Dish Washing Equipment

  1. All you need to know about commercial dishwashers!


    A dishwasher isn't as exciting a purchase as, say, a cool wine rack or art for your walls... or glassware, but having one will save you all the valuable time during a busy lunch or dinner rush. But what do you do when shopping for one? We offer many makes and models to fit your business needs - and below are some tips on choosing the best possible type:

    High temp vs low temp. High temperature washers sanitize your dishes by, well, you guessed it, using high temperatures. Low temperature models use sanitizer to wash your dished. They are more energy efficient than their high temperature counterparts, but dishes don't dry as efficiently, so if you have a hot, humid dishwashing station, it may cause you problems later on down the road.

    When choosing your size, use this handy graph to figure out the total volume you'll need, based on the number of meals you'll make daily, and the number of dishes your chefs will use to create each meal for your guest, plus the amount of table turns you expect during each service:

    Meals/hrDishwasher TypeMax Racks/Hr
    Up to 100 Undercounter 15–14
    Up to 300 Door-Type 35–75
    400–900 44" Conveyor 200–235
    The dishwasher is going to run up your electricity and (potentially) your water bills. Save on expenses by turning your machine off at night, replace broken parts, and most importantly, shop for the best! Our energy efficient machines will get you the best possible performance at the lowest recurring cost. Make sure you buy the best for this very important purchase, which will be used in your kitchen every day.
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  2. Making the Transition from Food Truck to Brick and Mortar Location

    Chef Grills Bacon On a Food Truck

    Food trucks are a great, economical way to get your business started on a budget. Many brick and mortar restaurants envy food trucks their low overhead, mobility, and ability to go to customers vs waiting for customers to come to them.

    However, at some point, every food truck may consider expanding their operations to a brick and mortar store. Once you have a proven concept at hand, you can increase your profit margins drastically by adding chairs - and a liquor license! - to your operation. However - there are still important things to consider before taking the plunge:

    Location - a food truck can easily go from place to place. Some cities, such as Austin, TX, will even allow food trucks to semi-permanently park on land - thereby rendering the operation extremely cheap from a rent perspective. A restaurant is, of course, static by nature. So location is key. Even a couple miles distance in a city can be the difference between high foot traffic and almost no foot traffic. Although a solid menu and marketing plan will certainly boost your customer base - as well as the reputation you've built through your food truck business - choosing a desirable, high traffic location will certainly help.

    Finance - a new restaurant build out can easily cost a quarter of a million dollars - or more. Where is this capital coming from? Chances are, you will need a partner with deep pockets or a hefty loan in order to turn your restaurant into reality. In addition to the opening costs, it's important to consider how long you will be in operation before turning a profit. Average, six to twelve months are needed before a restaurant turns a profit (although again - see above - a good marketing plan, good location, and good reputation can drastically increase that).

    Vibe - food trucks are, almost by definition, hip and cool places. Restaurants can have many different atmospheres, and it's a great time to sit down and brand your business appropriately when your're creating your restaurant plan. Are you more upscale? Chic? Minimalist? Family oriented? Traditional? All of these are great things to consider with your architect and general contractor as you make the plunge from food truck to brick and mortar.

    Equipment - this is last on our list but perhaps the most important piece of all! Your restaurant will need: ovens, shelves, refrigerators, ice machines, pots and pans, knives, cutting boards, the list goes on and on. Chances are a good part of your food truck may be used in the new spot, but it may make sense to keep the food truck for mobile/catering operations and to sustain your existing business and start from scratch. No matter your choice - trust for the best possible deals from the best brands and shop with us first when outfitting your new restaurant.

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  3. Thinking about starting a food truck? Here's what you should know


    So, you have a great restaurant concept, but you want to start a bit smaller than a brick and mortar store. Food trucks have been growing in popularity as more social media savvy consumers utilize Twitter and Facebook to follow their mobile food stations and find gourmet meals at great price points. However, there is still a lot that goes into a food truck operations. Here's what you should know:

    1/ Commissary, commissary, commissary. Even though you may be a mobile operation, you still have to practice strict food safety guidelines when working with the general public. You will need a commercial grade kitchen with current grade health inspections in order to operate your truck. Instead of opening your own, find a local one willing to rent out space. Most commissaries are in large warehouses and will welcome the additional business!

