What Are Some Common Misconceptions About Commercial Dishwashers?

Commercial dishwashers are vital in the food service and hospitality industry, ensuring dishes, glassware, and utensils are thoroughly cleaned and sanitised. However, despite their importance, these powerful machines are often plagued by myths and misunderstandings that can result in misplaced decisions, improper usage, or unrealistic expectations. 

This blog will break down some common misconceptions about commercial dishwashers, debunk the myths, and clarify their capabilities, benefits, and limitations. 

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Misconception 1: Hand Washing Is More Hygienic Than Using a Commercial Dishwasher 

The Myth: Some people believe rinsing dishes by hand is more hygienic because it allows for manual scrubbing and extra attention to detail. 

The Reality: Commercial dishwashers are designed to meet strict hygiene and sanitation standards that cannot be achieved through hand cleaning alone. These machines: 

• Operate at high temperatures (above 160°F for most models), which kills bacteria and pathogens more effectively than hand rinsing in lukewarm water. 

• Use high-pressure water jets to thoroughly clean every corner of plates, glasses, and utensils. 

• Include built-in sanitisation cycles that ensure every item is free from harmful microorganisms. 

Hand cleaning, on the other hand, relies heavily on human effort, which can be inconsistent and unreliable, especially in high-volume environments. 

Misconception 2: Commercial Dishwashers Use Excessive Water and Energy 

The Myth: Many believe these products are inefficient, consuming large amounts of water and energy during each cycle. 

The Reality: Modern commercial dishwashers are designed with energy and water efficiency in mind. Manufacturers continually innovate to reduce consumption without compromising performance. For example: 

• High-efficiency models use as little as 1 gallon of water per rack, significantly less than hand rinsing or older product models. 

• Energy-efficient models include insulated doors and heat recovery systems to minimise heat loss and reduce power usage. 

While older or poorly maintained machines may be less efficient, investing in newer, energy-rated industrial equipment can help businesses save on utility bills. 

Misconception 3: Commercial Dishwashers Are Too Complicated to Operate 

The Myth: Some believe these commercial items are overly complex, requiring specialised training and technical knowledge to operate effectively. 

The Reality: Most commercial kitchen dishwashers are designed with simplicity and ease of use in mind. While they may seem intimidating, their controls are often user-friendly, with clearly labelled buttons and instructions. Many machines feature: 

• Automatic cycles that adjust temperature and rinse times for optimal cleaning. 

• Digital displays are used to monitor progress and troubleshoot errors. 

• Simple loading and unloading mechanisms to streamline workflows. 

Additionally, manufacturers provide user manuals, training videos, and support services to ensure staff can operate the machines confidently. 

Misconception 4: They Are Only Suitable for Large Restaurants 

The Myth: Some assume that commercial cleaners are exclusively for large-scale establishments with high utensil-cleaning volumes, making them unnecessary for smaller operations. 

The Reality: These items come in various sizes and shapes, making them perfect for establishments of all types and sizes, including: 

• Under-Counter Models: Compact and ideal for smaller cafes, bars, or bakeries. 

• Door-Type Options: Medium-sized models perfect for small to mid-sized restaurants. 

• Conveyor Systems: Designed for high-volume operations like hotels or banquet halls. 

Smaller establishments can significantly benefit from commercial dishwashers, as they save time, reduce labour costs, and ensure consistent cleanliness even during busy hours. 

Misconception 5: All Commercial Dishwashers Are the Same 

The Myth: There’s a common belief that all commercial dishwashers for sale function similarly, making it unnecessary to research different models or features. 

The Reality: These appliances come in various types, each designed for specific needs and operational setups: 

• Undercounter Options: Great for limited spaces and light loads. 

• Rack Conveyors: Designed for kitchens with a continuous flow of dishes. 

• Flight-Type Options: Handle high volumes in large-scale operations. 

• Glass Washers: These are specialised for delicate glassware, ensuring spotless results without damage. 

Understanding the differences between models and their features helps businesses choose the product for their specific requirements. 

Misconception 6: They Don’t Need Regular Maintenance 

The Myth: Some believe these cleaners are robust enough to operate indefinitely without regular maintenance. 

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The Reality: Like any equipment, these offerings require routine upkeep to guarantee the best performance and longevity. Neglecting maintenance can lead to: 

• Clogged filters and spray arms, reducing cleaning efficiency. 

• Hard water deposits that damage internal components. 

• Increased likelihood of breakdowns and expensive repairs. 

Simple maintenance tasks, such as cleaning filters, descaling regularly, and inspecting parts, can help keep the machine running smoothly. 

Misconception 7: They Are Too Expensive to Be Worth the Investment 

The Myth: A significant misconception is that products sourced from commercial dishwasher suppliers & dealers are prohibitively expensive and not worth the cost for many businesses. 

The Reality: While these offerings represent a more significant upfront investment compared to domestic models, they are particularly manufactured and engineered to handle the demands of a professional kitchen, offering benefits like the following: 

• Faster cleaning cycles, reducing labour costs. 

• Longevity and durability ensure they last for years with proper maintenance. 

• Lower operating costs over time, thanks to energy and water-efficient designs. 

For most businesses, the long-term savings and enhanced productivity outweigh the initial expense, making the products a worthwhile investment. 

Misconception 8: They Can Only Handle Light Cleaning 

The Myth: Some assume that these offerings cannot effectively clean heavily soiled dishes and require pre-cleaning or manual scrubbing. 

The Reality: Modern commercial utensil cleaners have powerful jets, high-temperature cycles, and efficient detergents to handle stubborn grease, baked-on food, and other harsh residues. Features like pre-clea cycles and soil removal systems make them more than capable of dealing with heavily soiled items. 

While pre-rinsing dishes can help prevent clogs and improve efficiency, it is not always necessary for every load. 

Misconception 9: Commercial Dishwashers Are Noisy and Disruptive 

The Myth: These products are often thought to produce excessive noise, which could disrupt operations, especially in open kitchens or small spaces. 

The Reality: While older models may have been louder, newer commercial options are designed with noise-reduction features, such as insulated doors and quieter motors. For businesses concerned about noise levels, plenty of low-decibel options are available on the market today. 

Misconception 10: They Take Up Too Much Space 

The Myth: Some think all of these items are bulky and require large kitchen spaces. 

The Reality: These items bought from leading commercial dishwasher manufacturers & distributors come in various sizes to accommodate kitchen layouts. Compact under-counter models, for example, are specifically designed for smaller spaces. At the same time, larger conveyor systems cater to high-capacity needs. With the proper planning, even small kitchens can incorporate wonderful equipment seamlessly. 

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Conclusion 

Commercial dishwashers are essential for maintaining hygiene, efficiency, and productivity in professional kitchens. However, misconceptions and myths about their capabilities, costs, and practicality can deter businesses from investing in these valuable machines. 

By understanding the reality behind these misconceptions, you can make knowledgeable decisions that match your pantry’s needs and ensure your cleaner performs at its best. Remember, choosing the right model, performing regular maintenance, and training your staff to use it effectively will help you maximise the benefits of your industrial dishwasher while avoiding unnecessary complications.