The general term, ‘warewashing’ encompasses all dish washing and glass washing equipment. With a choice of glasswashing basket capacities i.e. 12-14 pint, 16-18 pint, 20-24 pint and 25-30 pint and a range of dishwashing styles and layouts available, including under counter units, pass through/hood equipment and mini or full sized conveyor pieces, there is something to suit all usage levels and demands.
Warewashing systems are undoubtedly one of the hardest working pieces of equipment in any catering and hospitality business, being central to operations. Although units, especially the larger items, may seem quite costly at first, the service and convenience they deliver alongside time efficiency and labour saving measures will quickly outweigh the monetary price tag.
For specific details explaining the different types of ware washing equipment you might like to read our buying guide for commercial glasswashers and buying guide for commercial dishwashers.
Areas to Consider when Choosing your Ware Washer
Intended Use
Size
Capacity
Layout
Positioning
Break Tanks
Drain Pumps
Boost Pumps
Variable Cycle Selection
Water Softeners, Detergents and Rinse Aids
Baskets and Accessories
Energy Efficiency
Water Efficiency
Advice
Warranty
Intended Use
A simple start; what do you need to clean? Your chosen warewasher should generally only be used for its intended purpose. A bar will undoubtedly be overrun with glasses and so the obvious choice is a glasswasher. A restaurant kitchen will be dealing with plates, cutlery, pots and pans and so a dish washer or utensil washer will be better suited. Generally equipment designed for delicate glasses will wash at lower temperatures, while dishes, utensils and kitchenware will require higher temperatures to achieve the best results.
Size
With products ranging from smaller undercounter glass and dish units to large pass through and conveyor dish washers there is plenty of choice available. Precise measurements are stated in every product description and the handy filter at the side of the page can quickly narrow down your options. You may also want to consider getting the equipment into your kitchen; will larger units fit through access points and doorways?
Capacity
Generally the larger the capacity, the greater the external dimensions. Your minimum acceptable capacity will be determined by the average amount of dirty glasses and kitchen/dining items that require cleaning. Larger businesses will typically have higher cleaning demands and so require a greater capacity while smaller premises may be able to use an under counter alternative to meet their needs. Each glass washer and dish washer product page should stipulate the cleaning capacity and so finding something to suit your needs shouldn’t be too difficult.
If you purchase a unit too small for your demands it may actually cost more money in the long run with cleaning bottlenecks, delays and overinflated running costs resulting from overuse. Similarly buying a large machine with redundant capacity and unused features is a waste.
Layout
With multiple designs to choose from, there are glass and dish washing systems to meet all requirements. Working with limited space? A compact, under counter design is the way forward. At the other end of the scale, banqueting and large scale catering operations will need a piece of kit able to cope with increased demand. Whether searching for under counter models that maximise space or full size pass through units for increased cleaning output there is something for every style of business.
If choosing a conveyor dishwasher there should be an option of a right to left or left to right layout; basically selecting from which direction you wish to load the equipment. Your final decision should complement the design of your kitchen and create the most effective and efficient operational layout possible. Don’t think of larger warewashing equipment as a solitary piece but rather as a whole section. Aim to create a run of units that flow seamlessly, with sufficient inlet and outlet tabling, waste removal and sink space; your main washing unit nestled in the middle.
Positioning
Commercial glass washers and dish washers will be in frequent use and so to avoid creating potential obstructions or an increased risk of slipping, should be positioned away from areas with regular footfall. Undercounter equipment will typically be designed with a drop door front loading layout which will take up further space; always bear this in mind when considering placement. All models will need to be situated next to a drain which allows waste water to be disposed of.
Break Tanks
On all new ware washing installations, it is a legal requirement to comply with WRAS (Water Regulations Advisory Scheme) by incorporating an air gap or break tank. This prevents the backflow of dirty water into the mains supply. Some units are supplied with a break tank however may need to be purchased separately so always check the specification. If in doubt, check with your local authority as to your position in regard to legal requirements.
