A Buying Guide to Commercial Ware Washing

The general term, ‘warewashing’ encompasses all dishwashing and glasswashing equipment. With a choice of glasswashing basket capacities i.e. 12-14 pint, 16-18 pint, 20-24 pint and 25-30 pint and a range of dishwashing styles and layouts available, including under counter units, pass through/hood equipment and mini or full sized conveyor pieces, there is something to suit all usage levels and demands.

Warewashing systems are undoubtedly one of the hardest working pieces of equipment in any catering and hospitality business, being central to operations. Although units, especially the larger items, may seem quite costly at first, the service and convenience they deliver alongside time efficiency and labour saving measures will quickly outweigh the monetary price tag.

A simple start; what do you need to clean? Your chosen warewasher should generally only be used for its intended purpose. A bar will undoubtedly be overrun with glasses and so the obvious choice is a glasswasher. A restaurant kitchen will be dealing with plates, cutlery, pots and pans and so a commercial dishwasher and, depending on the size of the kitchen, a utensil washer for pots, pans, trays and other cookware will be better suited. Generally equipment designed for delicate glasses will wash at lower temperatures, while dishes, utensils and kitchenware will require higher temperatures to achieve the best results.

For specific details explaining the different types of ware washing equipment, you may find our buying guide for commercial glasswashers and buying guide for commercial dishwashers useful.

With products ranging from smaller undercounter dishwashers and glasswashers to large pass through and conveyor dish washers, there is plenty of choice available to maximise the kitchen space you have available. Precise measurements are stated in every product description and the handy filter on category pages means you can quickly narrow down your options. You may also want to consider getting the equipment into your kitchen; will larger units fit through access points and doorways?

Size isn't just about the external dimensions and making sure it will fit into the space available. The internal size is also crucial. The width and depth will be pre-determined by the size of the equipment and corresponding basket, but considering the usable loading height of the washing cavity is critical. Equipment will have different loading heights and so ensuring that your tallest glass, plate, tray or pot will fit without distrupting the wash arms during a cycle is essential. Large conveyor dishwashers are designed to handle even the very largest items, however undercounter dishwashers, glasswashers and utensil washers may not be able to accept tall Pilsner glasses or large cookware. 

Capacity and throughput or output (the amount of baskets the warewasher can clean per hour) is closely linked to size. Generally the larger the capacity, the greater the external size and dimensions. 

While undercounter warewashers will have different basket sizes available, ranging from 300mm - 500mm for glasswashers and 400mm - 600mm for undercounter dishwashers, each holding an increasing number of glasses or plates, pass through dishwashers and conveyor or rack dishwashers will generally only offer 500mm x 500mm basket options. This makes undercounter warewashers ideal for smaller kitchens or bars where space is at a premium and the quantity of glassware or dinnerware to be cleaned is reduced. 

Consider the basket size of the glasswasher or dishwasher and calculate this potential capacity against each cycle time. Remember to factor in the time it takes to unload and reload baskets between cycles and estimated recovery times (how long boiler and wash tanks take to refill/heat after use) when calculating the number of cycles per hour that the machine is capable of.

Choosing a professional dishwasher or glasswasher that can only cope during standard services will leave you with a surplus of dirty dishes during the rush and pot wash staff that have no chance of keeping up with the flow of dirty dishes or glasses. Also, operating your warewasher to full capacity continuously, all day, every day with put added strain on the equipment which could lead to reduced efficiency, increased risk of breakdown and decreased product longevity.

With multiple designs to choose from, there are glass and dish washing systems to meet all requirements. 

Working with limited space? A compact, under counter design is the way forward. Glasswashers are only available in an undercounter format. At the other end of the scale, banqueting and large scale catering operations will need a piece of kit able to cope with increased demand where a rack/conveyor dishwasher excels . Whether searching for under counter models that maximise space or full size pass through units for increased cleaning output there is something for every style of business.

If choosing a conveyor dishwasher there should be an option of a right to left or left to right layout; basically selecting from which direction you wish to load the equipment. Your final decision should complement the design of your kitchen and create the most effective and efficient operational layout possible. Don’t think of larger warewashing equipment as a solitary piece but rather as a whole section.  

With any warewashing section, aim to create an area that flow seamlessly, with sufficient inlet and outlet tabling, waste removal and sink space; your main washing unit nestled in the middle, of the action for easy access.

Commercial glass washers and dish washers will be in frequent use and so to avoid creating potential obstructions or an increased risk of slipping, should be positioned away from areas with regular footfall. Undercounter equipment will typically be designed with a drop door front loading layout which will take up further space; always bear this in mind when considering placement. All models will need to be situated next to a drain which allows waste water to be disposed of.

WRAS approval is a voluntary scheme that shows water fittings meet the requirements of UK regulations. This is not compulsory, although many warewashing brands display their WRAS approval as standard.

