Unlike a residential dishwasher, a commercial dishwasher does not utilize a drying cycle. Drying in a commercial setting is achieved by the heated dishware meeting open air after the wash, rinse, and sanitation cycles are completed. This method is significantly faster than their residential counterparts. Washing is conducted with 150º - 160º F temperatures and final sanitation is achieved through the use of either a booster heater that provides 180º F "final rinse" temperature, or through the use of a chemical sanitizer. The distinction between each method labels the machines as either "high-temp" or "low-temp". Larger, heavy-duty dishwashers are ideal for use in commercial kitchens, and establishments, such as hotels, and restaurants where a large number of dishes must regularly be cleaned.
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