Supplies for commercial dishwashers include equipment that keeps your dishes, flatware, pots, pans and utensils safe and organized before, during and after they are washed. Dishwasher racks allow servers, bussers and cooks to quickly prepare the dishes for washing. These racks also protect glassware from breaking if an object falls on or slides into the rack during the chaos that often accompanies a busy kitchen.

Other supplies for commercial dishwashers provide storage for dishes. Commercial dishwashers typically don't provide space to store soiled and clean dishes immediately prior to and following the wash cycle. Sanitizing chemicals are a must-have for low-temperature dishwashers, and anti-foaming additives can eliminate the need for multiple rinses. When purchasing supplies for commercial dishwashers, consider the following:

1. Organize soiled dishes with commercial dishwasher racks.

2. Order sanitizing chemicals for use in low-temperature industrial dishwashers.

3. Lower energy costs with pre-rinse spray valves.

4. Store soiled and clean dishes on dish tables.

Action Steps
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Order racks for use in an industrial dishwasher

Racks keep dishes, pots, pans and utensils safe and organized during the wash and rinse cycles in restaurant dishwashers. Different types of commercial dishwasher racks include flatware racks, cup racks, glass racks and peg racks. Racks are especially useful when using a conveyor-style commercial dishwasher. Industrial dishwasher specifications typically include how many racks the particular model can wash in one cycle.

I recommend: Find commercial dishwasher racks at Citisco Food Service Equipment. These racks are under warranty and available for purchase online. Purchase a variety of commercial dishwasher racks, including peg racks at Restaurant Equipment World. The company also offers glass racks, flatware racks and cup racks in several sizes.

Purchase chemicals for commercial dishwashers

Commercial grade dishwashers are either high-temperature machines or low-temperature machines. High-temp machines have a heat booster that raises the rinse cycle's temperature to 180 degrees to sanitize the dishes. Low-temperature machines use sanitizing chemicals. Other types of commercial dishwashing chemicals include additives that reduce foaming and pre-soaking liquids that break up food.

I recommend: Commercial Dishwasher offers a variety of chemicals for both low-temperature and high-temperature dishwashers. Read each product's description to know if it's for use in a low-temp or high-temp machine. Order sanitizers for food service dishwashers from Instawares.

Find pre-rinse spray valves for industrial dishwashers

Pre-rinse spray valves are used with pre-rinse hoses to spray off dishes before placing them in a commercial dishwasher. Pre-rinse spray valves, particularly low-flow pre-rinse spray valves, are energy-efficient commercial dishwashing equipment because they help ensure dishes need washed only once.

I recommend: To view a list of low-flow pre-rinse spray valves, visit the Food Service Technology Center. The website also features a table with a cost-savings analysis. To purchase a pre-rinse spray valve, visit The WEBstauraunt Store. You can use this low-flow pre-rinse valve with most commercial pre-rinse hoses.

Buy dish tables for use with commercial dishwashers

Dish tables provide space to store dishes that are either waiting to be washed or ready to be used. Dish tables are typically stainless steel and designed to hold dishwasher racks. Some dish tables feature a sink for pre-rinsing dishes. These tables are available a wide variety of sizes to fit the space availability in most kitchens.

I recommend: Browse an inventory of stainless steel dish tables at CPAPC Restaurant Design & Supply. The sizes range from two feet to eight feet long. Find dish tables designed specifically for clean dishes at All Refrigeration Equipment.

Tips & Tactics

Helpful advice for making the most of this Guide

• •  When purchasing industrial dishwashing supplies, keep the size of your kitchen in mind. It's helpful to have multiple dishwasher racks on hand, but they can quickly become a burden if you don't have storage space.

In the restaurant business, commercial dishwashers are a must-have item because they help you maintain a constant supply of clean plates, glasses and flatware. Restaurant grade dishwashers offer several benefits over domestic versions. For instance, a commercial dishwasher can wash one load of dishes in as little as 60 seconds. Compare that to the typical 60 to 90 minutes required for a household dishwasher. And they do much more than just wash dishes. Restaurant grade dishwashers also sanitize dishware and dispose of waste. Commercial dishwashers are available in several options, including:

1. Conveyor commercial dishwashers for large commercial kitchen use
2. Undercounter dishwashers, the most popular commercial dishwasher model
3. Upright commercial dishwashers, for quick loading of racks of dishes
4. Pot/pan/utensil dishwashers, built for large pans and baking sheets
5. Glass washers.

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Conveyor dishwashers

Conveyer dishwashers are the hardest working of all commercial dishwashers. You simply put the racks of dishes in one side, and in seconds, clean racks of dishes are being conveyed out the other side. Conveyor dishwashers aren't necessary for small kitchens, but are considered a savior in large kitchens and cafeterias.

I recommend: Galasource has a variety of high and low temperature conveyor dishwashers. Blakeslee manufactures flight-type (rackless) and rack-type conveyor dishwashers.

Undercounter dishwashers

Undercounter dishwashers are the most popular type of commercial dishwashing equipment due to their compact size. They are workhorses, but they need to be placed in a low-traffic area that won't cause kitchen congestion when they are being loaded and unloaded.

I recommend: The Restaurant Source has several options of undercounter dishwashers. Select Appliance Pro has a large variety of models of undercounter dishwashers from Jackson, Jet Tech, Meiko and Moyer Deibel commercial dishwasher manufacturers.

