Nothing will ruin your reputation faster than dirty plates and cutlery being turned over in disapproving hands before disapproving eyes make their way to the exit. Sparkling clean is the only way to go, so here are a few tips to find the right dishwasher to get you there.
Under-counter dishwashers
Not unlike your common garden variety residential washer, these sturdy beasts have a 35 rack per hour capacity making them ideal for small cafes and bistros.
Door-type dishwashers
Big brothers to the under-counter washer, these larger models can wash up to 150 racks per hour and with a large door and fast rack loading – some with a conveyor for constant dish processing - they're the washer of choice for restaurants.
Conveyor and flight dishwashers
These are for the seriously big operators – large restaurants, company cafeterias and the like – and can handle more than 400 racks per hour.
High temperature or low temperature?
Aside from the obvious difference in hot and cold water, the really big difference between high and low temperature units is chemicals. Low temp dishwashers have to use a chemical bath to clean and sanitise, whereas high temp dishwashers only use heat. Chemicals can damage flatware and plastics. Heat can’t. While high temp units use slightly more power, they generally stack up as the better option.
Making the choice
Aside from racks per hour, your other main consideration is the ratio of dishes, cutlery, glassware, pots and pans you're washing. Some units are only designed for glasses or dishes or pots, others are more versatile. If your operation is large enough to warrant it, you might want to consider two units to cope with peak demand.
