High-temperature warewashers not only offer environmental and cost-saving benefits, they can also improve food safety by ensuring that wash and rinse temperatures always comply with the NSF and FDA Food Code minimum temperatures.
Restaurant managers who want to reduce water consumption and energy costs in their operations while enhancing performance and food safety need look no further than the dish room—specifically the three-compartment sink.
Many quick-service restaurants have a traditional three-compartment sink where employees clean and sanitize utensils, pots and pans used during food preparation. However, recent studies by Hobart indicate that high-temperature warewashers consume significantly less water and are less costly to operate and more effective than a three-compartment sink.
Case in Point: Fast-Food Chains Can Save $13,000 Per Store
Hobart conducted a water use assessment for a fast-food restaurant operator, monitoring faucet use at a single location in order to calculate water usage and temperatures.
The results revealed that an individual store could save 502,000 gallons of water per year by using a Hobart Advansys Ventless Door-Type Warewasher to clean and sanitize utensils, pots and pans instead of the three-compartment sink. The reduced water consumption equaled estimated annual savings of $13,000 per store in water, sewer and labor costs.
“Concerns about water and energy costs, food safety and sustainability continue to be a top priority in foodservice operations,” said Carrie Hoff, product line manager for Hobart Warewash. “Energy- and water-efficient warewashers enable managers to meet these challenges head-on while reducing operating costs and increasing profit. They also offer peace of mind and allow foodservice employees to concentrate on more important matters such as their customers.”
Reduced Water and Energy Use
Using only 0.74 gallons of water per rack, the ENERGY STAR qualified Advansys Ventless Door-Type Warewasher has a unique energy recovery condensing cycle that captures water vapor (more commonly referred to as steam) from the rinse cycle and condenses it to heat the incoming cold water.
A fan circulates the air from the chamber—filled with water vapor—across the fins of the heat exchanger coils filled with cold water at 50 to 80 degrees Fahrenheit. The preheated water temperature reaches up to 140 degrees Fahrenheit, which reduces the amount of energy needed to reach the required 180 degree Fahrenheit rinse-water temperature.
The Advansys energy recovery system allows operation using a cold water supply and uses the hot water line only for the initial fill. After the completion of the 30-second condensing cycle, an indicator light signals the machine is ready for unloading, and then the process starts over.
High-temperature warewashers offer more than environmental and cost-saving benefits. They can also improve food safety—a high priority for any restaurant—by ensuring that wash and rinse temperatures always comply with the NSF and FDA Food Code minimum temperatures. Properly sanitizing utensils and food prep equipment helps eliminate the opportunity for bacteria and food-borne illnesses to spread.
Additional benefits of using a high-temperature warewasher versus a three-compartment sink could include increased employee morale and improved productivity, as employees spend less time washing dishes and more time on profitable activities.