The_Dishroom_Dilema

THE DISHROOM DILEMMA

How you take the steam out in the professional kitchen

If you are in the commercial side of food industry, it shouldn’t be a suprise to you that “heat” is an all-time-talked-about-issue in commercial kitchens. It is a major concern for chefs, staff, restaurant operators, and the kitchen environment itself.

Then, there’s the heat from using a dishwashing machine in the dishroom. Often, the steam is released into the air, deteriorating the air quality of the room. Every once in a while, the restaurant operator also becomes faint-hearted from a shockingly high utility bill. The by-product of a dishwashing machine is heat, after all, which takes a substantial amount of power to produce.

But, is there a possibility that heat can be controlled and contained effectively?

THE DILEMMA

For any kitchen operation, temperature is a key element. Commercial dishwashers are one of those equipment that can affect the comfort level of your kitchen environment where work needs to be done, and done comfortably. Here, in the dishroom area, high temperature combined with water is turned into steam. It is the heat behind the process that makes your dishwasher the way it is - fast and efficient.

As a result, the kitchen becomes more humid - a counterproductive environment for chefs and staff to work in, according to research. The operator also runs the risk of coming into contact with the hot air that is being released.