High-Temp Dishwashers

High-Temperature Dishwashers: What You Need to Know

Whether you operate a busy cafeteria that uses high volumes of dishes, glasses, and flatware or run a small restaurant that only uses a small quantity of dishes each daypart, a high-temp dishwasher can supply speed, efficiency, and proper sanitation.

These machines either come with a built-in heater source to raise water to the correct temperature or require an external booster heater. Some models require a hood to prevent steam buildup in the dishroom.

Higher energy expenses and upfront costs associated with these machines, such as booster heaters and condensation hoods, may be balanced out by long-term benefits, such as a faster wash cycle, fewer labor requirements, and no need for purchasing sanitizing chemicals.

A high-temp machine also typically removes debris, such as grease, lipstick, and scraps, more effectively than a low-temperature machine.

Bar operators may prefer high-temp glass washers to low-temp machines because chemically sanitized glass can alter the presentation and flavor of beer.

Common Questions About High-Temp Dishwashers

What is a high-temperature dishwasher?

High-temp dish machines are dishwashers that reach extremely high temperatures during their rinse cycles in order to sanitize dishes. High upfront and utility costs are offset by the long-term benefits these machines have compared to low-temp machines, which require ongoing purchases of special sanitizing chemicals. High-temp machines also are more efficient at removing stains and stuck-on food without scrubbing before a wash cycle.

Do high-temp dishwashers need chemicals?

High-temperature commercial dishwashers require chemical detergents that remove food debris but don't rely on chemicals for sanitization. Unlike low-temperature machines, these machines use hot water that is at least 180 degrees Fahrenheit rather than chemicals in the rinse cycle.

Do high-temp dishwashers need a booster heater? High-temperature dishwashers sanitize dishes using water over 180 degrees Fahrenheit, hotter than most standard water heaters. This means most operations will need a booster heater to increase the temperature of their existing water supply. When installing a high-temperature dishmachine, measure the temperature of your water supply to determine whether you need a heater that can raise the temperature by 40 or 70 degrees.

Operators can choose to purchase a high-temp commercial dishwasher with a booster heater built into the machine; otherwise, they will need to add an external booster.

Additionally, consider whether your drainage system can handle temperatures of 180 degrees or higher. If not, water temperature can be lowered by installing a cold water line to mix with drainage.