Pros and cons of a high temp/low temp dishwasher?

What are the benefits of a high temp vs. a low temp dishwasher?
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As a general rule, both high temperature and low temperature commercial dishwashers require detergents/cleaning agents, but low temperature models tend to use additional chemical agents (or more powerful agents) in order to properly sanitize the dishes.  High temperature dishwashers accomplish the same level of sanitization with the addition of high heat.

What are the differences, then?

Generally speaking, high heat dishwashers are more efficient than low heat dishwashers - they require fewer wash cycles, less water per cycle, and the wash cycles are shorter.  This efficiency has two main benefits: 1) saves money on energy/water; and 2) helps keep things moving in the kitchen during particularly busy periods.

High heat dishwashers are also better - as a general rule (remember, different manufacturers may have their own custom dishwashers that offset these advantages/disadvantages) - at cleaning grease and other difficult-to-clean residue.

It's worth keeping in mind, also, that the addition of certain chemical agents in low heat dishwashers may damage certain types of dishware and cutlery, so make sure that your dishwater and cutlery is compatible with the chemical agents used by your low temperature dishwasher before making a purchase.

The prime consideration for many commercial kitchens is cost, however.  Low temperature machines are significantly cheaper than high temperature machines.  The question is whether the cost of a high temperature machine is justified by the cost.

Good luck!
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