Dish Washing Equipment Blog Features

Electrolux commercial dishwashers, branded under Veetsan, are high-performance cleaning solutions designed for restaurants, hotels, healthcare facilities, and food service businesses. These dishwashers feature ENERGY STAR® certification, high-temp sanitization, and durable stainless steel construction, ensuring superior cleaning efficiency while reducing energy and water consumption. Key models include hood-type dishwashers like the Veetsan 504291 (VDH63) and Veetsan 504294 (VDH63/1), which handle up to 63 racks per hour. Undercounter models such as the Veetsan 502737 and Veetsan 502736 (VLAI1G8) offer compact, space-saving designs with built-in drain pumps and automatic detergent dispensers for effortless operation. These dishwashers are ideal for high-volume kitchens, providing fast, reliable dish sanitization, reduced labor costs, and seamless integration into commercial workflows. Whether you need a high-capacity hood-type model or an efficient undercounter dishwasher, Electrolux offers industry-leading solutions for maintaining hygiene, efficiency, and operational cost savings in professional kitchens.

Hobart Ecoline dishwashers are designed to provide energy-efficient, space-saving solutions for commercial kitchens. Whether you run a small café or a high-volume restaurant, these models offer powerful cleaning performance while minimizing water and energy consumption. Their compact design allows for easy integration into tight spaces without compromising efficiency. Featuring whisper-quiet operation, eco-friendly technology, and fast cycle times, Hobart Ecoline dishwashers help streamline your kitchen operations while lowering utility costs.

Hobart Undercounter Dishwashers are compact commercial dishwashers designed to fit under counters in kitchens with limited space. These dishwashers offer high-performance cleaning for dishes, glassware, and utensils, with models that support both high-temperature and low-temperature sanitization methods. They are known for their durability, energy efficiency, and ability to handle heavy loads in a fast-paced kitchen environment. With features like built-in chemical pumps and advanced wash cycles, Hobart undercounter dishwashers help maintain cleanliness standards while saving time and water in food service operations.

Insinger Dishwashers are commercial-grade dishwashing machines designed for use in restaurants, hotels, and other foodservice establishments. Known for their durability and efficiency, these dishwashers come in various models, including conveyor, door-type, and undercounter units, catering to different operational needs. Insinger Dishwashers are engineered to handle high volumes of dishes, ensuring quick and thorough cleaning while conserving water and energy. Many models feature advanced controls for easy operation, along with options for sanitization cycles to meet strict hygiene standards. With a reputation for reliability, they are a preferred choice for businesses looking to maintain cleanliness and efficiency in their operations.

Energy-efficient dishwashers, with advanced technology, now significantly reduce water and energy usage. Innovative sensors detect dish soil levels, optimizing water use and temperature. Eco-friendly cycles and improved rack designs maximize cleaning efficiency. These advancements not only lower utility bills but also contribute to environmental sustainability, making them a smart, green choice.

Commercial dishwashers are indispensable machines for restaurants, cafes, and other food service establishments. Unlike their domestic counterparts, these dishwashers are designed to handle a much larger volume of dishes, ensuring they are cleaned, sanitized, and dried in a fraction of the time. Engineered for efficiency, they can process hundreds of dishes an hour, meeting the high-paced demands of the food industry. Most commercial dishwashers employ high-temperature rinsing, eliminating the need for chemical sanitizers and guaranteeing the removal of bacteria and food residues. Furthermore, their robust construction ensures longevity and durability, even with consistent daily usage. User-friendly interfaces, coupled with energy-saving features, make them an essential asset for any commercial kitchen. With various sizes and types available, from under-counter units to conveyor models, there's a commercial dishwasher tailored for every business's specific needs. Their incorporation not only boosts productivity but also upholds hygiene standards, making them a quintessential tool in modern culinary operations.

A commercial dishwasher is a piece of equipment designed to clean and sanitize a large volume of dishes, glasses, and utensils quickly and efficiently. Unlike residential dishwashers, designed for home use, commercial dishwashers are built to withstand heavy use. They are often equipped with features that make them suitable for a busy restaurant or food service operation. Commercial dishwashers come in various types, such as single and double-rack dishwashers, conveyor dishwashers, undercounter dishwashers, glass washer machines, pot and pan washers, and others. They use hot water, detergent, and sanitizing agents to clean and sanitize dishes and utensils, ensuring that they are safe and ready for use.

A dishwasher isn't as exciting a purchase as, say, a cool wine rack or art for your walls... or glassware, but having one will save you all the valuable time during a busy lunch or dinner rush. But what do you do when shopping for one? We offer many makes and models to fit your business needs - and below are some tips on choosing the best possible type:

High temp vs low temp. High temperature washers sanitize your dishes by, well, you guessed it, using high temperatures. Low temperature models use sanitizer to wash your dished. They are more energy efficient than their high temperature counterparts, but dishes don't dry as efficiently, so if you have a hot, humid dishwashing station, it may cause you problems later on down the road.

When choosing your size, use this handy graph to figure out the total volume you'll need, based on the number of meals you'll make daily, and the number of dishes your chefs will use to create each meal for your guest, plus the amount of table turns you expect during each service:

Meals/hr	Dishwasher Type	Max Racks/Hr
Up to 100	Undercounter	15–14
Up to 300	Door-Type	35–75
400–900	44" Conveyor	200–235

Food trucks are a great, economical way to get your business started on a budget. Many brick and mortar restaurants envy food trucks their low overhead, mobility, and ability to go to customers vs waiting for customers to come to them.

However, at some point, every food truck may consider expanding their operations to a brick and mortar store. Once you have a proven concept at hand, you can increase your profit margins drastically by adding chairs - and a liquor license! - to your operation. However - there are still important things to consider before taking the plunge:

Location - a food truck can easily go from place to place. Some cities, such as Austin, TX, will even allow food trucks to semi-permanently park on land - thereby rendering the operation extremely cheap from a rent perspective. A restaurant is, of course, static by nature. So location is key. Even a couple miles distance in a city can be the difference between high foot traffic and almost no foot traffic. Although a solid menu and marketing plan will certainly boost your customer base - as well as the reputation you've built through your food truck business - choosing a desirable, high traffic location will certainly help.

Finance - a new restaurant build out can easily cost a quarter of a million dollars - or more. Where is this capital coming from? Chances are, you will need a partner with deep pockets or a hefty loan in order to turn your restaurant into reality. In addition to the opening costs, it's important to consider how long you will be in operation before turning a profit. Average, six to twelve months are needed before a restaurant turns a profit (although again - see above - a good marketing plan, good location, and good reputation can drastically increase that).

Vibe - food trucks are, almost by definition, hip and cool places. Restaurants can have many different atmospheres, and it's a great time to sit down and brand your business appropriately when your're creating your restaurant plan. Are you more upscale? Chic? Minimalist? Family oriented? Traditional? All of these are great things to consider with your architect and general contractor as you make the plunge from food truck to brick and mortar.

Equipment - this is last on our list but perhaps the most important piece of all! Your restaurant will need: ovens, shelves, refrigerators, ice machines, pots and pans, knives, cutting boards, the list goes on and on. Chances are a good part of your food truck may be used in the new spot, but it may make sense to keep the food truck for mobile/catering operations and to sustain your existing business and start from scratch. No matter your choice - trust RestaurantSupply.com for the best possible deals from the best brands and shop with us first when outfitting your new restaurant.