Guide to Warewashing & Janitorial Equipment
Buying Guide to
Commercial
W W W . R E D C A N A D A . C O M
Warewashing
& Janitorial
EQUIPMENT
Guide to Warewashing & Janitorial Equipment
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the best prices and service, no matter the business. From hotel chains to small family‑run
restaurants, a R.E.D. dealer is here to help.
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Vancouver, BC V6A 1R5
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Guide to Warewashing & Janitorial Equipment
Table of Contents
Spotless Solutions: An Overview of Commercial
Warewashing & Janitorial Equipment
Introduction to Warewashing
Anatomy of a Dishwasher
Wash, Rinse & Sanitize
11
Dump & Fill vs Overflow Machines
15
Sanitizer, Dishwasher, Warewasher
17
High Temp vs Low Temp Dishmachines
19
Cycle Time: How fast is fast enough?
20
ENERGY STAR® & Warewashers:
22
Hoods: Understanding Type 1 vs. Type 2
24
Ventless vs. Non-Ventless Warewashing:
What Does It Mean?
26
Questions to Ask
28
Undercounter Dishwashers: Compact Power
for Small Spaces
33
Door-Type Dishwashers - Mid-Volume Machines
Built for Efficiency
37
Conveyor Dishwashers - High-Volume Solutions for
Demanding Environments.
40
Flight-Type Dishwashers - The Ultimate Dishmachine
For the Most Demanding Needs
44
Tabling Requirements for Door-Types, Conveyors and
Flight-Type Dishmachines
47
Pot, Pan & Utensil Washers - Handling the Heavy Lifting
in the Kitchen
51
Guide to Warewashing & Janitorial Equipment
Glass Washers - Gentle Precision for
Perfect Glassware
53
Table of Contents
Power Sinks: Manual Washing with a
Mechanical Advantage
58
The Essentials Behind the Machine
61
What is a Booster Heater
61
How to Choose your Dishrack
64
Plumbing – The Ins and Outs of Making it all Flow
68
Installing a Commercial Dishmachine:
What you need to Know
75
How to Properly Clean a Commercial Dishmachine
77
Water Softeners, Filtration & Chemical Delivery Systems:
Supporting Clean Results
82
Rental vs. Buying vs. Leasing: What’s the Best
Approach for Dishmachines?
85
Calculating ROI on Your
Commercial Dishmachine Investment
89
Warewashing Accessories: Tools That
Elevate Efficiency and Cleanliness
93
Janitorial Accessories & Sanitation Essentials
97
10
Designing the Dishroom - Flow, Function & the
Backbone of Clean Operations
100
Master List of RED Approved Suppliers for
Warewashing & Janitorial Equipment
108-109
List of RED Canada Members from Coast to Coast
108-109
Guide to Warewashing & Janitorial Equipment
Spotless Solutions:
An Overview of Commercial
Warewashing & Janitorial
Equipment
www.redcanada.com
Running a successful foodservice operation isn’t just about cooking great food — it’s
about delivering that food on clean, sanitized plates in a spotless environment. Behind
the culinary creativity and customer experience lies a hidden engine of operational
success: the warewashing and janitorial systems. While guests enjoy sizzling entrées
and perfectly plated desserts, the dishroom hums with activity, ensuring every fork,
plate, and glass is ready for service. Warewashing and janitorial equipment form the
backbone of kitchen hygiene, supporting health and safety standards, protecting your
reputation, and keeping your operation running smoothly during peak hours. These
machines and systems aren’t just helpful — they’re essential.
What type of cleaning equipment does a foodservice establishment need? The answer
flows from your service model and capacity. How many guests do you serve per day?
What types of wares need to be cleaned? What is the volume during peak periods?
The answers to these questions shape the design of your warewashing system —from
compact undercounter units to high-volume conveyor dishmachines, and from mop
sinks to dish tables and booster heaters.
