Dish machines are one of the most abused pieces of equipment in a commercial foodservice operation. Having worked in a dish room myself, I can appreciate the hot steamy climate and the other challenges in a dish room. And sometimes the plates and bowls just keep on coming! If we are being completely honest, the last thing I ever cared about was the dish machine.
Because of this, dish machines typically last fewer years than other expensive equipment. When you don’t scrap the trays properly, when you bang the doors, and when you cram as much in it as possible, it usually leads to repairs and a shorter life.
So, the dish machine is down again and you think it’s time for a new one. Here’s where you start…
- Is the current machine keeping up? Is the rated capacity suitable for your operation or do you need a larger unit?
- Are you happy with the brand? Some machines are built stronger for institutional type settings, like Hobart, while others are ideal for light use in a church type setting.
- If you need a bigger unit, do you have the space and utilities to operate it? If you go big, you will most likely need new dish tables and a way to exhaust the additional steam.
- How will you handle the soiled trays while the machine is being installed? Big machines can take a week or more so be prepared to wash trays and cups by hand if necessary.
- Have you evaluated how you scrap your trays? Many times, its poor scrapping that leads to dish machine failure. You may also want to evaluate if your current disposer should be replaced.
Start here for your next dish machine. After you have answered the above questions, you can really begin to research which brand and size machine you want. You can also speak with your Cook’s territory representative – all of our associates are trained on all the equipment we sell and they can help you with spec sheets, quotes, comparisons between machines and more.