Upright dishwashers

Upright dishwashers are available in pass-through, front loading and hood varieties and come in a range of sizes and capacities. All types of upright dishwashers work the same in that they allow you to load a rack of dishes into the machine and pull down the door or hood for each cycle.

I recommend: Central Restaurant Products carries front loading upright dishwashers that can be loaded one rack at a time from the front or back. Dishwasher World has hood type upright dishwashers.

Pot/pan/utensil dishwashers

Stainless steel pots, pans and baking sheets need a larger space than most commercial undercounter dishwashers or frontloading dishwashers provide. Some manufacturers make pot/pan/utensil dishwashers while others make commercial dishwashers that specialize in each. Depending on your restaurants needs, you may be able to get by with a combined pot/pan/utensil dishwasher rather than having a separate machine for each.

I recommend: Douglas Machine Corp. specializes in pot/pan/utensil dishwashers. Electrolux Food Service has pot/pan dishwashers, utensil dishwashers and tray dishwashers.

Glass washers

Not all commercial dishwashers are created equal. Glass washers are gentler than heavy-duty commercial dishwashers and are made especially for glassware. Bar machines have bottle washers attached to scrub the inside of each glass.

I recommend: You can find manual, automated and full service glass washers at Bar Glass Washer World. Find counter-top glass washers Jean's Restaurant Supply.

Tips & Tactics

Helpful advice for making the most of this Guide

• •  A high temperature commercial dishwasher is necessary for continuous dishwashing equipment that is used at a cafeteria or high traffic kitchen with constant need for dishwashing.
• •  Low temperature restaurant grade dishwashers are appropriate for batch loads of dishes.
• •  Depending on use, your kitchen may need a dedicated water heater for your commercial dishwashing equipment. Consult your local food safety regulations for washing temperatures.
• •  Before you decide on a commercial dishwasher, consider the space planning. Undercounter dishwashers need to be in low-traffic areas and conveyor dishwashers and pass-through models need dedicated space that won't interrupt kitchen traffic.

Becoming familiar with commercial dishwashers key terms ensures that you purchase the proper equipment for your kitchen. Commercial dishwashers are automated machines often called warewashers. Commercial grade dishwashing equipment also depends on the type of product it's washing. For example, a commercial dishwasher designed specifically for washing utensils is a utensil washer.

Perhaps the most important key terms to know when shopping for a commercial grade dishwasher are commercial dishwasher product classes. Your kitchen's employee dynamics and workload determines the necessary product class. When learning commercial dishwashers key terms, consider the following:

1. Choose restaurant dishwashers based on their product class.

2. Know the difference between food service dishwashers for flatware, pots, pans and utensils.

3. Review high-efficiency standards for commercial dishwashers.

Action Steps
The best contacts and resources to help you get it done

Learn the product classes of commercial dishwashers

Industrial dishwashers are typically divided into four product classes. These classes are under-counter dishwashers, stationary rack door dishwashers, rack conveyor machines and flight-type continuous conveyor machines. The type of dishwasher you need is dependent on the volume of dishes, available space and how quickly you need the dishes washed.

I recommend: See an example of an under-counter industrial dishwasher at AAA Commercial Products. Notice the model has a heat booster that increases the final rinse temperature to 180 degrees F, which is the temperature needed for sanitizing. To view models of stationary rack door dishwashers, visit Food Service Warehouse. To read product details and specifications of a rack conveyor dishwasher, visit Instawares. Find photos of a continuous conveyor dishwasher and an explanation of how it works at Blakeslee.

Review commercial dishwashing equipment for pots, pans and utensils

Pots, pans and utensils often require specialized dishwashing equipment, which may be referred to as pot washers, pan washers or utensil washers. Pots and pans used for preparing food typically have baked-on food and grease with which the dishwashing equipment must contend. Utensils, specifically forks, can trap food between their prongs, which standard dishwashers can miss. Pots, pans and utensils washers provide more intense wash and rinse cycles.

I recommend: For an example of a machine capable of washing pots, pans and utensils, visit Stero Warewashing Systems. To view a front-loaded pot and pan washer, visit CKitchen.com. Notice the model's capacity for pots and pans as well as the number of cycles per hour. Both numbers are important when deciding if a particular model can handle your kitchen's workload.

Know what a high-efficiency commercial dishwasher is

A high-efficiency dishwasher must meet certain standards to be labeled as such. High-efficiency commercial grade dishwashing equipment boasts the Energy Star logo. Energy Star is a program backed by the U.S. Environmental Protection Agency and the U.S. Department of Energy. These commercial dishwashers are on average 25% more energy efficient and 25% more water efficient than their standard counterparts, which lowers their operating costs. Many high-efficiency dishwashers are eligible for rebates.

I recommend: For more information on specific models that are Energy Star eligible, Energy Star manufacturers and a rebate finder, visit the Energy Star website. To view an example of an Energy Star all-purpose commercial dishwasher, visit AKitchen.com. Notice the Energy Star logo to the right of the photo.

Tips & Tactics

Helpful advice for making the most of this Guide

• •  Know that categories of industrial dishwashing equipment depend on either high-temperature or low-temperature. High-temperature machines use heat to sanitize and low-temperature machines sanitize with chemicals.