Kitchen staff work tirelessly to ensure that there are always clean dishes, utensils, and glasses available. Without these, the dinner rush would be impossible. One way that restaurant managers and owners, and anyone else who oversees a foodservice operation, can ensure that this vital aspect of the business is always being performed efficiently is by having a good warewashing machine in place. When selecting one, there are a few major factors to consider.
What is Demand Like?
Dish machines can be as small under-counter units that save space in neighborhood coffee shops or as large as vast conveyor models that keep up with university cafeterias. No matter how high quality a machine is, if it is the wrong size (too small for number of dishes or too large for its space) then it will hinder efficiency in the kitchen. The tableware being used the most should be considered as well. For example, there are units that are specially made to handle glassware but still capable washing other dishes. One of these would be suited for a bar that has high glass turnover. More dishes require larger machines, like the door type, to keep up with demand. This is the most common kind found in restaurants.
Low-Temperature vs. High-Temperature Machines
Sometimes, finding the right machine for the right price can leave one choosing between low-temperature and high-temperature models. Initially, low-temperature units are less expensive to purchase, but will have higher chemical and water costs due to their chemical sanitizing. On the other hand, high-temperature machines are more expensive to buy, but use less chemical. These units sanitize with water that reaches 180°F (required by the National Sanitation Foundation) and because of this heat, dry dishes quicker. However, they require more energy than low-temperature machines. A last interesting factor to consider is that low-temperature machines can be safer for staff, as less heat lowers the risk of burns happening.
Consider the Environment
If possible, consider buying or leasing a newer machine. It is estimated that some new models only use one-third of the amount of water per hour that older models use. A machine that efficiently uses water will help to keep this cost low, and could be significant in choosing between low- and high-temperature units. There are machines now available that are more energy-efficient too. Energy Star dishwashers use 25% less energy and 25% less water than older machines.
Choosing the right commercial dishwashing machine for your business can be daunting, but communicating your needs to a professional and working together will ensure that you make the right choice. Citron Hygiene can provide free consultations to help business owners and managers determine the right machines for their environments, call today to book yours!