Large warewashing systems like flight-type units are popular in high-volume environments, like schools, hospitals and hotel catering services. Keeping these warewashing machines up and running is essential to the success of these operations:

Warewashing stations are best not overlooked, since functionality and efficiency are key.

Getting the dish room layout right leads to good food safety practices and better flow of clean dishware through the kitchen.

TriMark USA named Chad Brooks CFO for the Massachusetts-based foodservice equipment and supplies dealer.

Pizza restaurant dish rooms, like those in other foodservice segments, continue to shrink in size. These cramped spaces can be difficult environments for staff to work in as well as inefficient when ergonomics are an issue.

Flight-type, also called rackless,warewashers have a setup akin to a car wash. These units are best-suited for large, high-volume operations, such as cafeterias, banquet and catering halls, or prisons. Due to the big footprint, these systems require a great deal of space.

Service Agent Q&A with Tim Lochel, service manager, Elmer Schultz Services Inc., Philadelphia

Because warewashers have a number of components, the likelihood of breakdowns and failures is increased. By properly caring for these units with regular cleaning and routine maintenance, operators can expect them to have as much as a 10-year service life.

Consultant Q&A with Timothy A. Barker, founder of Table & Bar Consulting Group, Memphis, Tenn.

Rack warewashers, commonly referred to as rack conveyors, are often used in full-service restaurants and higher-volume applications, such as universities and healthcare foodservice. This is because the average production rate for these continuous-motion machines is between 100 and 300 racks an hour. While undercounter and door-type machines also use racks, this reference typically is limited to the conveyor-type units.

Often used by institutional feeders, conveyor washers allow operators to efficiently clean large amounts of dishes over long periods of time. Below are some tips to keeping a conveyor-style warewasher running properly.

Undercounter dishwashers are typically geared for smaller operations with low volume. These machines are sized to handle between 21 and 55 racks per hour.

Undercounter warewashers are one of the most complicated pieces of equipment in the kitchen and should be treated as such.

Undercounter warewashers are geared for small to medium volume applications.

Water conditions can adversely impact warewashers, necessitating more diligence with maintenance and cleaning. 

Because undercounter warewashers incorporate a number of variables, including electricity, water and chemicals, operators need to carefully weigh their options when specifying these units. 

The Energy Star rating criteria for undercounter warewashers has been recently updated. 

When buying new equipment, particularly warewashers, foodservice operators seem to have no shortage of choices these days.

The more we as an industry can quantify and accelerate the return on investment a piece of equipment produces, the better our chances for success.

Despite the number of options available for reducing water costs associated with dishwashing, the drawback remains that there has been little research in terms of total life-cycle costs. “Usage can very day by day,” says Chris Moyer, manager of Conserve.restaurant.org, the National Restaurant Association’s sustainable information resource.