Guide to Warewashing & Janitorial Equipment
Introduction
to Warewashing
Every foodservice operation is unique — from fast-paced QSRs to intimate fine dining
rooms. But, they all share a common challenge: maintaining a steady flow of clean
wares to meet demand, especially during peak hours. The starting point for choosing
the right warewashing system is understanding the needs of your business — not just
today, but as you grow.
The four most critical factors in selecting the correct system for your needs are:
Understanding your Business Needs
Number of Seats & Number of Turns
The number of seats in your dining area is the foundation for
estimating ware volume; however, it’s not just how many guests
you can serve — it’s how often those seats turn over during the
course of a meal period. A 50-seat restaurant with three turns
at lunch and dinner is essentially serving 300 meals per day
— and that number may not even include takeout containers,
prep utensils, or barware. Operators often underestimate their
warewashing load by overlooking how dishes accumulate from
prep, service, and cleanup. The right machine should handle your
busiest periods without bottlenecking.
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Type of Dishware
Different operations use very different wares. A bakery may
focus on trays and pans. A steakhouse might wash cast-iron
pans, sauce boats, and wine glasses. A QSR could rely heavily on
plasticware and baskets. The material, size, and how fragile your
dishware is impacts everything from rack configuration to water
temperature to chemical selection. Specialty dishware — such as
stemware or charcuterie boards — may require specific racks or
even dedicated glass washers. Pot and pan washers, for example,
are ideal for kitchens with deep sauté pans and sheet trays that
won’t fit in standard units.
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