Professional gastronomy is a very hard piece of bread today. The economic crisis, as well as the lockdown, meant that running your own restaurant for months has been generating losses instead of profits. However, it is worth thinking about the upcoming better times for the catering business and therefore about the opportunities it has. In this post, we will try to introduce you to the subject of gastronomic dishwashers. Show the latest technological achievements in this area and explain the important role of these gastronomic devices.

 

GP | Catering dishwasher | Professional dishwashers - division

Commercial dishwasher is significantly different from the one we find in our kitchens. Its function, however, is similar, its task is to wash, clean, steam and properly disinfect everything in it, from trays and pots to cutlery. Nevertheless, in the case of commercial dishwashers we are dealing with slightly different devices than the standard ones.

Commercial dishwashers are divided into:

  • classic dishwashers, similar to those used in home kitchens, but operating with a much higher pressure and much higher functionality;
  • dish-washers, which are already standard now and rather, they are found as one device;
  • hood type dishwashers, which operate on the principle of high pressure steam cleaning at high temperatures.

Classic dishwashers are rarely found in professional kitchens. It is no longer profitable to use them together with a separate steamer, as manufacturers have been using dishwasher-steamers for some time.

Dish-steamer is a device that combines the functions of a dishwasher and a steamer. It works on the principle of full washing, and after its completion the temperature rises sharply, i.e. the steaming process is carried out with steam, and finally dry, which results in complete drying of the dishes. The main task of the steamer is to perform a full disinfection, which is very important in the case of dishes, pots or cutlery used in restaurants.

The last type of dishwasher is a hood type dishwasher. It is an innovative and technologically advanced device that perfectly copes with very tough dirt. The hood type dishwasher is ideal for trays, large pots and large-size dishes. Its operation is a bit different as it uses steam under high pressure and high temperature. In this way, the steam perfectly copes with dirt that occurs in places that are very difficult to reach. Pass-through dishwashers are mainly used in large restaurants, school and company tables and eateries.

 

GP | Catering dishwasher - Saving doesn't pay off

The purchase cost of a  dishwasher-steamer or hood type dishwasher is not small. In addition, we should remember that it is worth having a separate dishwasher, glass and pot washer. Initially, however, you can cut costs and buy a more versatile device. However, it is definitely not worth saving on dishwashers. They are heavily used appliances, and when the kitchen is running at full speed, they also work like this. Good quality, proper service and the availability of spare parts are key here. Dishwashers and dishwasher-steamers are equally important gastronomic devices as ovens, devices for preparing meals and thermal processing.

Check out our gastronomic dishwashers at gastroprodukt.pl