Restaurant Dishwasher in Your Home?

15 years ago

I'm wondering if any one has considered installing a restaurant dishwasher (often called a sanitizer) in their home. These appliances, such as the Hobart LXi are like a dishwasher but they take a large plastic basket instead of rack and do a complete wash in about 2 minutes.

The reason I'm thinking about this is that we have space for two dishwashers in our new kitchen. I was for sure going to make one a standard residential type but was thinking the commercial model might make sense for the other.

My thinking is that because the Hobart takes this large rack one can run pots, bowls, pans, whatever through it in a jiffy rather than having to hand wash them. They do plates and glasses too, but that wouldn't be the main purpose except if we had a party or something. In that case the 2 minute cycle would be a wonderful way to zip through everything especially if we needed the stuff to serve the next course or dessert.

I can't really see the downside given we have the space, at least compared to having two standard washers (except cost) but was wondering if anyone had ever thought about this or even has one.

Featured Answer

wa8b

15 years ago

Hobart commercial dishwashers generally require a 240V electrical connection unless they rely on sodium hypochlorite (chlorine) to sanitize. Some also require a pre-heater for water entering the machine. They don't have a drying cycle, relying instead on super-heated rinse water, then air drying.

They're really not practical in a residential setting unless you run multiple loads one after another. They operate with a holding tank system, meaning rinse water and some of the wash water from one load is used for the wash water in the next load. This tank full of water needs to be kept hot for effective washing. These machines are designed to run up to 30 racks per hour, and simply aren't efficient running only occasional cycles. They're also very expensive.

A better residential choice, if you're interested in short cycle times and commercial style racks, are a couple of machines available from Miele. They have a cycle time of about 10 minutes, but don't rely on storage tanks, using fresh water for both the wash and rinse portions of each cycle. See the link below for more info.

Here is a link that might be useful: Miele Commercial/High Volume Dishwashers

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Comments (14)

sailormann
15 years ago
We thought about it. If you use a lot of glasses then it could be a good idea. They don't work on dishes the way a domestic one does.

A household model uses the chemicals in the detergent to dissolve the food on the plates. I don't think that the recommended detergent for Hobart models (et al.) works the same way.
You would have to leave the unit running for a long time.
sushipup1
15 years ago
You might get a lot of excellent info from the FAQ on this exact subject over in the Appliances Forum.

Here is a link that might be useful: Commercial DW FAQ
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I've had a couple of problems with my 10 year old DW recently, and got both manufacturer's (Maytag) and DW repairman's input. I also got some advice from my kitchen GC, for whatever that was worth. Sometimes grime can build up around the door gasket. Wipe down once in awhile. Seals are made of rubber; rubber will deteriorate. Best kind of detergent for MY dishwasher is powdered. Liquid leaves a residue on the sides and internal parts of the dishwasher that will build up over time. (YMMV depending on your DW age and brand, on this.) If one is having a problem with odor, run bleach through the machine ONCE according to the manufacturer's directions, but don't use bleach all the time (yes, it's havoc on the rubber gaskets). Read your manual, it should tell you whether bleach is OK in your machine. It may also tell you what the best variety of detergent is, for your machine. If you lost your manual, try finding another one by going to the manufacturer's website. (I lost my DW manual and was able to download a new one, free.) If all else fails, call your manufacturer (phone number should be on the website too). Use one repairman/repair company, so that they can keep track of service on your machine. My DW repair guy just told me last week - new DW's have a lifespan of 7 to 10 years. The older ones like mine have a 15-year lifespan. Mine has only been repaired twice - a rubber door gasket and a water valve - pretty good for a 10 year old machine, he said. DonnaR/CA
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Both of us retired. We have a chuckle every time we decide to get a quick late lunch or early supper out as in "does that place fall within our five mile rule?" That would basically mean 1. is the choice within a five mile (+/-) radius as the crow flies from our driveway? 2. how many over crowded and pokey school zones are we going to have to traverse at that time of day? 3. if it's rush hour then we don't want to be anywhere near the freeway (there are three close by) 4. is the food 'there' just barely better than slowly starving to death or is it something we actually look forward to? We actually have a relatively large choice of restaurants but relatively small choice of types of food within a reasonable distance from our house... the typical chain restaurants with the same menu at any given location within that chain, at least three different bar-b-que spots or more if you count the small ones in locations you'd never find unless you were probably lost and wandering around aimlessly while trying to find your way back to the main road, three or four Mexican sit down type restaurants (two of which are owned by the same person), several sandwich type places all of which are chain owned, more fried chicken places than I care to count, a few pizza chains most of which are take out only, hamburger joints, and so on. Most if not all have pretty decent food even if not necessarily imaginative choices. My eating out problem mainly stems from the absence of more home style or "diner" type restaurants where the choices, both main dish and sides, aren't limited to mainly one type of fare be that Italian, Mexican, oriental buffet, fried catfish and so on. Although I've eaten at them off and on for years, I was never a huge cafeteria fan but at least you had multiple choices of what to choose from on any given visit and if you wanted to eat all meat, all vegetables, all desserts, or simply have a cup of coffee or glass of iced tea and a cookie, it was ok. Not the greatest cuisine but at least you had/have multiple choices. My other issue is that while I go out to eat a meal, my wife eats very little per meal and so is not usually interested in going somewhere that she can't get a kid's plate or something small. To that end, one price eat all you want type buffets are typically a last choice for us unless someone else has decided the location. She willingly goes with me just about anywhere but overall, a small bowl of salad or a cup of soup and a cracker would probably suffice. So... we go out to eat regularly but typically, it's not worth putting a sticky note on the frig door to say "we need to go "HERE" again!!!!!!".
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bmorepanic
15 years ago
Some of them need a booster heater installed.

