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Guide to Warewashing & Janitorial Equipment
Type of Equipment
As we’ve seen, commercial warewashing equipment is available in many
configurations — from compact undercounter models to high-volume conveyor
systems. But choosing the right type isn’t just about size or price. It’s about
workflow, location, and operational efficiency.
Do you have a tight galley kitchen with limited space for a hood? You might
benefit from a ventless undercounter unit. Do you run a banquet facility with
hundreds of place settings turning over within an hour? You may need a flight-
type machine with power drying and automated rack handling.
In addition to space, consider electrical requirements. Consider iIf you have
single or three phase in the building or if you have limited electrical availability.
If electrical is limited, a low temp machine is often the go-to; however, there
are options on the market in a high temp configuration that can meet some
electrical limitation requirements and will allow you the best of both worlds.
Consider whether you have dedicated space for dishwashing, or if the area
doubles as a prep zone. Are there multiple warewashing points required in your
facility — such as a bar, main kitchen, and event space? Ask your RED Dealer
to walk through your floorplan and workflow to determine where and how
warewashing happens. You may discover that investing in two smaller units —
instead of one large one — increases productivity and reduces tradic jams during
service.
Size, Capacity & Configuration
Commercial warewashers must be chosen with both your output and your space
in mind. While specs like racks per hour and gallons per cycle are useful, the key
is to match machine capacity with real-world demands.
If you’re a breakfast-and-lunch café serving 150 meals a day, a compact door-
type machine may be more than sufficient. But if you’re running a high-turnover
dining room with 120 seats and three turns per meal period, the volume quickly
adds up. You may need equipment that can process over 100 racks per hour,
with a dedicated clean/soiled workflow and tabling to match.
Also consider the types of wares you’ll be washing. Dishes and flatware can go
in standard racks, but stemware, cutting boards, or mixing bowls may require
specialized dishracks or even dedicated glass or pot washers. When in doubt,
build for your busiest hour — not your daily average. Overloading your machine
during peak periods is a common cause of poor sanitation and long cycle
delays.