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 up to 50%. This lowers the cost of operations and helps the environment at the same time.
Other benefits of commercial dish machines include consistent sanitization for confidence in your food safety and automated cleaning of ware, freeing up time for staff to work in other areas of the kitchen.
Choosing the Right Size & Type
When choosing your dishmachine, it is important to purchase the right size and type of dishwasher to efficiently wash all your ware in the shortest amount of time. The type of ware and total volume of what you have to wash helps determine the type of dishmachine that will work best for your operation. The most popular type of dishmachines for K-12 foodservice operations is a conveyor type dish machine for its speed, performance, and versatility in the types of ware it washes. Other common dishmachines for K12 operations are door-type commercial dishwashers, and pot, pan, and utensil washers.
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High Volume
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Moderate Volume
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Lots of Sheet Pans & Prep Ware
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250 - 1,500 People Per Meal
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50 - 100 People Per Meal
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Lots of Sheet Pans |
| Perfect for middle & high schools with a high volume of ware to clean. Wash reusable ware, lunch trays and up to up to six full-size sheet pans per rack, and the The NSF rated pot & pan mode cleans the toughest food soils. | Great for elementary schools, the AM16 fits tighter spaces & can be integrated with your 3 compartment sink. The tall option accommodates 6 full-size sheet pans per cycle. | Best for satellite schools cleaning mostly hotel & sheet pans from a central kitchen, or as a supplement to your door or conveyor machine. Prep washers wash 10-20 full-size sheet pans per cycle, as well as large mixing bowls. |
Considerations Beyond Size
Size isn’t the only factor to consider when choosing the type of dishmachine for your K-12 school. Commercial dishmachines are available in either high or low-temperature options. High-temperature dishmachines sanitize with hot water while chemical sanitizing machines sanitize with chemicals. Most schools choose high temperature dishwashers, which do a better job of cleaning tough food soils.
Be sure to talk with your facilities and maintenance teams to go over all the electrical and plumbing requirements before making a purchase. Plan for all power, drain and water line specifications, and be sure to use licensed contractors when any changes or upgrades are required. All electrical and plumbing specifications can be found on Hobart product spec sheets.
Planning a School Remodel or Rebuild? Go Ventless! If you're in the midst of a school remodel or a complete rebuild, explore the benefits of ventless dishwashers. Not only do they enhance the comfort level in your dishroom, but ventless dishmachines eliminate the need for direct venting or vent hoods, saving up to $5,000 on venting installation costs.
For help with choosing what type and size dishmachine is best for your K-12 school foodservice operation, Contact Us to request a site visit, a quote, or a free cost of operations audit.