    2/ Equipment, equipment, equipment. Although you can find a decent food truck second hand, make sure your equipment is top of the line. Especially in the summer months - and heat - you'll want an AC system and ice machines that can stand up to a large lunch rush. Your customers - and staff! will thank you for thinking in advance, and by planning early on, you can avoid gaining a bad reputation when faulty equipment breaks in the middle of a busy lunch rush. Equally important: a small heating device, open flame, and dishwasher. Everything must be scaleable and custom, so shop with us and secure the best possible equipment at the best price.

    3/ Location, location, location. Where to go? Where the crowds are is an obvious answer, but there is more to a good location then simple volume. Make sure you have the proper permits and also that you are in an area known for its foodie scene. Food trucks thrive together - but if there's another grilled cheese truck in the park, consider going elsewhere. Fairs, festivals, and even food truck specific events are also great spaces for high traffic and exposure. If your town or city has an arts scene, or a sports stadium, consider looking into permitting to park outside before or after a big event. A large venue will draw in a big crowd!

    4/ Marketing, marketing, marketing. Letting people know WHO you are is important for any restaurant, but letting them know WHERE you are is equally important as a mobile food truck! Keep your customers up to date via Twitter, Instagram, and Facebook. Make sure your social media info is updated regularly and displayed prominently on your truck and marketing paperwork. It can be a fun to be elusive, but it's better to keep folks in the know, and if you develop a fan base, they will find you given the proper tools!

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  4. Getting the Cleanest Silverware

    Getting the Cleanest Silverware

    Your restaurant silverware might not be getting the cleaning that it needs to get the gasteroenteritis-causing germs off of it. Running your dishes and restaurant silverware through the dishwasher might not yield the optimal results, either. Who wants to eat with a "clean" fork with spots? What can you do to ensure that your patrons are getting the cleanest silverware?


    Prewashing your silverware before running it through your dishwasher may be just the trick to getting it ultimately clean. You see, when food sticks to the forks, knives, and spoons, it makes it a bit harder to get off the stainless steel surface. Food nurtures bacteria. If you're finding food stuck on your silverware even after running it through the wash, it's time to prewash, and maybe get your dishwasher serviced too.

    Insist on clean towels

    This one seems to be a no brainer, but there are occasionally servers running around with dirty towels which they then use to spread germs and bacteria to all of the surfaces which they touch. If you’re spotting that your servers aren’t being clean, talk with them, as cleanliness affects not only your diner’s health, but the health of the restaurant. All polishing should be done with super-clean towels!

    It’s always good to keep your eye out for unclean practices which can be corrected. We realize that as restaurant managers, you’re having to make sure that everything is in ship-shape for your patrons.

    It’s good practice to do a deep cleaning of the restaurant, but daily cleaning makes for less work when you’re breaking down everything.

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  5. Empura Hand Sinks Keep your Workers Clean

    Empura Hand Sinks Keep your Workers Clean

    One of the biggest things that health inspectors are looking for when they are looking over a restaurant is its cleanliness. That cleanliness can be found by the number of sinks, the presence of gloves and sanitization materials, or even drip prevention from raw foods. It all ties into the overall cleanliness of the restaurant.

    In those inspection reports, the people who travel from restaurant to restaurant make sure that all of the sinks are working, that there is both hot and cold water available at some of them, and that there is also hand soap and a way to dry. The Empura EM-7PS-12 wall mounted hand sink was designed so that restaurants are able to take care of their hand washing needs.

    On this hand sink, the whole assembly is an entire unit. There are no moving parts (that don’t need to be moving) because the whole unit is one single unit rather than a bunch of haphazardly put together pieces. The parts themselves were welded and sanded so that it looks even more professional.

