The Ultimate Guide to Warewashers and Dishwashers
Having a warewasher or dishmachine in a commercial kitchen is an absolute essential. They help a kitchen work smoothly and efficiently, and they also ensure certain health and safety standards are maintained. However, they are not inexpensive, and this expense can have a huge impact on a budget. Choosing one or multiple machines for a kitchen can be a tricky business. It pays to know what you are looking for and how to ensure you are not causing damage to the machines as soon as you get through your first week. To help, we’ve put together this comprehensive guide to dishwashers and warewashers that should give you all you need to get started and to maintain any units you buy.
It is important to remember that although dishwashers don’t necessarily contribute directly to revenue, they are some of the most expensive pieces of equipment that a commercial kitchen can contain. Purchasing the right piece of equipment is vital, because if you don’t, you can end up with a very expensive mistake.
When it comes down to it, a dishwasher or warewasher in a commercial kitchen is a piece of equipment that must match the kitchen it serves. Different kitchens will need different equipment, with considerations such as size and function being main factors. Warewashers are no different, and careful consideration is required before a purchase is made.
The Basics
Dishwashers and warewashers do have common features, no matter their cost. The first key standard in dishwashers is in their construction. Most dishwashers are crafted from stainless steel. In addition to this, the connections inside dishwashers are generally the same regardless of model. This means that there is a basic common infrastructure that warewashers and dishwashers share.
This sharing of features does spread outwards to other aspects of the machines. For example, heaters and door safety elements will be pretty much the same across all machines. But after these core elements, machines tend to differ.
There are many different types of warewashers and dishwashers, some of which are outlined below:
● Undercounter dishmachines. These models can contain several features that make them very effective in a commercial kitchen. They have extra-large door openings, for example, that can handle the larger loads a commercial kitchen demands. There is usually plenty of flexibility in the length of wash and rinse cycles too. In addition, there are other aspects on a more practical level, such as more flexible hoses that allow for easier fitting of the units.
● Door machines. These are intended to be used in kitchens where space is limited. They are very effective in this regard and can provide the same kind of utility as larger machines, but on that slightly smaller scale. They have features such as booster heaters, that allow for quicker and more effective overall heat levels, and front-mounted tanks, which means you have a much more practical cleaning solution.
● Upright conveyor systems. These are often found in larger commercial kitchens like hospitals and schools, where there is considerable demand for quick and effective cleaning. These systems have extra wide conveyors that easily handle large loads of dishes, and plenty of money-saving elements such as idle shutoffs. Other features on these upright systems include a variety of heating options, which bring great flexibility and help with the stress and strain of running a large kitchen. Access doors on both sides complete the practical, industry-level feel.
● On a more specific level, you can buy warewashers that are designed for various items. Pans, for example, which are notoriously difficult to clean well, can be serviced by warewashers that have been built specifically for this purpose. They belong in larger kitchens, where there is such a high demand and turnover of wares that specialist machines need to be in place. They often contain specialist washing arms that are even closer to the wares than normal, therefore guaranteeing a more intensive clean. With hard to clean items like pans, this means they get more attention and are cleaned quicker and to a higher standard.
● A more obvious choice for a specific use machine is the glasswasher. These have evolved massively since the earliest days of being used in bars and restaurants and are now very sophisticated machines. They have unique dispensing systems inside them that dispense detergent as well as other specialist solutions that bring about effective and efficient cleaning of glassware. Rinsing of glassware is particularly important, and many of the very best glass washer machines have highly effective rinsing equipment that ensures only fresh water is used when the rinse cycle is initiated.
● One of the main features of industry level warewashers is the ability to further customize them according to the needs of the setting. This provides immense flexibility and can really help to make a warewasher an invaluable investment. Adding a special roller table to a rack machine can bring about a unit that offers even more intensive washing power, for example. Specialist loading tables can allow for even more efficient use, by giving settings the option to load items from the front. In a small setting, this can really help with workload and efficiency.
Some other considerations come into play when choosing a washer for a kitchen. With concerns about the environment becoming more urgent, choosing an energy efficient warewasher makes more sense. There are now many different models available (for all kinds of levels of demand) that are much more energy efficient than models of just a few years ago.
The level of energy efficiency is so advanced now that many models can claim to be up to 40% more efficient than some other models. This is good for the environment, and also a way to increase efficiency in the kitchen.
Making a Purchase
For example, a high temperature door machine is built so that it can take higher kitchenware items. A bigger restaurant or a hospital may wish to purchase one of these due to the large variety of crockery and other items they may use.
The nature of the washing required can also have a huge impact on deciding which model to purchase. With a very busy restaurant that requires items like pots and pans to be cleaned, which usually are significantly dirty, a heavy cycle is required. Some larger models offer very efficient and powerful heavy cycles, which cut down on washing times even on these larger items. These carry a significant cost but are perfect for the job that larger kitchens require doing and, indeed, could not function without.
When it comes to the larger establishments that need such equipment, it is important to bear in mind that there are larger machines to manage such demands. Some of the larger conveyor units offer sizes of 66 inches to easily handle bigger loads.
Under the counter machines are very popular in places like bars, where space is limited. These are very popular due to both their size, their practicality, and their speed. You can easily find machines that offer clean speeds of a minute, for example.
Moving the level of requirements up a notch, the popular door-style machines often find a home in restaurants. These machines can manage around 60 racks an hour, so are therefore suited to the busy restaurant. In addition to this, a small commercial establishment or office could benefit from such a machine if catering is done on site.
When choosing such a machine, and also remember these considerations:
● Water softness or hardness. This can lead to limescale buildup and can lead to further expense in the way of specialist solutions during wash cycles. It is well worth seeking advice on this matter before purchasing.
● Speed of throughput. The most expensive washer you can buy is virtually useless unless it can keep up with your unique requirements.
● Energy-savings. Check the optimum level of energy-savings you can have for your money. It is often the case that such machines—which are more commom – pay you back in savings further down the line so some initial expense may well be worth it.
Maintenance
These are very sophisticated machines, so keep in mind the following guidelines when considering maintenance:
● It is essential that warewashers are cleaned after every shift. This will help to remove soil and other dirt that may have accumulated during the shift. This saves money in the long run due to fewer repairs and the reduced amount of detergent for cleaning.
● If the machine has rinse arms and other rinsing features, ensure they are washed regularly. This, again, will cut down on more costly cleaning measures further down the line.
● Finally, all pumps and fans within the system must be properly and regularly lubricated to ensure clean running.
Warewashers and dishwashers are an essential part of any kitchen. Choose one according to your commercial kitchen’s requirements, clean it regularly, and keep it well maintained, and you should find that it provides years of service.
About Cook’s Direct
Cook’s provides a full range of commercial kitchen solutions to correctional facilities, institutions and other large foodservice operations across North America. The company was founded in 1997 and is known for its innovative products, strong customer service and overall knowledge of institutional kitchen operations.