Certain commercial devices need a higher electrical rating. For instance, higher voltage devices will require additional wiring or multiple breakers. Devices with detergent pumps and booster heaters require other installation too. The significant majority of tools available on the commercial market need at least 280v.
A vast number of commercial devices require three phase electrical hookups. A professional is needed for any of the electrical installations.
Most residential devices only require a 115-volt power line, and some are equipped with a power cord that can plug into a standard residential wall outlet. It makes installation easy. It also means that most residential devices don’t need any particular breaker or wiring, because your home is readily equipped for handling.
A professional is required to install any electrical line that is a wall or breaker installation.
Commercial appliances can’t use plastic or PVC pipes and fittings because the heat which plumbing can’t withstand.
Commercial appliances don’t include dry cycle. Glasses can typically dry within 30 seconds in a high temp appliance. Still they’re made to dip slowly and dry to a floor drain with the racks positioned out.
Commercial appliances wash with high water amounts. So, they need a stronger drain pump and typically are designed for a floor drain.
Pressure couplings usually used in the installation of a residential undercounter appliance are available at most plumbing stores and only cost a few bucks. They can be installed with an instruction manual.
Home dishwashers are typically designed with an internal drain pump or drain system that propels the drainage water out of the unit. So, because most home appliances are for undercounter purposes, they might need extra installation.
There are 4 main types of commercial dishwashers:
- High and low temp dishwashers – High temp appliances wash dishes at a 150 to 160 degrees and sanitizing it at 180 degrees Fahrenheit. Low temp appliances wash and rinse dishware between 120 degrees and 140 degrees by using chemical agents with water;
- Conveyor dishwashers – They are large and powerful appliances capable of processing 300 to 100 racks by day;
- Door type/rack dishwashers – Door type commercial devices are smaller types of conveyors that are made to connect to dirty dish tables or clean dish tables;
- Undercounter commercial dishwashers – is an ideal solution for compact kitchens or bars and they clean 20 to 30 racks per day.
Here are 4 typical residential dishwashers:
- Built-in dishwashers – They come in 24 inches width or 18 inches widths. It’s an ideal dishwasher for families or couples,
- Dishwasher drawers – They can be a single drawer or double drawer. Great for singles with few dishes or second kitchens,
- Portable dishwashers – Best for the apartment dweller or small bars. Available in 18 inches or and 24 inches width,
- Countertop Dishwashers – Available in sizes that easily sit on a countertop. Great for small kitchens.
Pros & Cons of Using Commercial Dishwasher for Home Use
Maybe some people think it’s useful to install a commercial dishwasher in house kitchen, but it’s a costly idea and depends on many factors. In general, unless you have a small army of kids that need three meals a day, a commercial dishwasher is perhaps not an adequate solution for a home. Especially their price, as you can purchase from four to seven quality residential dishwashers for one commercial appliance.
- They are very quick. One load last 2-4 minutes,
- Small industrial appliances are almost the same size as a residential appliance, and can correctly place under the counter,
- Dishes will be better sanitized than those come from a home device because commercial devices need either boiling water (180 degrees F) or a chemical sanitizing agent. Such as chlorine, Iodine, or quats. Many restaurants use the chemicals because it is cheaper than heating water.
- Commercial appliances are mainly sanitizers, not washers. Therefore, pre-rinse of the dishes is necessary before they go into the device,
- Industrial machines don’t dry. Dishes come out soaked. So, you need a space to place the rack and plates during their air drying,
- They have filters but don’t have food grinders. Loads must be pretty clean when going in or you get floods if the filters are clogged.
- These devices have weak isolation, so it’s very noisy when working.
- Most of them require 240 VAC, which means another cost too.
- A significant number of commercial dishwashers don’t contain drain pumps. So, you need a gravity drain in or practically on the floor for the appliance to drain into.
- For the chemical sanitizing, you will require space for gallon bottles to carry the chemicals.
- Most importantly, if you reused the rinse water from the first load as the wash water for the second load. This process saves water. It means they always have a gallon of dirty water in the bottom of the appliance. In a restaurant, it’ll be used again in five minutes. Still, at home, it might not be used for days, so there it stays and becomes smellier.