    The drainboards allow for positive draining on this sink, making for a more reliable and enjoyable hand washing experience. Getting the right restaurant supplies in your place goes beyond just pots and pans. It goes to fixtures, as well.

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  6. InSinkErator is THE Garbage Disposal of Choice

    InSinkErator is THE Garbage Disposal of Choice

    All commercial kitchens need a good garbage disposal. Too many people waste food. In a large kitchen, there’s not enough time to scrape plates clean, and dumpster space is valuable. Pro kitchens turn to one trusted brand for their food disposal needs, InSinkErator. They invented the device back in 1927 and have been the leader in commercial food disposal units ever since.

    For a standard-sized sink at a small restaurant, any unit 1 horsepower or less is enough to grind up all that extra food. But most restaurants aren’t small and more power is needed. If you need to grind all the time, InSinkErator sells units from 1 ¼ horsepower all the way to huge 10 horsepower disposals. That’s stronger than many lawnmowers! That particular unit, the SS-1000, was designed for stadium-sized crowds that need rapid disposal of food waste without filling giant dumpsters. Most restaurants won’t need anything larger than a 2 horsepower model, but we offer the big ones for our larger customers.

    With InSinkErator, you’ll have the most trusted brand of garbage disposals in America working in your kitchen. Don’t settle for anything lesser. To see our complete line of InSinkErator disposals, check out our catalog page here.

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  7. How to Clean Glasses In Your Commercial Dishwasher

    How to Clean Glasses In Your Commercial Dishwasher

    In a bar or restaurant, washing glasses is one of those tasks that can really sneak up on you if you’re not paying attention.  At first glance, you can have one, then five minutes later, you can have a thirty glasses just waiting for your attention.

    Even if you have a bar glass washer or commercial dishwasher on your side, it can still get a little crazy trying to keep all the glasses clean. No one wants their drink in a dirty glass!

    Here are some tips to help you get the cleanest glasses possible.

    1. Don’t defeat the purpose of washing by leaving fingerprints all over the glasses once the cycle finishes.  Use gloves or other means to put them away.
    2. Make sure that your dishwasher or glass washer has enough room to work by leaving enough space between the glasses or dishes for the water to get between.
    3. Make sure that your dishwasher is getting the proper maintenance.  Have someone clean out the lines or clean them yourself on a regular basis.
    4. Take a look at your commercial dishwasher or glass washer to check the seals and other areas.  Ensure that there are no leaks before running it to its highest capacity.
    5. Pour leftovers into the sink or trash it in the trashcan.  Don’t let the dishwasher or glass washer handle it.  There’s more of a likelihood that you can clog the lines.
    6. Try to get to the glasses as soon as you can.  It’s the same principle as home dishwashing – the longer gunk stays on your glasses, the harder it is to remove.
    7. Store your glasses right side up and don’t stack them.  If you’re using real glass, the glass can chip when there are a bunch of other glasses in the stack.
    8. Clean out the inside of the dishwasher on a regular basis.  It only takes a few moments and it prevents washed-off food from getting sprayed back on the load.
    9. There’s no need for pre-washing if you’ve cleared out the muck and the other things from the glasses already.  They’re ready to go into the dishwasher when you want to put them in.

    Getting the cleanest glasses is of utmost importance when you’re looking at a bar full of patrons.  You don’t want to end up with only dirty glasses, do you?

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  8. Reasons Your Bar Should Have an Undercounter Dishwasher

    Reasons Your Bar Should Have an Undercounter Dishwasher

    In many large hotel operations, the foodservice is run by a central kitchen and alcoholic drinks are dispersed directly from several different bars. While it’s possible to have multiple kitchens, many have found it easier to run the bars as spokes on a wheel with the kitchen being the central hub.

    While this is an excellent setup, there are inherent speed issues associated with it.  Yes, you can order food from any of these bars at the restaurants, but they take longer than if they were closer to the central hub.  Waste and dishes tend to pile up at the bars before they’re taken back to the hub to be dispersed again.

    Bars can get and there’s often not enough time to wait for more glasses or plates to arrive.  They’re needed on the spot to maintain service.  This is one place where undercounter dishwashers can prove to be of great advantage.

