Are you making repeated service calls for your commercial dishwasher? Are you debating between another service call versus replacing the whole unit? Although these are cleaning machines, proper maintenance and cleaning are important to keep dishwashers operating efficiently and effectively. Typically, a dishwasher is replaced for one of three reasons: technical problems, inefficiency, or inadequacy for operational needs. Technical problems can mean the machine is out of warranty and past its prime. Older generation dishwashers are expensive to keep running from a service point of view. Most high-quality commercial dishwashers are expected to have a useful service life of 10 years on average.
As your foodservice establishment continually grows or expands overtime, you may find that your dishwasher isn’t capable of handling the growing demands efficiently. If your machine is requiring you to rewash items or extending operating times, it is probably time to consider replacing the unit. The good news is that today’s dishwasher models consume significantly less water and energy than models of only five years ago. This reduces the time necessary to recoup the investment of a new machine significantly. So how can you tell when it’s time to replace your dishwasher? Look for the following:
When to Replace
- Increased service calls and high repair costs: When a unit requires an increasing number of service calls or multiple component replacements, it may be nearing the end of its service life.
- Signs of wear and tear: Tank leaks may signify that the welds are giving out. Also, problems can be caused by water leaking from the boosters.
- Loss of controls: If the dishwasher’s controls are not operating properly or pump pressure is lost, replacement is most likely appropriate.
- Inconsistent results: The results of the unit are a key indicator that the dishwasher is not operating at 100 percent.
- Older models: Operators may want to replace older dishwashers that are utilising excessive amounts of energy and/or water with a more efficient unit.
- Clean machines after every shift, since flushing out the water removes accumulated dirt from the machine, improving washing performance.
- Regularly wash and clean scrap screens or filters.
- Depending on usage and water quality, wash and rinse arms should be cleaned weekly or as required.
Look at the busyCHEF range of dishwashers here. We are pleased to stock the Classeq range of dishwashers and glasswashers. Classeq manufacture a wide range of dishwashers and glasswashers for use across the hospitality sector with machines widely used in schools, restaurants, bars, clubs and cafes.