Of course, other considerations matter too: water and power availability, hood
ventilation, floor drainage, energy efficiency, staffing levels, chemical systems, and
compliance with local building and health codes. These factors can have major
implications on installation, operational cost, and long-term reliability. Making
the wrong choice costs time, money, and labour — but selecting the right solution
increases efficiency, improves food safety, and reduces operating costs.
This guide is organized into key categories: from dishwasher types to accessories,
installation considerations, and maintenance tips. We also highlight RED Approved
brands and suppliers — trusted manufacturers who support our national network of
dealers across Canada.Whether you’re opening a new concept, upgrading an aging
dishroom, or supporting multi-unit operations, RED Canada Dealers are here to help
you select equipment that supports your standards, staff, and sustainability goals.
Guide to Warewashing & Janitorial Equipment
Introduction
to Warewashing
Every foodservice operation is unique — from fast-paced QSRs to intimate fine dining
rooms. But, they all share a common challenge: maintaining a steady flow of clean
wares to meet demand, especially during peak hours. The starting point for choosing
the right warewashing system is understanding the needs of your business — not just
today, but as you grow.
The four most critical factors in selecting the correct system for your needs are:
Understanding your Business Needs
Number of Seats & Number of Turns
The number of seats in your dining area is the foundation for
estimating ware volume; however, it’s not just how many guests
you can serve — it’s how often those seats turn over during the
course of a meal period. A 50-seat restaurant with three turns
at lunch and dinner is essentially serving 300 meals per day
— and that number may not even include takeout containers,
prep utensils, or barware. Operators often underestimate their
warewashing load by overlooking how dishes accumulate from
prep, service, and cleanup. The right machine should handle your
busiest periods without bottlenecking.
01
Type of Dishware
Different operations use very different wares. A bakery may
focus on trays and pans. A steakhouse might wash cast-iron
pans, sauce boats, and wine glasses. A QSR could rely heavily on
plasticware and baskets. The material, size, and how fragile your
dishware is impacts everything from rack configuration to water
temperature to chemical selection. Specialty dishware — such as
stemware or charcuterie boards — may require specific racks or
even dedicated glass washers. Pot and pan washers, for example,
are ideal for kitchens with deep sauté pans and sheet trays that
won’t fit in standard units.
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Guide to Warewashing & Janitorial Equipment
Peak Service Times
Your machine needs to match the rhythm
of your busiest periods, not just your daily
average. If you serve 200 guests over a
90-minute lunch rush, your warewasher
may need to process a full rack every
60–90 seconds. If you can’t keep pace,
you’ll either need additional equipment
or backup systems such as pre-rinse
stations and power
sinks.
The result of poor peak-time planning?
Dirty wares stack up, service slows,
customer experience declines and
staff morale drops. Planning for peak
performance is a safeguard for both
customer experience and kitchen
efficiency.
03
Racks Per Hour: Translating
Specs into Reality
Dishwasher specifications often list “racks
per hour” (RPH), but this number can
be misleading. Manufacturers calculate
it under ideal lab conditions with pre-
scraped, uniformly sized wares and
optimal water pressure.
In the real world, racks need to be loaded,
unloaded, and sometimes rewwashed.
Staff shifts, staffing shortages, and
unexpected demand surges can throw off
even the best plan. As a rule of thumb:
Undercounter dishwashers typically
process 20–30 racks per hour.
Door-type machines range from 40–60
racks per hour.
Conveyor and flight machines can process
200+ racks per hour with skilled operators.
RPH should always be viewed as a
capacity ceiling — not a consistent
throughput number. Design your
warewashing system to operate
comfortably at 70–80% of its rated
capacity during peak times. This buffer
ensures your system performs without
strain, extending the lifespan of your
equipment.
Understanding your operation — from
seating capacity to dishware type to peak-
hour intensity — is the first step toward
selecting equipment that will support your
business today and grow with it tomorrow.
