The Dishroom Dilemma

How you take the steam out in the professional kitchen

If you are in the commercial side of food industry, it shouldn’t be a suprise to you that “heat” is an all-time-talked-about-issue in commercial kitchens. It is a major concern for chefs, staff, restaurant operators, and the kitchen environment itself.

Then, there’s the heat from using a dishwashing machine in the dishroom. Often, the steam is released into the air, deteriorating the air quality of the room. Every once in a while, the restaurant operator also becomes faint-hearted from a shockingly high utility bill. The by-product of a dishwashing machine is heat, after all, which takes a substantial amount of power to produce.

But, is there a possibility that heat can be controlled and contained effectively?

The Dilemma

For any kitchen operation, temperature is a key element. Commercial dishwashers are one of those equipment that can affect the comfort level of your kitchen environment where work needs to be done, and done comfortably. Here, in the dishroom area, high temperature combined with water is turned into steam. It is the heat behind the process that makes your dishwasher the way it is - fast and efficient.

As a result, the kitchen becomes more humid - a counterproductive environment for chefs and staff to work in, according to research. The operator also runs the risk of coming into contact with the hot air that is being released.

Uncomfortable humid kitchen — A humid kitchen makes chefs and staff less comfortable

The Alternative: Recycled Air

That leaves us to the air released by the dishwasher - what happens to the air? There are only two options - release or recycle. Of course, the latter sounds more attractive. Heat recovery systems are one of the greatest progression in the warewashing technology - the systems can further reduce your utility consumption rates and promote a friendlier working environment for your employees by keeping the heat on the inside of the machine. This modern feature tend to pay for itself over the lifetime of your investment for a dishwasher, while also fulfilling dishwashing needs industriously.

M-iQ AirConcept

Similarly, MEIKO’s M-iQ AirConcept aims to:

Eliminate the need for a direct exhaust air connection
Provide optimal energy efficiency to the restaurant
Provide uncompromising conformity to DIN Standards

MEIKO’s AirConcept approach to air management recovers the heat from exhaust air to generate top-class air quality. The hot steam that is supposedly, uncontrollably released into the working environment is recycled to produce thermal energy. When passed through the heat recovery module, energy consumption by the dishwashing machine is significantly reduced.

With the diminished exhaust air volume and temperature, a direct exhaust air connection is no longer necessary. As a result, the power consumption of the dishwashing machine is reduced, achieving cost savings. The dishroom also becomes a better place to work in… and resolves your dishroom dilemma!

It looks like the dishroom dilemma is not that hard to handle after all. Using a dishwashing machine that recovers heat is a solution to the dilemma and a definite monetary bonus to any restaurant operator!

You can get in touch with us here - let’s chat about MEIKO’s dishwashing technology and the “wonders” of AirConcept!

Source: MEIKO Asia, Open Textbooks BC

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