Heat vs. Chemical Dishwashing Selection Tool
Answer these questions to get a recommended sanitizing method for your commercial dish machine: High-Temp (Heat) vs Low-Temp (Chemical).
High-temp systems typically require a booster heater for a 180°F final rinse.
Hard water increases scale and can drive service costs—especially for high-temp systems without treatment.
Reference targets (verify with your local Authority Having Jurisdiction):
- High-temp (heat) sanitizing: often uses a booster heater to deliver a 180°F final rinse at the machine (common standard for many commercial units).
- Low-temp (chemical) sanitizing: uses an approved chemical sanitizer at the proper concentration and typically requires test strips and logging per site policy.
