Water Temperature – The Differences Between High and Low Temp Dish Machines

When it comes to dishwashing, water temperature is essential in ensuring your dishware is genuinely clean and sanitized.

In general, the hotter the better. 

In fact, according to the FDA, dishes should be fully submerged in 170℉ water for two minutes (or boiling water for 30 seconds) to reach full sanitization.

That’s where high and low-temp dishwashers come in. They both get the job done but have important differences that impact your business.

The choice can significantly impact your business operations and budget, so making a well-informed decision is crucial.

Want to eliminate the guesswork about what your business needs? 

Envirocare can help you make the best decision for your business. From sales to service, we are here to help you every step of the way. 

High-Temperature Dishwashers

A high-temperature dishwasher is just as it sounds. 

It uses very hot water that reaches at least 180℉ during its final rinse cycle, ensuring fully sanitized dishware. 

This high heat is essential in getting rid of bacteria and other harmful microorganisms. 

Business owners often choose high-temperature dishwashers because they take the guesswork out of achieving full sanitization.

Due to their high heat, they quickly dry dishes, don’t leave chemical residue behind because additional sanitizers are not needed, and are more effective at removing grease and oils. 

However, they do come with a few cons. 

High-temp dishwashers are typically more expensive than their low-temp counterparts, cost more to operate, and may require additional equipment like a booster heater or vent hood to run.

From a business standpoint, these cons often are not enough to outweigh the ability to return fully sanitized dishes to service customers more quickly when busy. 

Low-Temperature Dishwashers

Don’t let the name fool you. 

Low-temperature dishwashers still get quite hot, just not as hot as high-temperature dishwashers.

A low-temp dishwasher uses water temperatures between 120 and 140℉.

Low-temp machines, such as chlorine, use chemical sanitizers to sanitize dishes during the final rinse cycle.

Compared to high-temperature machines, low-temperature dishwashers offer lower upfront prices and operational costs and typically don’t need additional equipment like booster heaters.

While a low-temp machine can offer significant upfront savings, downsides include longer drying times and potential chemical residue. You will also need to constantly buy more chemical sanitizer, adding another fixed cost to your daily operations. 

They are also less effective at removing grease and oils, which can lead to re-washing or even handwashing dishes to achieve a fully clean and sanitized result. 

High Vs. Low-Temperature Dishwashers: Key Differences

Choosing between a high or low-temperature dishwasher is an essential decision for your business. 

To make it easier, here are a few key aspects to keep in mind and which option may be better for you:

• Sanitization/Cleanliness: High-temperature dishwashers are much more challenging on grease and oils and achieve a more consistent sanitized result with each wash, leading to less re-washing.

• Drying Time: High-temperature dishwashers have a much faster drying time due to their high heat. 

• Chemicals: High-temperature dishwashers leave no chemical residue behind.

• Upfront Cost: Low-temperature dishwashers have a lower upfront cost. 

• Operational Cost: Low-temperature dishwashers have a lower operational cost, though chemical sanitizers must be ordered consistently.

How To Choose What’s Best For Your Business

Choosing the best product for your business is a top priority to ensure efficient and cost-effective operations. 

Whether you decide to go with a low-temperature vs. high-temperature dishwasher will depend on several factors, including:

• Business Type: A busy restaurant or school cafeteria will often need high–temperature machines to adhere to strict sanitation standards. However, a small cafe may only need a low-temperature machine. Breweries, wineries, and other specialty beverage customers may not want a low-temperature machine, as the sanitizer can interfere with tasting notes.

• Regulations: Sanitation requirements vary between areas; check local codes to ensure you are meeting local regulations.

• Budget: A high-temperature dish machine will cost more upfront and more to run, but it takes the guesswork out of sanitization. A low-temperature machine will cost less upfront and less to run, but it will require constant chemical purchases and be less consistent with cleaning and sanitizing.

• Dishware: Do you wash delicate dishes often? A high-temp machine could be too hot for your dishware. 

While not a conclusive list, considering these factors can help determine what is best for your business. 

To make the decision a no-brainer, contact our Envirocare team for a consultation. Our team can help you find the right equipment for your business, evaluate your current system, make repairs, and more.

For more information or to set up a call with us, complete this form.