A lot of them seem to use funky electric (like 40-50 amp circuits and 208 wiring). Drain lines can be an odd size and look like more trouble to install.

From the one time I used one (dinner for a hundred in a church hall - newish dw) I can say it will not make it thru dried on food or wash pots.
User
15 years ago
Can you say LOUD. As in LOUD LOUD! A plain F&P dishdrawer makes so much more sense for residential use, and even those are around 58-60dB, which is loud for a residential unit. You can get a Bosch with a 42 dB rating for your main DW. Commercial units are 70+, just from listening to them. They don't make sound ratings available, as noise is unimportant in a commercial kitchen.
shannonplus2
15 years ago
Out of curiosity, I checked the price of one of the Miele High Volume DW's, the model #G 7856. Um, gulp, it's $5000.

I'd love one.
chefkev
15 years ago
LOL after reading live_wire_oak - too true! BTW, many commercial DWs give off a lot of steam - do you have good enough ventilation to get rid of it so you don't get a moisture/mold problem?
sombreuil_mongrel
15 years ago
IIRC GE once made a pot & pan DW for home use. Do they still?
Casey
THOR, Son of ODIN
15 years ago
Y'all must never have worked in a commercial dishroom. Bathed in sweat, and up to your ankles in hot soapy water swimming with food chunks.

No thanks.

-Lena
User
15 years ago
I agree Jena....I was the dishwasher for a couple years at our son's restuarant. I am always amazed when someone wants one of the sprayers instead of a regular kitchen faucet or any commercial appliance. It is LOUD, WET, STEAMY...HOT....a LOT of mess. I love my nice neat clean kitchen at home. Leave the restaurant equipment to those who have to have it. LOL....chunks of food...and slippery as H^&* ! c
User
15 years ago
used to own and work in restraunts. Messy very messy.
Ideefixe
15 years ago
IF you have space for two, why not make one the Fisher and Paykel dish drawers? Then you've a big one, and two smaller ones.
whirlpool_trainee
15 years ago
Too bad Miele doesn't sell its domestic Professional models in the US as they do here in Germany. This one has all the features of a regular Miele dishwasher: normal baskets, cutlery tray, sound insulation, standard measurements, water softener... The difference is the almost 9.000 watts heating element and a pump that circulates 47 gallons a minute! And you can add extra water, rinses or a 185Â°F final rinse to a cycle.

{{!gwi}}

Asko offers the Encore dishwasher - maybe you want to take a look.

Alex

Here is a link that might be useful: Asko Encore dishwasher
sbedelman
Original Author
15 years ago
Thank's everyone for the posts. As Nick Danger said "you just saved me a lot of investigating."

Does anyone have any experience with either of the Miele dishwashers? They look interesting given their ability to run a short cycle and all the different racks they support.

Restaurant Dishwasher in Your Home?

wa8b

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sailormann

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sbedelman
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Restaurant Dishwasher in Your Home?

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