Common Questions About High-temp & Low-temp Dishwashers
Dishmachines are separated into two main categories: High-temp and low-temp. High-temperature machines use extremely hot water to sanitize dishes, while low-temperature machines use carefully measured solutions of chemicals. Find the best option for your commercial kitchen here.
What does high-temp mean in dishwashers?
High-temperature dish machines use detergent to clean dishes, but instead of using chemical sanitizers, they use water heated to a minimum of 180 degrees Fahrenheit to sanitize the dishes. Because of the high levels of heat required to achieve high-temp sanitization, these dishwashers require either an internal or external booster heater, which makes them the less energy efficient option.
What is a low-temperature dishwasher?
To achieve the level of sanitization required by health regulations, commercial low-temperature dish machines use chemicals instead of heat to sanitize dishes. These units require the use of a chlorine, iodine, or ammonium solution. While low-temperature dishwashers are more energy efficient than their high-temp counterparts, certain chemicals can interact with metals such as plastic, steel, silver, and aluminum, and the ongoing cost of chemicals must be considered.
How do I choose between low- and high-temp dishwashers?
The dishwasher temperature you select will likely depend on multiple factors. If cost is a big factor, you should compare the cost of chemicals to power costs in your area, as high-temp dish machines use more power. Where time is an important consideration, many operators opt to go with high-temp dishwashers, as they tend to have shorter wash cycles. While not all do, many high-temp dish machines require hoods over them to capture the condensate produced, which is another factor to consider.
If you are trying to determine which dish machine temperature to use in your bar, you'll need to consider the impact on drinkware. You'll need to allow more time for glasses washed in a high-temp dishwasher to cool or else they will warm the beer and cocktails. However, glasses sanitized with chemicals can prevent a beer head from forming, which will mean it will take more beer to fill the glass, costing more money in the long run.