常见问题解答
The key differences are speed, hygiene, and power. A commercial machine washes and sanitizes within 1 minute at 82°C (180°F), while a home model takes over an hour and does not get hot enough to sanitize. We explain this in detail in our guide, Commercial vs. Residential Dishwasher: Can You Use One at Home?
Costs include water, electricity, and chemicals. Modern high-efficiency models can save you thousands. For example, units with heat recovery reuse steam to heat incoming water, slashing electricity use. (Source: https://www.energystar.gov/products/commercial_food_service_equipment/commercial_dishwashers). We can help you calculate the total cost of ownership.
High-Temp machines are the standard. They use a booster heater to rinse at 82°C+, killing bacteria with heat. (Source: https://www.fsai.ie/food-business/food-safety-management-system/dishwashing-in-food-businesses).
Low-Temp machines use chemical sanitizers (like chlorine) to kill bacteria. They are cheaper to run but require the ongoing purchase of sanitizer chemicals. Our Commercial Dishwasher Chemicals & Rinse Aids Explained guide covers this.