Estimate peak demand, usable capacity and the space needed for commercial dishwashers in your operation.
Measure actual peak demand
Record demand in the busiest representative hour or shift. For this equipment, use the factors in Count racks or baskets during the busiest service period and include loading, cycle time and unloading. Ask for capacity using the rack size and cycle relevant to your operation. Separate normal demand from a one-off event so the unit is not sized around an unusual day.
Compare usable rather than headline capacity
Ask the supplier how capacity is rated and what assumptions sit behind the figure. Compare Count racks or baskets during the busiest service period and include loading, cycle time and unloading. Ask for capacity using the rack size and cycle relevant to your operation. with the exact trays, batches or stock used at your site; confirm any limits with the manufacturer.
Leave room for the full operating cycle
Include loading, unloading, cleaning, recovery and staff access in the operating cycle. Check Keep dirty return separate from clean unloading. Include landing tables, rack storage and a route that avoids crossing food preparation. If demand varies, discuss practical scheduling or a different equipment mix before increasing capacity.
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