Dishwashers and Warewashers

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


Glass Washer Purchasing Considerations

The amount of glassware an operation uses comes into play when specifying these units.

Determine both utilities hookup and availability when considering the type and placement of these units. Warewashers generally require incoming water and drain systems.

Proper ventilation and air circulation also are necessary for this equipment. For the exhaust system to be compatible, both the fan size and cubic feet per minute (CFM) air circulation need to be adequate for the room size.

When specifying warewashers, it’s important to determine whether a high- or low-temperature model is preferable. High-temp warewashers have a final rinse temperature of 180 degrees F to sanitize the contents. In most cases, these units utilize a booster heater that requires additional electrical capabilities. Low-temp warewashers don’t require as much electricity but utilize chemical sanitizers.

Because some models offer the option of electric, steam or gas water-heating systems, it is necessary to decide which type is preferable when deciding on a unit.

Units may offer either a fresh-water rinse, which helps increase energy efficiency, or a fill-and-drain system for operations that don’t have exposure to scrapping or prerinsing.

Another consideration is the warewasher’s filtering system. Water conditions have a direct impact on the unit’s operation and service life. The better the water, the better the washing results

Capacity or throughput is another factor when specifying warewashers. Compare the ratio of usable cubic inches of wash area versus the unit’s overall footprint. Tank sizes are measured in 6-inch increments.

Assess the throughput speed. This will determine how fast the system can wash the necessary items. The bigger the warewasher, the faster it runs.

Considering that up to 80 percent of warewashers purchased are replacements, it’s important to determine the space constraints for this equipment. Keep in mind that it may be best to purchase a unit that is larger than necessary for increased efficiency, flexibility, capacity at peak periods and future expansion of the operation.

Noise levels can be an issue with some warewasher types. If the dishwashing area is located by the dining room, consider specifying a quieter unit with heavier insulation.

Ergonomics is another factor when specifying warewashers, so consider how employees will be loading and unloading the unit.

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