Top Tips to Increase Your Bottom Line Using a Dishwasher

Even though at its core a commercial dishwasher may do the same thing as a residential unit, they’re actually very different appliances.

The two most obvious differences are size and power. A commercial dishwasher is much larger and most likely has a higher capacity for dishes. It only makes sense then that these machines would be significantly more powerful to accommodate for a bigger load. In turn, as you’d expect more expensive than a residential machine.

A quality commercial dishwasher should make life easier and hopefully help improve your bottom line, it should be easy to use so your staff don’t have issues or require complicated training to figure it out. It should also work fast enough that your kitchen never has to wait on a clean dish in order to get food out to your customers, not to mention give you pristine dishes. If you can find one that does all that without making too much noise or using too much energy, then you’ve pretty much hit the jackpot.

Commercial dishwashing machines are rarely thought of as a means to enhance the bottom line of a foodservice operation. But please do not count out the impact a commercial ware washer can have on your business’ bottom line.

First tip, do not run the dishwasher with only a partial load, only run your machine when it is at full capacity. This also gives you the optimum cleaning power for every pound spent on water and energy. Another quick tip, if you don’t already, is to use a rinse aid to help remove the extra spots from your dishes. This will limit the number of reruns and you won’t have to clean a full load twice. This doesn’t mean you need to have dishes sitting around, load them when they’re finished with and it will reduce the clutter. Also, I’d advise against rinsing your dishes if possible to help save water and energy use.

Another great way to save money, is to let your dishes air dry. Not only is this incredibly easy and to do, it also cuts down on the energy used to heat your dishwasher and prevents any damage from may be caused to your dishes from the excessive heat.

To do this, just prop open the door after the wash cycle is over and turn the entire machine off.

Why not consider upgrading models? Newer models of dishwashers use less water that older ones do thanks to new standards. Models now tend to use less water, and therefore money and resources are saved when heating less water. All without sacrificing the overall quality of cleaning. Some even come with miniature disposals that get rid of small food particles in the wash. You might never have to rinse your dishes in the sink again.

There are a lucky few in the world who can make purchases without considering costs, but you’re probably not one of them. Whether you’re running a restaurant, cafeteria, coffee shop, or bar, you probably have a strict budget you have to stick to. You have to find the right balance between what you can afford to spend and what you need.

David Teasdale, General Manager of Dishwashers Direct.