The most important component in our low-energy, high efficiency dish machines is 85 years of innovative technology. Many years, patents and satisfied customers later, Auto-Chlor System has become a national leader in the production and installation of Low Energy Dishmachines. We have grown and expanded our offerings to include Hard Surface Cleaning and Disinfecting, Commercial Laundry, and Housekeeping. Dishmachine production began over 85 years ago, in Memphis, TN. The Auto-Chlor System has grown to over 132 branches with over 95,000 customers, and we’re not finished yet. As we continue to grow and invest in the future, we maintain a commitment to the principles on which our business was founded, the principles which define Auto-Chlor System.
We pride ourselves on delivering on every commitment we make to our customer. If Auto-Chlor System makes a commitment to our customer, we plan to deliver. Whether it is a 2 hour response time, commitment to training, transparent pricing, or our commitment to providing service every 28 days, you can count on our word. We are not just another company, we are Auto-Chlor System
Commercial dishwashers from Auto-Chlor allow you to focus on your guests, with the security of knowing your kitchen is properly managed. Contact us to learn about our dishwasher rental program which includes:
- 24/7 Coast to Coast Service
- You Call, We’re There – GUARANTEE
- 2 Hour Emergency Response Time
- Safety & Compliance Training
- Equipment & Product Training
- 28 Service Plan
- No overstock of Inventory
Partner with Auto-Chlor and you’ll have access to the industry’s leading dishwashing equipment and processes to help speed productivity, increase employee safety, conserve utilities, reduce breakage and improve dishwashing results. From booster heaters, to wash racks, and beyond there is nothing we can not provide you to ensure you operations run smoothly day after day.
When it comes to picking a commercial dishwashing machine, it’s important to know whether you will need a high temperature or low temperature unit. Both machines require detergent and rinsing chemicals to complete the cleaning process, but they differ in how they work.
High temp machines wash dishware at 150 to 160 degrees and rinse it at 180 degrees Fahrenheit, sanitizing through the sheer heat of the water.
Low temp machine, washes and rinses at temperatures between 120 and 140 degrees Fahrenheit. Low temperature commercial dishwashers must use chemical sanitizing agents with the wash water to safely sanitize.
But Let’s Dig Deeper:
In today’s food service & hospitality operations, you will find that most operators have a strong opinion that will either support a high temperature or low temperature dish machine, with little gray area in between. Ask the owner and they will surely swear by the dish machine type they have chosen as their operation’s ware washer. No matter which side you favor, there are some clear advantages to both models as well as some hard truths about each model that may change your mind and send you running for the opposing dish machine.
First thing first, what are you going to do with this dish machine? Wash bar glasses or pots and pans? Use it under-counter or in a large wash room? Are you a small establishment or do you have a high-volume need? Next, determine the condition of your water source. Do you have hard water with a high mineral content or soft water where these high levels of minerals are not present or have been removed through a purification system? Once you have answered those questions then it’s time to understand the differences between high temp and low temp machines and what the name really means.
Both terms refer to the sanitation cycle of a dish machine. High temp commercial dish machines use an internal heater to heat water to 180° Fahrenheit. This effectively kills germs and removes grease from dirty dishes. Low temp commercial dish machines rely on a chemical bath to sanitize soiled dishes without cranking the water temperature past what already comes out of the tap. Now, let’s take a more detailed look at each type of commercial dish machine.
High Temperature Dish Machines
This more commonly used dish machine uses slightly more energy than a low temp dish machine as it needs to heat the water to 180° Fahrenheit to meet NSF regulations. The high temperature within the sanitization cycle helps remove tough stains on glassware such as lipstick or grease. Perhaps the most beneficial use of a high temp dish machine is the absence of chemicals used in the sanitization cycle therefore, there is no risk of damage to flatware and plastics. The only chemical used is the detergent within the washing cycle. In addition, the high sanitization temperature allows dishes to dry much quicker once removed from the machine. A pitfall to the high temp dish machine is the upfront cost, which can be significantly higher than the counterpart low temp dish machine, ranging from $2,000 to $5,000 more. Also, to increase the water temperature, each model requires a booster heater which can play as a drawback because this is an additional element that can potentially fail.
Low Temperature Dish Machines
As mentioned earlier, the use of chemicals in the sanitization cycle of a low temp dish machine is the stand out difference from a high temp dish machine. Some owners will see this as a benefit with added monthly savings in energy and ventilation costs as there is no need to heat water. However, some will see this as a deal breaker as the chemicals used have a sodium hypochlorite (bleach) agent which can attack certain materials, including silver, aluminum, Armetale, and pewter. This can be a major concern if your operation uses fine china or specialty utensils. Another concern with environmental activists is the flushing of large amounts of chemicals down the drain and into the sewer system which can cause issues at local treatment plants. If your food service operation doesn’t use any materials that could be damaged by the chemicals, you may find an additional savings in the upfront cost of a low temp dish machine.