I'm opening a cooking school for kids in Louisiana. The state health
department is not requiring me to have a commercial dishwasher. I can
have a residential dishwasher that has a final rinse of 180 degrees OR
a final rinse that introduces a sanitizing chemical such as chlorine.

I've been unable to find a residential dishwasher that does either.
Most of them have a high-heat sanitizing rinse that meats NSF
standards, but the highest temp I can find is only 170 degrees. I've
been told a booster heater can be added to a residential dishwasher,
but I've also been told that it's not good for the dishwasher.

The reasons I want a residential dishwasher:

1) Cost - residential is under $1000 while commercial is $2000 minimum.
2) Appearance - Our cooking school is made to look like a residential
kitchen. Commercial dishwashers don't fit that image.

I appreciate any suggestions or info!

wrote:

> I appreciate any suggestions or info!

While you MAY be able to configure a residential diswasher to do those
things, the money you save will quickly be eaten up from having to replace
the dishwasher much sooner than later. I would also be concerned that any
reconfigurations will void the warranty, not to mention the fact that using
it for commercial purposes may very well do the same.

You can get undercounter commercial diswashers that will fit into the
kitchen. They have very quick cycles for cleaning (3 to 10 minutes), and
will stand up to all sorts of near abuse.

You might want to check out commercial dishwashers in the Ebay food service
& retail equipment section.
http://tinyurl.com/2uxadp

--
Dave
www.davebbq.com

On 25 Jan 2007 13:29:52 -0800, wrote:

>I'm opening a cooking school for kids in Louisiana.
>The reasons I want a residential dishwasher:
>
>1) Cost - residential is under $1000 while commercial is $2000 minimum.

We all want what we want.....but trying to bypass your state's
regulations sounds like your business plan is lacking in planning.
If you can't abide with the regulations....maybe you need to rethink
your business plan.

..........cooking school for kids? I would put my efforts on
teaching children how to read and write.....a skill lacking in any
government school operation.

Momma can teach them how to cook.

>.........cooking school for kids? I would put my efforts on
>teaching children how to read and write.

What a pointless and stupid reply. No information at all.

> What a pointless and stupid reply. No information at all.

I agree. But it's funny, my little countertop Danby dishwasher that I got
for $150 heats the water to 180 degrees. I can't believe that a standard
consumer dishwasher wouldn't.

On Fri, 26 Jan 2007 02:27:37 GMT, Mitch <Mitch@...> wrote:


>What a pointless and stupid reply. No information at all.

THE INFORMATION WAS!!! she was trying to change the rules to suit
her needs.

If you can't abide with the rules....find a different line of work.

and your information was......??????????????????????

There should be at least one restaurant supply house in your area that
deals in used commercial appliances. I'll bet you can find a machine
in your price range that will run circles around any consumer machine,
and have resale value later, if you need it.

-Unk

On Jan 25, 4:29 pm, wrote:
> I'm opening a cooking school for kids in Louisiana. The state health
> department is not requiring me to have a commercial dishwasher. I can
> have a residential dishwasher that has a final rinse of 180 degrees OR
> a final rinse that introduces a sanitizing chemical such as chlorine.
>
> I've been unable to find a residential dishwasher that does either.
> Most of them have a high-heat sanitizing rinse that meats NSF
> standards, but the highest temp I can find is only 170 degrees. I've
> been told a booster heater can be added to a residential dishwasher,
> but I've also been told that it's not good for the dishwasher.
>
> The reasons I want a residential dishwasher:
>
> 1) Cost - residential is under $1000 while commercial is $2000 minimum.
> 2) Appearance - Our cooking school is made to look like a residential
> kitchen. Commercial dishwashers don't fit that image.
>
> I appreciate any suggestions or info!

On Jan 25, 4:29 pm, wrote:
> I'm opening a cooking school for kids in Louisiana. The state health
> department is not requiring me to have a commercial dishwasher. I can
> have a residential dishwasher that has a final rinse of 180 degrees OR
> a final rinse that introduces a sanitizing chemical such as chlorine.
>
> I've been unable to find a residential dishwasher that does either.
> Most of them have a high-heat sanitizing rinse that meats NSF
> standards, but the highest temp I can find is only 170 degrees. I've
> been told a booster heater can be added to a residential dishwasher,
> but I've also been told that it's not good for the dishwasher.
>
> The reasons I want a residential dishwasher:
>
> 1) Cost - residential is under $1000 while commercial is $2000 minimum.
> 2) Appearance - Our cooking school is made to look like a residential
> kitchen. Commercial dishwashers don't fit that image.
>
> I appreciate any suggestions or info!

I did not see anywere that she is trying to change the rules.
She is not selling food she is teaching kids a trade, teaching them
work habits
showing them what a great business the foodservice business is.
I would think that if you can't get your household dishwasher to hit
180%
you can get a hot water heater to be specific for the dishwasher and
crank it up to 180% plus
or just maybe have the kids learn how to wash dishes

> wrote in message
oups.com...
> I'm opening a cooking school for kids in Louisiana. The state health
> department is not requiring me to have a commercial dishwasher. I can
> have a residential dishwasher that has a final rinse of 180 degrees OR
> a final rinse that introduces a sanitizing chemical such as chlorine.
>
> I've been unable to find a residential dishwasher that does either.
> Most of them have a high-heat sanitizing rinse that meats NSF
> standards, but the highest temp I can find is only 170 degrees. I've
> been told a booster heater can be added to a residential dishwasher,
> but I've also been told that it's not good for the dishwasher.
>
> The reasons I want a residential dishwasher:
>
> 1) Cost - residential is under $1000 while commercial is $2000 minimum.
> 2) Appearance - Our cooking school is made to look like a residential
> kitchen. Commercial dishwashers don't fit that image.
>
> I appreciate any suggestions or info!

I happened to run into a home ec teacher from my old high school, who said
they have two European household dishwashers in their classroom. They get
hot enough for their health dept. fyi

To all except Mr. Abbott, thank you for your helpful suggestions. I've
decided to go with the commercial dishwasher.

FYI - I think the NSF sanitizing temperature is lower for residential
dishwashers than for commercial. I checked the Danby models and
European and they fall just short of the 180 degrees.

It was actually the health department that suggested I try to get a
residential dishwasher since we will have a very low volume of
washing.

Mr. Abbott -- you're correct about the reading and writing. In fact, I
suggest you enroll in a remedial reading class, since in my original
post I stated, "The state health
department is not requiring me to have a commercial dishwasher. I can
have a residential dishwasher..." I'm not trying to bypass my state's
regulations. Geez, the rec.food.equipment group is the last place I
would expect a reply like yours to a simple question.