Keeping your dishmachine clean is a key factor in making sure it runs efficiently and cleans properly, and it also helps prevent downtime due to equipment failure or breakdowns. Even with the self-cleaning technology found on some of today’s machines, keeping a dishmachine in top shape still depends on the effort of your staff to make sure everything is clean at the end of each shift.
One of the most frustrating things to deal with as a foodservice operator is an equipment failure. When your grill won’t fire up you can’t cook, if the walk-in isn’t cooling you lose inventory, and when the dishmachine goes down you’re forced to revert to manual washing – or serving food on disposables. This adds cost and labor hours to busy operations.
Taking good care of your commercial...
Whether you’re installing your first commercial dishwasher, or updating one that’s at the end of its service life, there are many benefits to investing in a new dishmachine for your K-12 foodservice operation. New dishmachines use less water, energy and chemicals than older models, and using a commercial dishwasher instead of a three-compartment sink can cut water use by almost 70% and labor time...
