Labor Savings & Food Safety: Undercounter Dishmachines vs. 3 Comp Sinks

Study Shows Undercounter Dishmachines Save Labor & Improve Food Safety

If your food service operation relies on manual washing in a three-compartment sink, upgrading to an undercounter commercial dishwasher can significantly improve labor and resource efficiency, as well as food safety. In a recent field study with a QSR operation using a three-compartment sink versus operation with an LX Undercounter Dishmachine, Hobart engineers found an automated dishmachine provided measurable savings in labor time and water consumption, and drastic improvements in food safety and sanitization assurance.

OUR BIG TAKE-AWAYS

The LX undercounter dishmachine provide significant labor and water savings and improvement to food safety when compared to the three-compartment sink.

• The LX commercial dishwasher saved 40% on total daily washing time.
• 60% of the time spent manually washing in the 3-comp sink did NOT comply with FDA standards.
• All the ware that went through the dish machine was fully washed, rinsed & sanitized.
• The LX provided potential savings of over 23,000 gallons of water each year when compared to the 3-comp sink.

READ THE CASE STUDY

Download and read the full case study to learn more about the impact the LX series undercounter could have on your operation by upgrading from a three-compartment sink.