BUYERS GUIDE > DISHWASHERS

Requirement Chart

Type	Meals per Hour	Racks Per Hour
Under Counter	0-100	50
Upright	100-500	200
Conveyor	500+	200+

High Temp vs Low Temp Dishwashers

All dishwashers use chemicals to wash, but only low temp use chemicals to rinse and sanitize as well. High temperature dishwashers use a built-in or external water heater booster to heat water up to 70º to sanitize and dry the dishes.

Undercounter

are similar to residential models in that they have a single front loading door. These units are used in bars and small restaurants and have a quick wash cycle.

Upright Units

are in most mid to large restaurants. Upright dishwashers have dishtables attached to the left and right side. One side is the soiled dish table then other side is the soiled dish table.
You simply put soiled dishes on racks and pass them into one side of the dishwasher, wait for wash to complete, then move out of the other side.

Booster Heaters

will heat water an additional 40º - 70º to sanitize your dishware.