The two methods used to sanitize dishes are high temperature water (between 180 and 195° F and chemicals (low-temp). High-temp machines tend to do a better job of cleaning the dishes, and once the hot dishes hit the air, they flash dry, which practically eliminates water spots. For units that do use hot water to sanitize the dishes, you will also want to check to see if a booster is included. If not, you will need to select an appropriately sized unit in order to assure that the final rinse temperature is correct.
The conveyor itself can be set to go either left-to-right or right-to-left. This is something that must be specified because it is preset at the factory. Be sure you plan out the flow of dirty and clean dishes in your establishment before specifying conveyor travel direction. The units are very large and hard to reposition once in place. Selecting the wrong direction means that your entire dishwashing area my have to be redesigned.
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