Low-temp Dishwashers
Low-temp dishwashers clean dishes, glassware, and other items with detergent and water that has reached a minimum of 120 degrees Fahrenheit, though 140 degrees Fahrenheit is recommended. Low-temp dishwashers rely on powerful sanitizing chemicals instead of hot water to ensure every rack is sanitary at the end of the cycle. More
Low-Temperature Commercial Dishwashers: What You Need to Know
Low-temperature dishwashers, as with all other commercial dishwashers, sanitize dinnerware and cookware so it can be used again in a commercial kitchen. To serve these high-volume operations, low-temperature dishwashers must be fast and efficient, returning your dinnerware as quickly as possible so you can get them back into circulation. Low-temp dishwashers are great for situations in which a high-temperature dishwasher isn't feasible. Low-temp chemical dishwashers don't take nearly as much electricity to run and don't need a condensate hood either.
Low-temp dish machines typically can be connected to a 120-volt outlet for power, which may offer flexible, lower-cost installation options for many locations. The disadvantage is they're not intended for glassware because glasses rinsed in cold water dry slower, which means spots may remain and the chemical residue can cause beers to go flat. These washers require greater diligence during the prerinse phase because they may have trouble thoroughly removing proteins, grease, and lipstick residue. We'll answer common questions about chemical dishwashers below to help you find the best one for your needs.
Common Questions About Low-temp Dishwashers
What is a low-temp dishwasher?
Low-temp warewashers are machines that clean and sanitize your dinnerware so you can get those pieces safely back into operation. To do this, the machines have a cleaning cycle where warm water and soap are circulated around the dishes, soil is removed, and the soiled water is drained out of the washing cavity. Once the dishes are clean, low-temperature dishwashers rinse them with powerful sanitizing chemicals that kill any remaining microorganisms on the dishes, making them safe for use once more. This contrasts with a high-temp dishwasher, which uses 180-degree-Fahrenheit water to kill anything remaining on the dinnerware. Commercial foodservice operations must sanitize every piece of dinnerware and cookware both to meet regulations and ensure no customers get sick; low-temp dishwashers are one of the many ways operators achieve this goal. Low-temperature commercial dishwashers are preferable to high-temperature options in situations where achieving high-temperature water is difficult or where the additional electricity requirement is prohibitive. Low-temp dishwashers frequently require only a standard 120-volt outlet, making them easy to install and cheap to power. However, you will have to pay for sanitizing chemicals, which may offset the savings on utilities depending on the price of each. Consult the product specifications page for the chemical dishwasher you're considering to see the exact utility requirements for that piece.
What is the temperature of a commercial dishwasher?
Low-temperature warewashers still use hot water to clean dishes, as the heat helps remove debris and oily smudges. However, low-temp units only use 140-degree-Fahrenheit water, which usually is heated by the building's existing hot water heater. High-temp units, in comparison, heat that water further to 180 degrees Fahrenheit, which is hot enough to sanitize the dishes without chemicals. Both types of warewasher will get your dishes sanitized and safe to use again, but one may be better than the other depending on the setup of your establishment.