Ware Washer


High-Temp Ware Wash Machines wash at 140 degrees and rinse at 180 degrees.

Advantages:
  • Simplicity
  • NSF Compliance
  • No Corrosive Chemicals
  • No Chemical Residue
  • More Effective Grease Removal
  • Dishwasher Dries Faster
  • Higher Productivity
  • Use Less Water

Electric vs Gas
  • Lower Initial Cost
  • Location
  • Electric More Efficient
  • Cannot "hose down" Gas

Low-Temp Ware Wash Machines wash at 140 degrees and rinse at 180 degrees.  Requires chemical additive (chlorine) to meet National Safety Foundation (NSF) requirements.

Considerations:
  • Chemical Additives (chlorine) must be measured accurately-checked by safety inspectors
  • Cannot be used to clean silver-plated or pewter
  • Longer drying time

Many chemical companies will "give" operator a dish machine in exchange for contract to buy chemicals.
UNDERCOUNTER
  • For applications where fewer than 100 meals are served
  • Also used in bars and taverns
  • Maximum gallons per hour (gph): less than 40
  • Racks per hour: 17-21
  • Booster size:  6 kw (where applicable)
  • Cycle time:  21/2 (most manufacturers)
  • Available in both low- and high- temperature models

Door-Type Machine
  • For applications where fewer than 100-200 meals are served
  • Maximum gph:  65 for high-temperature machines, 111 for most low temperature machines
  • Racks per hour:  54
  • Booster size:  10kW (where applicable)
  • Cycle Time:  approximately 1 minute
  • Available in both low- and high- temperature models
Rack-Conveyor Machine
  • Known as "44 Series" or "66 Series"
  • For applications where fewer than 200-400 meals are served
  • Maximum gph:  415
  • Racks per hour:  240
  • Booster size:  45kW (where applicable)
  • Cycle Time:  approximately 1 minute
  • 66 Series uses built-in prerinse
  • Available in both low- and high- temperature models
Upright Conveyor Machine,
used in large hotels, etc
Circular Conveyor Machine,
used in large institutionals, hospitals, colleges, etc
Pot & Pan Machine,
where heavy use of large pots and pans is frequent.
When deciding if High Temperature or Low Temperature is the right choice of operation, consider these conditions:

Hot water best when:
  • High concentration of animal fats are to be removed
  • Thorough prescraping is not feasible
  • Good drying is mandatory (china retains heat better than plastic.)
  • Pewter, silver, or silver-plated ware is to be washed.

Low temperature best when:
  • Economical operation is the foremost criterion
  • Conditions that require hot water machines are absent
EFC Member Manufacturer of Ware Washers is Power Soak.  Introduced in 1987, Power Soak was the first integrated continuous motion potwashing system. Since then, Power Soak has grown to be the recognized leader in potwashing efficiency. Power Soak can now be found in almost every major quick serve restaurant, many family dining establishments, and many of our nations’ largest hospitals, hotels and corporate kitchens.
Electric Foodservice Council
Partners in Foodservice Solutions