Dirty Facts From The Dishroom: What You Should Know

Dishwashers are a hot new topic in commercial foodservice. The emergence of new technologies brought to the marketplace in recent years has propelled FSTC to complete over a dozen field monitoring projects to measure real world energy and water use of existing standard efficiency dishwashers and replacement high efficiency machines. In the process, we have been able to document proper and improper dishwasher operating practices and the effect of poor dishwasher maintenance on hot water use. Insights into the performance of new technologies such as exhaust air heat recovery and best-in-class rated dishwashers will be covered. Topics relating to sizing dishwashers for the specific facility type will be discussed including the tendency of oversizing conveyor dishwashers. In some facilities, the pre-rinse equipment in the dish room were monitored including: pre-rinse spray valves, scrappers and industrial hoses to yield insights on the energy and water use contribution as well as do's and don'ts with the design and operation.