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We specialize in fixing all brands and models restaurant and commercial dishwashers. If your restaurant or commercial dishwasher doesn't wash efficiently, it’s leaking or you have any other problematic issues with it, simply call our toll free number and we will take care of everything. We are available 24/7 for any commercial dishwasher repair in entire San Diego County at:


We repair all restaurant and commercial dishwasher brands such as:

Blodgett ovens
Manitowoc ice
Hobart oven
Hobart refrigerator
Aga appliances

Southbend oven
Toastmaster ovens
Moffat ovens
Cleveland range
Vollrath refrigeration
Silverking refrigeration
Wells ovens

Wolf gas range
Randell refrigeration
Traulsen refrigeration
True mfg
and many more view all brands

Our service area includes all of San Diego and the surrounding cities that are listed below:

San Diego
Chula Vista
Imperial Beach
La Mesa
Lemon Grove
National City

San Marcos
Solana Beach

La Jolla

El Cajon
Del Mar
Point Loma

view the rest service areas

Attention: the information below, which will help you to become more familiar with your restaurant or commercial dishwasher. This information will also help you to use your restaurant and commercial dishwasher in the most efficient and effective way, which will save you money from utility bills and future restaurant or commercial dishwasher repairs. However, we do not suggest that you get involved with any restaurant or commercial dishwasher repairs that you are not familiar with, especially because most restaurant or commercial dishwasher require professional training and knowledge with gas and electricity. To receive professional San Diego commercial dishwasher repair help call us 24/7 at:


Restaurant Dishwashers Introduction

We will talk at the commercial dishwasher that cleans and sanitizes the equipment, utensils, china, glassware, and flatware. This consists of the dishwasher, the pot and pan sink, and disposers. Commercial dishwashers come in several styles: under-counter commercial dishwasher, one-tank commercial dishwasher, two-tank commercial dishwasher, and throe-tank commercial dishwasher. Another commercial dishwasher style is the carrousel that is essentially a three-tank commercial dishwasher with a curved soiled and clean dish table, resembling a carrousel. The under-counter commercial dishwasher is essentially the same as the dishwasher in your home. It has a limited use commercially, as its capacity is restricted and is used only in very low-volume operations. The two-tank commercial dishwasher is a hybrid of the one-tank commercial dishwasher and the three-tank commercial dishwasher. Its operation is virtually the same as a one-tank commercial dishwasher. Therefore, we will focus on the one-tank and three-tank commercial dishwashers.
All commercial dishwashers have several things in common. First and foremost, the primary purpose of a commercial dishwasher is to clean and sanitize soiled dishes for reuse in the operation. The key words are "clean" and "sanitize." Dishes are cleaned primarily by water pressure. While detergents are used to loosen the soil on the dishes, the water pressure ultimately cleans them. Most commercial dishwashers have water coming out of the wash arms at 15-20 pounds per square inch (PSI) and this pressure removes the soil. The dishes are then sanitized by either high water temperature or chemicals. Thus there are two types of commercial dishwashers: high-temperature and low-temperature. While commercial dishwasher operating characteristics are essentially the same, the means of sanitizing are vastly different. High-temperature commercial dishwasher sanitize by killing bacteria with heat. They do this in the final rinse cycle when the dishes are rinsed with clear water that is at 180°F (83°C). Low-temperature commercial dishwashers, on the other hand, sanitize by using chemicals and have a maximum temperature of 135°F (58°C). Notice that the temperature on the high-temp machine is a minimum and the temperature on the low-temp commercial dishwasher is a maximum. On the low-temp commercial dishwasher, this is to avoid having the chemicals being dissipated by evaporation.
With the exception of the under-counter commercial dishwasher model, all dishwashing operations have two other components: a soiled dish table and a clean dish table. The soiled dish table is where the dishes, glassware, and flatware from the dining room are sorted. Left-over food is scraped from the dishes and, in the case of a one-tank commercial dishwasher or two-tank commercial dishwasher, is prerinsed. Glassware is sorted and placed in glass racks and flatware is presoaked. The soiled dish area also has a garbage disposal as part of its makeup. The clean dish table is where the dishes come out of the commercial dishwasher and are left to air dry. They are then placed into lowerators, or dish "dollies," and taken to their place of use. Since the dishes coming out of a low-temp machine do not dry as quickly as the dishes out of a high-temp machine, the clean dish table for a low-temp machine is normally longer to accommodate the delay in air drying. While some dishwashers do a better job than others, the key to a successful dishwashing operation is the proper use and maintenance of the equipment.

After reading the text and the problem cannot be resolved, we strongly suggest that you call us for an San Diego commercial dishwasher repair appointment at.