Ware Washing
How Decarbonator®
Outperforms
3-Compartment Sinks
in Ware Washing
Imagine filling the 3-Compartment sink just once a month, adding a single dose of detergent, loading your equipment, and walking away—only to return hours later to everything spotless. That is essentially how the Decarbonator® works!
Warewashing is the process of cleaning and sanitizing equipment using a combination of heat, water, and chemicals—ensuring thorough hygiene with the power of hot water.
Commercial kitchens must have a 3-Compartment Sink by law, but warewashing can also be done using other methods. The sink requires manual labor to remove baked-on soils: detergent in the first sink, plain water for rinsing in the second, and sanitizer in the third.
Hand-scrubbing pots and pans is inefficient, costly, and widely disliked. The 3-Compartment Sink alone can cost around $32,000 annually, excluding chemicals
Commercial kitchens must have a 3-Compartment Sink by law, but warewashing can also be done using other methods. The sink requires manual labor to remove baked-on soils: detergent in the first sink, plain water for rinsing in the second, and sanitizer in the third.
Hand-scrubbing pots and pans is inefficient, costly, and widely disliked. The 3-Compartment Sink alone can cost around $32,000 annually, excluding chemicals
Power Soakers or Continuous Motion Pot Washers function like 3-Compartment Sinks but with an agitating wash compartment. These systems lack set wash cycles and don’t require constant supervision.
In commercial kitchens, equipment is sanitized using either automated dishwashers or cleaning by hand in a 3-Compartment Sink.
While dishmachines may seem cheaper and faster for cleaning pots and pans, they often consume more electricity and water, negating potential savings.
Clean, Save and Conserve
The Decarbonator® is an innovative cleaning solution to deep clean and remove carbon, grease, and grime. This superior cleaning system meticulously cleans your equipment while saving you time and money, and conserving water and energy.
Rising resource costs, including electricity, water, and natural gas, significantly impact foodservice profitability. With energy prices climbing and labor costs increasing—recently by $1.40 per hour—restaurants face growing pressure on their bottom line.
The costs of these resources can have a significant impact on foodservice operations and ultimately on profitability. As indicated by the Energy Information Administration (Official Energy Statistics from the US Government), these costs have also been rising over time and more recently, there have been more dramatic increases particularly with electricity, water and natural gas.
Since the Foodservice Industry is Energy Intensive, rising energy prices continue to impact restaurant’s bottom line. In addition, the cost of labor has been rising steadily with recent increases in the Federal Minimum Rate of $1.40 per hour without benefits.
Warewashing uses approximately:
Labor $13 947: 53%
Utilities $4 737: 18%
Chemical $2 368: 9%
Indirect $1 579: 6%
Wares $3 684: 14%
Figure 2: Shows the breakdown of Machine Warewashing Cost Factors by percentage with dollar figures for a $1 million F&B sales full service restaurant.
The Costs of Warewashing
Discover the hidden costs of warewashing and dishwashing, and learn how to save time, water, and money.
