What factors operators need to bear in mind when purchasing hood-type dishwashers to benefit from maximum energy-savings - FEJ explores.

Specified in the right environment and operated correctly, hood-type or pass-through dishwashers will help a foodservice operation keep a handle on all their warewashing requirements, nullifying any concerns that such systems are expensive to buy and operate.

Bob Wood, Managing Director, DC Warewashing & Icemaking systems explains why the higher throughput you gain from having a hood-type dishwasher will be cost-effective long term due to the machine being higher powered, producing a faster heat recovery between wash and rinse cycles.

While some customers may think that hood-type or pass-through dishwashers take up too much space, Wood argues that this is outweighed by the added benefits of speed and efficiency. "The additional pre-wash sink and tabling will allow dirties to be pre-rinsed, washed and then moved with ease onto a cleans table. This allows a continuous cycle of washing that can be managed by one staff member with relative ease. If you are worried about space then a hood-type dishwasher can fully operate on its own without the need for a pre-rinse unit or tabling and still provide a higher throughput for you and your business" says Wood. 

Read full article in FEJ - November 2015 issue ...