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Guide to Warewashing & Janitorial Equipment
Anatomy of a Dishwasher
Commercial dishwashers are often underestimated. While they may appear simple on
the outside or maybe just like your home dishwasher, inside is a precise combination
of heat, water pressure, chemical dosing, and mechanical motion — all engineered
to deliver fast, hygienic, and consistent cleaning results. Whether you’re evaluating
an undercounter unit or a high-volume conveyor system, understanding the key
components of a dishwasher helps operators and decision-makers troubleshoot
problems, compare models, and assess long-term value.
Wash Tank &
Detergent System
At the heart of every dishmachine is the
wash tank — a stainless steel reservoir
that holds water mixed with detergent.
This solution breaks down grease, food
particles, and residue. Some units use a
dump-and-fill method (draining the tank
between cycles), while others operate as
overflow systems (gradually diluting the
water over multiple cycles). The detergent
concentration must be monitored to
ensure cleaning effectiveness and avoid
damage to dishware.
01
Wash Chamber
The enclosed chamber contains the
water spray during the wash and rinse
cycles. In door-type units, this is often a
hinged or sliding “door” that seals off the
dishware as it’s cleaned by sliding down in
to the base of the unit. For conveyor and
flight machines, the hood forms a tunnel
through which racks pass. A properly
sealed hood prevents
steam loss and keeps wash temperatures
consistent — both crucial for sanitation
and energy efficiency.
02
Pumping & Spray
Arm System
This component is the workhorse of the
machine. High-powered pumps circulate
water through strategically positioned
spray arms that blast away food soil from
every angle. The arms may be fixed or
rotating and are often removable for easy
cleaning. Blocked spray arms are a leading
cause of poor wash performance — a daily
inspection is highly recommended.
03
Rinse System
After the detergent wash, a separate
rinse cycle uses fresh water to remove
remaining soap and sanitize the wares.
High-temperature machines rely on a
final rinse at or above 180°F (82°C), while
low-temp models use chemical sanitizers.
Many machines include a pressure-
regulating valve to ensure a consistent
rinse, even when water
supply fluctuates.
04
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Guide to Warewashing & Janitorial Equipment
Electrical & Control
System
Modern commercial dishwashers include
electronic control panels or programmable
logic controls (PLCs) to automate timing,
temperature monitoring, chemical
dosing, and cycle initiation. Higher-end
machines may feature diagnostic alerts,
fault codes, and USB or app-based
connectivity for maintenance tracking —
features especially useful in multi-unit or
institutional operations.
05
Heating System
Heating is critical — whether the
machine is maintaining wash water at
150–160°F (65–71°C) or ensuring rinse
temperatures reach sanitation thresholds.
Heat can come from built-in electric or
gas elements, or via an external booster
heater (sometimes needed for high-temp
sanitization). The heating system must be
properly sized and maintained, especially
in colder climates where incoming water
temperatures can vary widely.
06
Ware Handling
Mechanism
Finally, the method by which wares move
through the dishwasher depends on the
type of unit:
Undercounter units are manually loaded
and unloaded.
Door-type machines use sliding or hinged
doors and manual rack movement.
Conveyor and flight models include
automated belts or chains that pull racks
or individual items through the wash
zones.
Proper rack selection is critical here
— mismatched or overloaded racks
can prevent proper cleaning and risk
damaging equipment.
07
11
Guide to Warewashing & Janitorial Equipment
Wash, Rinse & Sanitize
Every plate, fork, or pan that enters the dishroom travels through a predictable — but
mission-critical — three-step process: wash, rinse, and sanitize. These steps may
seem routine, but they’re governed by precise temperature thresholds, chemical
concentrations, and mechanical dynamics. Get any part wrong, and you risk poor
cleaning results, compliance failures, or even foodborne illness outbreaks.
