Summary
Purpose:
Determine whether a facility is truly ready—at the utility level—for a commercial dishwasher installation or upgrade.
SECTION 1: FACILITY BASICS
1. Facility Type
☐ Restaurant
☐ Bar
☐ School / University
☐ Hospital / VA
☐ Correctional
☐ Food Truck / Commissary
☐ Other: __________
2. Is this a:
☐ New build
☐ Remodel
☐ Equipment replacement only
☐ Emergency replacement
SECTION 2: ELECTRICAL READINESS
3. Available Voltage (verified):
☐ 120V
☐ 208V
☐ 240V
☐ 480V
☐ Unknown
4. Phase Type:
☐ Single Phase
☐ Three Phase
☐ Unknown
5. Dedicated Circuits Available For:
☐ Dishwasher
☐ Booster Heater
☐ Conveyor / Pulper
☐ None
6. Has Electrical Capacity Been Load-Calculated by an Electrician?
☐ Yes
☐ No
SECTION 3: HOT & COLD WATER SUPPLY
7. Incoming Hot Water Temperature at Dishroom:
☐ 120–130°F
☐ 131–140°F
☐ 141°F+
☐ Unknown
8. Water Heater Capacity Known?
☐ Yes – ______ gallons
☐ No
9. Other Equipment Sharing Hot Water During Peak:
☐ Steamers
☐ Combi ovens
☐ Ice machines
☐ Laundry
☐ Dishroom only
SECTION 4: DRAINAGE & GREASE
10. Does the Dishwasher Drain Indirectly to a Floor Sink?
☐ Yes
☐ No
☐ Unknown
11. Are Visible Air Gaps Present?
☐ Yes
☐ No
☐ Unknown
12. Is There a Grease Interceptor Serving the Dishroom?
☐ In-ground
☐ Under-sink
☐ None
☐ Unknown
13. Has the Dishroom Ever Had Drain Backups?
☐ Yes
☐ No
☐ Unknown
SECTION 5: WATER QUALITY & TREATMENT
14. Is a Water Softener Installed?
☐ Yes
☐ No
☐ Unknown
15. Is Carbon Filtration Installed?
☐ Yes
☐ No
☐ Unknown
16. Are You Seeing Any of the Following?
☐ Scale buildup
☐ Cloudy glass
☐ Chemical instability
☐ Odors
SECTION 6: VENTILATION & STEAM CONTROL
17. Is There a Hood Over the Dish Machine?
☐ Yes
☐ No
☐ Unknown
18. Do You See Condensation Dripping Back Onto Clean Ware?
☐ Yes
☐ No
SECTION 7: WASTE SYSTEMS
19. Waste Handling Equipment Present:
☐ Scrap table
☐ Scrap trough
☐ Pulper
☐ Dehydrator
☐ None
20. Any Ongoing Odor or Pest Issues?
☐ Yes
☐ No
SECTION 8: EMERGENCY BACKUP
21. Is a 3-Comp Sink Operational for Emergency Warewashing?
☐ Yes
☐ No
22. Do You Have a Written Emergency Dishroom SOP?
☐ Yes
☐ No
SCORING LOGIC
Each warning indicator = 1 Point
0–3 Points: LOW RISK – Utility Ready
4–7 Points: MODERATE RISK – Site Review Required
8+ Points: HIGH RISK – NOT INSTALL READY
RESULT MESSAGING
LOW RISK – UTILITY READY
Your infrastructure appears aligned for commercial dishwasher installation. A confirmation site visit is still recommended before final equipment selection.
Next Step: Request Equipment Sizing Review
MODERATE RISK – INFRASTRUCTURE REVIEW REQUIRED
Some key utility elements may not fully support a commercial dishwasher without upgrades.
Next Step: Schedule Utility Readiness Site Visit
HIGH RISK – NOT INSTALL READY
Your dishroom infrastructure has multiple flagged risk areas that will likely cause failed inspections, installation delays, or equipment damage.
Next Step: Immediate Utility Engineering Review Required
Temporary manual warewashing planning recommended
