Have you ever watched one of those retail displays where appliances are being demonstrated in operation? Some of the appliances even have transparent sides so everyone can see the internal mechanisms. The biggest crowds are usually around the dishwashers, watching the water inside in fascination while the machine goes through its cycle.
A Typical Dishwashing Cycle
These are typically domestic dishwashers using a mix of water and dishwashing detergent pumped to rotating spray arms that blast the dishes clean. When the wash cycle finishes, the dirty water drains off, and clean hot water is pumped in to begin the rinse cycle. To make sure the glasses and dishes are streak-free, a special rinse aid is added during the cycle and then a final drying cycle completes the process.
NLE Commercial are specialists in commercial dishwashers, but we thought that this example of the home dishwasher would be one to which everyone can relate. A dishwasher is much more efficient than a human is; it uses less water and by washing at a temperature that human hands cannot withstand, is very effective at killing bacteria. It is also a labour and time-saver, because once it is loaded and switched on, the operator can walk away and do something else.
Commercial Dishwashers Suited to Large Volumes
In a commercial kitchen, these attributes make dishwashers essential for efficiency, cost control and hygiene. The large, heavy-duty machines used by hotels, hospitals, restaurants, resorts and the like also have a much larger loading capacity, suitable for the big volumes of cutlery, dishes, et cetera, that they need to clean each day. These are the types of machines that our technicians are called upon to service and repair.
Fast Cycles Essential in Commercial Machines
Commercial dishwashers differ from domestic machines in some ways. To meet the constant demand for fresh tableware, commercial dishwashers have much faster cycles while still producing a clean, sanitised product. The most popular types for big kitchens are the pass-through machine and the conveyor type. Our people are trained to look after both types.
Pass-through Type a Space-saver
The pass-through dishwasher usually sits between two benches and has a pull-down hood. This allows multiple parts of the wash cycle to happen at once. A staff member can be loading a rack at one side while another rack is being washed inside the machine.
Conveyor Type Needs Space but Handles Large Volumes
The conveyor type is for the much larger kitchen, providing a fully automated process. Filled racks pass through a large cabinet where the washing takes place in a conveyor-like process. While these machines need a lot of space, they are a necessity for high volume kitchens.
Regardless of which type of machine is installed in your commercial kitchen, our trained and experienced technicians are on call 24/7 to keep your dishwashers operating.