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What are the Different Types of Commercial Dishwashers?

What are the Different Types of Commercial Dishwashers?


Undercounter Dishwashers
Similar to residential models, undercounter dishwashers have revolving upper and lower wash arms and can wash a single dish rack at a time. Primarily used in smaller commercial kitchens, undercounter dishwashers can wash up to 35 racks of dishes per hour.

Top Purchasing Considerations

  • Best for:
    Small nursing homes, churches and daycares.
  • Washing Capacity:
    Undercounter dishwashers can wash up to 35 warewashing racks per hour.
  • Dimensions:
    Make sure the dishwasher you choose is able to fit into the available space.
  • Sanitizing Method:
    Undercounter dishwashers will either use hot water or a chemical additive to sanitize dishes during the final rinse phase.

Door-Type Dishwashers
Also known as pass-through, pull-down hood or stationary rack dishwashers, door-type dishwashers can wash up to 80 dish racks per hour. Ideally used in line with dishtables for easy pass-through operation. Most models feature a door-safety switch that stops the wash cycle if the door is opened.

Door-Type Dishwasher

Top Purchasing Considerations

  • Best for:
    Establishments that serve up to 250 meals during peak hours.
  • Washing Capacity:
    Though capacity varies between models, door-type dishwashers are able to wash up to 80 racks of dishes in an hour.
  • Interior Clearance:
    Operators will try to was as many pots and pans in a door-type dishwasher as they can, so find one that will accommodate your cookware without interfering with the revolving wash arms.
  • Sanitizing Method:
    Choose either a high temperature or chemical sanitizing machine to kill bacteria during the final rinse phase.

Conveyor Dishwashers
Also called rack conveyors, conveyor dishwashers pull dish warewashing racks through the wash cycle on a chain conveyor. Conveyor dishwashers can have one, two or three separate tanks. Three-tank models have a tank for each stage of the wash cycle (wash, rinse and sanitize).

Conveyor Dishwasher

Top Purchasing Considerations

  • Best for:
    University dining halls, large cafeterias and other establishments that serve 250 to 1500 meals during peak hours will want to purchase a conveyor dishwasher.
  • Washing capacity:
    Washing capacity for conveyor dishwashers depends upon the machine’s length. In general, conveyor machines can wash up to 400 racks in an hour.
  • Conveyor travel direction:
    Specify either a left-to-right or right-to-left conveyor travel direction, so your conveyor dishwasher will best suit your needs.
  • Sanitizing method:
    Most conveyor dishwashers use hot water to sanitize dishes, but a few low temperature, chemical sanitizing models are available.

Flight Dishwashers
Also known as rackless or belt conveyor, flight dishwashers forego the use of warewashing racks because dishes are placed directly onto the conveyor belt. Before purchasing, every flight type dishwasher has to be individually designed and custom-built for each application.

Flight Dishwasher

Top Purchasing Considerations

  • Best for:
    Large food service establishments like hotels, universities, banquet halls or hospitals.
  • Washing capacity:
    Flight dishwashers list their capacity in dishes per hour. The largest machines can wash tens of thousands of dishes in an hour.
  • Conveyor travel direction:
    The conveyor travel direction determines the overall flow of your dishwashing operation. Choose between left-to-right and right-to-left depending on your specific needs.
  • Wash tank heat:
    Either electric or steam wash tank heaters are available. Choose the type that best suits your current utility setup.

Pot and Pan Washers
Pot and pan washers utilize high pressure wash water and longer wash cycle times to remove baked-on food from large pots, pans, baking sheets and food preparation utensils.

Pot and Pan Washer

Top Purchasing Considerations

  • Best for:
    Large bakeries and other commercial kitchen that use a lot of large cookware or one whose cookware regularly suffers from caked-on food.
  • Interior clearance.
    Measure your largest pan or piece of cookware to assure that it will fit into the pot and pan washer you select.
  • Electrical requirements.
    Be sure to either select or specify your electrical requirements when purchasing a pot and pan washer. They all run on higher voltages.
  • Tank heat type.
    Electricity, gas and steam are available to heat the wash tank water.

Glasswashers
Found primarily under bars and in establishments that use a lot of stemmed glassware, glasswashers use lower pressure water during the wash cycle to minimize the amount of glass breakage. Rotary, pass-through and front-loading models are available.

Glasswashers

Top Purchasing Considerations

  • Best for:
    Bars and other restaurants that use a large amount of delicate glassware.
  • Washing capacity:
    Depending on the machine, glasswashers can wash anywhere from several hundred to several thousand glasses in an hour.
  • Interior clearance:
    Measure your tallest glass and select a machine with a few extra inches of clearance.
  • Travel direction:
    Rotary and pass-through glasswashers use a conveyor belt. Select a travel direction that suits your needs.