DISH MACHINES
How to Properly Size a Dish Machine
1. How many people are you serving during the busiest hour of operation? 2. On average, approximately how many total pieces of ware does each person have?
NUMBER OF PEOPLE X PIECES OF WARE PER PERSON = TOTAL AMOUNT OF WARE THAT NEEDS TO BE WASHED DURING THAT ONE HOUR PERIOD
High Temperature vs. Low Temperature
High Temperature, Hot Water Sanitization: The Facts One of the most popular warewashing methods is known as “High Temperature, Hot Water” sanitization. However, like anything else in the foodservice industry, careful thought must be given to your warewashing approach in order to make the right decision. Here are a few things to keep in mind when considering whether high temp, hot water sanitization is right for you: Pros: • Best results • Removes tough stains such as lipstick, oils and grease better than low temp • No chemical or bleach sanitizer residue • Less caustic – easier on your machine and items being washed • Lower chemical costs
Low Temperature, Chemical Sanitization: The Facts Another popular warewashing method is known as “Low Temperature, Chemical Sanitization.” Just like high temp, hot water sanitization, it is important that you review the advantages and disadvantages. The pros and cons below can offer some guidance when choosing an approach to your warewashing: Pros: • Requires less power • Lower purchase price as no booster heater is required • Easier handling due to dishes being cooler to the touch Cons: • High chemical cost • Stronger chemicals can limit the service life of your dishwasher and may leave residue as well as a “chemical smell” • Can lead to less desirable results with tough stains like lipstick, proteins or fats • Not recommended for stemware
Cons: • Additional costs
• Larger electrical and power requirements • Door-type and larger machines require hoods for proper use
EQUIPMENT GUIDE
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