Continuing with our commercial kitchen design guidelines dishmachine are the workhorses and backbone of any restaurant kitchen design concept. Dishmachine need to be centrally located within the kitchen area so that it is place in close proximity to the kitchen entrance as well as to the hot line. With the increase in technology, there are a vast array of options for the foodservice operator to consider when deciding on the dishmachine that is best for your operation.
The commercial kitchen design guidelines dishmachine options are seemingly endless and we will discuss the specific types of dishmachines available on the market in a future post, but for now we will simply outline the decision-making process of selecting a unit.
In determining the appropriate commercial kitchen guidelines dishmachine are probably the most complex of all equipment we specify in a restaurant kitchen design. To ensure you select the correct unit, there are a few aspects that need to be considered in order to narrow down your options.
Commercial Kitchen Design Guidelines Dishmachine
The first step in narrowing down your options for a dishmachine is to determine your volume requirements. This can be a tedious and complex task for the uneducated, but your restaurant consultant should be able to easily make those determinations for you after a few after asking a few strategic questions. Determining the maximum number of customers per hour, multiplied by the number of dishware items your menu dictates will give you a sound idea as to what capacity dishmachine you should begin with.
Essentially dishmachines fall into two categories, either low temperature or high temperature. Water in the dishmachine obviously needs to be heated, and manufacturers provide wide number of options to supply power to the heater as well as the degree of heating needed. The degree of heating will be based on the size of your hot water heater, but keeping in mind the bigger picture of ongoing expenses, it is typically more cost-effective utilize a dishmachine that provides a greater heating capacity to the water. This ensure the water is heated “on demand” as opposed increasing the size of your water heater to ensure an adequate amount of hot water is always available. Below are a number of options available for supplying heat to your dishmachine. When available, it is always more cost-effective o operate a machine at 400 volts since it draws half the amount of power to heat the same amount of water as a 208 voltage unit.
- Electric Heat, 40°/70° Rise Booster
- Available in 208-240/60/1, 208-240/60/3, 460-480/60/3
- Gas fired booster heaters
- Steam generated booster heaters
- Ventless heat recovery booster heaters
Exhaust systems or ventilation hoods for dishmachines are essentially glorified bathroom fans and are designed to simply remove the steam vapor emitted from the unit after the cleaning cycle has completed. These systems can be canopy style, similar to what you see over a cooking line, or depending on the dishmachine, they can also be directly vented to an exterior fan. The commercial kitchen design guidelines dishmachine are pretty straightforward and there are basically 3 options when it comes to the ventilation component.
- A low temperature dishmachine does not require a ventilation hood.
- A high temperature dishmachine does require a ventilation hood.
- The exception to this rule is if you use a ventless heat recovery type dishmachine that recirculates the steam vapor backing into the machine to power the booster heater.
The number of options available, coupled with the numerous types of dishmachines on the market; make the proper selection of your dishmachine a critical component of your commercial kitchen design. Utilizing the guidance of an experienced foodservice design consultant will help you ensure you select a unit that fits perfectly with your operational requirements.