The difference between a high temp dishwasher and a low temp dishwasher is all about the way a dishmachine sanitizes once the contents are cleaned. A high temperature dishmachine raises the temperature to 180 degrees Fahrenheit in the final rinse. This is a high enough temperature that it kills bacteria therefore sanitizing the dishware and cookware being washed. A low temperature dishmachine also sanitizes the contents but utilizes chemicals rather than temperature.
There are benefits to both types of commercial dishwashers. When it comes to cleaning dishware, though, you’ll find that a high temperature machine is most often recommended by commercial dishmachine manufacturers. This is because a high temperature wash is better at removing grease and other difficult to remove substances like lipstick on glassware. Dishes and cookware will also dry faster in a high temperature dishmachine than they will in a low temperature unit and there isn’t any chemical residue on the contents after the wash.
A low temperature dishmachine is often economical up front than a high temperature machine, but the cost of chemicals over time needs to be considered. It may also be necessary to purchase a low temperature machine if the water temperature in your facility is not high enough that you can heat it to 180 degrees for the sanitizing rinse. A booster heater can be utilized to raise water temperature for the final rinse if there are issues with the facility water temperature.
Cook’s offers a variety of dish machines from Hobart and booster heaters from Hubbel and Hatco.
