When planning the purchase of a heavy duty dishwasher for a restaurant, the owner or operator needs to consider a number of factors. One concern is whether to opt for a high temperature or a low temperature dishwasher. Before you try finding the one suitable for your commercial establishment, you need to understand the difference between the two types. While a high temperature washer uses hot water to sanitise the objects in the final rinse cycle, a low temperature one uses chemicals for the same purpose. Which one is a better option for your restaurant? To understand this, a comparative study is necessary.

Sanitation: The use of hot water for the final rinse cycle in a high temperature dishwasher and flash drying ensures better sanitisation of dishes, glasses, and other items. The standard temperature in these equipments is 40°F to 70°F, ensuring reduction of the possibility of bacterial growth. Low temperature machines utilise chemicals for the final rinse, which may lead to improper sanitisation if the chemical concentration is too low or lead to toxicity if the concentration is too high.

Energy Efficiency: The high temperature machines usually consume more water than the low temperature ones. The high temperature ones also consume more energy. The energy bill is sure to be a little higher if you opt for the high temperature ones instead of the alternative. If you are concerned about the impact of your choice on the environment, enquire about the water and energy consumption of the particular model before you buy. This is essential whichever dishwasher you buy.

Effectiveness: The hot water used in high temperature commercial dishwashers makes it possible to clear away smudges and stains from glassware in the final rinse. However, it may not be that easy to get rid of these problems in a single wash if you were using a low temperature appliance. Whether it is a lipstick stain on a glass or a grease smudge on a dish, the high temperature machines are capable of cleaning these in a single wash. You may have to opt for a repeat wash in a machine using chemicals.

Expense: The initial cost of purchasing a high temperature dishwasher is usually a little higher than that of a low temperature one. Moreover, the energy efficiency also enhances the costs involved in operating a dishwasher using hot water. However, you save on the monthly investment on chemicals necessary for low temperature dishwashers. This may not be much, but this sure affect your total cost of ownership. Assess your requirements, set down a budget and start looking for the right dishwasher.

Safety: The heat generated in the high temperature machines may cause steam, and damage the countertop, if kept under it. Moreover, if handled in an improper way, the hot water may lead to injury of the operator. There are no such risks when you opt for a low temperature, making it an advantageous option if you were concerned about this. However, dishwashers using hot water present no risk if handled carefully. All that you need to do is appoint someone who is aware of how to do it.

Author Bio: Steven Hayes is the owner of a commercial cleaning company that has been in business for more than a couple of decades. He offers a comparative study of high and low temperature commercial dishwashers to help you understand the better option.