Paragon Food Equipment's Buying Guide to Commercial Warewashing & Janitorial Equipment

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Guide to Warewashing & Janitorial Equipment

What Makes a Warewasher ENERGY STAR® Certified?

ENERGY STAR® dishmachines must meet or exceed benchmarks across multiple metrics:

• Gallons/litres per rack — minimized without sacrificing cleaning power

• Idle energy rate — reduced heat loss while sitting between cycles

• Cycle energy — optimized heater and pump usage

• Soil-sensing technology — some advanced machines adjust cycle length based on

actual soil load

• Efficient rinse systems — redesigned spray arms and nozzles for better coverage with

less water

Many newer models also include:

• Low-energy standby modes

• Heat recovery systems that reuse rinse water heat for the next cycle

• Integrated booster heaters that are more efficient than standalone units

Additional Benefits

• Rebate Programs: Many Canadian provinces and municipalities offer off-invoice or

post-purchase energy-efficiency rebates for commercial kitchens upgrading to ENERGY

STAR® equipment.

• Utility Cost Visibility: Manufacturers often provide calculators to estimate annual

savings based on your usage volume and local utility rates.

Sustainability Credentials: Facilities aiming for environmental certifications or branding

benefits (especially institutional or hospitality operators) are increasingly expected to

select ENERGY STAR® rated appliances.

Questions to Ask Before

Buying:

• Does the unit have an ENERGY

STAR® label (look for Canadian

certification)?

• What is the water consumption per

rack at standard load?

• What is the idle energy rate

(especially for conveyor systems)?

• Does it require a condensate hood,

or is there heat recovery?

• Are there local rebates available for

ENERGY STAR® equipment?

Efficiency isn’t just about

the environment — it’s about

protecting your bottom

line. Over the lifespan of

your machine (typically

10–15 years), an ENERGY

STAR® certified warewasher

can pay for itself through

reduced utility costs and

longer-lasting components.

And in today’s regulatory

environment, kitchens that

invest in sustainability are often

rewarded — with lower costs,

better public perception, and

compliance peace of mind.