High-Temp vs. Low-Temp Dishwashers: Which One is Better for Your Restaurant

 

In the fast-paced environment of a commercial kitchen, a reliable dishwasher is essential for maintaining cleanliness and efficiency. The dishwasher parts are crucial to ensuring that the dishes are properly cleaned and sanitized. A key decision restaurant owners face is choosing between high-temp and low-temp dishwashers. Each type offers unique benefits depending on the restaurant’s needs. In this article, we’ll explore the differences between these two models, weigh their pros and cons, and help you determine which dishwasher is the best fit for your restaurant.

Which is Best: High-Temp or Low-Temp Dishwashers?

Choosing between high-temp and low-temp dishwashers depends on your restaurant's sanitation needs. Here’s a quick breakdown:

1. Sanitation and Hygiene Standards

Sanitation is one of the most crucial aspects of any kitchen. Health codes require that dishes, glasses, and utensils be sanitized to ensure food safety.

• High-Temp Dishwashers: These machines use hot water (180°F to 195°F or 82°C to 90°C) during the final rinse cycle to kill bacteria and pathogens. This method of sanitization is highly effective and meets health regulations for dishwashing. The high temperature is ideal for ensuring that all contaminants are eradicated.

• Low-Temp Dishwashers: Instead of using hot water, low-temp dishwashers rely on chemical sanitizers such as chlorine or iodine. The sanitization process in low-temp dishwashers is just as effective when the correct chemical levels are maintained, but the success of sanitation depends on the proper use of chemicals, which can require regular monitoring.

Which is Best?

For high-risk foods or heavy contamination, choose a high-temp dishwasher. For lower-risk items, a low-temp dishwasher can work with proper chemical monitoring.

2. Energy and Water Efficiency

Energy and water consumption are key factors to consider when purchasing any commercial appliance, as they directly impact your operational costs.

• High-Temp Dishwashers: These machines generally consume more energy due to the booster heaters needed to raise water to the high temperatures required for sanitization. The high heat also leads to higher water consumption during rinse cycles, adding to both energy and water costs.

• Low-Temp Dishwashers: These dishwashers operate at lower temperatures, making them much more energy-efficient. Since they don’t require booster heaters, they use less energy, and because they don’t need to run hot water at high temperatures, they use less water as well. This can result in significantly lower utility costs.

Which is Best?

For lower utility costs, low-temp dishwashers are more energy-efficient. However, if speed and sanitation are a priority, a high-temp dishwasher may justify the extra cost.

3. Cleaning Performance and Cycle Time

The speed and effectiveness of dishwashing directly impact the efficiency of your kitchen, especially in high-volume settings.

• High-Temp Dishwashers: High-temperature machines tend to clean faster. Hot water dissolves grease and food residues more effectively, which means they can handle larger quantities of dishes quickly and efficiently. The shorter cycle times are a big advantage in fast-paced environments where dishes need to be washed and sanitized quickly.

• Low-Temp Dishwashers: These dishwashers tend to have longer wash cycles because they rely on chemicals for sanitization, which takes more time to be effective. Additionally, low-temp dishwashers may struggle with heavy grease or stubborn food residue, often requiring pre-washing or longer cycles to get dishes fully clean.

Which is Best?

For high-volume, fast-paced kitchens, high-temp dishwashers are ideal. For smaller kitchens, low-temp dishwashers can work, though cycles are longer.

4. Maintenance and Longevity

Regular maintenance is important for the longevity of any commercial appliance, and dishwashers are no exception.

• High-Temp Dishwashers: These machines require more regular maintenance, especially regarding the booster heater and the heating elements that maintain the high water temperature. Failure to maintain these components could lead to inefficiency or even breakdowns.

• Low-Temp Dishwashers: While low-temp dishwashers don’t have a booster heater to maintain, they require regular checks on the chemical levels used in sanitization. The chemicals need to be replenished and the dishwasher needs to be calibrated to ensure that the right amount of sanitizer is used to disinfect the dishes properly.

Which is Best?

Low-temp dishwashers are easier to maintain long-term, while high-temp dishwashers require more technical care, especially with heating elements.

5. Best Fit for Your Restaurant Type

The type of restaurant you run will play a big role in determining which dishwasher is best for you.

• High-Temp Dishwashers: Ideal for high-volume restaurants, such as fast food chains, cafeterias, or banquet halls. These environments require fast, thorough cleaning of large quantities of dishes, and the rapid cycle times and superior sanitization make high-temp dishwashers the preferred option.

• Low-Temp Dishwashers: Better suited for smaller restaurants or fine dining establishments that have fewer dishes to wash and a smaller footprint. Low-temp dishwashers are also a good choice for restaurants that focus on sustainability and want to minimize energy and water usage.

Which is Best?

If you handle a high volume of dishes, particularly greasy items, go for a high-temp dishwasher. For smaller operations, a low-temp dishwasher is more efficient.

Choosing between a high-temp and low-temp dishwasher depends on your restaurant’s specific needs. A high-temp dishwasher is ideal for high-volume operations requiring fast cleaning and strict sanitation, while a low-temp dishwasher offers energy efficiency and is better suited for smaller kitchens with lower dishwashing demands. By evaluating your restaurant's operations, budget, and sanitation standards, you can select the best option to optimize efficiency and maintain cleanliness.

Written by Allen Rode for PartsFe, your trusted source for a variety of high-quality commercial restaurant equipment, including Dishwasher parts and convection oven parts.