Is this a good price? Looks to be in nice condition.
Commerical Hobart Dishwasher
- Thread starter chachp
- Start date
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Just curious
Is there a hot water heating tank in that machine? If so does anyone know the water temperature setting?
Is there a hot water heating tank in that machine? If so does anyone know the water temperature setting?
HOBART COMM DW
These are at least $3000 new I had one the other year here at my shop and tried it out a little. I found it didn't work very well as a home machine you need to use several different chemicals and prerinse the dishes to make the dishes come out looking good. I ended up selling it to a church for $1500. I do have two other ones at the warehouse and am going to install at least one in the shop, I find they are good for doing quick cleaning of ref parts etc.
These are at least $3000 new I had one the other year here at my shop and tried it out a little. I found it didn't work very well as a home machine you need to use several different chemicals and prerinse the dishes to make the dishes come out looking good. I ended up selling it to a church for $1500. I do have two other ones at the warehouse and am going to install at least one in the shop, I find they are good for doing quick cleaning of ref parts etc.
Commercial Dishwashers
By and large aren't the same as one thinks when compared to domestic versions.
In restaurants, catering, and so forth dishes are well scraped, pre-rinsed and even pre-washed before going into the machine. In short they are more "sanitisers" and for getting the last bits of soils off dishes at temps.
By and large the long cycles required to get the job done as with domestic dishwashers wouldn't fly in commercial settings, too many dishes required too quickly.
IIRC, Hobart units such as the one above come either with built in water temp "boosters" and or are fed from direct hot water supplied from the building. Much depends on if the health code law required sanitation is done via high temperature final rinse, or via chemicals (usually chlorine bleach).
In many cases there is a small demand hot water heater located near the unit and can be set to provide the 180F water needed for thermal sanitation, or set lower to allow the machine to boost the water to the desired temp.
By and large aren't the same as one thinks when compared to domestic versions.
In restaurants, catering, and so forth dishes are well scraped, pre-rinsed and even pre-washed before going into the machine. In short they are more "sanitisers" and for getting the last bits of soils off dishes at temps.
By and large the long cycles required to get the job done as with domestic dishwashers wouldn't fly in commercial settings, too many dishes required too quickly.
IIRC, Hobart units such as the one above come either with built in water temp "boosters" and or are fed from direct hot water supplied from the building. Much depends on if the health code law required sanitation is done via high temperature final rinse, or via chemicals (usually chlorine bleach).
In many cases there is a small demand hot water heater located near the unit and can be set to provide the 180F water needed for thermal sanitation, or set lower to allow the machine to boost the water to the desired temp.
But what's great about these machines, especially if you do any sort of large scale cooking at home or like to have a lot of dinner parties, is that you can "send" everything but the tableware (the delicate stuff)through these machines in less than 3 minutes and 80% of the stuff comes out cleaner than if you hand washed it. The remainder of the pots and pans that have little bits left behind can be cleaned by hand later on. It's a great thing to have as a second or auxiliary dishwasher. I use one of these machines every day, one that does have a booster inside, and it does a very good job. If I had the money, I would buy one.
whirlcool
Well-known member
This was similar to the machine they had at the lunch counter of a McCrory's I worked at as a teen. You used a detergent called "Tetrox" in it.
The woman who managed the lunch counter was a real nasty B****.
So we got even with her. We worked the 5-9pm shift. We knew that she would run a load of dishes first thing in the morning when she came in. Usually you put in a small scoop of the Tetrox in the machine for a normal load. We lifted the grate in the bottom of the machine and put in about 2 cups of Tetrox. We then put the grate back in and went home.
Oh did we hear the story the about the "malfunctioning" DW then next time I came in a few days later. One of the cashiers said that so many suds came out of that machine it left the lunch counter area and went out the front door! From what she said the suds were at least 2 feet deep!
It seemed that the manager thought the machine had malfunctioned and that was that. Nobody ever suspected it was overloaded with detergent!
The woman who managed the lunch counter was a real nasty B****.
So we got even with her. We worked the 5-9pm shift. We knew that she would run a load of dishes first thing in the morning when she came in. Usually you put in a small scoop of the Tetrox in the machine for a normal load. We lifted the grate in the bottom of the machine and put in about 2 cups of Tetrox. We then put the grate back in and went home.
Oh did we hear the story the about the "malfunctioning" DW then next time I came in a few days later. One of the cashiers said that so many suds came out of that machine it left the lunch counter area and went out the front door! From what she said the suds were at least 2 feet deep!
It seemed that the manager thought the machine had malfunctioned and that was that. Nobody ever suspected it was overloaded with detergent!
Commercial dishwashers
I dont really look at commercial dishwashers but my understanding is most have a seperate boiler unit which ensures they can wash very quickly at hot temperatures making them unsuitable and very un-economic for domestic use.
I dont really look at commercial dishwashers but my understanding is most have a seperate boiler unit which ensures they can wash very quickly at hot temperatures making them unsuitable and very un-economic for domestic use.
