10
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.
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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.
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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.
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