Hobart Under Counter Dishwasher

[exploder321]

Unsure where to place this...

Can these be used in a home or is it a commerical only unit? Never seen the inside of one either

http://cgi.ebay.com/Hobart-LX30H-Co...2QQihZ003QQcategoryZ57107QQrdZ1QQcmdZViewItem

 

[appnut]

We have one of these in our Fellowship Hall at church. It takes like 2 or 3 240 volt circuits for it to run. Has one rack. Very fast cycles!!

 

[cehalstead]

We have one at our church, too. My partner and I are the designated cooks, so I get to use it a lot. It is indeed fast, but I don't think the cleaning ability would be what one would be used to at home. Seems to me like it is more of a sterilizer than a washer....

 

[launderess]

Commercial units like the Hobart dishwasher are not exaclty designed for domestic use, though that has not stopped many from installing them.

First, as the previous poster stated, these are power heavy machines. They need to be in order to heat water very quickly for fast cycle times. Most have a final rinse temp of 180F or even 200F in order to satisfy local health codes regarding non-chemical sanitation.

Next, these units are meant to be used daily, and hold the final rinse water for use as the next cycle's wash water. If you do not use the machine often, that water can become stagnant.

Finally one needs space somewhere near the dw for storing the chemicals (detergent/rinse agent), that are injected at the proper times. Guess one could use "solid" products, but do not know. Oh yes, one would need space to store two or more racks.

In a commercial setting dishes are washed/rinsed first by hand after a through scraping, therefore there is little work for the dishwasher to actually do. Again as the another poster stated, these units are more for sanitation and removing the last traces of soils/oils than actually heavy duty cleaning.

L.

 

[exploder321]

Ahhh... OK thats off my next dishwasher list

 

[launderess]

Should point out just as with laundry appliances, there are various configurations of commercial dishwashers as well. Some lines like a few from Miele, are designed for what probably could be called "light commercial" use. Areas such as a butler's pantry, Bed and Breakfast, or perhaps even a large household like an estate. These units are typically "tankless" units which unlike the units I mentioned before, do not hold the final rinse water for the next wash cycle. Rather tankless units work just like home dishwashers in that each cycle has a fresh water fill.

These "homestyle" commercial dishwashers still need 208,220f or 240 volt power,this is probably the biggest deal breaker for home use of any commercial dishwasher as the wiring has to be in place to handle such power loads. Still, have heard of new construction where people have gone with those quasi commercial kitchens,including fridges and dishwashers.

http://72.14.209.104/search?q=cache...ommercial+dishwasher&hl=en&gl=us&ct=clnk&cd=8

 

[westyslantfront]

I remember commercial Hobart Dishwasher at parish that I just left. Settling in at new parish but have not seen kitchen yet. But there is place for me to acolyte and do parish laundry. I just do not wish to rush it and am enjoying taking a break.
Then "Our Lady of the Laundry Room" will be back at work.
At the former parish, I operated the commercial Hobart and also had Roger and Nate come to operate it.

Ross

 

[exploder321]

The Miele isn't bad. Still seems like an over load for a regular home..

 

[appnut]

Laundress, ours isn't hardly used at all. When I've been around and it's been used, the instruction salso give guidelines to empty the tank after the absolute last use.

Although I am not a tree hugger, it does gall me to no end to be throwing away 400 or 500 styrafoam plates and cups and such everytime we have a big parish function in the Hall. And we have cabinets FULL of plates, looks like enough to feed those 400 or so, or make a good dent in the disposing issue. I'd love to be back there runnig the dishwasher for those events. It's an unfortunate waste of a resource.

 

[launderess]

Quasi Commerical Dishwasher's "Overkill" For A

Maybe, but that would also depend on your idea of a "regular" home. With what seems like everyone and their mother building MacMansions and the constant dumbing down of even TOL domestic dishwashers, if one has large family something along the Miele lines *might* make sense.
A quasi-commercial dishwashers will make quick work of several loads of dishes within the one hour or more it takes a 110v domestic dishwasher to do the same.

