Commercial dishwashers are great for high-capacity foodservice operations. They can wash hundreds of dishes per hour, even thousands with a flight type dishmachine. Of course, washing all these dishes takes a lotof water, anywhere from 18 gallons an hour for small machines, to 55 gallons per hour for larger machines.
In every foodservice operation, staff have to deal with tough food soil. From cheese and eggs left on plates to sugary sauces baked onto prep ware, a lot of residue does not simply slide off into the trash can. That means someone has to manually scrape and scrub dishes before they can even be washed.
Training is a critical part of making your food service operation run smoothly. From line cooks to the dishroom, understanding proper procedures and how equipment works is a key part of an efficient, productive kitchen.
