Ventless Energy Recovery Helps Your Dishroom Work Better

October 15, 2019 by Hobart

Dishwashing

By their very nature, kitchens are hot. With all the cooking that goes on, staff members constantly moving around, and equipment putting out heat, kitchens are an intensely hot place to work in. But there’s another hot back-of-house location that’s all too frequently overlooked — the dishroom. With its constant combination of steam and hot water, the dishroom can be an uncomfortable and physically demanding place to work in. Making your dishroom more comfortable can help with employee retention and, by using Ventless Energy Recovery, it can help with your bottom line.

What is Ventless Energy Recovery?

Ventless_3Simply put, Ventless Energy Recovery is a technology available on commercial dishwashers that recovers energy from the exhaust heat from the machine and recycles it. Here’s how it works: Steam from the wash and rinse cycles is condensed out of the air from the wash chamber. The heat energy from the steam preheats cold inlet water for the booster, thus reducing the energy needed to heat the sanitizing rinse. By removing steam while it’s still in the dishwasher, heat and humidity in the dishroom are reduced and the need for a vent hood is eliminated. On larger, flight-type and conveyor machines, energy from the exhaust air is used to heat the wash tank and blower dryer air as well. As is it exhausted out of the machine, the air passes over an evaporative coil — similar to an air conditioner — which helps cool down the room temperature even further.

 

How Can Ventless Energy Recovery Help Run Your Dishroom Better?

By using Ventless Energy Recovery to help reduce the amount of heat and steam that is output, the dishroom becomes a more pleasant working environment. That leads to increased productivity and helps keep your valued employees.

Hobart dishmachines with Ventless Energy Recovery offer other advantages as well. By not having to install a vent hood over the dishmachine, the significant costs involved in venting and ducting are eliminated. This can be especially helpful when it comes time to do renovations, or if the machine should ever have to be relocated.

Ventless machines run on a cold water line and greatly reduce the demand on a facility’s water heater. A Hobart ventless door-type machine running 250 racks per day can save over 400 therms in energy each year, which means an average cost savings of $370. When you add in an average cost of $3,500 to install a vent hood, that’s a major savings.

Hobart commercial dishwashers feature a number of other time- and labor-saving features, such as Automatic Soil Removal which reduces the amount of prescrapping and wash water changes needed, and automatic deliming which simplifies the task and helps keep your dishwasher running at peak performance. Talk to the dishroom experts at Hobart today and ask for a free cost of operations audit to see how much water, energy, and money a new ventless Hobart dishmachine could save your operation.

Learn more about Hobart's commercial dishwashers.

Tags: Dishwashing

SUBSCRIBE TO THE BLOG!

Latest Posts


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

Taking the Pain out of Cleaning Pots and Pans

February 04, 2021 by Hobart

It’s one thing to scrape off leftover food from a plate that’s been used in serving, but pots and pans with baked-on food take time and more than a little elbow grease to get completely clean.

Read More