Dishwashers and Warewashers

The unit that best suits an operation depends on the kitchen, the restaurant’s volume and the items it will wash.

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Dishwashers and Warewashers

Cleaning and Maintaining Undercounter Dishwashers

Regularly wipe down external machine surfaces, floor and wall surfaces.“The more typical style of undercounter dishmachine is very similar to a residential unit,” says Tom McBride, technician for General Parts in Houston. “For a bar footprint where space may be limited for both equipment and personnel, this style presents some challenges.”

This type of dishwasher is accessed from the front by opening the door to a horizontal position, which requires space and blocks passage while opened. “From a maintenance perspective, this style of dishwasher presents some challenges,” says McBride. “The most common maintenance issues are with the water and drain-control valves and cycle timer. The frame sits almost directly on the floor. The working components are located at the bottom of the unit and are difficult to access.” For this reason, the unit may have to be removed from underneath the bar or counter to access the water supply, the drain plumbing and the electrical supply.

Water quality is a contributing factor for both styles of dishmachine and determines chemical quantities and concentration levels. The frequency of cleaning will vary as well.“End-user attention to water leaks, chemical leaks, and poor results, when addressed proactively, will reduce downtime and reduce repair costs and will prolong the life of the dishwasher,” says McBride.

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