Hood- or door-type warewashers fill a niche when kitchen space is limited but there are heavy-duty cleaning demands. The machines fit into a small footprint but offer fewer racks than conveyor models. The Electolux Green & Clean line features energy-saving ventless models that capture the steam generated in washing and use it to preheat the incoming cold water.
Space-saving undercounter dishwashers are designed for small restaurants, QSRs, coffee cafes and bars. The Avenger HT-E by Jackson can clean 26 racks an hour using only .73 gallons of water per rack. It has digital controls, a built-in booster heater, updated sanitation technology and is Energy Star rated.
Large restaurants doing a lot of cooking and table turns benefit from a conveyor-style warewasher. These can accommodate bigger loads and all shapes and sizes of dishware and cookware. The Energy Star qualified CH44 from Champion washes 219 racks per hour using 130 gallons of water or .59 gallons per rack. This new model features technology that keeps energy and water consumption at a low level by directing water use only when a rack passes beneath. Conveyors also can clean a few racks in minutes when speed is of the essence.