Commercial dishwashers are used in almost all establishments that use non-disposable dishes, glassware, and utensils, such as restaurants, bars, schools, hospitals, nursing homes, churches, and institutional cafeterias. The commercial dishwasher is able to clean and sanitize a high quantity of kitchen wares in a very short time by utilizing hot water, soap, rinse chemicals, and significant amounts of energy. Size requirements for commercial dishwashing machines can be calculated by estimating the number of individuals served by the food service establishment. This information is a key determinant of the type of dishwasher that is most suited for a facility.
Commercial dishwashers that have earned the ENERGY STAR are on average 40 percent more energy efficient and 40 percent more water-efficient than standard models.
High and low temp stationary rack machines (undercounter; single tank door type; pot, pan, and utensil; and glasswashing) and conveyor machines (rack and rackless/flight type, single and multiple tank) are all eligible for the ENERGY STAR. Qualified models must meet maximum water consumption requirements during the final rinse and use less energy while idling between wash cycles.
Current Specification Effective Date: February 1, 2013
- Covers stationary rack machines (undercounter; single tank door-type; pot, pan, and utensil; and glasswashing) and conveyor machines (rack and rackless/flight type, multi and single tank). Products must meet idle energy rate and water consumption limits, as determined by both machine type and sanitation approach (chemical/low temp versus high temp).
- ENERGY STAR certified commercial dishwashers can save businesses an average of $3,000/year on their energy and water bills depending on product type.