Not only does a dishwasher sanitize dirty dishes, it is an appliance that could mean the different between quick, flawless customer service and appearing unsanitary and indifferent towards your clientele. As a result, a lot of thought and consideration needs to be put into what type of commercial dishwasher you need for your restaurant.
While there are many different dishwashers on the market offering a variety of different features, considering the following factors will ensure you buy a dishwasher that meets your needs.
1. Types of dishwashers available
There are many different types of commercial dishwashers within the cooking equipment market. Being mindful of your needs is helpful before you purchase one. Under-counter units are popular in small restaurants, bars, and cafes where not much space can be spared. These types of dishwashers are compact but do not hold many dishes at once.
If your business uses mainly delicate glassware such as wine and martini glasses, a glass-washer would be best because they can wash these glasses efficiently but carefully to avoid damaging them. Door type dishwashers are popular in big, busy restaurants. They have a large door on the front that is closed before washing when the enclosed rack is full. Door type dishwashers clean dishes very fast but use more energy and water.
Conveyor units can handle the most dishes at once, pulling dishes along on a belt into a washing chamber. These are also popular in busier establishments. Determining what type of dishwasher you need before having one installed will guarantee that you do not get one that does not work for you.
2. Size of business
The size of your establishment will largely determine the dishwasher you need. If your business is small, an under-counter unit will be convenient and compact, allowing you to save on much-needed space. Door type and conveyor dishwashers are for larger restaurants but make sure that your kitchen can accommodate one. Kitchens in large restaurants are usually hectic as employees attempt to prepare meals for clients quickly and accurately.
Please be mindful of a large dishwasher that takes up too much space or is in the way will definitely slow things down. Also be mindful of the size of your clientele and how busy the place gets. You would hate to discover that customers are not getting orders in a timely manner because dishes are taking too long to clean due to a small or slow dishwasher.
If you have a smaller business, the under-counter units may be better because of how quiet they are and they cause little disruptions to customers. Door type and conveyor dishwashers are usually much noisier but because they are usually used by larger establishments, they cannot be heard by customers in the dining room.
When purchasing a commercial dishwasher, you have a choice between two types when it comes to temperature. High temperature units use heat alone to sanitize dishes at a temperature of just over 80 degrees Celsius. Low-temperature units are not capable of getting water that hot so chemical products are needed to sanitize dishes.
High-temperature dishwasher units clean dishes better and you will not have to continuously buy cleaners but use more energy and are more expensive to purchase. Low-temperature dishwashers do not use as much energy and are cheaper but the need to purchase cleaning products on a regular basis will definitely cost you.
Confirm that your restaurant has the appropriate electrical and drainage requirements to accommodate the type of dishwasher you need. Otherwise, be prepared to hire an electrician and plumber to do the work required to operate the dishwasher.