Dishwashers and Warewashers

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


Maintaining Warewashers

Undercounter warewashers can last between 5 and 10 years with proper maintenance.

Ideally, operators should clean dish machines after every shift, as flushing the water removes accumulated soil from the machine, improves washing performance and reduces detergent usage. This will also keep the machine clean, sanitized and extend its service life. Regularly drain and clean all types of warewashers.

Multi-stage tank filtration systems, active filters or systems that divert water between tanks to reduce soiling can help keep wash water clean. In addition, regularly clean scrap screens or filters.

Clean and rinse arms weekly or as required, depending on usage and water quality.

Keep pumps and fans properly lubricated.

Warewashers have several components that increase the likelihood of breakdowns and failures. A few signs may indicate the time has come to replace a warewasher. For example, the results of the unit are a key indicator that the warewasher is not operating properly. If dirty items are not being cleaned and sanitized as well as they once were this may be an indicator that wash and/or rinse arms are wearing out.

When a unit requires an increasing number of service calls or multiple component replacements, it may be nearing the end of its service life. Tank leaks may signify that the welds are giving out. Also, problems can be caused by water leaking from the boosters. In either case, the warewasher may need to be retired. If the warewasher’s controls are not operating properly or pump pressure is lost, replacement is most likely needed.

Consider replacing older warewashers that utilize excessive amounts of energy and/or water with more efficient units.

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