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High-efficiency commercial dishwashers help Vermont businesses save on both water and electricity.
Commercial dishwashers range from compact sanitizers to flight-type machines that wash 1,000 racks or more per day. Whatever fits your needs, choose an ENERGY STAR® certified model to save an average of 40% on electricity and water. And try these tips to save more: Wash only fully loaded racks, check machine calibrations, inspect spray nozzles for wear, turn off your machine when not in use, and install a high-efficiency pre-rinse spray valve.
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
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.