(BPT) - Numerous pieces of equipment are required for busy restaurant kitchens to run smoothly, and one of the hardest-working machines in any kitchen is the commercial dishwasher. Critical to both restaurant flow and sanitation, this piece of restaurant equipment can make or break the dinner rush. Is your restaurant's dishwasher up to the daily challenge of washing away grime?
Designing a commercial dishwashing area - also known as a dish pit - requires adequate forethought. Not only do you want a quality commercial dishwashing machine, you also need to set up the space strategically so it not only works properly, but also facilitates proper kitchen work flow. The food-industry experts at ACityDiscount.com recommend you consider a few key things before buying a commercial dishwasher.
1. Size and type
Depending on your needs and available space, there are a variety of commercial dishwashers on the market that will be a perfect fit for your operation. Under-counter dishwashers are similar in size to the dishwasher in your home, but clean exponentially faster. Vertical commercial dishwashers are typically placed in between stainless steel dish tables and are available in one-door, corner, and pass-through units. Another option is a conveyor dishwasher. These turn on when a dish rack enters the unit and then move it through a conveyor system; these are best for larger establishments. Finally, high-volume bars and big restaurants might consider a glass-washer, which is intended to wash glassware crystal clear. Learn more and explore the collection of commercial dishwashers available at www.ACityDiscount.com.
Clearly a dining hall will have larger dishwashing needs than a small cafe. In addition to size, knowing the speed of different units is important when researching the right commercial dishwasher for your establishment. Each unit is rated in racks-per-hour. This will give you a good idea how many dishes can be washed during peak periods. For example, a commercial under-counter unit will wash a load in anywhere from 1.5 to 3 minutes, but a vertical dishwasher will typically wash a load in around 60 seconds.
3. High-temp vs. low-temp
When shopping for a commercial dishwasher, at some point you'll need to decide between high-temperature or low-temperature units. Low-temperature machines tend to be less money up front and to operate, but they require more chemicals and can leave some highly soiled dishes in need of rewashing. High-temperature machines are more costly, but they also tend to clean faster and sanitize better. They require fewer chemicals, but also require a booster heater that uses extra energy to quickly heat water nearly 170 degrees. Not sure which is better for your restaurant? All the experts at ACityDiscount have experience in the food service industry, so they can provide key insights into which products are best for your unique needs. Call 404-752-6715 for more information.
Any time you're investing in restaurant equipment, it's wise to know the warranty on the unit. Every brand offers a different warranty, but typically parts and labor are covered for one year. Make sure to ask about warranty and maintenance requirements before making a purchase.
Restaurant kitchens are busy places, and the placement of the dish pit and where you install the dishwasher can dramatically impact productivity. Start by analyzing the flow of the kitchen and how dirty dishes come in and go out. This will help you create a streamlined dish area. Make sure that plumbing is set up for a pre-rinse dish sink, which is a necessary for pre-rinsing dishes before they go into the machine. Additionally, make sure there is a place to store smaller items used regularly in the dish pit, such as mops, squeegees and chemicals. Planning ahead will help you create a highly functional dish pit. For more information on setting up a commercial dish area or purchasing a commercial dishwasher, visit www.ACityDiscount.com.
Copyright 2015 Nexstar Broadcasting, Inc. All rights reserved. This material may not be published, broadcast, rewritten, or redistributed.