In the commercial kitchen, cleanliness is more than cosmetic — it’s a regulated safety
standard, and your equipment must consistently deliver on it. This process is the same if
you are using a 3 sink handwashing method but we’ll focus on the dishmachine process
for the purposes of this guide.
Wash: Removing Food
Soil and Grease
The wash cycle begins by combining hot
water with detergent in the machine’s
wash tank. This solution breaks down
proteins, carbohydrates, fats, and other
residues. It’s then sprayed with force
across the dish surface using rotating or
fixed spray arms, typically powered by a
recirculating pump.
Typical wash temperature:
High-temp machines: 150°F–160°F
(65°C–71°C)
Low-temp machines: 120°F–140°F
(49°C–60°C), aided by chemical action
Proper detergent selection matters:
alkaline formulas tackle grease, while
enzymes target starches. Many units also
include filtration systems with varying
degrees of filtering to capture food debris
and prevent redepositing foodstuffs back
on the dishware. Cleaning removes visible
debris. Sanitizing kills invisible pathogens.
Both steps must be completed fully and
correctly.
01
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Guide to Warewashing & Janitorial Equipment
Sprayer Arms: The Engine of Soil Removal
Sprayer arms (also referred to as wash or rinse arms) are mechanical fixtures inside the
dishwasher that rotate or pulse to direct high-pressure water and detergent onto wares.
They are designed to create maximum coverage inside the chamber, reaching all sides of
dishes, pots, pans, and glassware.
There are typically two types of arms:
Wash Arms: Deliver a high-pressure mix of water and detergent. Usually located both
above and below the rack for full coverage.
Rinse Arms: Deliver clean water for final rinsing (and sanitizing in high-temp machines).
These are often separate or integrated into the same manifold with different nozzles.
Key Features to Look For:
Stainless steel or composite materials that resist corrosion
Removable nozzles or arms for easy cleaning
Precision-engineered spray patterns for uniform coverage
Rotary or fixed designs, depending on the machine type
Common Problems & Fixes:
Clogged jets due to lime or food particles – clean daily
Arms not spinning – check for obstructions or worn bearings
Uneven spray pattern – inspect nozzles for cracks or scale buildup
Inconsistent cleaning is often traced back to improperly cleaned or damaged spray
arms. Sprayer arms and pressure regulators may not make headlines, but they are
absolutely essential to operational excellence. For dealers and operators alike, regular
checks on these components are the key to avoiding downtime, ensuring hygiene,
and protecting long-term equipment investment. Train your team to inspect these
components as part of the daily shutdown routine.
Rinse: Flushing Away Soils
and Detergent
Once the soil is loosened, it must be flushed away. The rinse cycle introduces
clean, often heated water via dedicated rinse arms to remove detergent residue and
remaining particles.
02
Rinse systems vary:
•
In high-temp machines, the rinse water reaches 180°F (82°C) to sanitize via heat.
•
In low-temp systems, rinse water is cooler, but a chemical sanitizer is injected to
ensure microbial safety.
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Guide to Warewashing & Janitorial Equipment
To maintain consistency, most commercial dishwashers use a pressure-regulating
valve to keep rinse flow steady, even if building water pressure fluctuates.
Pressure Regulator Valves (PRVs):
The Unsung Hero of Consistency
A pressure regulator valve ensures that the incoming rinse water flows
at a consistent pressure, regardless of external fluctuations in the
building’s water supply. This is critical because:
Low pressure = poor rinse coverage, leaving detergent or food residue
High pressure = misting instead of proper spray, wasting water and
energy
Why This Matters:
Final rinse temperature in high-temp machines must hit 180°F (82°C)
for sanitization.
Uneven pressure can compromise health code compliance.
Chemical dosing in low-temp machines also relies on consistent flow.
In Canada’s diverse climates and aging buildings, PRVs are not optional — they’re essential
for consistent operation. Most high-end warewashers come with a built-in PRV, while others
may require one to be installed externally, especially when local plumbing is inconsistent.
