Are you looking to upgrade your commercial dishwashing equipment? Choosing the right dish machine for your foodservice business can make a big difference. Let's go over some essential factors to help you make an informed decision.
Your first step should be determining the appropriate size for your needs. Capacity is often measured by the number of racks processed per hour. To calculate this, multiply the number of items per person by the number of guests served hourly, then divide by twenty (the average number of pieces per rack). For example, if each guest uses six items and you serve 200 people per hour, you’ll need a machine capable of handling 60 racks per hour—calculated as (200 x 6) ÷ 20 = 60. It’s crucial to focus on peak hours to avoid running out of clean dishes during busy periods.
Next, consider whether a high-temperature or low-temperature machine suits your requirements. High-temp dishwashers sanitize dishes using hot water, reducing chemical costs while preventing chlorine damage to the equipment. However, if your water supply doesn’t meet the necessary temperature standards, opt for a low-temp model that relies on chemical sanitizers instead. Health inspectors across the U.S. require rinse temperatures between 170°F and 212°F to ensure effective germ-killing. Dishwashing test strips can verify these temperatures and provide valuable documentation for health inspections.
When selecting dish racks, compatibility is key. Make sure the racks match the dimensions of your glasses and plates. Using improperly sized racks could lead to breakage or inefficiency. Additionally, if you plan to store items in the racks after washing, invest in extra racks along with dollies and covers to facilitate movement and maintain cleanliness.
For guidance tailored to your specific needs, don’t hesitate to reach out to our team at Cook’s. We’re here to help you find the perfect dishwashing solution.
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June 4th, 2021