Mar 6


Posted by admin

Mention the word warewasher outside of a commercial environment and people will stare at you blankly. Warewashers are dishwashers, glasswashers and utensil washers. Warewasher is the collective name used for all of this equipment.

Busy restaurants, hotels and catering establishments would be lost without this equipment. They need a continuous supply of clean crockery and cutlery and they need commercial equipment that is up to the job.

Purchasing this equipment can be a considerable investment for any business. In terms of selection and make there are many things to consider including the energy and water efficiency of the units and their volume of throughput.

There are various types of warewashers. Examples include cabinet glasswashers and dishwashers which tend to be small front loaders which fit under benches or kitchen tops. These are OK for smaller establishments but much more powerful and faster machines are available.

Rack conveyor dishwashers are the largest of such machines. They can deal with incredibly large volumes with an uninterupted flowthrough whilst in operation. Flight washers use a conveyor belt type arrangement but still work on the same principle of continuous washing.

Choosing a warewasher on price alone is not a sensible option. Look carefully at the needs of your establishment, its volume in terms of washing up and the chemicals that it will use. Green washers are becoming ever more popular but be wary of those claims to be green that are often little more than advertising blurb.

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