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Warewashing Equipment

A commercial warewasher is simply another word for a dishwasher, getting its name from dinnerware, flatware, glassware, and other 'wares' that are commonly cleaned in the machine.
What is the advantage of using mechanical warewashing over manual warewashing?
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Results showed up to a 40% reduction in washing time when using the automated dishwasher. Not only was less time spent washing dishes, but staff using a commercial dishware machine you will be able to load dishes and then do other activities while the washing took place, leading to improved overall productivity

  • What are three important items to consider in the design of commercial refrigeration systems?
    High, medium, low, and cryogenic temperatures.
  • How do you maintain commercial refrigeration?
    * Consistently Clean the Interior & Exterior. * Regularly Clean the Condenser Coil. * Check the Area by the Evaporator Coil. * Check the Gaskets Often. * Check the Air Filters Often. * Routinely Clean Drain Pans and Tubes. * Keep Your Refrigeration Unit Dry.
  • What are the common issues of commercial refrigeration?
    Not Cold Enough. One of the most common issues with these units is when they stop keeping your goods as cold as they need to be (or when they stop refrigerating whatsoever). Frost or Ice Forming. Too Much Noise. Excessive Power Consumption.
  • What should I look for when buying a commercial refrigerator?
    Keep an Eye on the Brand. Like most products you buy, your commercial refrigerator's brand matters. Check Out the Warranty. Nothing lasts forever, and even the best refrigerators on earth eventually need service. Choose a Size. Decide on Condenser Location.
  • What are the different types of commercial refrigeration equipment?
    Visi Coolers or Reach-In Refrigerators / Freezers. . Horizontal Freezer / Deep Freezer / Chest Freezer. Walk-in Refrigerators. Serve Over Counter. . Under Counter Chiller / Freezer. . Bar Refrigerator / Back Bar. . Pastry Cabinets / Confectionery Cabinets. Refrigerated Prep Tables.
  • What are the important factors you have to consider when choosing a refrigeration system?
    Key factors hare: the complexity of the system, its potential for redundancy, its overall space footprint, its serviceability, and its ability to accommodate future expansion.
  • How long does a commercial stove last?
    Ovens and Ranges: The ranges and ovens will last you somewhere around 15 years for the electric version, while the gas stovetops can last up to 18 or 20 years, depending on regular maintenance and proper commercial kitchen equipment repair solutions
  • How do you maintain a commercial oven?
    Read on for six tips aimed at safeguarding the ongoing performance of your commercial oven through proper cleaning. Schedule Daily Oven Cleanings. Control Crumbs. Remove Racks. Wipe Down Walls and Doors With Warm Water or Industrial Oven Cleaner. Schedule Monthly Cleanings. Manage Spills and Boil-Overs Immediately.
  • Does a commercial oven cook faster?
    In addition, commercial ovens have a number of extra features that allow them to cook more safely and more economically. In particular, they heat faster and to a higher temperature, they are better insulated to keep the heat in and they often utilize steam absorbents to keep fresh foods crisper while being cooked.
  • Does a commercial kitchen need a fire door?
    As a rule of thumb you will usually need a fire door wherever people need it in order to move through your building, but where passive fire protection needs to be maintained to stop fire and smoke spreading from different compartmentation zones.
  • What is the proper care and maintenance of stove?
    Here are a few oven maintenance to help you keep your range in top condition. Make Use of Your Oven's Self-Cleaning Feature. ... Clean Your Oven Regularly. ... Don't Remove Your Oven's Knobs. ... Inspect and Replace Your Gas Line. ... Always Unplug Your Oven When You Clean. ... Check Your Element (Burners) Regularly. ... Take Care When Baking.
  • Can you use a commercial stove in a residence?
    The answer is a conditional "Yes." While you can have a commercial range installed, it means ensuring it's installed in accordance with commercial building codes. In most cases, this will simply mean a visit from your local building inspector to verify requirements. You may also need to invest in a separate hood.Nov
  • What are the five key elements of proper food preparation?
    These five simple keys to safe and healthy food are: keep clean, separate raw and cooked, cook thoroughly, keep food at safe temperatures, and use safe water and raw materials. Following these five keys helps consumers know they are handling foods safely and preventing microbes from multiplying.
  • What are the main hazards associated with food preparation?
    There are four types of hazards that you need to consider: Microbiological hazards. Microbiological hazards include bacteria, yeasts, moulds and viruses. Chemical hazards. Physical hazards. Allergens.
  • At what stage does most food waste occur?
    More than 50 percent of the waste occurs during “upstream,” or the production, yield handling, and storage phase, and the remaining happens during processing, distribution, and consumption stages or the “downstream” phase.
  • What are the guidelines on food preparation?
    Clean—Wash hands and surfaces often. Separate—Don't cross-contaminate. Cook—Cook to proper temperatures, checking with a food thermometer. Chill—Refrigerate promptly.
  • What are the three main types of food preparation?
    The three types of cooking methods are dry heat cooking, moist heat cooking, and combination cooking. Each of these methods uses heat to affect foods in a different way. All cooking techniques, from grilling to steaming, can be grouped under one of these three methods.
  • Which foods are most commonly thrown away?
    Here's our list of the top five most wasted foods and how to use them up. #1 Bread. Over 240 million slices of bread are chucked away every year. #2 Milk. Around 5.9 million glasses of milk are poured down the sink every year, but it's so easy to use it up. #3 Potatoes. #4 Cheese. #5 Apples.
  • Do commercial dishwashers need to be vented?
    However, for pass through dishwashers or rack and flight machines the placement of the machine will define whether or not a hood should be installed. If the machine is in a well ventilated area with high ceilings, a hood will usually not be needed.
  • Does a commercial dishwasher need to be GFCI protected?
    Per 210.8, you must install GFCI protection for all 15A and 20A, 125V receptacles located in bathrooms, rooftops, and kitchens in commercial/industrial facilities. However, GFCI protection is not required for receptacles installed outside a commercial or industrial occupancy
  • What are the 5 dishwashing operations?
    5 Step Manual Dishwashing Procedure. 1) Prewash 2) Wash 3) Rinse 4) Sanitize 5) Air Dry. Sanitizing Solutions must be maintained at an effective level. Verify effective concentration stated by the manufacturer.
  • What to do before installing a commercial dishwasher?
    Fully rinsing dishes before loading them into the dishwasher. Dishwashing detergent is made to tackle leftover food particles off of the surfaces of your dishes. By pre-rinsing your dishes, the detergent may not have enough food particles to cling on to and can end up deteriorating your dishes instead.
  • What should be done with commercial dishwasher at the end of each work day?
    At the end of each operating day, clean the machine thoroughly. Check, empty, rinse, and replace the machine's scrap basket, rinse it and leave the machine door open to dry. Make sure that the wash arms and nozzles are clean. Ensure your water is at the proper level of hardness (3 grains per gallon is recommended)
  • What is the correct temperature for warewashing sink?
    110 degrees Fahrenheit The wash sink needs to maintain a temperature of at least 110 degrees Fahrenheit but no more than 120 degrees Fahrenheit throughout the wash procedure. During this step, the wares should be scrubbed clean with a scrub brush, scouring pad, or cloth
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