COVID-19 Update:

To protect the health of our staff and our customers, Efficiency Vermont offices are closed to the public. We have cautiously begun scheduling project related site visits when required. You can find more information on our safety protocols here.

We know that you need support in reducing energy costs now more than ever, and we will continue to launch new offers and programs over the course of the summer. In the mean time, our customer support team is available to help you remotely. Contact us at (888) 921-5990 or info@efficiencyvermont.com.

How to Choose a Dishwasher

First think about available space, expected daily volume of dishes, and whether an exhaust hood is required. For customer areas, consider a no-steam machine that fits under the counter. In the kitchen or back-of-house, you may be interested in a door- or conveyor-style machine, depending on your daily volume of dishes. No matter the model, measure the internal clearance to be sure it can accommodate the tallest or bulkiest item.

  • ENERGY STAR certified units reduce your dishwashing energy usage by 40%
  • Conserve water in three ways: less incoming water, less water to heat, less outgoing municipal water
  • Available for both cold-water and hot-water applications

Hot-Water vs. Chemical Dishwashers

Hot-water (or high-temperature) machines require exhaust hoods to capture steam. Chemical machines use additives in place of hot water to sanitize dishes. Although they are potentially cheaper up front, the ongoing cost of additives makes them more expensive over time.

Heat recovery machines are the latest development in dishwasher technology. They clean with superheated water, and are able to recapture the steam and condense it to help heat incoming water for the next load. This saves on water heating, as well avoiding the need to install an exhaust hood.

Under-Counter, Door-Style, and Specialty

Under-counter machines are a good choice for small spaces or customer-facing areas. Some units are sanitize-only, requiring pre-washing. Others look and operate like consumer dishwashers, only with much more power and speed. Door-style, single-rack machines are the unit of choice for most restaurants. And specialty pot-and-pan dishwashers are used by bakers, caterers, and others who wash a lot of oversized utensils and cookware.

Conveyor and Flight Dishwashers

Conveyor machines are the second-largest dishwasher type. Dish racks are run along a belt, with capacities reaching 450 racks per hour. They’re found in high-volume restaurants, university cafeterias, and other big kitchens, and come in hot-water and chemical versions. Flight-type machines are advanced, rackless conveyor systems that wash many thousands of dishes per hour. This largest of dishwashers is common in hospitals and other large food service providers.