Commercial Dishwashers
there are two kinds of commercial dishwashers :
- freshwater DW - are the same of residential DW but have much more powerful pumps and heating elements. These machines are often used also as washer-disinfectors in hospitals by special programming (e.g.last rinse = 10 minutes @ 203°F). The fastest cycle saves time by recycling the rinse water of the previous load.
- tank DW - Every spray arm here is a couple : one for the wash circuit and the other one for the rinse water. The wash pump forces the washing water in the wash spray arms, then stops and quits for a while then a boiler with a pressure booster feeds the rinse spray arms. Rinse water falls down into the washing water and dilutes it, so now and then some detergent has to be added. Many machines have a built in detergent pump. Washing times vary since 60 seconds to 3 minutes, anyway some machines (e.g. Smeg commercial DW) have a extended wash option (up to 20 mins)
www.smeg-ristorazione.com
there are two kinds of commercial dishwashers :
- freshwater DW - are the same of residential DW but have much more powerful pumps and heating elements. These machines are often used also as washer-disinfectors in hospitals by special programming (e.g.last rinse = 10 minutes @ 203°F). The fastest cycle saves time by recycling the rinse water of the previous load.
- tank DW - Every spray arm here is a couple : one for the wash circuit and the other one for the rinse water. The wash pump forces the washing water in the wash spray arms, then stops and quits for a while then a boiler with a pressure booster feeds the rinse spray arms. Rinse water falls down into the washing water and dilutes it, so now and then some detergent has to be added. Many machines have a built in detergent pump. Washing times vary since 60 seconds to 3 minutes, anyway some machines (e.g. Smeg commercial DW) have a extended wash option (up to 20 mins)
Smeg Professional
Smeg Professional è la divisione Smeg dedicata alle esigenze dei professionisti del settore. Smeg produce forni a convezione e combinati e lavastoviglie professionali che si contraddistinguono per una grande versatilità, massima efficienza e ridotti consumi energetici. La gamma è costituita...
I can see how these would be useful in a "lunch counter setting and have often noticed similar machines in donut shops and lunch counters. In the real world i do not see how these are practical lifting a commercial rack of dishes into and out of the machine. How do you if the same guy that loaded the dirty then unloaded the clean with out a handwashing or new pair of gloves. I like to see the pass thru machines, and hopefully the dishwasher guy that loads the racks and pushes them in is done, hopefully table staff or another employee removes the clean. alr2903
We had an older Hobart at a Church I was part of.
The cycle was only like 5 minutes. But it seemed to clean. A wash and a rinse. It was installed under the counter and had a temperature gauge with the few switches/buttons mounted on the lower access panel.
The cycle was only like 5 minutes. But it seemed to clean. A wash and a rinse. It was installed under the counter and had a temperature gauge with the few switches/buttons mounted on the lower access panel.
Allure of Commercial DW For Domestic Use
Granted such things aren't really the best choice for such settings, many are drawn to commercial dishwashers to use at home because they are able to, in theory, process huge amounts of dishes quite quickly.
I mean if one had a "Dugger" size family, and even more so after all those children grow up and have familes of their own, come any major holiday/family get together there are going to be vast amounts of dishes. Most modern water stingy dishwashers run cycles >2hrs, so even with two it could take ages to get all that washing done.
Commercial dishwashers aren't practical for home use, IMHO for so many reasons. Space required to store racks, space under or near for detergent and rinse aids that are pumped in, last rinse water saved for next cycle (though some machines IIRC can be set to "dump" this water", and so forth.
Granted such things aren't really the best choice for such settings, many are drawn to commercial dishwashers to use at home because they are able to, in theory, process huge amounts of dishes quite quickly.
I mean if one had a "Dugger" size family, and even more so after all those children grow up and have familes of their own, come any major holiday/family get together there are going to be vast amounts of dishes. Most modern water stingy dishwashers run cycles >2hrs, so even with two it could take ages to get all that washing done.
Commercial dishwashers aren't practical for home use, IMHO for so many reasons. Space required to store racks, space under or near for detergent and rinse aids that are pumped in, last rinse water saved for next cycle (though some machines IIRC can be set to "dump" this water", and so forth.
Too bad Miele doesn't sell their "domestic Professional" in the US. They look like a regular dishwasher and have the regular racking system but are much more powerful. Looking at the Professional range from Miele USA, they more like dishwashers for a lab and the rack seem inconvenient.
Alex, there's no need to translate ...
.... from German to make up the actual reason
:
" Elektroanschluss
3N AC 400V 50Hz
Sicherung [A]: 16
Leistungsaufnahme [kW]: 9
Heizleistung [kW]: 8,7 "
.... from German to make up the actual reason
:" Elektroanschluss
3N AC 400V 50Hz
Sicherung [A]: 16
Leistungsaufnahme [kW]: 9
Heizleistung [kW]: 8,7 "
cornutt
Well-known member
Another thing about the commercial environment is that dishes don't sit around. At home we might only run the dishwasher every other day or so, which means that some dishes get very dried out and grungy before they're washed. In a restaurant, you buss the table as soon as the customer leaves, and get the dishes in the machine right away. Nothing has time to dry out, so extensive scrubbing of the tableware isn't required. Cookware is usually scrubbed by hand and then just run through for sanitizing.
