There are several different warewashing types, from manual warewashing to machine warewashing. What is the best warewashing type for your business’ warewashing needs?
Manual Warewashing
One of the most familiar warewashing types is manual warewashing. It is what we do when we wash dishes by hand. It is frequently used in the foodservice industry for small batches or low volumes. Manual warewashing in retail food establishments depends on several factors. These factors include the type of manual process, the tools used, the volume, and the kind of wares being washed.
Additionally, where the wares originate in the kitchen is another aspect to consider, such as hot or cold environments.
Manual warewashing is also very labor intensive considering a person is performing the same job a machine could be performing. One needs to weigh the cost of labor against the cost of equipment to determine the best value for the operation.
Machine Warewashing
Machine warewashing is less labor intensive as it uses machines and equipment to perform some or all the tasks requiring a laborer in the manual warewashing process. Additionally, machine warewashing integrated automation frees laborers up to perform other duties. This allows for fewer required workers, therefore lowers payroll and benefits cost.
The efficiencies gained in machine warewashing come at a higher equipment cost and footprint, though. To accommodate the machine process, additional floor space may be needed for larger equipment. Volume and frequency are variables to consider before settling on machine warewashing. We’ll discuss the different machine warewashing types to compare.
Machine Warewashing Types:
Cabinet Style Warewashing
Cabinet style warewashing is what most people are familiar with and is a derivative of machine warewashing. The cabinet is a boxy, upright dishwasher utilizing a fixed wash cycle. It is designed to remove debris during one cycle in most cases. This type is mainly used for plates, glasses, and flatware or cutlery.
For cabinet style warewashing, you load the kitchenware or glassware into “racks” and it washes one rack at a time using a fixed wash cycle time. Additionally, it utilizes spray nozzles and jets to spray the cleaning solution onto the soiled items without submerging them in a cleaning solution during cleaning.
Continuous Motion Warewashing
A continuous motion system is different from a traditional warewashing cabinet style system in that does not cycle. In other words, there is no set wash cycle. Items are dropped into a wash basin consisting of jet-based agitators. The jets create turbulence in the water and mix the detergent to scour the kitchenware continuously until you remove the items from the basin. While washing, it submerges kitchenware 100 percent of the time. This frees up staff to perform other tasks while the items are cleaning. Additionally, items may be added and removed any time. Continuous motion warewashing systems have an advantage of reducing labor costs and are highly efficient and cost effective.
Scalable Warewashing
Scalable warewashing scales dynamically as the size of the tank changes. The systems are dynamic in that the jets and nozzles increase in number as the wash basin size increases. This, coupled with the increased gallons of water per minute and increased wash action, optimize the cleaning action for the particular size wash basin. Regardless of size and volume, you are always getting the optimal cleaning action and throughput.
Non-Scalable Warewashing
Non-scalable warewashing uses standard equipment sizes for all applications sizes. The same number of nozzles and jets clean a 36” x 36” wash tank as a 36” x 60” wash tank. This reduces the efficiency and effectiveness of the larger system. Additionally, wash action may be compromised long term. This may also increase in day-to-day consumables used due to reduced cleaning efficiencies. Likewise, the smaller wash tank may be too powerful and overkill for the wash tank size.
Additional Warewashing Options and Considerations
Additional considerations include water softeners and water filtration. “Water is water” is not always right. There are hard and soft variations throughout the country. The harder the water, the harder on equipment it is. Minerals and deposits in the water supply can wreak havoc on a warewashing system.
Water Filters
Water filters for warewashing systems can filter water directly at the warewashing station, all pieces of equipment, specific pieces of equipment, the whole kitchen, or the complete facility. Typically, not every connection needs to be filtered water. A perfect example would be the toilet.
The benefits of filtering include reduction of mineral deposits in the water. This reduces spotting and may require fewer consumables to perform the cleaning and sanitization requirements.
Water Softeners
Soft water gets things cleaner. Although lumped together sometimes, water softeners for warewashing perform a different task than the filtration process. Water softeners’ main purpose is to reduce scale buildup. Therefore, this helps your cleaning and sanitization process perform better.
Your customer will notice a soft water warewashing output compared to a non-softened output. The cutlery will be shinier and there will be fewer spots and fewer mineral deposits.
Besides looking better due to soft water, water softeners perform a more critical role. Water softeners actually help maintain equipment. Hard water causes scale buildup, which clogs things up such as nozzles.
A clogged nozzle reduces efficiency and may not spray the required amount of water to adequately clean kitchenware. This causes additional detergents or detergents that have a percentage of the volume dedicated to reducing buildup. This increases your cost, while lowering efficiency and cleaning efficiency.
Booster Heaters
Booster heaters are another option that needs to be weighed against the application. A booster heater allows a lower temperature dishwasher to clean the kitchenware. This reduces the capital cost of the dishwasher specified. The lower temperature equipment reduces day-to-day costs by also reducing the energy costs required. The chemicals needed for sanitization may increase as a result, however. So, this tradeoff needs to be weighed against your operation to see if it warrants additional consideration.
Learn more:
Now that you know the different warewashing types, equipment, and additional considerations, check out our other blogs to learn even more.
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5 Key Principles for All Warewashing Systems
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Contact Sani-Servant
At Sani-Servant, we have been in the restaurant industry for over 25 years working on both sides of business. We offer an understanding of what is important and exceptional customer service. Let us help you make educated decisions about your warewashing needs.
Phone:844-SANI-SRV (844-726-4778)
Email: etucker@sani-servant.com
