FAQ

Commercial dishwashers are designed to be efficient, using between 1.5 to 2.5 gallons of water per cycle on average. There are also energy-efficient models that consume less water, making them a great choice for businesses looking to minimise utility costs.

Yes, commercial dishwashers can handle a wide variety of kitchen equipment, including pots, pans, plates, and glasses. However, it’s important to choose a model that suits the size and type of the items your kitchen uses, especially for heavier or more delicate items like pots.

To achieve optimal cleaning, a commercial dishwasher should operate at temperatures between 55°C and 65°C. This range ensures effective cleaning and sanitisation, though lower temperatures might result in less thorough cleaning.

When choosing a commercial dishwasher, consider your business's dishwashing volume, available space, and wash time requirements. Energy efficiency and ease of maintenance should also be considered to reduce ongoing operating costs and ensure the machine is reliable.

Yes, to keep commercial dishwashers working efficiently, regular maintenance is needed. This includes inspecting parts like wash arms, filters, and drain lines, along with routine deep cleaning to avoid breakdowns and ensure longevity.

Commercial dishwashers are built to clean a wide range of items, from delicate glasses to heavy-duty pots. Make sure you select a model that is capable of handling the variety of kitchenware you use, particularly for larger or more stubborn items.

Yes, ventilation is essential for commercial dishwashers to release the steam generated during operation. Some models include built-in ventilation, but larger kitchens may require additional exhaust systems for safety and comfort.

Commercial dishwashers require detergents and sanitising agents formulated for high temperatures. These products are designed to ensure proper cleaning and compliance with health regulations, keeping your dishes safe and hygienic.