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Guide to Warewashing & Janitorial Equipment
Life span of a commercial
dishwasher:
A commercial dishmachine is a critical asset
in any foodservice operation — expected to
perform thousands of cycles per year under
harsh, high-demand conditions. But like any
workhorse, even the best machines have a
finite lifespan.
A well-maintained commercial dishmachine will
last 10 to 15 years; however, this range can vary
significantly
based on water quality, maintenance practices,
volume of use, and whether the machine is
operating within its
design limitations. A neglected machine will fail
prematurely. A well-cared-for machine, on the
other hand, might outperform expectations by
several years.
Why Maintenance & Water Quality Matter
Two of the most significant factors affecting a dishmachine’s lifespan are water and
heat — both essential for sanitation but also mechanical stressors over time.
• Hard water leads to limescale buildup on heating elements, pumps, jets, and wash
arms. If left untreated, it forces components to work harder and leads to early failure.
• High heat cycles, while necessary for sanitation, gradually degrade gaskets, sensors,
plastic fittings, and insulation.
• Machines exposed to excessive humidity or poor drainage also face accelerated
corrosion and electronic degradation.
In short: Heat and water are friends for cleaning, but enemies for longevity.
Proper Maintenance = Longer Life
Routine cleaning, descaling, and mechanical inspection are not optional — they are the
backbone of a longer equipment life. Key practices include:
• Daily cleaning and draining
• Weekly deliming and spray arm inspection
• Monthly checks on gaskets, drains, booster heater performance, and chemical dosing
systems
• Annual service by qualified technicians to recalibrate, replace seals, and check
electrical components
Operators who stick to this schedule will reduce both unplanned downtime and long-
term repair costs.