Here are five tips for commercial dishwashers:
1. Buy a whole house dishwasher. If you have only one or two rooms to clean, a dishwasher is overkill. A lot of places don’t allow a dishwasher because it doesn’t fit in with the look of the building. It’s like when people say that public toilets should be gender-neutral: they’re saying that there should be gender-neutral toilets, but they really have in mind gender-neutral toilets that aren’t sold in supermarkets, so the actual result will be gender-neutral toilets that aren’t sold anywhere.
2. Replace the detergent and rinse agent every year or two. If it’s been more than five years since your last maintenance visit, consider a more aggressive cleaning program, such as an automatic tablet washer. If you’re switching to an automatic tablet washer, make sure you get the tablets that work well with it; some detergent brands just don’t work well with most tablet washers (this can be due to tablet formulae or something more fundamental).
3. Don’t leave dirty dishes in your dishwasher overnight (or for any length of time longer than ten minutes). Some detergents (especially those without phosphates) leave white residue
What are the 5 most important tips for commercial dishwashers?
1. Always turn off your dishwasher when you leave.
2. Don’t use your dishwasher unless you’re going to be home during a cycle, or at least available afterwards to stop it and inspect the results.
3. Use the proper cleaning agent for your brand of dishwasher and avoid using it as a substitute for soap. If you don’t have hot tap water, use warm or boiling water instead of cold tap water.
4. Position your dishes so they will be properly rinsed by the spray jets; don’t put them in the upper rack where they will get washed too often by the spray jets.
5. Inspect the interior of your dishwasher every week to look for damage that could affect its reliability and performance.
Other tips:
– Avoid leaving dishes soaking in hard water overnight, as this could lead to rust spots on the dishes; use a softener in addition to tap water to reduce iron content.
– Do not use Arctic Rush* detergent; it contains phosphates which may cause corrosion on some dishwashers
How do you make money in business? Ask your neighbors.**
At a recent barbecue, the topic of how to get rich came up. Since I am a landlord, and also write about commercial dishwashers, I offered some opinions regarding this question. Here they are:
1. Write a blog about your business.
2. Get it indexed by Google, which will help you make more money.
3. Volunteer for the local Chamber of Commerce, which will improve both your reputation and your social skills.
4. Be nice to your neighbors–as long as they don’t make claims on you or have high interest loans–and work out with them what payment plan works for both of you. Never end up in court over a bounced check…
5. If you are really serious about making more money, learn how to use your dishwasher better and more efficiently–it’s a popular idea these days.*
*(I should note that I am not recommending a particular dishwasher model; those are jumbled up in my head.)
The idea of a commercial dishwasher is simple. A commercial dishwasher works by spraying jets of water across the dishes, which causes them to move past a grating that can be adjusted to different heights to accommodate different ranges of height. When the jets are turned off, the grating closes, and the dishes are raised up.
Then, when the water is turned back on, the jets spray and move the dishes back through the grating in order for them to be rinsed in hot water. This cycle repeats until all dishes have been cleaned. The whole process takes about ten minutes.
The basic design dates from the early 1900s, but it has been improved over time; some commercial dishwashers are quite sophisticated with automatic controls and timers and so on. In general they involve three main components: The motor and heating system; a motorized feeder or conveyor belt that moves the dishes through a channel; and what’s called an air gun, which sprays water at high pressure onto the dishes as they pass by.
For these machines to work well, they need good seals around all these components to keep out dirt and water. And they also need to be sealed against leakage of any kind—that is, against anything getting into your machine that
Commercial dishwashers must clean the dishes, but they are not like residential dishwashers, which have a short cycle when only a few people are in the house and which can be run by anyone. Commercial dishwashers do not have routine cycles, and they don’t come with anyone to run them. Commercial dishwashers are usually just rented by people who want a more convenient way of washing dishes.
Commercial dishwashing is an excellent example of a business that has been radically transformed by new technology. The old-fashioned way of doing it is hard to imagine: a person with a squeegee, who uses elbow grease to get all the dirt off the dishes, and then brings everything inside to be washed with bleach and hot water.
Today’s commercial dishwasher is much easier to use. You load the dishes in and let it go through its cycle, which includes washing with soap and water, rinsing off the soap, and drying with heat. There are several kinds of commercial dishwashers that run with small motors that can be controlled from outside; you can program them to start washing at different times or on different days or weeks during the week. In some cases you can also program them to stop earlier than the scheduled time.
Commercial dishwashing machines
Dishwashers are a classic piece of industrial equipment, and like all industrial equipment, they have to withstand a lot of abuse. Most repair work is routine. But there are some jobs that involve replacing parts that are not available off the shelf, or replacing them in ways that don’t fit the standard design. There are also jobs that involve managing the risk of people getting hurt.
In the simplest case, you get a call from the manager of a new restaurant. The owner wants to install a dishwasher, but there isn’t anything like it in their inventory. The dishwasher will be installed by an outside contractor (hence the need for a commercial dishwasher). They need someone who knows how this kind of thing works, but doesn’t mind being at the mercy of an unknown contractor.
The job involves:
– researching your options;
– making sure you’re comfortable with the risk;
– making sure you have enough work for the time involved;
– making sure you can make yourself available; and
– interpreting any documents whose interpretations may be important to your decision.
Every time you wash dishes, you’re washing the same dishes that thousands of people have washed before. And every time you clean a dishwasher, you’re cleaning a machine that thousands of people have used. So you might as well have the same kind of machine—and if you are thinking about buying a dishwasher for your restaurant or your office, here are some things to consider.
1) How many racks should it hold?
2) How many water jets does it have?
3) What kind of detergent should I use?
4) Does it come with a price guarantee?
5) How long can I expect my old machine to last?