DISH MACHINES
Questions to Ask
1. What type of food service operation are you? 2. What is your volume (meals per hour)?
3. How much space is available in your dishroom? 4. What type of dish machine is best for your application (see chart below)?
Types of Dish Machines
Glasswashers
• Two common styles of Glasswashers: Door type and Rotary type » Door type – Most common glasswasher, takes full glass racks » Rotary type – Low temp models only and are better for fragile glassware • Available in high temp and low temp » Consider the regulations
Undercounters
• Sanitize dishware by reaching high temperatures or using chemicals • Rated by how many racks of dishes they can sanitize per hour – See “How to Properly Size a Dish Machine” on page 20 • Available in high temp and low temp (low temp need chemicals) » Consider the regulations that are applicable to your location and type of business (See Pro and Cons of each on page 20) • Small footprint designed to fit underneath counters • Designed to operate quietly • Energy Star units available from most manufacturers
Door Type
that are applicable to your location and type of business (See Pro and Cons of each on page 20)
• Small footprint designed to fit underneath the countertop in a bar setup • Energy Star units available from most manufacturers
Rotary Type
EQUIPMENT GUIDE
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