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Door type Dishwasher for Delco

Marthastu

Marthastu

Member
Were opening our 3rd location this summer and are currently working on the equipment floorpan. We want to utilize a Low Temp or Hi Temp dishwasher in our sink area. I’m researching a TALL DOOR version. I have no dishwasher experience so I’m wondering which model or brand is best ( Low or High temp) for our needs and will it actually get 18x26 fiberglass sheet pans clean? We use these for our dough balls and end the night with a stack of 20-30 dirty trays to wash.
 
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Sounds like you’ve got it covered for your large operation. It’s been 20+ yrs since our last store opening and I want to solve a few of our existing operational inefficiencies by adding the dishwasher
We visited a few Marcos pizza & Hungrey Howie locations while visiting Florida and took pictures of their floor plans. They seemed very well laid out for their menu. I’d like to have a purchasing source for their custom cut & box tables and the angled SS shelving in the make areas.
 
We use an EcoLab High Hood (Tall door) low temp machine. They do fit the full-size dough trays and it really helps a lot. Our trays never get build up or pink mold in the corners anymore. We lease it from Ecolab through US Foods for 125/month which includes all maintenance. The low temp units don’t have the cleaning power of the high temp machines, but it beats the manual 3-bay sink. We can fit 5 MFG Fiberglass dough trays at once, 90 second cycle. If you are using sheet pans, you can probably do 9 at a time.
 
What’s the pros of a low temp machine? We’re working on a new location and apparently a high temp machine needs a hood? Any other differences? Will low temp still dry the dishes pretty well?
 
I’m hopeful that we will be happy all around with a low temp machine’s performance on our trays, small wares and food pans. The thought of adding an exhaust hood and roof fan for a high temp machine has be doubting going that Avenue. We don’t want to add another large heat producing appliance to our small space and 8ft ceiling height.
 
Cons: It does not dry as well as the high temp models, nor does it clean as well. Pre-rinsing is required, and the sanitizer may discolor aluminum products.
Pros: For me the low temp machine was less expensive, cheaper to run as no booster is needed and does not require an exhaust hood. We are a DELCO with limited dine in service. As it may not clean everything perfectly, items still come out cleaner the manual washing. Cleaning 40+ dough trays each Friday night by hand was rough. Now my dough trays are clean and ready for dough time.
 
Is anyone using a tankless hot water heater instead of a normal hot water tank with a dishwasher? Manufactures seem to skirt the question.
 
We have a low temp CMA The only draw back i see is it doesn’t seem to get everything as clean as i hoped, we use deck ovens and butter the pans, as the higher temp seems to me would cut oils from the pans and things a little better
This is the only one i have used. I didn’t want the cost associated with using the water booster and things But you will save a ton on labor versus 3 bay sinks and paying some one to do them.
I think this moved eliminated 1 person from payroll
One thing I remember we got a maintainer heating element in ours to help keep the water hot between loads I think important inmho on a low temp warewasher
 
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Our local plumber told us since our town in on well water that the tankless ones are a no no for our area, lots of minerals and calcium would plug a tankless heater up now if you want to use all kinds of filtration it might work we went with a new AO Smith NG power vent commercial tank type and have never ran out of hot water since
 
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We have purchased a Jackson XL HH low temp and feeding it with a Rinnia tankless on demand @ 140d. It rinses the dishes great but doesn’t wash well because it’s an energy saver machine. It uses the previous batches .68 gal rinse water to wash the next load. By then the wash water is below 110d maybe less. You have to manually drain the sump and manually refill with new water twice a load. Very disappointing.
 
I would never purchase a dishwasher period. Learned my lesson years ago…total nightmare! I highly recommend using a service (Autochlor) and leasing the machine. Any issues they come and fix for what you would pay in chemicals alone and those huge repairs/headaches are gone. We have an undercounter unit and a tankless hot water heater.
 
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