Dishwashing: High Temp vs Low Temp

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October 22, 2021

The distinction between a high-temperature dishwasher and a low-temperature one lies in how each type sanitizes dishes after the initial cleaning process. A high-temperature dishwasher heats the final rinse water to 180 degrees Fahrenheit, which is sufficient to kill bacteria and sanitize the tableware and kitchenware. On the other hand, a low-temperature dishwasher achieves sanitization through chemical agents instead of relying solely on heat. Both types of commercial dishwashers have their advantages. However, when it comes to effectively cleaning dishes, high-temperature models are generally recommended by manufacturers. This is because they excel at removing grease and stubborn residues like lipstick from glasses. Additionally, items tend to dry faster in high-temperature dishwashers, and there's no chemical residue left behind after washing. While low-temperature dishwashers might seem more budget-friendly upfront, the ongoing costs associated with purchasing and maintaining chemical supplies should be factored in. In some cases, installing a booster heater may be necessary if your facility's incoming water temperature is too low to reach the required 180 degrees for sanitization. Cook’s offers an array of dish machines from Hobart, along with booster heaters from Hubbel and Hatco. Low Temp vs High Temp

Keywords: Dishwashing, Low Temp, High Temp


In my experience, many restaurants opt for high-temperature dishwashers due to their superior cleaning performance and lack of chemical use. However, for smaller operations or those with limited resources, low-temperature units remain a practical choice. It's essential to weigh the long-term operational costs against the initial investment when deciding which type of dishwasher best fits your needs. If you're unsure about what equipment would work best for your business, feel free to reach out to us for personalized advice. We’re here to help make your kitchen run as efficiently as possible!

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