    An undercounter dishwasher takes the load off of the bartender for getting fresh glasses and plates to the patrons.  More appropriately, the bartender is able to keep up with the patrons while his or her bar back can keep the behind-the-scenes show running.

    Undercounter dishwashers come in many sizes and speeds, but they all have the ability to fit under the standard bar, out of the way.  Many of them, because they’re low volume, are fairly quiet, so the patrons aren’t disturbed by the sound of a rumbling dishwasher near their feet.

    As the volume increases in bars, it makes sense to move away from exclusively using a 3-sink undercounter setup and to using an undercounter dishwasher for speed. That way everything can get cleaned in one go, and you won’t end up with unhappy bar patrons.

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  9. Choosing a CMA Dishmachines Commercial Dishwasher

    Choosing a CMA Dishmachines Commercial Dishwasher

    What do you want in a dishwasher? For a lot of restaurant managers, the choice in dishware washing devices comes down to speed, size, and simplicity.


    The speed of commercial dishwashers is measured in racks per hour or covers per hour. There are some machines that will wash over 60 racks an hour. This is a very fast speed for dishwashing. CMA Dishmachines has a few models that can reach this level. At 60 racks an hour, this gives just enough time to put a rack in, close the door, and get another rack ready for loading.

    However, slower speeds and longer wash cycles may be appropriate for wares that are especially dirty or difficult to clean. Your dishwasher dealer should be able to look at your dishes and estimate the speed that’s best for your needs.


    Most upright dishwashers have a fairly similar footprint.  They have enough space to put a rack inside. However, heights can vary greatly depending on add-ons. Most dishwashers have adjustable feet to align the washer openings with the level of your sink.

    There are also more discreet dishwashers for bars. A few CMA Dishmachines models are designed to fit under counters for ‘on the fly’ dishwashing.  If you’ve got a steady stream of glass racks, a model like this may be worth considering to save time.


    Most dishwashers are simple devices, but any interruption in dishwashing could lead to a costly delay. Find out how often the machine needs maintenance. Is the soap poured into the device or pumped straight out of the bottle? How difficult is it to clean out the machine at night? The simpler the washer, the faster your dishes can get done.

    When you’re searching for the best dishwashers, keep in mind the three S’s – simplicity, size, and speed.  We’ve got over 50 models of dishwasher from which to choose here at Restaurant Supply, including CMA Dishmachine models.

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  10. Do You Need a Booster Heater?

    Do You Need a Booster Heater?

    When it comes to sanitizing in commercial restaurants, you have two options: heat the water to 180 degrees F or expose those dishes to sanitizing chemicals.  The bacteria will be killed in either instance, so it comes down to your choice.

    If you choose to heat your water, you need to get a booster heater.  A booster heater takes the normal tap water that you wash your dishes with and heats it up to the 180 degree mark. It’s like a mini water heater. A few special connections and a little bit of rigging and you can ensure that you have enough hot water at a high enough temperature for sanitation.

    Using sanitizing chemicals in a low-heat dishwasher will kill off the germs, but you have to make sure that you have them on hand at all times.  It’s not simply a fire-and-forget sort of thing. Plus, you have to make sure they stay potent through the shift.

    Pros of using a commercial booster heater

    • No terrifyingly effective chemicals need to be used on your dishes.
    • There is no training necessary, just attach it to your dishwasher, and you’re ready.
    • The heat removes food particles and debris from your dishes the first time.
    • No need to make space to store the sanitizing chemicals.

    Cons of using a commercial booster heater

    • Usually a bit more pricy than the lower temperature dishwashers.
    • Takes up more room than low-temp dishwashers.
    • It’s possible to burn yourself on the booster heater.

    If you’re installing equipment for a new restaurant, sanitation is just one of the things that you’ve got to keep in mind.  All of those back-of-house things like cleaning add up to make exquisite experiences for your guests. Don’t neglect sanitation, try a commercial booster heater on your dishwasher.

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