The Cook’s Correctional Dishmachine Checklist

Champion 86-PW E-Series Dishwasher with Prewash

Champion 86-PW E-Series Dishwasher

Training is a big part of our culture at Cook’s.  We recently launched our Training the Trainer program where senior sales staff is tasked with training the rest of the team the kitchen equipment used in the correctional kitchen.  Unlike traditional product training though, these sessions are about real world experiences in corrections – not how a product operates or what makes one machine different from another.

Our most recent training session, led by Ron Davenport; Midwest Territory Manager, focused on what questions to ask when your customer needs a dishmachine.  We finished with a great discussion on installations that didn’t go as planned, why it happened and how to avoid them.   Because we have the experience of installing lots of dishmachines each year – we get pretty good at knowing where the pitfalls exist and what questions to ask in order to avoid a difficult installation.

In training, Ron shared the Cook’s Correctional Dishmachine Checklist – this is a list of questions that help us to help you.  While most of our customers start a discussion with the goal of replacing what they have, it can benefit you to talk with your sales rep to be sure that what you have is the best fit for your needs.  Next time you’re considering a dishmachine purchase, take a few minutes and answer these questions.  It will help you to help your sales rep make sure that you get a machine that will be the best fit for your facility.

  1. How many inmates?
  2. What is the tray type?
  3. Job type?
    • New construction
    • Replacement (need manufacturer, model and serial number)
  4. Direction of the operation (soiled to clean)?
    • Left to right
    • Right to left
  5. Height?
    • Standard (chamber height:  18”H)
    • 6” higher than Standard (chamber clearance 24”H)
    • Verify what is the largest ware to be processed (i.e. mixing bowls, stock pots, sheet pans, etc.)
  6. Voltage
    • 208/60/3
    • 240/60/3
    • 480/60/3
    • Other
  7. Tank Heat
    • High temp / low tem
    • Electric
    • Gas (specify natural or LP)
    • Steam Coils (flowing steam pressure____)
    • Steam injectors (requires clean/potable steam)
  8. Booster Heater
    • Included with the machine
    • Purchase separately
    • Keeping existing booster heater
  9. Incoming water temperature? (water needs to be 180 degrees to sanitize)
    • 15K for 40 degree temperature rise
    • 30K for 70 degree temperature rise (recommended)
  10. Do they want a Blower Dryer
    • Electric
  11. Options / Accessories:
    • Stainless steel vent “hoods”
    • Table limit switch
    • Single point electrical connection (saves money on installation)
  12. Tables
    • New Soiled Table
    • New Clean Table
    • Re-use existing tables
  13. Scrapping:
    • Is there a scrapping station
    • Is the disposer part of the soiled table
  14. Security Package
    • Do they need this?
    • What’s included by the manufacturer
  15. Utility Overview
    • Electrical (or gas/steam)
      • Voltage
      • Amps
    • Incoming water temperature?
    • Drains, what are the various sizes
    • Duct work needed?

As you can see, there are quite a few considerations with a dishmachine that come into play.  Each question is designed to help us to ensure that you get the right machine for the job and that installation goes smoothly.   If you found this helpful check back in with our blog; Cooking in Corrections, to see our Dishmachine Installation ‘Work Sheet’ and then our Flight Type Checklist.   And if you are in the market for any piece of equipment for your correctional kitchen, give us a call and let our expertise work for you.

Marketing Manager, Cook's

Candace Meneou

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