Undercounter glass washers can save both space and time while completing a specific task. This equipment becomes essential for operations utilizing large quantities of glasses and mugs. With an undercounter location, the units provide convenient access to clean glassware and save staff time running into the kitchen. This equipment specifically cleans glasses without causing damage, such as cracks and chips.

The type of unit that best suits a foodservice operation depends on the type of business and its volume. Most glass washers can wash 1,000 to 2,000 glasses per hour. Carousel versions prevent glassware chipping and damage with a composite platform. These units clean up to 1,200 glasses or up to 38 racks per hour and have a foot of clearance to make it easier to accommodate tall glasses. Rack-style glass washers clean more than 1,400 glasses per hour, with 90-second operating cycles. These include a 1 hp wash pump motor and heat element that maintains final rinse temperatures.

Glass washers can be as large as 72 inches wide by 22 inches deep by 38 inches high. While most undercounter glass washers use stainless-steel construction and almost all have common utility connections, most other features vary.

Undercounter glass washers can include built-in electric booster heaters, top-mounted slide-out controls, larger door openings, double-wall construction to limit noise, “airglide” door designs, fully automatic wash and rinse cycles, extended and shortened wash cycles, self-sealing gasketless doors, upper and lower wash and rinse spray systems, removable rack glides for easy cleaning and flexible hoses designed to make installation easier.

Dedicated glass washers use a longer wash cycle and lower water pressure to avoid damaging more fragile ware and often incorporate special systems such as reverse osmosis to reduce visible spotting on glasses.

Operators can choose between low-temp and high-temp glass washers. While a high-temp machine sanitizes using 180-degree F water, a low-temp unit requires chemical sanitation. Although the cost of a low-temp machine is cheaper in the short run, the chemicals it requires cost more money over the life of the machine.

NSF accepts two different standards for ware sanitization — exposure to hot water (minimum 180 degrees F) and exposure to a sanitizing chemical, such as chlorine bleach. Chemical sanitizing machines are sometimes cheaper to purchase and operate. Hot water sanitizing machines reduce chemical deposits on ware and lead to faster drying.

Glass washers generally feature a built-in dispensing system for detergent, rinse additives and sanitizers, and an automatic conveyor drive system. These single-switch machines feature separate wash and rinse temperature gauges, powerful wash pump motors and a 100-percent fresh-water rinse, which is designed to eliminate rinse-water contamination problems.

Undercounter glass washers that have earned the Energy Star designation are said to be on average 40 percent more energy efficient and 50 percent more water efficient than standard models. The designation is for high-temp, low-temp and dual-sanitizing machines.

Features that conserve energy and water are advanced controls and diagnostics, improved nozzles and rinse arm design. Energy efficiency improves if units are run fully loaded, wash cycles are cut, and water pressure is at 25 psi or below.