Residential Commercial
Commercial Dishwasher Service

commercial dishwasher coquitlam

In a busy commercial kitchen there are two things that are absolutely essential: the ability to cook food and clean dishes. When your dishwasher breaks down you don't have long before it becomes an emergency.

At MegaTec our teams are professioanlly trained in commercial dish machine repairs, including all electrical work and the installation of new electrical connections.

The food service industry, like most specialized industries, has their own names for the tools and equipment that they use. Commercial dishwashers have a bit of an identity crisis. They are reffered to as "warewashers", "dishwashers", "dish machines", "warewashing machine". Those are all referring to the same thing, the industrial machine that washes the dishes. "Warewasher" just puts more emphasis on the dinnerware, flatware, glassware, and other 'wares that are commonly cleaned in the machine. Names for the dish machine operator are often more colorful.

Commercial Dish Machines

There a several different types of commercial dish machines. Each serves a different situation but they all wash dishes.

High and Low Temp Dishwashers

High temp machines wash dishware at 150 to 160 degrees and rinse it at 180 degrees Fahrenheit, sanitizing through sheer water heat. Because of the intense heat, high temperature commercial dishwashers also require a condensate hood for operation. However, dishes coming out of a high temp ware washer often dry faster and don't use sanitizers, some of which harm certain dishware materials. High temp machines are better at cleaning visibly soiled dishes and effectively remove fat and grease.

Low temp machines wash and rinse at temperatures between 120 and 140 degrees Fahrenheit. Because these temperatures alone are not high enough to sanitize, low temperature commercial dishwashers must use chemical sanitizing agents with the water. Low temperature machines are not designed to thoroughly clean heavily soiled dishes, requiring the operator to rinse or scrub them before machine cycles. The cost of sanitizers is ongoing with low temp machine warewashing, but the units are easier to place since they may not require a hood as they do not produce steam (check with your local authority). Plus, low temp machines come with a lower initial investment and a low energy requirement as many can run on a 115V connection.

Conveyor Dishwashers Conveyor dish washers are large, cumbersome, and powerful, able to process between 350 to 1000 racks every day. These commercial ware-washing machines are made of stainless steel and designed for heavy use in cafeterias, hospitals, and other high-volume operations. Many come with microprocessors and easy controls to set washing conditions, and there are also Energy Star models to help cut down on electricity consumption, and they are made in both high temp and low temp models. But because they're so powerful, a conveyor commercial dishwasher requires a trained electrician to hard-wire them.

Door Type / Rack Dishwashers Door type or rack dishwashers are smaller versions of conveyor washers that are designed to connect to clean dishtables or dirty dishtables. The idea is to fill up a compatible rack full of dishes, push it inside the dishwasher, close the door, and run the cleaning cycle. Within moments, you can push the door back up and your dishware is cleaned.

A commercial ware washer can typically process between 30 to 350 racks every day, making them great for localized operations like mom-and-pop restaurants. And like the conveyor models, you can also find these with high and low temp designs. Because they're not as large as conveyor dishwashers, rack washers are designed to sit out of the way of your kitchen's traffic, usually in a corner or against a wall. However, many still pull too much electricity to run off a simple plug and should be installed by an electrician as well.

Undercounter Commercial Dishwashers Undercounter dishwashers are an excellent equipment choice for compact kitchens or bars where you can clean as you go, but not at a rapid pace. They can clean 20 to 30 racks of glasses and dishes at a time, giving your business a steady supply of clean dinnerware throughout your business hours.

Most commercial warewashing equipment of this type use a single door on the front and resemble residential washing units, but they can incorporate a variety of controls and displays to let you work more efficiently. You can find them in high and low temp styles, and since they fit right under your countertop, these dishwashers are the most convenient when used in the front of the house, minimizing the distance and time required to get clean dinnerware back to your customers.

Tips to Avoid Dish Machine Repair

No matter if you are an owner or a manager of a large restaurant, bar, club or a small coffee shop, a commercial dishwasher is probably the most valuable and important piece of equipment that your business owns. Since it is both one of the most expensive and crucial pieces of equipment in your kitchen, it is in your best interest to take good care of it, take necessary measures to prevent breakage and prolong its lifespan as much as possible.

Scrape Off Food Debris from Dishes

Everyone working in a busy kitchen knows how hectic it can get, but even during the busiest times everyone should always do their best to take care of the dishwasher.

  • Always scrape off food debris from the washware before it’s placed inside the dishwasher
  • Minimize the amount of food debris and oily residue that enters the dishwasher
  • Prevent large chunks of food entering the dishwasher system and causing issues such as clogging the filter, the nozzles, getting caught on wash arms, etc.
Always Follow the Manual

We often feel like we can figure everything out on our own, without going through the manual. Don't even try performing such a serious task as commercial dishwasher maintenance without following the manufacturer’s specifications.

  • You wouldn’t want to use a wrong chemical that would corrode your rinse arms and pipes or result in irreparable dishwasher failure
  • Help come up with short, easy-to-read instruction tailored specifically for employees
  • Develop an easy to read maintenance sheet, with translations is necessary and post it near the dishwasher
Regularly Check Chemicals

Rinse aid, detergent and sanitizer are most important chemicals used by a commercial dishwasher.

  • Low or high concentrations can cause issues that your customers will notice and won’t appreciate
  • Check the chemical levels every day, ideally before starting a cycle
  • Low rinse aid concentrations won’t properly dry the warewash, causing visible water droplets and streaks on the surface
  • High rinse aid concentrations will again cause visible stains, such as rainbow colors, bubble marks and streaks
Clean the Filter at Least Every 20 Cycles

You should regularly check your filter and look of any food particles or gunk.

  • The filter should be cleaned with a soft brush under running water
  • A toothpick can be used to remove stubborn food particles
  • Never beat the filter against anything to remove the impurities as it will surely damage it.
  • Clean the filter at least every 20 cycles (heavier washing requires more frequent cleaning)
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