Which Dishwasher Should I buy? High Temp or Low Temp?
Different types of commercial dishwashers including low temp & high temp
If you run a food service business, you know how important it is to have clean and sanitized dishes, utensils and glassware. But how do you choose the right type of commercial dishwasher for your needs? There are two main categories of commercial dishwashers: low temperature and high temperature. Each one has its own advantages and disadvantages, depending on your budget, space, energy consumption and sanitation standards. Here is a brief overview of the differences between low temp and high temp commercial dishwashers.
Low temperature commercial dishwashers use chemical sanitizers, such as chlorine or iodine, to kill bacteria and germs on the dishes. They operate at lower water temperatures, usually between 125°F and 145°F (51°C and 62°C), which means they consume less energy and do not require a booster heater or a vent hood. However, they also have some drawbacks. Low temp dishwashers may not be able to remove grease, lipstick and other stubborn stains as effectively as high temp dishwashers. They also require more frequent and costly chemical refills, which can affect the taste and smell of the dishes and pose a health risk if not used properly.
High temperature commercial dishwashers use hot water to sanitize the dishes. They operate at higher water temperatures, usually between 150°F and 165°F (66°C and 74°C) for the wash cycle and 180°F (82°C) or above for the final rinse cycle. They require a booster heater to heat the water to the required temperature and a vent hood to remove the steam and heat from the dishwashing area. High temp dishwashers have some advantages over low temp dishwashers. They can remove grease, lipstick and other stains more effectively, without leaving any chemical residue or odor on the dishes. They also meet the sanitation standards of most health departments and regulatory agencies.
The choice between low temp and high temp commercial dishwashers depends on several factors, such as your budget, space, energy consumption and sanitation standards. You should also consider the type and volume of dishes you need to wash, as well as the availability of hot water in your facility. Some common types of commercial dishwashers are undercounter, door type, conveyor and glass washer models. You can find low temp and high temp versions of each type, so you can choose the one that best suits your needs.
If you run a food service business, you know how important it is to have clean and sanitized dishes, utensils and glassware. But how do you choose the right type of commercial dishwasher for your needs? There are two main categories of commercial dishwashers: low temperature and high temperature. Each one has its own advantages and disadvantages, depending on your budget, space, energy consumption and sanitation standards. Here is a brief overview of the differences between low temp and high temp commercial dishwashers.
Low temperature commercial dishwashers use chemical sanitizers, such as chlorine or iodine, to kill bacteria and germs on the dishes. They operate at lower water temperatures, usually between 125°F and 145°F (51°C and 62°C), which means they consume less energy and do not require a booster heater or a vent hood. However, they also have some drawbacks. Low temp dishwashers may not be able to remove grease, lipstick and other stubborn stains as effectively as high temp dishwashers. They also require more frequent and costly chemical refills, which can affect the taste and smell of the dishes and pose a health risk if not used properly.
High temperature commercial dishwashers use hot water to sanitize the dishes. They operate at higher water temperatures, usually between 150°F and 165°F (66°C and 74°C) for the wash cycle and 180°F (82°C) or above for the final rinse cycle. They require a booster heater to heat the water to the required temperature and a vent hood to remove the steam and heat from the dishwashing area. High temp dishwashers have some advantages over low temp dishwashers. They can remove grease, lipstick and other stains more effectively, without leaving any chemical residue or odor on the dishes. They also meet the sanitation standards of most health departments and regulatory agencies.
The choice between low temp and high temp commercial dishwashers depends on several factors, such as your budget, space, energy consumption and sanitation standards. You should also consider the type and volume of dishes you need to wash, as well as the availability of hot water in your facility. Some common types of commercial dishwashers are undercounter, door type, conveyor and glass washer models. You can find low temp and high temp versions of each type, so you can choose the one that best suits your needs.