Commercial Dishwashers

Commercial dishwashers are found in almost all establishments that use non-disposable dishes, glassware, and utensils; such as restaurants, bars, schools, hospitals, nursing homes, churches, and institutional cafeterias.

Commercial dishwashers can clean and sanitize a large quantity of kitchenware in a short amount of 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.

Savings figures:

·         About 40 percent more energy efficient and 50 percent more water efficient than standard models

·         Save businesses an average of $1,500 annually and more than $19,000 on utility bills over the product’s lifetime when compared to standard models

·         Save business 9,500 kWh or 16 MMBTUs annually

Eligible products:

·         High and low temp stationary rack machines (undercounter; single tank door type; pot, pan, and utensil; and glass washing)

·         Conveyor machines (rack and rack less/flight type, single and multiple tank)

·         Certified models must meet maximum water consumption requirements during the final rinse and use less energy while idling between wash cycles

Ineligible products:

·         Steam, gas, and other non-electric models

·         Dishwashers intended for use in residential or laboratory applications

Additional resources:

·         ENERGY STAR CFS Tools, Materials, and Resources

·         ENERGY STAR CFS Homepage