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Every commercial kitchen or restaurant, regardless of the type of cuisine it produces, faces the challenge of accumulating dishes. Commercial dishwashers and dishwashing equipment are essential to get crystal clear glassware, spotless plates, and clean utensils. These appliances also help improve efficiency, providing rapid dish cleaning to meet the needs of your bustling establishment.
Frequently Asked Questions
What types of dishwashing equipment do commercial kitchens need?
Commercial kitchens typically need a primary dishwasher plus dedicated glass washers, three-compartment sinks, and pre-rinse stations. Dishwashing equipment scales from undercounter units for small bars to conveyor systems for hotels and institutional kitchens.
How do undercounter, door-type, and conveyor dishwashing equipment compare?
Undercounter dishwashing equipment fits bars and small restaurants washing 30 to 40 racks per hour. Door-type units handle 60 to 80 racks per hour for mid-size operations. Conveyor systems wash hundreds of racks per hour for high-volume kitchens.
Which brands of dishwashing equipment are most reliable?
Omcan supplies a broad range of commercial dishwashing equipment covering glass washers, undercounter units, and door-type dishwashers. Their machines are built for daily use with parts and service available across the US.
Are high-temperature or low-temperature dishwashing equipment options better?
High-temperature dishwashing equipment uses hot water and a built-in booster heater to sanitize. Low-temperature models use chemical sanitizers and run cooler. High-temp dries dishes faster, while low-temp costs less to install and run.
Can dishwashing equipment handle both dishes and glassware?
Yes, but dedicated Glass Washers protect delicate glassware better than general dishwashers. High-volume bars and restaurants benefit from separating glass washing from regular dishwashing for both speed and quality.
Do all dishwashing equipment options need a booster heater?
High-temperature dishwashing equipment needs a booster heater to reach the required 180°F sanitizing temperature. Low-temperature models with chemical sanitizers don't need boosters, lowering installation cost and electrical demand significantly.
Should dishwashing equipment be sized for peak or average volume?
Size dishwashing equipment for peak volume, not average. A unit that struggles during dinner rush will create bottlenecks across the entire kitchen. Pair with proper Door-Type Dishwashers where capacity demands.
