Unlocking the Secrets of Warewashing

Automatic warewashing involves the use of machines. Dishwashers for example are used to streamline the cleaning process. However, one may ask, ‘what is the right type of dishwashing machine to use in my situation.’ Your options are abundant, ranging from undercounter models to conveyors and flight machines, making it crucial to select the right one. 

In both commercial and residential settings, cleaning begins with the use of detergents. However, commercial detergents differ significantly from those used at home. Commercial detergents are more concentrated and corrosive, designed to deliver a thorough clean quickly. 

Sparetek upholds  a variety of pumps and components that are designed for each specific fluid you are dispensing, whether it's a viscous substance like syrup or a thin liquid like water. Sparetek procures peristaltic pumps, diaphragm pumps, and gear pumps along with the associated ancillary components. 

Another distinction is the rinse step. Dishwashers use dedicated rinse agents, while manual warewashing relies on clean warm water. The mass majority of our inventory contains a variety of tubing and hoses for every occasion. One would need to select tubing and hoses made from materials that are compatible with the dispensing fluid and resistant to wear and tear. We invest in silicone tubing, PVC hoses, and food-grade stainless steel hoses so you don't have to. We only maintain highly-graded material like Viton or EPDM for O-rings and seals to prevent leaks.

Our nozzles and dispensing tips are also high-quality, ensuring precise and consistent dispensing. Our manufactures make nozzles from materials that resist corrosion and wear. Our customer service team also ensures that fittings and connectors match the size and type of tubing or hoses you are using, stainless steel and brass fittings are often preferred for their durability.

Sanitizing

Cleaning alone doesn't guarantee that wares are sanitary. For that, you need an EPA-registered food contact sanitizer, which effectively kills bacteria, viruses, and fungi, ensuring the safety of the wares used for food service.
Two common types of sanitizers are bleach-based and quat-based solutions, with the choice often depending on the type of wares being used. For example, silverware should avoid exposure to chlorine-based sanitizers. 
Three-compartment sinks require longer contact times (usually one minute) for sanitizing. In contrast, some dishwashers use high heat to achieve the same result. This method demands water temperatures exceeding 180⁰F and may require a booster heater. High-quality sensors and controls to ensure precise monitoring and regulation of dispensing processes. For example, flow sensors, level sensors, programmable controllers.
Deciding between low-temperature chemical sanitizers and high-temperature options should be a well-considered choice, as it plays a crucial role in ensuring patron safety. Valves should also be made from materials compatible with the fluids being dispensed and resistant to corrosion. Depending on one's application, you may need ball valves, solenoid valves, or other specialized valves that can be found on our website.

The Cost Consideration

Operating a food service establishment comes with hefty expenses, and warewashing can account for a significant portion, up to 15-20% of total operating costs. Labor and energy consumption are the primary cost contributors, especially considering rising wages and environmental factors. With Sparetek’s wealth of knowledge and our ability to procure the best price available, our team can create a tailored plan to fit your budget.