13
Guide to Warewashing & Janitorial Equipment
Sanitize:
Killing Microorganisms
03
Sanitization is the final step — and the
most critical. This process eliminates
pathogens to meet local health department
regulations and national food safety
standards.
There are two methods:
Thermal Sanitization (High-Temp
Machines): Dishes are exposed to water
at 180°F (82°C) for a set duration. No
chemical sanitizer is needed. This method
is effective and residue-free but requires
a booster heater (internal or external)and
sometimes a condensate hood to manage
steam.
Chemical Sanitization (Low-Temp
Machines): A food-safe sanitizer — usually
chlorine, iodine, or quaternary ammonium
— is injected into the final rinse. These
machines may be more energy-efficient
from a hydro standpoint but require
careful chemical monitoring to avoid taste,
residue, or damage to wares.
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Guide to Warewashing & Janitorial Equipment
In both cases, the sanitized ware
must be air-dried — never
towel-dried — to prevent
recontamination. And, operators
should routinely test rinse
temperatures using thermal
labels or dishwasher-safe
thermometers to ensure
compliance. Staff training is
essential. If the spray arms
aren’t spinning, if detergent
levels are low, or if the sanitizer
isn’t dispensing, the result is
ineffective sanitation — even if
the wares look clean.
Maintenance Tips:
Component
Task
Frequency
Spray Arms
Remove, inspect,
and clean nozzles
Daily
Rinse Nozzles
Check for scale
buildup
Weekly
PRV
Monitor rinse pressure
during operation
Monthly
Water Filters
Replace or clean
as per manual
As needed
Bios model: DT137 distributed by Thermor
15
Guide to Warewashing & Janitorial Equipment
Dump & Fill vs.
Overflow Machines
While many operators focus on external specs like size and racks per hour, the internal
wash method of a dishwasher significantly impacts performance, water and chemical
usage, and cleanliness. Commercial dishmachines typically follow one of two designs:
Dump & Fill or Overflow. Understanding the difference between them is essential to
choosing the model that aligns with your cleaning standards, resource efficiency goals,
and maintenance expectations.
Dump & Fill Machines:
Maximum Freshness, Cycle by Cycle
01
As the name suggests, Dump & Fill machines fully drain (dump) the wash water at the
end of each cycle and refill the tank with fresh water mixed with detergent. This design
ensures that each cycle starts with a clean wash environment, which is particularly
advantageous in operations with heavily soiled wares or when food safety standards
are a top concern.
Key Characteristics:
Fresh wash water every cycle
Less potential for soil redeposit on dishes
Typically found in undercounter and door-type machines
May use more water overall depending on cycle frequency
Pros:
• Higher hygiene assurance
— ideal for healthcare,
high-end restaurants,
and allergen-sensitive
environments
• Easier troubleshooting of
water clarity or cleanliness
issues
• May allow longer intervals
between tank cleanings
Cons:
• Higher water consumption
• Slightly longer cycle time
to accommodate draining/
refilling
• May have a higher
operational cost in areas
with expensive water and
sewer rates
Best For: Operators who prioritize pristine results, frequently change out their wash loads,
or have heavy soil that requires consistently clean water to ensure foodstuffs are removed
with every cycle.
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Guide to Warewashing & Janitorial Equipment
Overflow Machines:
Efficient for High-Volume Use
02
Overflow machines maintain a single detergent solution in the wash tank, gradually
diluting it with each rinse. As fresh water enters during the rinse phase, it overflows
into the wash tank, displacing the dirtiest water through an exit drain or overflow pipe.
This continuous flow helps preserve water and energy across cycles.
