Chemmark of East Texas Inc uses a chlorine-based sanitizer for the low-temperature professional dishwasher machines. Tabletops and three-compartment sinks use quaternary sanitizers that require no rinsing. Low-temperature machines require a 50PPM (parts per million) soap for sanitation.

The Health Department requires all high-temperature machines to wash with a minimum of 140-degree water, and the final rinse temperature needs to be above 180 degrees. A low-temperature machine needs to wash and rinse with a minimum temperature of 120 degrees. For more information about our professional dishwasher machines, contact us today.

If you're unsure if you're required to have a professional dishwasher machine, check with your local Health Department guidelines.

Besides the minimum and maximum wash and rinse temperature requirements, the use of chemical sanitation may be required. There are also other differences such as cost savings, energy requirements, and more. For more information or to purchase your own professional dishwasher machine, contact us today.

You should check with your local Health Department guidelines because you may be required to have a professional dishwasher machine.

The differences between leasing versus owning your own professional dishwasher machine are cost savings, depreciation, service, and maintenance. Service and maintenance are included in our leasing program.