As the Washington Post aptly puts it, dishwashers are the unsung heroes of the kitchen. If you run a bustling foodservice, you’ll likely agree. Proper washing and sanitizing of soiled ware is always the priority for the sake of food safety and efficient service. Therefore, your commercial dishwasher becomes more of a partner than an appliance.
Operators need to consider many factors when opting for a new commercial dishwashing unit. The type of unit, their kitchen’s layout, output production, energy and water consumption, and hot water or chemical sanitizing configurations are just a few. Now a newer innovation is making waves in warewashing, warranting your attention: ventless dishwashers.
“Vented machines will draw conditioned air through the vent as long as the machine is operational, whereas ventless machines do not.”If you opt for a traditional commercial dishwasher, you’ll need to ensure a hood is installed to remove this excess steam from the kitchen. Neglecting to do so not only creates an uncomfortable environment and poses safety concerns for kitchen staff, but could result in demerits from your local health inspector.
Ventless dishwashers, on the other hand, easily alleviate these concerns while offering more flexibility, given kitchen layout variations. Ventless units allow operators to install anywhere in the kitchen, so there’s no need to worry about installing underneath an existing hood or purchasing a new hood to be installed in addition to the unit.
“The benefits of Champion’s ventless models are they don’t require a hot water connection, and there are no hood or hood installation costs. Since our ventless units don’t use hot water, they are often more economical to operate.”
Most ventless units feature a box mounted on top that serves as the main ventilation system for the scalding steam circulating within. Many manufacturers like Champion, Hobart, and Jackson Warewashing Systems, have taken the ventless innovation one step farther by including energy and steam recovery, saving on both energy and water utility costs.
Essentially, ventless dishwashers with energy recovery recycle the hot steam vapor to heat the incoming cycle. It’s important to note that not all ventless machines employ this technology. Many simply discard this water, letting it cool back into a liquid state before dumping down the drain.
Jackson Warewashing has their SEER line of ventless undercounter dishwashers; SEER an acronym for Steam Elimination and Energy Recovery. These units are built with a fan that extracts the hot water vapor from the previous cycle, passes it over the coils to provide a 40-degree Fahrenheit rise in temperature. As this vapor starts to condense, it is channeled into the wash tank. This process virtually eliminates all steam inside the chamber.
Jonathan Akin, President of Jackson Warewashing, offers up this insight:
“One of the things that has always been an occurrence with dishwashers is you’re washing with hot water at 160 degrees, and you’re sanitizing with 180-degree water. That generates a lot of steam, and when you open the door at the end of the cycle, you get a big blast of it. If that was only happening a couple times a day, it wouldn’t really be a nuisance. However, the reality is, with a busy restaurant, washing and sanitizing dishes only takes two minutes. Operators are doing this dozens of times a day and the steam is coming out into a fast-paced work environment.
“In some cases, operators even install these machines in areas where their customers are – like the bar. The steam can make for an uncomfortable environment for the customer. SEER takes all the steam that has built up during the cycle, and at the end, a fan comes on removing it from the chamber and cooling the steam to a point where it condensates and turns back into water. The water and heat energy are then transferred to the next cycle.”
Steve Willoughby, Vice President of Sales and Marketing at Jackson, reiterates:
“Units with steam elimination and energy recovery are designed specifically to be in customer-facing environments. If you’re dining out in a fancy restaurant, you don’t want to smell those customers or see all that steam pooling up. Here, we’ve eliminated both to make sure the environment remains aesthetically-pleasing.”
One benefit vented dish machines have over ventless ones is their output production. This varies depending on the brand, the type of machine, and cycle settings, but traditional output production for standard, upright door type units can be expected at approximately 60 racks per hour. Ventless machines, on the other hand, can be expected to produce around 40 racks per hour.
As noted, if you opt for a traditional vented dish machine, it’s important to have a Type II hood installed. Type II hoods are specifically designed to remove hot steam, a byproduct of commercial dishwashing. These aren’t to be confused with Type I hoods which are used for the removal of grease during commercial cooking applications. These usually feature a fire suppression system for safety, whereas Type II hoods do not.
Chase joined Central Restaurant Products in February 2016 as a Content Specialist, bringing to the role years of various foodservice experience, including front-of-house service (slingin’ chicken wings and libations with a smile on his face) and back-of-house food prep using heavy-duty commercial cooking equipment to prepare for peak dining hours at his university’s dining hall.
He puts this experience to use writing for Central’s Resource Center, website, and print catalog. ServSafe certified, he enjoys educating on food safety in the commercial setting, researching new dining room and tabletop trends, and sharing innovative solutions to enhance operational efficiencies. He also enjoys (in no specific order) long hikes with his dog, bingeing 90s sitcoms, red wine, and live music.