25 things you might not know about industrial dishwashers
No restaurateur or kitchen staff knows everything about industrial dishwashers. This is because it is a very complicated machine, and there are also a number of rules from the authorities.
Before you go out and buy a new dishwasher, you can read this article which reviews a total of 25 things you may not have known about industrial dishwashers, all divided into different topics.
First of all, you need to know that there is a difference between the rules for professional dishwashers and household dishwashers. Next, it is important to point out that this article is about tank washers also known as fast dishwashers, not fresh water washers, which are somewhat slower.
A legitimate dishwasher
1. An industrial dishwasher for the Danish market must have a display, as it is a legal requirement that an industrial dishwasher can show the final rinse temperature.
2. The final rinse temperature must be at least 80 °C for 12 seconds if you are a business operator.
3. It can be a challenge to achieve this requirement of 80 °C if the water pressure is too low. Even if you connect hot water (up to 55 °C ), you will often experience a drop in temperature with a lack of pressure. It can get as low as 70 °C .
4. You avoid this with a dishwasher that has a device that draws the water through the boiler or a device that pumps the water out of the boiler and does not refill with colder water before the final rinse is over. In this way, you are independent of the water pressure.
Several of Zanussi's models have a guaranteed rinse system called "ACTIVE", which shoots out 84 °C hot water during the rinse phase, even if cold water is mistakenly sent into the machine. A green light on the display indicates that it has rinsed correctly.
5. If you do not have a scheme such as Zanussi's "ACTIVE" which guarantees this, it is the user's task to demonstrate to the Danish Food and Beverage Authority why the procedure is in accordance with the regulations.
6. There is a requirement for extraction above a hooded dishwasher, but this is not the case for an undercounter dishwasher (as long as you do not use soap with chlorine). However, you can buy a model with integrated condensation, so you don't get steam shot in the head when opening. However, this lengthens the washing time, as they must be connected to cold water.
The need: Hood vs. under-counter dishwasher
7. An undercounter dishwasher is sufficient if you only wash crockery and small kitchen items, and if you do not wash more than approx. 20 to 25 baskets per day. If you wash more than that, consider a hooded dishwasher. It provides more water, has a higher opening and is suitable for larger items such as gastro trays , bowls and pots. Here, the working height is much better and the many heavy lifts can be greatly reduced when you choose a hooded dishwasher with a rinsing table and drying tables.
Apart from this, the two types of dishwashers are quite similar. What you have to choose a dishwasher based on is operational reliability, hygiene (especially in relation to the Danish Food Authority) and ergonomics.
Functions
8. If your drain is not in the floor, but rather in the wall, you may need a dishwasher with a drain pump. Alternatively, you can place the dishwasher on a stand and in that way avoid a drain pump, at least if the drain is not too high on the wall.
9. If the dishwasher is to be in the shop or bar, where your guests may be disturbed by noise, you must choose a machine that is insulated, i.e. double-sided. It significantly reduces the noise.
10. You must choose a special dishwasher with an extra deep chamber if you have to wash baking trays or large gastro trays (GN 1/1).
11. A 380 volt machine ensures faster heating and washing time. All washing times from manufacturers are subject to connection to hot water up to 55 °C from a central supply.
12. Buy a model with a soap and softener pump so that it dispenses soap and softener from the buckets. The vast majority of machines on the market have this.
13. If the dishwasher has an internal descaling filter, it is normally applicable in areas with up to 15 hardness. In Zealand, Funen and in East Jutland there are typically 15-20 hardnesses. However, this does not apply to our popular Jeros 950, which is tested and approved for 30 degrees of hardness. So it is only Frederiksberg that it cannot handle. If you are at that level of hardness, you have to regenerate (add salt) after every 11 washes, but in return you save space and costs for the AK bottle.
14. On cheaper industrial dishwashers, you must manually lift a drain plug when the dirty water needs to be changed. This should be done after every 5th or 6th wash. Therefore, check whether it has a bottom plug before you buy.
15. The better filter system your dishwasher has, the more hygienic it is and the fewer downtimes it has because it recycles the water from previous washes. Here, Hobart is in a class of its own, and at the same time it removes the hot steam so it's cold steam you get in your head when you open it.
16. A digital display makes the machine easy to use, and you know for sure that the water in the tub has reached the set temperature (see top of the article).
17. If you only wash glass, you should probably go for a glass dishwasher that is not as powerful as a regular under-counter dishwasher. It has a "slow start" and washes at a lower temperature. You can optionally add a reverse osmosis system instead of a regular AK bottle, so that the glasses do not have to be repolished.
18. Some models have an internal cleaning system.
19. Stainless arms last longer than plastic ones.
20. We recommend descaling your water for all fast dish washers because they wash so quickly that they cannot process the limescale in the water.
Soap and relaxation - good advice
21. Most of the machines dispense soap themselves and possibly also relaxant. It works in practice by soap and possibly rinse aid is in a separate container next to the dishwasher. A lance with a non-return valve runs from these cans, which provides soap and possibly fabric softener is taken up in the machine. It makes good sense to pass the lance through a drilled hole in the lid of the can, so dirt and other things do not get into the soap.
22. The first time you use the machine, it will take 4-5 washes before the fabric softener has reached the hoses, as small quantities are used each time. So until that happens, the clean dishes may feel wet and that is completely normal. If the clean dishes still feel wet after the first 4-5 washes, you can add more rinse aid. But if too much tension is added, streaks appear on the clean dishes and it feels greasy.
On most models, you can adjust the quantity in the display, or you can have a technician come out and do it for you. The technician takes a water sample and adjusts the machine to the water conditions.
23. When the washing is finished, it is a good rule to remember that the baskets must dry for as long as the washing time has lasted.
24. If too much soap is added it will foam.
25. Remember to keep an eye on whether the cans are empty and make sure to remove food residues and rinse the dishes before they go in.
Have you become curious about our range of dishwashers? Or do you need further advice? Then you can contact us on phone 4261 3995 or you can visit us in our showroom in Aarhus.
