Gen-U-Ine Hobart

[sudsmaster]

Spotted in the receiving area of the company I work for... A genuine Hobart dishwasher, still in box on pallet.

It's a "Warewasher", which I understand will be used to clean metal parts prior to inspection (or after inspection with various dyes).

I'm gonna have to figure out how to be around when it's installed - in a department other than my own.

A "Warewasher" is probably quite a bit different from a home dishwasher, but it will be interesting to see what it looks like, the cycles, etc.

 

[toggleswitch2]

That is interesting.

May father worked in a facility that had medical/scientific research laoratories.

These labs. had glassware washers and seprate dryers. These are specialized machines to "ABSOLUTELY" sterilize and clean petri dishes and realted and to dry them as well.

Apparently one does not want to see yibbles and bits under the electron microscope!

Sorry, but I dont recall any brand names, but do tend to recall one could use natural gas or steam as well as electricity to power them.

 

[sudsmaster]

It's a model LXIH-3. Dishwasher.

50 amp 220 volt circuit required. It can heat incoming water 70 degrees. It can do 30 trays of whatever in an hour (that's a 2 minute cycle time!).

List price is around $5,000.

 

[appnut]

Rich, that's basically the same model my old church had in its fellowship hall kitchen.

 

[dblrinz]

Me Likes!!! Me want one!!!

The price is steep and it would need a dedicated 220, BUT if someone is putting in a TOL kitchen then it is no more expensive than say - two Mieles...

A two minute cycle would be awesome when cleaning up from our typical Thanksgiving with around 35 people...This usually requires a whirling DW and about 3 hours at the sink with help from relatives...

I will add it to my wish list for my kitchen renovation which has been tremendously watered down from the original plan and put off for 5 years now...

 

[sudsmaster]

I would surmise that in a typical restaurant kitchen situation, the plates and such from the table are manually pre-rinsed and lightly scrubbed in a hot detergent solution in a sink, so that most food debris is removed, before placement in the 2 minute sanitizing dishwasher.

Just a guess, but I also figure that the water pump in these things must be very powerful as well, to help clean up what's left in such a short time.

 

[alr2903]

Suds, in hospitals and such with a set routine i am sure they do spray off the dishes pretty good. In restaurants either Chain or independently owned, staffed mostly by teens, it's not a pretty sight at closing time.

 

[countryguy]

I'm sure these commercial dishwashers are great at washing 'dishes' ie. plates, cups, saucers, glasses, cutlery, in 2 minutes but how would they do with pots & pans, mixing bowls and the like? From any commerical kitchen I have seen, all those items are washed by hand.

Gary

 

[sudsmaster]

Gary,

Yes, I'm sure the "Warewasher" is tailored to the needs of the restaurant/cafeteria business. In that line, probably vast amounts of plates, bowls, cups, glasses, and flatware are sullied by the customers each day. In order to meet health codes, probably anything that has gone to a customer's table (or counter or tray) needs to be cleaned and sanitized FAST. That way the restaurant can recycle the dishes etc without having to open a warehouse for a full day's serving.

Pots and pans? These are cleaned by hand perhaps because they don't exactly need sanitizing. After all, they are heated to above 212F in the course of the meal preparation. And of course hand scrubbing is probably far more effective at removing cooked on food residue than a 2 minute splash in the Hobie. And if a chef re-uses a pot that just held soup to make a sauce... with just a rinsing in between - what's the harm?

 

[sudsmaster]

Also, restaurant pots and pans tend to be fairly large scale... not something the average 24" wide dishwasher could handle efficiently, if it even fit.