Commercial Dishwasher Buying Guide

Restaurants go through 200-500 plates during a typical dinner rush alone. That’s a lot of dishes! Think about it, there’s a dish for salad, bread, dinner, dessert, and any extra plates a customer may ask for. If you had to hire someone to tediously wash all these dishes by hand every day a restaurant’s operating expenses would be astronomical and the process would be entirely inefficient. Commercial Dishwashers cut operating costs in half and speed up the turnaround time for making dishes, utensils, and prep supplies clean ready to use. Another benefit of Commercial Dishwashers is their ability to heat water to a sanitary temperature to ensure that items are not only spotless, but sanitized.

Before you select a kind of Dishwasher, you’ll need to determine whether you’ll require a High Temperature or Low Temperature machine. High Temp Dishwashers are environmentally friendly, more popular, and use soap and an internal heater to heat water to 180 degrees. A more-efficient Low Temp Dishwasher uses a chemical sanitizing solution and lower water temperature to properly sanitize the load. Just be careful because when using Low Temperature Dishwashers because the sanitizing solution you use can damage flatware, plates, and plastic items.

Once you decide between the High and Low Temp Dishwashers, you will need to determine what kind of dishwasher best suit your establishment’s needs. Below,is a comprehensive Buying Guide to help you make the right buying decision.

Jackson Dishstar HT-E Undercounter Dishmachine

Undercounter Dishwasher Machines: The most popular type of commercial dishwasher fit right under the counter. The Undercounter Machine is perfect for areas for smaller establishments where warewashing areas are smaller or combined with kitchen areas. These are available in both Low Temp and High Temp features.

Conveyor Type Dishwashers: These are your big dishwashers that you load from one end and will automatically work its way to the other end of the machine during the cleaning process. The Jackson AJX-66 Conveyor can clean up to 248 racks per hour, using only .94 gallons of water per rack. Most useful at high production establishments such as hospitals and universities. They are available with either Low or High Temp features.

Door Type Machines: The most commonly used Dishwasher in the food service industry, Door Type Dishwashers, provide quick and efficient ware washing by cleaning up to 80 racks per hour. All users must do is slide in the rack to be cleaned and remove it when its cycle finishes. While mostly available as Low Temperature Machines, there are several High Temperature options available as well.

Glasswashers: Perfect for bars and other areas that have high volume of glassware that require fast turnaround, Glasswasher Machines can be stored undercounter and require chemical sanitizing.  These are only available as Low Temperature machines.