Depending on the type of your food-serving establishment, it’s size and capacity for customers, certain types of warewashers will be more appropriate than others for your dishwashing needs. A deciding element of this can come down the components that make up different warewashers and how they vary.
The top three components that should make up an undercounter warewasher.
Given their compact and practical suitability for small-to-medium layouts, undercounter dishwashers provide a powerful performance where space is limited. As an undercounter dishwasher is usually purchased for a smaller establishment, it is more than likely that it will be said establishment’s only dishwashing unit, meaning it will have very frequent usage.
A drain pump, a powered pump that can be installed, would be recommended due to being able to deal with high levels of water and waste on a higher quality level compared to a gravity drain (a non-powered pump).
Another essential pump would be a rinse booster pump. This component both increases the performance of your warewasher and reduces the probability of needing to rewash items for stubborn messes.
Thirdly, an essential component would be in an undercounter dishwasher housing a double skinned construction. Offered in high standard industrial dishwashers, double skinned constructions lessens the heat loss in the water used. Not only does this reduce energy consumption, but it also increases the reliability of performance for each of your warewasher’s cycles.
The top three components that should make up a rack conveyor warewasher.
A conveyor warewasher is essential for high volume kitchens, with some models being able to clean over 2000 plates per hour. The top components amongst this type of warewasher include those that are essential to maintaining these large levels of efficiency.
The automated conveyor, feeding the dish racks in and out of the dishwashers large chambers, can be operated by a simple button push, allowing staff additional time to complete additional tasks.
Self-draining wash pumps allows water to drain without going stagnant, preventing poor quality cycles which could hold up the efficient running of the kitchen.
Warewashers in kitchens that clean 2000 dishes an hour will mean a high energy usage for the owner’s establishment. Select models will include an automatic standy mode, reducing energy usage when not being used and resulting energy bills.
The trop three components that should make up a hood type warewasher.
Also known as Pass Through Diswashers, hood types are ideal for creating a high output in medium sized establishments due them allowing a quick loading and unloading procedure.
Restaurants, cafes or pubs which purchase these will be operating at a very high capacity, most likely in a high pressure environment, upholding the warewasher’s competent capabilities is a must.
The water tank being able to produce adequate temperatures for frequent washes is a must, reducing likelihood that a set of plates won’t need a second wash for hard-to-clean messes.
Secondly, the self-draining wash pump is another top component: assuring that there is no water left in the machine between shifts thus ensuring quality hygiene maintenance.
Being a definitive top component for a hood type, an auto-hood starts the second the machine is closed, saving staff large amounts of additional time over the course of a full working day.
Being the UK’s top supplier for wholesale catering equipment, Alliance provides the ideal range of warewahsingequipment to meet the needs for any establishment. Visit www.Allianceonline.co.uk to see our exquisite range.
