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In today's highly competitive food industry, improving efficiency and productivity can have a great impact on your restaurant, cafe, or pub. One way that can greatly improve the way your restaurant functions is using commercial dishwashers to clean the glasses, dishes, pans, cups, cutlery, and pots among others. Nevertheless, despite the obvious advantages brought about by using a commercial dishwasher, choosing the wrong type of the washer for your restaurant can be limiting. To enjoy the benefits, you must choose the best dishwasher for your restaurant needs. The right dishwasher should be easy to use and have the right speed and capacity to handle the demand for wares during the rush hour.

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Things that you should consider when choosing a commercial dishwasher


Type of the dishwasher


Commercial dishwashers come in four different categories that include the undercounter dish machines, conveyor type, and single or double doors, and flight type dish machines. The undercounter dishwashers are ideal for compact restaurants that need a steady supply of clean wares throughout the business hours. The machines are small and compact, which makes them ideal for restaurants with limited space. They can clean up to 35 racks of dishes and glasses every hour and thus, ideal for restaurants and bars that serve less than 100 meals per hour.


The conveyor dishwashers are large and powerful, which makes them ideal for large and medium restaurants. The conveyor dishwashers can process between 350 to 1000 racks of glasses and dishes every day. The door type dishwashers are also known as rack dishwashers are smaller than conveyor washers and can connect to dishtables. They are efficient and fast and can clean up to 350 racks everyday while the flight type dish machines are custom built to match the design and capacity of the restaurant.


High and low-temperature feature


Before choosing a commercial dishwasher for your restaurant, it is important to know whether you will need a low temperature or high-temperature machine. Both low and high-temperature machines require rinsing and detergent chemical to complete the cleaning process but differ in the way they work. The high-temperature units clean wares at 150 to 160 degrees and rinse at 180 degrees Fahrenheit. The high temperatures use the intense heat to sanitize dishes. The low-temperature machines wash and rinse dishes at 120 to 140 degrees Fahrenheit. Since the temperature is not high enough, you will be required to use sanitizing agents on low-temperature machines.


Extra features


Different industrial units come with different features and capabilities. Some units do not get hot enough to meet the sanitation standards and may require a booster heater. You should also make sure that the racks are ideal for the types of dishes used in your restaurant. You may also consider including a water softener to protect the machine against the effects of hard water.


Conclusion


When choosing the most appropriate type of commercial dishwasher for your establishment, it is necessary to ensure that it can handle the biggest rush during peak hours. Failing to serve your customers because you do not have clean dishes can make you lose customers to your competition. It is also important to factor your expected business growth capacity in the near future.