Choosing the Right Commercial Dishwasher for Your Needs

The food you provide to customers is only as safe as your dishwasher.  It's absolutely critical that a food establishment of any size have a high-quality commercial dishwasher, capable of fully sanitizing plates after every meal.  In this article, we'll briefly look at your choices in commercial dishwashers, with their advantages and disadvantages.

I. Types of Commercial Dishwashers

There are a few different types of dishwashers seen in commercial establishments.

Undercounter dishwashers - These are effectively higher-powered versions of typical household dishwashers.  They're small, compact, and affordable - but also only capable of handling small loads at a time.

Door-type dishwashers - These are extremely common in small to medium-sized establishments, offering a good tradeoff between space requirements and capacity.  They have a large front-opening door which allows access to a large interior, with the heating and spraying mechanisms easily accessible on the bottom of the unit.

Rotary-type dishwashers - Intended for dishes that will need multiple passes or fragile items that can't stand up to heavy bombardment, these cycle dishes in and out of a wash cycle on a rotary disc.

Conveyor belt dishwashers - For larger establishments, there are systems with conveyor belts that feed dishes in one end, passing them through one or more chambers.  Some models include multiple cleaning bays for extra cleaning or sterilization, which are called flight-type dishwashers.

II. High temp vs low temp dishwashers

Possibly the biggest question when choosing a commercial dishwasher in Canada is whether it should be high temp or low temp.  Both have their advantages and disadvantages.

Low temp dishwashers never achieve a water temperature high enough to sterilize dishes on their own.  Therefore, these dishwashers also utilize chemicals to eliminate bacteria, generally a mix of chlorine, iodine, and/or ammonium.  These dishwashers are cheaper to run, due to their low energy use, but will require ongoing maintenance to refill the chemical chambers.

High temp dishwashers use extra energy to achieve water temperatures of 180°F (82.2°C), which is sufficient to kill bacteria during a wash cycle.  This means they require extra energy to run but require less ongoing maintenance and oversight.

Most types of dishwashers (undercounter, door type, etc.) can be found in both high- and low-temp variations, so the choice boils down to which approach better fits your kitchen and budget.

Shop the Best in Commercial Dishwashers

Zanduco Restaurant Equipment & Supplies proudly carries a wide range of commercial dishwashers, undercounter dishwashers, and accessories for Ontario and Canada.  Click here to browse our full catalog of options.