Break tanks are a different issue. They are a requirement. Break tanks or Type A air gaps is a water tank with an additional space between the equipment and the mains water supply. This gap prevents backflow of potentially contaminated into the public clean water supply. 

Some units are supplied with a break tank however may need to be purchased separately so always check the specification. If in doubt, check with your local authority as to your position in regard to legal requirements.

If your drain is situated at a higher level than the equipment’s waste water outlet, a drain pump will be necessary. This pump is not a standard feature on all units so make sure that you check individual specifications before making a purchase.

If the equipment doesn’t include a drain pump there will generally be an option to purchase this item separately for an additional cost. 

Where a drain pump is not fitted, a gravity pump will be present. As the name suggests, this relies on gravity to clear waste water and so the drain must be lower than the tank. For more information on drain pumps read our 'Truth About...Drain Pumps' article.

There are a wide range of warewasher essentials such as detergents, softeners and rinse aids available on the market, but it is recommended to use the best you can afford. The softener you choose should be determined by the hardness of the water in your area and whether you are using a hot or cold water feed. Contact your local council if you are unsure whether you are in a soft or hard water location. 

Choosing the right water softener can reduce the build-up of lime scale in your machine and can extend the life of your washer. Washing equipment will operate with either a high temperature wash which relies on the heat and steam to hygienically clean your plates, or alternatively a low temperature wash which requires detergents and chemicals to achieve the same hygienic finish.

Read more about break tanks, drain pumps and water softeners in this 'everything you need to know' guide.

Available as standard on some units, rinse boost pumps ensure maximum power and pressure through the rinse cycle for businesses where only premium results are acceptable. This will be an essential item in low water pressure areas to achieve the best results.

All warewashers will offer some kind of variable cycle times. Generally, the shorter the cleaning cycle, the more baskets can be cleaned per hour - obviously longer cycles will reduce througout/output. Cycle selection offers great flexibility for businesses, allowing shorter cycles for lightly soiled glasses, dishes and cookware and longer cycles for more heavily soiled items. Shorter cleaning cycles will typically use less water, although with advancing water efficient features, long washes can sometimes now use less water than they did before.

Be aware that quick cycles don’t necessarily mean a quality clean; pre-washing may be required which will add time to overall washing duration.

All washers will generally include a basket of some kind to get your kitchen up and running as soon as possible. The size and design of these baskets will be suitable for the intended items to be cleaned and the dimensions of the washing cavity. It is always best to have a few warewasher racks and baskets lined up to maximise time efficiency and so purchasing additional racking is advised. There are plenty of styles to choose from so that your pot wash area or bar is ready for anything.

Also consider warewashing tables, stands and sinks that can streamline busy sections.

All brands strive to increase and optimise energy efficiency however for more clarification pay attention to the Watt or Kilowatt figure; the amount of work being done. Also take note of whether the dishwasher is single skinned or double skinned. Equipment with insulated wash tanks and double skinned construction will be quieter when in operation and also more energy efficient making them the ideal choice for bars or smaller businesses while a single skinned design will be louder and may be hot to touch during use, making them more suited for back of house positioning.

Premium brands such as Winterhalter offer advanced features such as the EnergyPlus heat recovery system that uses the hot steam generated by the machine during a wash cycle to pre-heat cold water inlet feeds.

Always consider the quantity of water required to achieve maximum results. Generally the less water used the more efficient and environmentally friendly the equipment. Reduced water consumption may also lead to fewer chemicals being necessary for a glistening finish. Take into account the boiler and wash tank capacity in relation the power that they use. This relationship not only gives an idea of the amount of water being used per wash but also how quickly tanks will take to heat up to temperature after each use. 

Generally the longer warranty the better the quality of equipment. Always aim to secure the longest warranty cover possible to protect your equipment should any issues occur. Always be aware that commercial glasswasher and commercial dishwasher warranties will not cover any problems relating to lime scale and so a water softener is vital in hard water areas.

With so many areas to consider it is wise to seek a second opinion and clarify any areas you may be unsure of. Ask a friend in the same industry but remember that what works for their business requirements will generally be different to your own. Alternatively ask an impartial third party; the FFD Catering Equipment sales team are trained to tailor the perfect equipment for each individual need regardless of brand or price. Try doing some research of your own to discover how certain brands have enhanced other businesses. We recommend checking out real case studies for different equipment to learn about other business' experience.

Try not to filter your initial selection by price. Although you will obviously have a budget in place it is advisable to go for the best equipment you can afford. A lower purchase price may lead to a unit with higher operational costs, actually resulting in more expense in the long run. A higher initial outlay will typically offer better energy efficiency, reduced operational costs and greater longevity, saving money in the future.