Currently aside from European imports there are no 220v dishwashers on the American market which is a shame. With hot water heaters turned down to 120V, and or dishwashers/kitchens being located in very odd areas of a home (some upscale master bedroom suites even have FP dish drawers or small dishwashers along with small fridges/wine fridges and coffee makers), it takes some time to heat water to proper temps.The solution to this has been the time tested method of purging water lines before starting cycles. Just think how much water is wasted yearly for this process,especially when one adds whatever purge some dishwashers have before they fill for the first cycle.

L.

 

[58limited]

With hot water heaters turned down to 120

I tend to keep my kitchen/laundry hotwater heater set pretty high - 150 or more, so warm up in the machine doesn't take long. I have a new KitchenAid model KUDL02IR dishwasher w/ stainless interior that has the sanitize feature. It heats the water to over 155. This dishwasher is quiet and I can put in an uncleaned casserole dish with baked on food and it usually cleans it completely (unless I really burned the food). I use the Sam's Club brand DW detergent (also their cheap 5gal bucket of laundry detergent - seems to work good for me) My only complaint (not that I run it everyday) is that the DW seems to take at least 2 1/2 - 3 hours, maybe more, to run a full sanitizing cycle. This really is not a problem, just noticed it seems to take awhile. I rarely have to do two loads at once.

My washing machine is the new GE frontloader that came out last year. No complaints so far, my whites are whiter than with the old Kenmore toploader. Cycle times are completely opposite: the washing machine runs a long time (2 hours on sanitize for whites) but the dryer only takes 20-30 minutes. The washer uses only 25% of the water the old toploader used.

 

[neptunebob]

This dishwasher may need a "Dragon"....

When I worked at Mr, later Dunkin Donuts we had an older Hobart dishwasher for the coffee cups (this was back when they had a counter). It had a very fast cycle for the cups, which was one wash with a teaspoon of detergent poured on the door and one rinse that I believe was 160 degrees. I don't remember seeing an element in the machine but it did have the "Big Blue Wash Arm". The cavity was smaller than a home dishwasher and there was only one rack. Both the inside and the outside of the machine were stainless steel, and there was only a red button to start it and a temperature gauge.

It had to have incredibly hot water to meet the health code and this was provided by a commercial water heater I called the "Rude Dragon" - It was made by Ruud and sounded like a Dragon. There is no way one could have a Ruud Dragon in a house, the water is so hot as to be unsafe and it would wake everyone up and am sure it would scare little kids. The flue was as big as a furnace, about 8 inches around, and you can tell when it came on with its dragon sound. Sometimes, when the exhaust fan was on and the back door was closed, very hot humid air would come from the draft hood and the flue would have cold air coming down it. When I told the manager, he said "Oh, it's always like that". I thought maybe we could be getting carbon monoxide - and he just blew me off! Could any thing have been done to solve that?

I believe it was set to 180 degrees. On top of the tank was some kind of a mixing valve where the super hot water was mixed with some cold water to make just hot water for the rest of the store. But the dishwasher got the straight super hot water. It even did on good job on things other than cups, I would often place the utensils from the back of the store in there and Hobart removed any mold or soil that was there in just the one "cycle".

Later, Dunkin wanted to create more of a "family oriented" store and felt that the stools created a place for blue collar working men to hang around with their coffee, scaring all the families away. There was also a problem with some men reaching over and pinching the counter girls. So they made their stores with booths and tables and served everything with paper cups so there was not much need for a dishwasher. I'm sure it created more garbage that there used to be, and we already had the fattest squirrels (from our garbage) in the neighborhood.

 

[toggleswitch]

Carbon monoxide? You betcha!

Sometimes, when the exhaust fan was on and the back door was closed, very hot humid air would come from the draft hood and the flue would have cold air coming down it. When I told the manager, he said "Oh, it's always like that". I thought maybe we could be getting carbon monoxide - and he just blew me off! Could any thing have been done to solve that?

Yes get a new manager who has common sense!

Classic lack of make-up air. Methinks this would have warranted some action.... and fast like call the board of health or the fire-department anonomously.