Before You Buy
- Peak volume: racks/hour you actually need?
- Venting: vented, heat-recovery, or ventless?
- Utilities: electrical phase/amps, water pressure/temp, gas?
- Booster heater: required to meet sanitizing temps?
- Footprint & path: does it fit through doors and in the dish room?
- Table configuration: clean/dirty sides, scrap sink, pre-rinse?
- Speed vs. efficiency: cycle times and energy use trade-offs.
- Service & parts: who services it in Chicago, and how fast?
- Warranty: what’s covered and for how long?
- Lead time & freight: real dates, liftgate fees, install windows.
Pro tip: draw the entire dish flow (drop → scrap → rack → machine → unload → storage). If staff cross paths, you’ll pay for it every night.