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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.
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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.