How to Choose a High- or Low-Temperature Commercial Dishwasher

January 05, 2021 by Hobart

Dishwashing

High Temp vs. Low Temp Commercial Dishmachine Comparison

There’s no doubt about it: If you’re working in foodservice, then you are also in the dishwashing business. Dishes, silverware, glassware and everything else essential for food prep must be sparkling clean and sanitized. So, once you’re in the market for a new dishwashing system, it’s imperative to research the different types of models available.

Number of meals served per hour, space considerations and your budget will help determine the type of machine that will work best for your kitchen. In addition, you should research whether a low temperature or a high temperature commercial washer is the best choice.

Not sure about the benefits of each option? A high temperature washer uses very high heat (150 – 180 degrees) to both wash and rinse the dishes. They are ideal for operations with more challenging food soils like egg and cheese, and are better at removing lipstick from glassware. Equipment add-ons like a booster heater and a vent hood are usually required. A low temp washer still heats the water, but not to the degree of a high temp model. The low temp machine relies on chemicals to achieve proper sanitation, and additional equipment like a vent hood normally is not needed (however, check your local municipal code to be sure).

Advances in commercial dishwashing technology over the years have benefited customers, helping them to realize water and energy savings. Ventless energy recovery models (a premium feature for high-temp units) make experiencing the benefits of a high temperature wash simple and easy. These models use steam from within the washing chamber to raise the temperature of the incoming cold water, so the machine doesn’t have to work as hard to reach its required 180 degrees for sanitization. The result? Less energy is needed to operate the machine, and better working conditions are experienced by your employees due to the steam elimination. And, because the steam condenses and is removed from the chamber, a vent hood is not required—a $3,000-$5,000 savings alone.

Consider All the Costs

High temp commercial dishwashers usually cost more upfront and can slightly impact utility bills due to the energy needed to heat the water. Low temperature models may come with a lower price tag, but the chemicals needed for the sanitation process must be continuously purchased. Low temp machines also use more water than the high temp versions, which can factor in to the overall investment. Considerable pre-scrapping is required with low temp models if you want to avoid the potential for re-washing.

Keep in mind that because the high temp dishwashers need a vent hood to deal with steam, the location of the machine must be carefully planned. Even though the high temp machine’s steam rises up through the hood, it’s a good idea to make sure the dishwasher is placed far away from the customer area.

Think About the Hidden Benefits

Both low temp and high temperature dishwashers come with not-so-obvious advantages. High temp machines produce dishes that dry very quickly after they exit the washer, which means that items can be put back into service faster. This is especially helpful during busy times. As for the low-temp washers, they are typically available in standard electrical service (120/60/1 – similar to a home appliance hook-up), which can be an advantage for operations where electrical service isn’t adequate to power a high temp machine. Just remember that you will achieve a better, more consistent wash with a high temp unit (remember the lipstick?). Low temperature, chemical sanitizing machines are best suited for applications where lighter soils are dominant.

Learning as much as possible about the pros and cons of high and low temp commercial dishwashers will help you make a smart purchase. Research brands to find the most reputable names and outfit your kitchen with a commercial dishwasher that provides the most benefits based on your guest volume, menu, available space, budget and the desired results.

Hobart offers complete lines of low temperature and high temperature commercial dishwashers, and you can learn more about their benefits and features by visiting https://www.hobartcorp.com/products/commercial-dishwashers.  

Learn more about Hobart's commercial dishwashers.

Tags: Dishwashing

SUBSCRIBE TO THE BLOG!

Latest Posts


Even Greener Than Before - Commercial Dishwashers & ENERGY STAR 3.0

July 09, 2021 by Hobart

Effective July 27, 2021, all commercial dishwashers sold with the ENERGY STAR label will have to meet new, more stringent guidelines and testing requirements set by the ENERGY STAR program, a joint program between the U.S. Environmental Protection Agency and the Department of Energy. Hobart is ready with dishmachine models from across our entire product line that are certified to the new standards. 

Read More

What’s Your Time Worth? Reducing Labor in the Dishroom

April 06, 2021 by Hobart

Time is money, and no one understands that old adage more is better than an employer who pays employees by the hour. What if there was a way to reduce the amount of time dishroom operators have to spend pre-soaking and scraping dishes before loading them into the dishmachine, and instead gives them more time to do other productive tasks around the kitchen? The Automatic Soil Removal (ASR) technology on select Hobart commercial dishwashers reduces time spent prescrapping, leading to dishwashing labor savings by 20% or more.

Read More

How Clean are Your Dishes? Cleaning Tough Foods with Less Effort

March 25, 2021 by Hobart

Anyone who has spent time soaking and scrubbing dried-up, crusty foods and grease off dishes, prep ware and pots and pans knows just how tough and time consuming some foods soils are to remove. Some of the top offenders are eggs, cheese, pie filling and tomato-based sauces, and anything with a high sugar or fat content is a prime culprit in baked-on, dried-up or greasy food messes.

Thanks to these tough foods, scrapping and soaking are necessary processes in the dishroom. But with the right equipment in place the time spent on these labor-intensive tasks can be reduced, leading to increased productivity and cost savings in the kitchen.

Read More

Head of the Class Performance: Hobart Dishwasher Serving School Since 1965

March 11, 2021 by Hobart

Since 1965, Roncalli High School of Manitowoc, Wisconsin, has been preparing students for life – 5,118 graduates so far, and about 230 current students.

And since the first day of classes at Roncalli High, a Hobart C-81 conveyor-style dishwasher has been reliably washing students’ lunchware, 180 days a year, going on 56 years. Not to mention cleaning dishes to a sparkle after the school’s annual Food Fair, annual dinners, fundraising auctions, and even community events and wedding receptions.

Read More

Sanitization & Clean Kitchens: Your Dishmachine & the Coronavirus

February 23, 2021 by Hobart

In March, the World Health Organization declared a pandemic from COVID-19, the disease caused by novel Coronavirus (SARS-CoV-2), which caused heightened awareness among the public about many health and safety issues, including food safety in restaurants and commercial kitchens. For those in the foodservice industry, the health and safety of employees and customers is a top priority. Understanding the issues and having a clear knowledge of the facts surrounding the virus can go a long way in calming anxiety and maintaining good business practices.

Read More