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32 Q3 2016 THE QUARTERLY Rack warewashers, commonly referred to as rack convey- ors, are often used in full-service restaurants and higher- volume applications, such as universities and healthcare foodservice. This is because the average production rate for these continuous-motion machines is between 100 and 300 racks an hour. While undercounter and door-type machines also use racks, this reference typically is limited to the conveyor-type units. Most local codes require warewasher temperatures to reach between 160 degrees F and 180 degrees F. High-temp warewashers use 180-degree F rinse water to sanitize wares, eliminating chemical sanitizing residue, an issue in some applications. The hot surface temperature of glasses and plates removes food soil and grease, sani- tizes the items and dries them quickly without spotting when exposed to room- temperature air after washing. High-temp units also feature units also feature booster heat- ers to keep wate ers to keep water at the proper tem at the proper temperatures for washing and rinsing. washing and rinsing. Because some municipalities don't Because washing and rinsing. Because some municipalities don't some municipalities washing and rinsing. Because some municipalities don't don't washing and rinsing. Because some municipalities don't allow 180-degree F water from dish machines to drain into plumbing due to the risk of damaging PVC pipes, operators can add drain quench systems or water tem- pering kits. These devices allow cold water to drain in advance of the hot water, lowering the temperature of draining dishwater. Rack Warewashers Consultant Q&A; with Timothy A. Barker, founder of Table & Bar Consulting Group, Memphis, Tenn. FE&S;: What are the primary considerations when pur- chasing a rack warewasher? TB: Like when buying any equipment, use is the first con- sideration. Operators need to confirm the unit is desig- nated for the appropriate items. In terms of capacity, the size of the warewashing area and operation also need to be taken into account. FE&S;: How does location impact the type of unit needed? FE&S;: How does location impact the type of unit needed? TB: Configuration and placement are high priorities when accommodating a rack warewasher. Operators should consider the work flow impact as well. Corner units are ideal for compact spaces as these models are easier to work with in a tighter radius. Also, noise and proximity to customers is a factor, especially with warewashers used in the front of house. There are insulated machines that offer quieter operation. FE&S;: What are the utility requirements with these machines? TB: A big consideration is the restrictions in terms of electricity and water, so operators need to confirm the availability of these utilities prior to purchasing a unit. An operation may have space for a large conveyor rack ware- washer but not the proper utility access to run it. FE&S;: What are the advantages and disadvantages of high- and low-temp warewashers? TB: High-temp units are pricier and use more electricity but clean faster with high heat. Low- temp machines use less electricity but require chemicals, which add to the operating cost. FE&S;: What should operators be aware of with booster heaters? TB: With door-type machines, which are larger, booster heaters increase heat recovery to run more cycles. These systems won't shorten the cleaning cycle but will curtail the time between cycles. Generally, any door rack washer will have an adequately fast cycle of between one and two and a half minutes. FE&S;: Are there recent innovations that simplify op- eration of these machines? TB: Smart warewashers are now available that automati- cally adjust the cycle time, depending on how soiled the dishes are. The downside is, staff needs additional train- ing to use these machines. FE&S;: What are the purchasing options for rack ware- washers? TB: Operators can lease these machines from the manu- facturer, which has become more common. Although the company will maintain the machine, chemicals still need to be purchased for low-temp units. SANITATION AND SAFETY