Selecting the right commercial dishwasher for your business is pivotal not only for operational efficiency but also for maintaining hygiene standards. Depending on your daily needs, space availability, and the volume of dishes handled, the ideal choice may vary from under-counter models to larger conveyor systems or versatile door-type dishwashers.
Key Considerations for Selecting a Commercial Dishwasher
- Space and Volume Needs
Before diving into the types of dishwashers, assess your space and estimate the number of dish racks you handle daily. Small venues like cafes or bars with limited dish loads might find an under-counter dishwasher perfect, as it integrates seamlessly under workspaces and cleans 20-30 racks per hour. Despite being one of the more affordable options in the market, ranging from £3,000 to £7,000, it offers substantial cleaning power in a compact size.
For larger establishments with a continuous flow of dishes, a conveyor dishwasher proves to be a powerhouse, efficiently handling up to 225 racks per hour. Although it’s at the higher end of the price spectrum—£13,000 to £25,000—it’s a worthwhile investment for high-volume environments due to its labour-saving design and significant time efficiency.
Mid-sized operations might benefit most from a door-type dishwasher. Positioned between the other two extremes, it handles 65-75 racks per hour and offers a good balance of capacity and cost, ranging from £2,500 to £17,000. Unlike under-counter models, door-type dishwashers require more space for installation, making them ideal for businesses with moderate space and dishwashing needs.
- Temperature Options: High-Temp vs. Low-Temp Systems
Deciding between high-temperature and low-temperature dishwashers involves considering sanitation standards and operational costs. High-temperature dishwashers use water heated to 180°F to sanitise dishes, eliminating bacteria and microbes effectively without chemicals. These systems often require a booster to achieve such temperatures and might lead to higher utility bills due to their energy demands. However, they negate the need for chemical sanitisers, making them preferable in settings where chemical residues are a concern.
Conversely, low-temperature dishwashers sanitise using chlorine-based chemicals, which are less expensive up-front and cost less to operate in terms of energy use. These machines typically require a power supply of 120 V/1 Phase or 220 V/3 Phase and are ideal for businesses where high energy costs are a concern. However, the use of chemicals can impart odours or tastes to dishes, which may be undesirable in food and beverage production environments.
Additional Considerations
Beyond choosing the type and temperature of the dishwasher, consider other specific needs such as the size of the items being washed (e.g., large baking sheets for bakeries) and whether your space can accommodate ventless models, which are ideal for enclosed spaces as they do not emit steam.
Final Steps in Selecting Your Commercial Dishwasher
After pinpointing the type and specifications of the dishwasher that best fits your business, the next step is to measure your space and confirm your electrical power supply to ensure compatibility. With this information, you can confidently approach suppliers, knowing exactly what you require in terms of size, type, and model specifications.
Ultimately, the right commercial dishwasher enhances your kitchen’s efficiency, ensures dishes are hygienically clean, and aligns with your operational capacity and budget. With careful consideration and a clear understanding of your needs, selecting the ideal dishwasher becomes a straightforward part of optimising your business operations.
