I am planning my store layout & I am wondering if I really need a dishwasher? I wash my cake pans by hand becasue they get "blotchy" in the dishwasher..
I am not serving customers on any dish or glass ware...
the only things I would actually use it for are my utensils...spatulas, mixer bowls, paddles...
what do you think about having or not having one?
p.s. I actually have a commercial dishwasher that was given to me by a restaurant that went out of business, so I don't have the expense of purchasing a new one, but it uses alot of power which means the power supply to the store needs to go to a higher level which means more money...
I worked in a bakery that didn't have a dishwasher - well other than the guy.
I would say no, but if possible can you leave a spot for future use?
If you already have one - can you just install it and not use it? That way if you ever want it down the road (like Mike said) - it's already there, but if you don't use it - it doesn't use power or water or anything.
One other thought - every state (and sometimes county) is different - is it required to certify your kitchen?
it saves a lot of time...just for the spatulas, mixer bowls, paddles and tips....unless your of of those peeps who love doing dishes....I HATE DISHES!!!
I opened my shop without one.... and went back and put one in 6 months later. I don't know what the heck we were thinking! One of my fave pieces of equipment! You won't regret it!
As someone who hates dishes, I immediately said "yes" when I saw the title, haha. After you bust your butt for HOURS working on a cake, do you really want to sit there and scrub dishes for another hour?
No if it's not required in your state for certification. I would refer with my health dept. Most health dept. want you to have three sink compartment for washing, rinsing and sanitatizing.
No, you do not need one if you have the required sink compartments necessary for your area. They use a ton of hot water, and are best efficient when the load if full.Your state will have the requirements for water temp, and sanitizing temp plus your solution amounts. The chemicals are also expensive. I have found that my handy dandy hands, dawn detergent, and bleach have saved me money. I try to wash after each project, then I don't have so many dishes to do. For sure if I had a nickel for every one that I have washed I'd be a millionaire. I do not love to do dishes, but I've done it this way for years and works for me. My sinks are large so I can put my 20 quart bowl in it. The sinks work great when you want to do a good soak on your stuborn stains.
Actually, a commercial dishwasher uses less electricity than a 'home' dishwasher. The program for a comm. dishwasher is only a couple minutes long at the most, whereas that dishwasher at home is running for 80-90 minutes.
I have a shop, everything is take away, and I wash cake pans by hand. Everything else goes in the dish. Bowls, spoons, spatulas, trays.... you name it. My dishwasher saves me 2-2Â½ hours of work per DAY. I'm open five days a week, so that would be 10-13 hours a week that I can use for making cakes and PROFIT.
Let's put it this way.... if you get that dishwasher installed, you'll never regret it, but if you don't install it, you'll always wonder.
Since you have it I would install it. If you need it well it will be there...otherwise use it like my mom does...she washes by hand and uses hers as a dish drainer....doesn't take up much needed counter space.
Thanks to all...I think after reading your replies I am going to put it in. I'll store my pans in it if I end up not using it! LOL
You've really helped...