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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.