A rare vintage Hobart Dishmachine

[whirlykenmore78]

We don't see these every day. Gas Heated AM-11 Dishmachine. May be worthwhile for someone with room to grab. 30 Years in the Foodservice industry and it's the first one I have seen.

https://www.ebay.com/itm/383614245703?hash=item595130db47:g:yasAAOSw6KJe39lQ&amdata=enc%3AAQAIAAAA4NoS2KPALOZCJpQCvnJmILBZGNOGlfvZYqR%2F0%2FUSIGroCJh0FGHOjyaPJMPaLbsG4xkTtFvWFtSgrl%2BVVzZ8Zto0xNgD3qYak6rQiwYK0viMHIm3Abg%2Bdxfl0FvrvZmohHOr%2BJU2VsJLn6k%2Fj

 

[tomturbomatic]

Those were wonderful machines. I wonder if the days of high temp commercial machines have passed; I honestly don't know; what say you? I remember in the early 60s watching dishes being prepped for washing in the turtle-back machines and they had practically every bit of soil removed with heavy spraying from the overhead sprayers before sending the racks of dishes in because food soil neutralized the detergent so it's not like commercial machines could not use enzyme-based detergents except for the removal of coffee and tea stains with chlorine-based detergents. Chlorinators eliminated the need for high temp rinsing.

 

[whirlykenmore78]

High temp dish machines and pre rinsing:

Tom, High temp commercial dish machines are very much alive and well today. The low temp machines that seemed like they would take over the world are losing ground. Quite simply because they do not work as well. In 30 years of foodservice work I can tell you will full certainty that High Temp is the only way to go.

Good pre scrapping is important with commercial dish machines because once filled with water they recirculate it until the water is changed at the end of a meal period. The rinse water is fresh and helps to replenish the wash tank.

Enzyme detergents are of little use in these type of machines as the dishes are not exposed to the wash spray long enough for them to do any good. Also with a minimum wash temp of 150f the water is too hot for most enzymes anyway.
WK78

 

[launderess]

Nearly every state or local pubic health code across USA specifies standards for washing dishware to be used by public. This goes from say hospitals down to corner diner.

It's either chemical sanitation or thermal; that is if wash water temps are below specific number then some sort of chemicals must be used to achieve proper sanitation.

 

[tomturbomatic]

Nick, Thanks for the good news.
Be well.
Tom

 

[firedome]

yes Hi Temp is alive...

the hospice where we volunteer for kitchen duty just got 2 of these amazing Hobarts, they're mainly for tableware but the entire cycle is finished in under 3 minutes! While not for super-cruddy pots & pans is amazing for ti's purpose. I've used it several times, the final rinse is at 180+ degrees and when you pull the rack out the stuff air dries almost immediately. I'd love one but at 5 grand they're a bit pricey.

Centerline™ Undercounter Dishwasher | Centerline

The Centerline undercounter dishmachine supports your high standards, at a price that meets your budget. Centerline Undercounter dishwashers deliver the clean and sanitized dishware your busy establishment requires, with the confidence, quality, and value from Hobart.

www.centerlinefoodequipment.com