High Temp vs. Low Temp High temperature dishwashers
High temperature dishwashers:
- Use heat to sanitise dishes and glassware
- Must achieve 180 degrees Fahrenheit to meet hygiene regulations
- Use slightly more energy than a low temp glass/dishwasher
- Do not require the regular purchase of chemicals
- Do not damage cutlery and plastics
Low temperature dishwashers:
- Use a chemical bath to sanitie dishes and glassware
- Are not as effective at removing grease
- Are slightly more efficient than high temp models
- Can damage cutlery and plastics
- Require you to purchase chemicals
Some argue that the cost of chemicals for a low temp dishwasher is much less than the increased energy savings versus a high temp unit. While this may be true, the main factor to consider when you are trying to decide between a low or high temp dishwasher is the damage to cutlery, plastics, and crockery that might occur with the chemicals used.
Ventilation
The proper ventilation of the dishwashing area in your commercial kitchen or pub is very important, and not just for the safety and comfort of staff. High humidity reduces the effectiveness of your dishwasher’s drying cycle, and is usually why dishes come out of a commercial dishwasher damp. Good ventilation for the dishwashing area in your kitchen is strongly recommended.
Preparing Glasses and Dishes For Washing
Food bits and other debris should be removed from items to be washed to maximize the effectiveness of your dishwasher. The most efficient way to accomplish this (in a kitchen) is to use a pre-rinse assembly. Pre-rinse assemblies are a powerful spray nozzle mounted on a free swinging, upright hose. Simply depress a lever and wash down dishes before they go into the dishwasher. Dishes are stacked into a dishrack to maximize their exposed surface area so they can be cleaned effectively. Most commercial units are designed to accommodate a standard full size 20 x 20 dishrack. Dishwashing racks come in a few standard types:
- Peg racks hold crockery, pots, pans, and lids upright for washing
- Flat racks are ideal for washing cutlery and have a flat bottom made of tight lattice to prevent pieces from falling through
- Cutlery baskets are half rack sized and hold cutlery upright for washing
- Glass racks have multiple compartments for glassware and optional extenders that allow you to stack rows on top of each other
If you live in a hard water area you may need a scale inhibitor that removes the minerals and sediment from tap water that causes limescale. These elements in the water build up in the glass/dishwashing unit, increasing the likelihood of maintenance problems and shortening the unit’s life. Unfiltered water also leaves streaks and spots on glass, crockery, and cutlery.
Most glass/dishwashers will require a supply of chemicals and additives to clean glassware and crockery and to keep your glasses etc and the machine itself in optimum condition:
- Glass/washing detergent
- Rinse Aid
- Descaler
- “Renovate”
- “Quosh”
Many manufacturers of glass/dishwashing machines will recommend their own brand of chemicals as being optimised for the machines they supply, however, there are many other brands available on the market. (Typically those supplied either directly or via a wholesaler that are branded to the machines are more expensive than the other brands)
Detergent cleans and rinse aid helps the drying process, descaler helps to reduce and eliminate limescale in hard water areas, Renovate is a branded chemical that helps bring back the sparkle to glass ware and Quosh is a light chemical that used in the proper solution with a sponge bath (provided) will remove lipstick from glasses.