Do I Really Need to Have a Vent Hood for a Dishwasher

Dishwashers are a large investment for any foodservice operation, so many look to cut corners where they can while still obtaining a durable, quality unit. While trying to save some pennies, many turn to cutting back on accessory units in order to keep within their budgets. When it comes to a dishwasher, the first accessory unit that owners look at is the vent hood. So the question begs to be asked, ‘Do I really need to have a vent hood for my dishwasher?’

First, it behooves one to know what the vent hood actually does for the dishwasher. High-temp, door-type warewashers require a vent for the steam or water vapor emitted when the door is opened. Without a hood to gather the steam output, your kitchen in essence becomes a type of sauna in the summertime! By foregoing the vent hood, you save money upfront, but you’ll inevitably be paying that money over time in air conditioning bills. In fact, many areas require that you install a vent hood with your dishwasher to begin with. That is, unless you purchase a ventless model.

Ventless models of dishwashers are the way of the future. Since there is no vent, there is no need for ductwork for the ventilation hood, saving you approximately $3,500 in vent installation costs and $776 per year in HVAC operating costs. For restaurants and foodservice establishments with a capital on space, not requiring a hood vent can be beneficial as well!

And the energy recovery system helps you save additional money each day by taking advantage of the heat energy that the machine already generates—heat that would otherwise simply be vented outside. How about a "free" hot water source to supplement your hot water producing equipment. It's a very serious amount that a 100-150 seat restaurant can "keep in your pocket".

Hobart’s AM Select Ventless high-temp system is described as such:

A fan circulates the air from the chamber across the heat exchanger coils filled with cold water. The difference in temperatures causes the water vapor to condense and preheats the inlet water up to 140ºF, reducing the amount of energy needed to meet the required 180ºF rinse-water temperature. The energy recovery system allows the use of a coldwater supply and uses the hot-water line only once for the initial fill. After the 30-second condensing cycle is complete, the cycle indicator light signals the machine is ready for unloading, and then the process repeats.

Do yourself and your wallet a favor by considering the ventless dishwashers for your kitchen.

LENNY TELLER

Contract/Design/Engineering

CKitchen.com

E Friedman Associates

(917) 335-1127

lenny@efriedman.com


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