Commercial Dishwashers Key Terms

Learn commercial dishwashers key terms to make informed buying decisions

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.

 

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.
Try: 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.
Try: 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.
Try: 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.

 

• 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.

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