Key Characteristics:
• Wash water is reused and gradually refreshed
• Designed for high throughput environments
• Often found in conveyor and flight-type machines
• Lower water consumption per cycle, especially at scale
Pros:
• More energy- and water-
efficient over the long run
• Ideal for operations with
consistent, high-volume
warewashing needs
• Often paired with
advanced filtration systems
to keep water clean longer
Cons:
• Increased risk of soil
redeposits if pre-rinse
procedures are not followed
• Cleaning and maintenance
routines become more critical
to avoid biofilm or buildup
• May not meet the specific
standards required in ultra-
sanitary environments
without additional safeguards
Best For: Busy commercial kitchens, cafeterias, banquet facilities, and institutions
where throughput and resource efficiency are top priorities.
Feature
Dump & Fill
Overflow
Water Usage
Higher
Lower
Hygiene Level
Highest (fresh water each
cycle)
High, but depends on filtra-
tion
Cycle Time
Slightly longer (drain & refill)
Faster, continuous
Energy Efficiency
Moderate
High
Maintenance
Simpler but more frequent
draining
Requires better filtration
maintenance & clean outs
Ideal For
Healthcare, fine dining, aller-
gen-sensitive kitchens
High-volume restaurants,
hotels, institutions
Selecting the right system depends on your kitchen’s operational rhythm, cleanliness standards,
and utility cost sensitivity. While Dump & Fill systems are ideal for precision and purity, Overflow
systems shine in continuous-use environments where speed and conservation matter.
17
Guide to Warewashing & Janitorial Equipment
Sanitizer, Dishwasher,
Warewasher
In commercial kitchens, terminology can vary. For example, it can be called a
dishwasher, or a warewasher, and even a sanitizer. While these terms are often used
interchangeably, each carries slightly different connotations — and understanding
them can clarify communication with vendors, health inspectors, and service providers.
In the world of food safety and equipment specification, words matter.
“
17
Guide to Warewashing & Janitorial Equipment
“
Think of the
purpose of the
dishwasher
as more about
sterilization, than
removing food.
18
Guide to Warewashing & Janitorial Equipment
Dishwasher: The Common Term
The term dishwasher or dishmachine is
generally the most broadly used across
both residential and commercial settings –
in fact, “the dishwasher” is even a person
or people in most kitchens. However,
“dishwasher” can be a bit of a misnomer in
professional kitchens. After all, commercial
machines aren’t limited to just dishes —
they process everything from serving trays
to stockpots.
Used When:
• Talking to general audiences
• Referring to compact or
undercounter units
• Discussing overall dish area
processes
Warewasher: The Industry Standard
The term warewasher (or warewashing
machine) is preferred in industry
documentation, technical specifications,
and equipment catalogs. It reflects the
broader scope of what the machine cleans
— not just
dishes, but wares of all kinds, including
sheet pans, gastronorm trays, smallwares,
and glassware. Using this term signals
precision and professionalism, particularly
when speaking with equipment dealers,
health authorities, or design consultants.
Used When:
• Ordering from manufacturers or
suppliers
• Writing spec sheets or technical
guides
• Communicating across varied back-
of-house environments
Sanitizer: A Functional Descriptor
Some machines are referred to as
sanitizers, particularly in jurisdictions where
health codes prioritize or mandate final
sanitization as part of compliance. In this
context, “sanitizer” doesn’t mean a hand
rub or a chemical bottle — it refers to the
phase or capability of the dishmachine to
eliminate bacteria either through high heat
or chemical treatment. This term is often
used in a daycare or healthcare setting
when the unit is used for other purposes
aside from dishwares as well as seen on
labels, compliance signage, or chemical
dosing equipment.
Used When:
• Discussing food safety and
sanitation compliance
• Referring to low-temp machines that
require chemical sanitizer injection
• Describing a specific function within
a dish cycle
As with most foodservice terms, context is king. A kitchen manager
might casually refer to “the dishwasher,” while a technician specifies
“warewasher throughput,” and a health inspector asks about “sanitizer
temperature logs.”
