Tag Archives: dishwashers

Buying Guide: Dishwashers

Need help making a purchase? Central has you covered with a library full of buying guides you can conveniently find on our website

Today’s buying guide covers dishwashers.  Find this and all buying guides here, and check back after the release of our January master catalog for more.  

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What to Consider When Selecting a Dishwasher

  • Size and Style Needs
  • Sanitizing Method
  • Energy Efficiency

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What Size and Style Will Fit the Needs of Your Facility?

When selecting a dishwasher, first determine what type and capacity your facility requires. Dishwashers are rated by the number of dishes or racks (approximately 20 dishes) they can effectively wash in an hour.

Properly sizing a dishwasher depends on several factors:

  • Anticipated number of meals served a day
  • Total number of dishes used per guest
  • Frequency of table turns

 

 

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What Sanitizing Method is Best for Your Facility?

There are two forms of sanitizing systems for dishwashers:

  • High temperature sanitizing machine
  • Chemical sanitizing machine

High Temperature Sanitizing Machine

  • Uses heat to sanitize dishes and glassware
  • Requires a booster heater to raise the temperature of the final rinse to 180°
  •  Some machines require the separate purchase of a booster heater
  • Does not require the purchase of chemicals
  • Does not damage flatware and plastics
  • Dries dishes more effectively
  • Uses slightly more energy than a chemical sanitizing machine

Chemical Sanitizing (Low Temperature) Machine

  • Uses a chemical bath to sanitize dishes and glassware
  • Requires monthly purchase of chemicals
  • Reduces water heating energy costs
  • Less effective cleaning power when washing grease-laden wares
  • Dishes may not dry effectively if humidity in dish room is too high

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Energy Efficiency

Operators should be aware of energy efficiency when selecting a dishwasher. With energy and water costs rising, choosing the most energy efficient unit can have a big impact on overall energy use.

  • Dishwashers can consume up to one-third the energy used in an operations, mostly due to the cost to raise water temperature.
  • Dishwashers are rated on water efficiency by gallons of water used per rack washed. Choosing a machine with lower water usage will help the operator increase efficiency.

Energy Star rates commercial dishwashers based on energy efficiency and water usage. Commercial Dishwashers that have earned the Energy Star rating are on average 25% more energy and water efficient than standard units.

Additional Energy Saving Tips:

  • Turn machine off at night
  • Replace torn wash curtains
  • Repair leaks
  • Replace worn spray heads

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For more information, view this Dishwasher Buying Guide in full on our website, which also provides the list of our dishwashers along with the manufacturer, type, sanitizing method, racks per hour, gallons per rack, standard booster, energy star rated and door clearance.

Ready to order? Click here to view our dishwashers.  And don’t forget to check out all of Central’s buying guides.


Free ways to save energy in the kitchen

People toss around the terms green and energy efficient a lot these days. They are the new buzz words for many industries. But are they the same?

To me, green means friendly, and energy efficient means it’s going to save me money.

The terms are closely related, but I think it’s important to understand the differences in order to implement them effectively in your establishment, and to determine which avenue is the most important to you.

According to the Business and Media Institute, businesses can spend thousands of dollars “going green,” often waiting years to see any payoff. And CNN said HSBC spent $900,000 installing energy efficient lighting.

For restaurants and institutions already struggling with rising food and fuel costs, saving the planet may not be their #1 priority.

So what are some resources that we can start using right now?

The easiest way to conserve energy in the kitchen is to control your appliances– don’t let them control you! Schedule startups and shutdowns, and use timers. If you only use the fryer during your lunch rush, turn it off between meals. If a piece of equipment takes only a few minutes to preheat, it probably doesn’t need to be on and consuming energy all day.

According to the Foodservice Technology Center, you can save an average of $75 a year if you turn off the door heaters on your reach-ins. Generally, door heaters only need to be on if you see condensation on the doors.

Another “free” way to save energy is to set the water heaters on your dish machines only to the temperature required for specific tasks. Your dish machine’s water only needs to be at either 110°F or 140°F. A heater set even 10°F too high can cost more than $600 a year!

When you are ready to start making a financial investment toward a more efficient kitchen, it’s okay to start slowly. Most of us don’t have the resources to go all-out on a futuristic, multimillion dollar, state-of-the-art kitchen. FE&S says the best pieces of equipment to start with are fryers and dishwashers.

Fryers that are Energy Star certified are generally much more efficient than conventional fryers because they allow the operator to recycle the oil they’re using instead of paying someone to come get it and haul it away.

Likewise, energy efficient dishwashers are a plus because they save on energy and water.

Last, start with the biggest pieces of equipment that consume the most energy, like refrigerators and freezers, and, if you’re cooking in bulk, broilers and steamers.

For more tips, and a cost-savings calculator, visit CentralRestaurant.com