Fair enough.
I do not like low-temps for a number of reasons, the first being that they usually get the "hairy eyeball" from the health inspector. Usually they (inspectors) want to see inspections every 6 mths for feed lines, pumps, and general corrosion. And they like to see ph strips to test the strength and age of the sanitizer. With high temps all they want to see is the final rinse temp., clean water in the tank and then they're gone
The second reason being that low temps do not do a good as job on glassware as high temps, and more importantly, washed ware takes much longer to dry because the final rinse temperature is much lower than a high temp machine.
The last reason is the cost of sanitizer. True, sanitizer is the lowest priced of the three (detergent, rinse aid, and with low temps, sanitizer). Still it adds a cost that can be avoided by using hot water. And yes, high temps do consume more energy in terms of hot water heating, but then a low temp will still draw hot water as well. So its 6 of one and 1/2 dozen of the other, but for me the benefits are much better with a high temp machine.
Most machines can be set for 90 seconds or 120 seconds. The final rinse time is the same. I find I get better results with the 120 second program. Virtually every new machine now meets the 1.5 US gallon per load water consumption, be it Jackson, Hobart, Berkel, Champion/MD, and a host of European machines that are slowly infiltatrating the N.A market.
Pricing. Cities, purveyors, distances and machines vary greatly. In spite of this, I have found that purchasing chemicals through broad liners or purveyors is usually cheaper--by almost 7%, than going through a chemical company. It is still the same product.  |