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Guide to Warewashing & Janitorial Equipment
High temp vs
Low Temp
Dishmachines
One of the most important decisions you’ll make
when selecting a commercial warewasher is whether
to go with a high-temperature or low-temperature
model. Both achieve sanitization, but they do so in
fundamentally different ways.Understanding these
differences will help you align your choice with your
facility’s utility capabilities, food safety requirements,
and long-term operational goals.
High Temperature Warewashers:
Sanitization Through Heat
High-temp machines use hot water — typically
around 180°F (82°C) — in the final rinse phase to
sanitize dishware without the need for chemical
sanitizers. These units require either an internal
booster heater or an external booster to reach and
maintain this temperature consistently.
Key Features:
• Final rinse must reach 180°F to sanitize
• Wash temperatures between 150°F–160°F
• Often paired with ventilation hoods due
to steam release for door-types and large
machines
• Dishes dry quickly due to residual heat
Advantages:
• No chemical residue on dishes or glassware
• Lower long-term chemical costs
• Preferred in fine dining, healthcare, and high-
volume operations where sanitation is non-
negotiable
• Easier compliance with some provincial
regulations or HACCP protocols
Considerations:
• Typically require higher electrical capacity/
amp draw
• Booster heaters can add upfront cost (unless
already integrated)
• Condensate hoods may be required to manage
steam output in door-type applications and
larger
Best For:
Operators with reliable utility access and high
sanitation standards — including hospitals,
full-service restaurants, and institutional
kitchens.
Low Temperature Warewashers:
Sanitization Through Chemicals
Low-temp machines sanitize using a chemical
agent (usually chlorine-based) injected during
the rinse cycle, with water temperatures typically
between 120°F–140°F. These are ideal for
kitchens with limited electrical infrastructure or in
regions with high utility costs.
Key Features:
• Final rinse temperature: 120°F–140°F
• Requires chemical sanitizer (often chlorine or
iodine)
• Lower electrical demand
• Reduced need for booster heaters or hood
ventilation
Advantages:
• Can be lower upfront cost
• Energy-efficient — great for smaller kitchens
or light-duty use
• Compatible with older or lower-voltage
buildings
Considerations:
• Ongoing chemical costs (detergent, rinse aid,
sanitizer)
• Chemical residue may remain on wares
(especially glassware)
• Sanitizer effectiveness can degrade over time
or with incorrect dilution
• Chemicals can be harsh on wares —
especially metals or fine glass
Best For:
• Cafés, small kitchens, bars, and any operator
working within tight utility constraints or a
more limited budget.
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Guide to Warewashing & Janitorial Equipment
Cycle Time:
How Fast Is Fast Enough?
When evaluating warewashers, one number often stands out in the product specs:
cycle time — the amount of time it takes for a machine to complete a full wash, rinse,
and sanitization process. On paper, shorter cycles suggest higher efficiency, but in real
kitchens, cycle time must be considered in context.
Fast doesn’t always mean better — and sometimes it doesn’t even mean faster, once
you factor in real-world conditions.
What Does “Cycle Time” Actually Include?
Cycle time refers to one complete cleaning loop,
and includes:
1. Filling (or pre-fill from previous cycle)
2. Detergent wash
3. Rinse (either chemical or high-temp)
4. Sanitization
5. Optional dry or dwell phase (mostly in high-
temp units)
The listed cycle time assumes optimal loading,
water pressure, and utility availability — and does
not include the time required for:
• Loading/unloading racks
• Manual pre-rinse/scraping
• Air-drying (especially in low-temp units)
• Delay due to water refill or heat recovery time
Unit Type
Average Cycle time
Racks Per Hour
Undercounter
90-120 seconds
20-30
Door-type/Rack
60-90 seconds
40-60
Conveyor
Continuous
150-200+
Flight-Type
Continuous
200-300+
Glass Washers
60-120seconds
Up to 2,000 glasses/day
Note: These numbers represent machine capabilities, not necessarily what is achievable in your kitchen
without well-trained staff, proper workflow, and rack optimization.