycle in only a few minutes, kitchens don’t keep multiple models. Consequently, whether an operation uses a door type with a dish pit, a conveyor, flight-type machines, under-counter washers, or glass-washers, when a dishwasher breaks down, it can create a crisis.
High-Temperature Dishwashers vs. Low-Temperature Dishwashers
When looking for machines to clean your flatware, glasses, pans, trays, and serving ware, you have two basic choices. A high temp unit is made to remove grease more quickly and more reliably than low-temp models. As a result, they use shorter wash cycles and less (or no) chemical cleaners. As a rule, high-temperature machines have shorter wash cycles than low-temp machines and are often preferred for high-volume kitchens.
Low-temp machines use a wash cycle to sanitize and rinse dishes. Instead of super-high heat, these units use detergents and rinse agents to kill bacteria and remove grease. They tend to be more energy efficient and less expensive.
High-temp and low-temp commercial dishwashers are designed for different types of kitchens, but they both have one thing in common – regular maintenance is required to keep the machines performing better, longer.
Don’t replace your dishwasher before its time. Get replacement parts from McCombs Supply Co., Inc. and Robertshaw. If you can’t track down the parts you need, let us know and we’ll find it for you.
