The Top 3 Commercial Dishwashers for Hospitals and Long Term Care Facilities
Here is a quick list of the top three dishwashers for hospitals and long term care facilities.
Conveyor dishwashers, also called rack conveyors, are capable of washing hundreds of racks per hour. For large hospitals or long-term care facilities, this type of dishwasher will accommodate the higher daily demands for clean dishes, pots, pans and everything else used to cook and serve meals.
When shopping for a conveyor dishwasher, there are three important specifications to consider:
Interior clearance, conveyor travel direction and rinse temperature.
- The interior clearance of a conveyor dishwasher will indicate the maximum size of any object that passes through. Keep in mind the total clearance measures the height of the door opening and the space from the conveyor belt to the upper washing arms. Another factor to consider is the overall size of the dishwasher’s exterior as you will need space for tables and shelving. And last, consider how many employees will need to be in the dish washing area at the same time and measure for enough clearance for workers to comfortably stand and move around.
- The direction of the conveyor system can go right-to-left or left-to-right, and the setup is predetermined by the factory at time of manufacture. Because of this, it is important to consider the flow of your dishwashing area before selecting a dishwasher unit.
- Dishes are sanitized in a commercial dishwasher by one of two methods: high temperature water (between 180°F and 195° F) or with chemicals in low temperature units. The most effective method for sanitizing dishes is using a high-temp machine. Hot water is best for spot-free dish washing. Low-temperature dishwashing units are typically less expensive to purchase. However, they use chemical sanitizers that are not as effective as hot water and may require passing very dirty pots and pans or glassware with lipstick stains through the wash cycle multiple times.
Pot and Pan Washers
Pot and pan washers are specifically designed to blast away grease, burnt-on or baked-on food and other lingering elements that are hard to scrub off commercial cookware. These machines use high pressure water and spray jets to get the job done. Hospitals and long term care facilities with separate bakery or pre-production areas can find convenience in a designated pot and pan washer as it will free up space and the overall workload for the conveyor dishwasher.
When shopping for a pot and pan washer, consider the interior clearance and any additional items you may need to buy.
- Know the size of your largest pot, pan or cooking tool.
- Consider the interior width of the machine as well as the clearance; you may be able to fit larger items in the machine at an angle.
- Read the product specifications and note if a specialized rack is needed.
Commercial Undercounter Dishwasher
Commercial undercounter dishwashers are perfect for small café areas in long term care facilities and hospitals. Commercial undercounter dishwashers provide convenience for employees to keep clean dishes, trays, flatware and glassware within reach at all times. These units also reduce the number of dirty dishes moving in bus bins from the dining area to the kitchen area – which can reduce staffing needs and costs.
When selecting a commercial undercounter dishwasher, consider the overall dimensions, additional items to purchase for optimal operation, rinse type, and location for installation.
- Measure the height, width and depth of the area where you would like the undercounter unit to be installed. Most units fit under standard countertops, but depth and width do vary by unit.
- Some units may not come with a rack, so be sure to read the product specifications to match your needs. Commercial undercounter dishwashers are typically built to host interchangeable racks, if your dishwashing needs include different types of items, such as trays, dishes and glassware, and then consider purchasing additional racks to fit your needs.
- Choose between high-temp and low-temp units. High-temp units use hot water to clean and sanitize dishes, but are typically more expensive to purchase. Low-temp units use chemicals to clean and sanitize dishes, but are often not as effective as high-temp units.
- Be sure to install the undercounter dishwasher with enough clearance from the floor for safe and easy loading and unloading. Specialized stands are available to raise units up if needed.
Select a commercial dishwasher that will work with the busy demand of your healthcare facility’s kitchen and keep your dining program working seamlessly for patients, residents and employees.
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