Browse our articles on sanitation and safety equipment and find primers on a wide variety of specific product categories, including articles on how to specify, when to replace, energy efficiency and much more.
In foodservice operations, it is not unusual to overlook the warewashing component of the business because it does not generate revenue. In an odd contrast, though, the dishwashing area typically consists of the foodservice operation's most expensive equipment.
Because they use water, gas and electricity, warewashers tend to be among the largest consumers of resources in any commercial kitchen. For foodservice operators wanting to get a better handle on their operating costs, specifying an energy-efficient warewasher is a good place to start.
Although these units don't require much maintenance, operators and service agents can perform a number of procedures to help extend the service life of warewashers. The list below contains general maintenance information and should not be substituted for the manufacturer's requirements and recommendations.