Summary
Use this checklist before any quote, design, or equipment recommendation.
1. Facility & Operation Basics
Facility Type:
☐ Restaurant ☐ Bar ☐ School / University ☐ Hospital / VA ☐ Correctional ☐ Catering / Commissary ☐ Food Truck / Mobile ☐ Other: _____________________
Serving Style:
☐ À la carte ☐ Tray line ☐ Room service ☐ Buffet ☐ Grab & Go
Operating Volume:
Estimated meals per peak hour: ___________
Peak meal duration (minutes): ___________
Special events / surge volume? ☐ Yes ☐ No
Inspection Authority (AHJ):
Health Department: ____________________
Fire Marshal: ____________________
Plumbing Inspector: ____________________
2. Ware Profile (What You Actually Wash)
Primary Items:
☐ Plates ☐ Trays ☐ Glassware ☐ Pots & Pans ☐ Sheet Pans ☐ Utensils ☐ Plastic Ware ☐ Medical / Specialty Ware
Challenging Soil Types:
☐ Baked-on starch ☐ Grease-heavy ☐ Proteins ☐ Lipstick / glass film
Rewash Frequency (estimate): ___________
3. Heat vs Chemical Sanitizing Decision
Required or Preferred:
☐ Heat (High-Temp) ☐ Chemical (Low-Temp) ☐ Undecided
Local Code Preference:
☐ Heat preferred ☐ Chemical allowed ☐ Unknown (must verify)
Facility Restrictions:
☐ Electrical limits ☐ Gas limits ☐ Water temperature limits
4. Electrical Verification
Available Voltage:
☐ 120V ☐ 208V ☐ 240V ☐ 480V
Phase:
☐ Single Phase ☐ Three Phase
Panel Capacity Confirmed:
☐ Yes ☐ No (Site visit required)
Dedicated Circuits Available:
☐ Dishwasher ☐ Booster Heater ☐ Conveyor / Pulper
5. Plumbing & Water Verification
Hot Water Supply:
Incoming temperature at site: __________ °F
Water heater capacity: __________ gallons
Cold Water Pressure:
Static PSI: ___________
Peak Water Demand Conflicts:
☐ Ice machines ☐ Steamers ☐ Combo ovens ☐ Laundry ☐ Dishroom only
Backflow Prevention Present:
☐ Yes ☐ No
6. Drainage & Grease Infrastructure
Indirect Drain Available:
☐ Yes ☐ No
Visible Air Gaps:
☐ Yes ☐ No
Floor Sinks Present:
Quantity: ___________
Grease Interceptor:
☐ In-ground ☐ Under-sink ☐ None (Code issue)
Drain Backup History:
☐ Yes ☐ No
7. Water Treatment
Existing Water Treatment:
☐ Softener ☐ Carbon filtration ☐ Reverse Osmosis ☐ None
Water Quality Issues Observed:
☐ Scale ☐ Cloudy glass ☐ Chemical instability ☐ Odor
Drain Receptor for Regeneration:
☐ Yes ☐ No
8. Ventilation & Hood
Hood Over Dish Machine:
☐ Yes ☐ No ☐ Undetermined
Steam Condensation Issues:
☐ Yes ☐ No
Make-Up Air Balanced:
☐ Yes ☐ Unknown
9. Waste & Soil Handling
Waste Equipment in Place:
☐ Scrap table ☐ Scrap trough ☐ Pulper ☐ Dehydrator
Waste Bottlenecks Observed:
☐ Yes ☐ No
Pest or Odor History:
☐ Yes ☐ No
10. Workflow & Space
Dirty-to-Clean One-Way Flow:
☐ Yes ☐ No
Drying Space Adequate:
☐ Yes ☐ No
Rack Storage Capacity:
☐ Adequate ☐ Undersized ☐ Unknown
Clean Storage Separate from Dirty:
☐ Yes ☐ No
11. Emergency & Backup Systems
3-Comp Sink Operational:
☐ Yes ☐ No
Emergency Manual Warewashing SOP:
☐ Exists ☐ Does Not Exist
Disposable Ware Stocked:
☐ Yes ☐ No
12. Training & Documentation
Staff Testing & Logs:
☐ Final rinse temperature logged
☐ Sanitizer ppm logged
☐ Logs audited daily
SDS Binder Present:
☐ Yes ☐ No
Deliming Schedule Exists:
☐ Yes ☐ No
13. Project Status (If New Build or Remodel)
Current Phase:
☐ Design ☐ Permitting ☐ Rough-In ☐ Equipment Set ☐ Commissioning ☐ Turnover
General Contractor Identified:
☐ Yes ☐ No
Fire Suppression Included:
☐ Yes ☐ No
Chemical Provider Scheduled for Startup:
☐ Yes ☐ No
14. Dealer Recommendation Outcome
Recommended Dishwasher Type:
☐ Undercounter ☐ Door-Type ☐ Conveyor ☐ Flight ☐ Glasswasher ☐ Food Truck Solution
Sanitizing Type:
☐ Heat ☐ Chemical
Booster Heater Required:
☐ Yes ☐ No
Water Treatment Required:
☐ Yes ☐ No
Hood Required:
☐ Yes ☐ No
15. Risk Flags (If Any Are Checked, Site Visit Is Required)
☐ Unknown electrical capacity
☐ Unknown drainage
☐ No grease interceptor
☐ No water softener with heat system
☐ No hood with steam-producing machine
☐ No air gaps visible
☐ No emergency backup system
