Why doesn't the restaurant use a dishwasher?

Generally, couples who eat out can vaguely see through the kitchen that all the dishes are washed by hand.

Like restaurants and hotels, the tableware used by customers is generally contracted to a third-party company for cleaning. After the waiter removes the tableware residue, it is stored in a centralized way. Finally, the dirty bowls were loaded on trucks and transported to the factory, where they were washed with large dishwashers, that is, commercial dishwashers.

This also makes us feel that the restaurant is not washed with a dishwasher. Why don't some restaurants use dishwashers? We can discuss it from the following aspects.

First, the cost of commercial dishwashers can be roughly divided into four types: ultrasonic, uncovered, aisle and long queue. The cleaning efficiency, cleanliness and sterilization effect are all better than manual work. Commercial dishwashers not only save labor costs and improve efficiency, but also clean more professionally and cleanly.

There are a large number of plates used in restaurants and hotels, and the length and size of commercial dishwashers have also increased accordingly, with prices ranging from tens of thousands to hundreds of thousands. For small restaurants, the number of dishes to be cleaned is limited, the cost of buying a commercial dishwasher is too high, and the cost of cooperating with a third-party cleaning company is high. Usually, I hire my aunt to wash the dishes or wash them myself.

Second, the efficiency of the dishwasher washing program requires pre-washing-consumable dissolution-high-pressure washing-drying and sterilization, and a set of processes takes dozens of minutes to several hours.

The restaurant has sufficient tableware reserves, so there is no need to wait for the dishes to be washed before supplying them to customers.

There are not many plates in small restaurants, and there will be no plates for customers to use when commercial dishwashers clean them.

Commercial dishwashers have been constantly changing and upgrading since they were introduced into China. They are washed by high-temperature water and high-pressure water flow, and finally dried and sterilized, which is far cleaner than hand washing. It seems that wastewater consumes electricity, but in fact, circulating water is used internally, which saves more water than washing hands with the faucet on all the time; Manual hand washing will inevitably lead to broken boards, and the loss rate of boards is greater than that of machine washing.

For more knowledge about dishwashers, recommended: dry goods knowledge of dishwashers.