Commercial Dishwashers Are Different From Domestic Dishwashers In 3 Main Ways

1. Super short cycles (1min – 3min) compared to Domestic(45min – 2.5 hours).

2. They use super concentrated detergent chemical (dangerous as it is extremely base). This is then neutralised with the addition of a slightly acidic Rinse Aid chemical during the 15 second rinse cycle.

3. They sanitise the dishes by using an 82-degree Celsius rinse temperature during the rinse cycle.

This is deemed necessary by the Australian health department to stop the transferal of diseases from one customer to the next.

If you own or are planning to own a hospitality business, then it is most likely that you will require a commercial dishwasher.

The next step is to determine which one you need.

Gold Coast Catering Equipment Services are your local Commercial Dishwasher service and repair professionals. We can help you decide which kind of commercial dishwasher is right for your commercial kitchen.

There Are 3 Main Types Of Commercial Dishwashers

Under Counter Commercial Glass Washer Or Under Counter Commercial Dishwasher:

Typically used in a bar or café situation. If you are cleaning glasses only then a glass washer is what you need (Norris IM17). If you are cleaning a combination of glasses, cups and dishes etc, then an under-counter dishwasher is what you need (Norris IM5 or BT160GD). These are the smallest type of commercial glasswasher or commercial dishwasher and some can run on a standard 10 amp power point and others may require a separate 15 amp power point. Read below to help you identify which power point you have. GCCES can also help you with your Combi oven service and repair if you need us or if you need to replace or purchase a combi oven we do Combi Oven sales and rental.

Passthrough Commercial Dishwasher:

Used in most hospitality kitchens where there is room for the dishwasher to be installed into the bench adjacent to the wash up sink. This allows dishes to be rinsed off and placed onto a rack and slid along the bench into the pass through commercial dishwasher. Once the cycle is finished the hood is lifted and the rack of dishes is slid out the other side ready to be put away or used again. Almost all commercial kitchens have a Pass-through Dishwasher now days. Our most popular Pass-through Commercial dishwasher’s are the Norris BT 600, and Norris BT 700/3 if you have hot water running to the commercial dishwasher and the Norris AP750 fast response if you have cold water plumbing. Remember We are the Commercial kitchen preventative maintenance experts. We should be your first call for Commercial equipment service and repairs anytime you need us.

Conveyor commercial Dishwasher

Just like the pass-through dishwasher but with a larger body and a conveyor system to keep the dishes washing constantly if required. These Dishwashers are for high volume hospitality kitchens such as hospitals, nursing homes, event centres etc. Dishes go in one side dirty and come out the other clean, Simple! In our professional opinion you can’t go wrong with the Norris IR200 if you have mountains of dishes to wash.

Things you need to know before you can install your new commercial dishwasher

Power requirements

you need to check what your new dishwasher requires.

Under counter glass washer or dishwasher

The smallest of commercial dishwashers are under counter glass washers and under counter dishwashers. Some of these can run off a normal 10 amp power point as pictured here

Please note some under bench glass washers and under bench dishwashers can require a 15 or 20 amp power point as pictured below the standard power point’. These can be identified by having fatter pins than the standard 10 Amp plug.

Low to medium volume Pass-through commercial dishwashers, 15 – 20amp 3 pin plug.

NOTE: if you do not have one of these outlets then you will require an electrician to run in a new circuit and install a power point for you. This can be expensive depending on the building and distance to your switchboard.

High volume Pass through or conveyor commercial dishwashers, 25 – 50amp 3 phase power with an isolator on the wall adjacent to the dishwasher.

NOTE: if you do not have an existing isolator and circuit large enough to cater for your new commercial dishwasher then you will require an electrician to run in a new circuit and install the isolator for you. This can be expensive depending on the building and distance to your switchboard.

Drain requirements:

Most commercial dishwashers run on a gravity drain. This means that you will need an open drain outlet or collector under your dishwasher. If this is not possible most new commercial dishwashers can be purchased with the addition of a drain pump which will allow the dishwasher to drain to the closest point even if it is located higher than the bottom of the wash tank. The drain not being installed correctly is the most common problem we find when attending to glass washer service and repairs and Commercial Dishwasher service and repairs.

Water requirements:

A standard ½ to ¾ inch water isolator is needed to run your commercial dishwasher. This is basically a standard tap which can be turned off to allow repairs and maintenance if and when required. One thing most installations lack is a pressure reducing valve. This keeps the water pressure below 350kpa which is perfect for the dishwasher to run correctly. Much more than that and you will be replacing solenoid valves regularly. The replacement of solenoid valves is also one of the most common call outs when attending to glass washer service and repairs and commercial dishwasher service and repairs.

Ventilation requirements:

Larger volume pass through and conveyor commercial dishwashers require an exhaust canopy to be fitted above them. If you are replacing an existing dishwasher and you don’t have an exhaust canopy, then you may get away with not having one installed. However, as far as I’m aware, all new installations in QLD require an exhaust canopy. We don’t make the rules, so I would check with your builder or local council if you are unsure of whether you need one or not. It is very important when setting up a commercial kitchen that you have your equipment installed by a qualified service agent this will keep the cost and frequency of catering equipment service and repairs and commercial equipment service and repairs as low as possible.

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