Drain Pumps
If your drain is situated at a higher level than the equipment’s waste water outlet, a drain pump will be necessary. This pump is not a standard feature on all units so make sure that you check individual specifications before making a purchase. If the equipment doesn’t include a drain pump there will generally be an option to purchase this item separately for an additional cost. Where a drain pump is not fitted, a gravity pump will be present. As the name suggests, this relies on gravity to clear waste water and so the drain must be lower than the tank. For more information on drain pumps read our 'Truth About...Drain Pumps' article.
Water Softeners, Detergents and Rinse Aids
There are a wide range of detergents, softeners and rinse aids available on the market, but it is recommended to use the best you can afford. The softener you choose should be determined by the hardness of the water in your area and whether you are using a hot or cold water feed. Contact your local council if you are unsure whether you are in a soft or hard water location. Choosing the right water softener can reduce the build-up of lime scale in your machine and can extend the life of your washer. Washing equipment will operate with either a high temperature wash which relies on the heat and steam to hygienically clean your plates, or alternatively a low temperature wash which requires detergents and chemicals to achieve the same hygienic finish.
Read more about break tanks, drain pumps and water softeners in this 'everything you need to know' guide.
Boost Pumps
Available as standard on some units, rinse boost pumps ensure maximum power and pressure through the rinse cycle for businesses where only premium results are acceptable. This will be an essential item in low water pressure areas to achieve the best results.
Variable Cycle Selection
Hooded pass through dishwashers will generally need to deal with more difficult to clean cookware with more stubborn grime. Having variable cycles will allow the user to use more or less water or select short or long washes in relation to the items being cleaned. With much more operational control, hooded pass through washers offer ultimate efficiency ‘per plate’. Be aware that quick cycles don’t necessarily mean a quality clean; pre-washing may be required which will add time to overall washing duration.
Baskets and Accessories
All washers will generally include a basket of some kind to get your kitchen up and running as soon as possible. The size and design of these baskets will be suitable for the intended items to be cleaned and the dimensions of the washing cavity. It is always best to have a few baskets lined up to maximise time efficiency and so purchasing additional racking is advised. There are plenty of styles to choose from so that your pot wash area is ready for anything.
Energy Efficiency
All brands strive to increase energy efficiency however for more clarification note the Watt or Kilowatt figure; the amount of work being done. Also take note of whether the dishwasher is single skinned or double skinned. Equipment with insulated wash tanks and double skinned construction will be quieter when in operation and also more energy efficient making them the ideal choice for bars or smaller businesses while a single skinned design will be louder and may be hot to touch during use, making them more suited for back of house positioning.
Water Efficiency
Always consider the quantity of water required to achieve maximum results. Generally the less water used the more efficient and environmentally friendly the equipment. Reduced water consumption may also lead to fewer chemicals being necessary for a glistening finish.
Advice
With so many areas to consider it is wise to seek a second opinion and clarify any areas you may be unsure of. Ask a friend in the same industry but remember that what works for their business requirements will generally be different to your own. Alternatively ask an impartial third party; the 247 Catering Supplies sales team are trained to tailor the perfect equipment for each individual need regardless of brand or price. Try doing some research of your own to discover how certain brands have enhanced other businesses. We recommend checking out real case studies for the Hobart, Meiko and Winterhalter ranges of equipment.
Warranty
Generally the longer warranty the better the quality of equipment. Always aim to secure the longest warranty cover possible to protect your equipment should any issues occur. Always be aware that commercial glasswasher and commercial dishwasher warranties will not cover any problems relating to lime scale.
Top Tip
Try not to filter your initial selection by price. Although you will obviously have a budget in place it is advisable to go for the best equipment you can afford. A lower purchase price may lead to a unit with higher operational costs, actually resulting in more expense in the long run. A higher initial outlay will typically offer better energy efficiency, reduced operational costs and greater longevity, saving money in the future.
