Whether you’re new to the business and equipping your kitchen for the first time or simply looking to replace an older model, one of the first things to hit you, before the level of choice and designs, is the cost. Yes, commercial dishwashers are expensive but absolutely critical to operations. Some people may be tempted to skimp and cut corners by purchasing a domestic model – after all, who’s going to know, right? Wrong!
It’s not, as many assume, that commercial is better than domestic models; it’s just that they work differently and are designed for a different purpose. Domestic models are fine in a domestic environment but unfortunately just don’t cut the mustard in strict professional settings where regulations are tougher.
By understanding the differences and importance of buying commercial, the increased cost begins to make more sense.
- Commercial dishwashers are manufactured to be stronger and more durable in tough kitchen environments. The quantities of dirty pots and pans in commercial kitchens mean that the equipment is generally in constant use and must be able to repeatedly perform to continuously high standards.
- Dimensions are much larger than domestic alternatives to deal with heavier demand and larger loads.
- Higher power consumption delivers faster results, essential when time is of the essence.
- Heavy duty units can sanitise effectively within minutes rather than operating with an hour long cycle including the pre-rinse, wash, rinse and dry, typical of domestic models.
- Commercial dishwashers are designed to sanitise; it is the job of the pot wash to ensure that the pre-rinse is carried out effectively to remove any food debris before loading into the machine.
- Operating at higher temperatures, washing occurs at a minimum of 65˚C – 71˚C with the final rinse reaching at least 82˚C. Domestic alternatives often operate at lower temperatures.
- The level of choice is vast when looking for commercial pieces in order to provide the ideal solution for every scenario. Choose from high or low temperature machines; conveyor, hooded or under counter front loading layouts and designed for glasses, utensils, pots and pans or crockery. Each piece of equipment is manufactured to perform its specified task to the highest standards.
If you were under the assumption that a dishwasher is the same whether in a domestic or commercial environment, you are very much mistaken. In order to meet food safety and hygiene regulations it is vital to understand the difference, make the right purchase and realise that the extra money is well worth it.
