First things first: what does high temp and low temp mean?
Both terms refer to the sanitation cycle of a dishwasher. High temp commercial dishwashers use an internal heater to heat water to 180 degrees Fahrenheit. This effectively kills germs and removes grease from dishes. Low temp commercial dishwashers rely on a chemical bath to sanitize dishes without cranking the water temperature past what already comes out of the tap.

High temperature dishwashers:

• Use heat to sanitize dishes and glassware
• Do not require the regular purchase of chemicals
• Do not damage flatware and plastics
• Dishes flash dry at the end of the wash cycle, reducing food safety risks
• High temp dishwashers usually wash dishes faster
• Must achieve 180 degrees Fahrenheit to meet NSF regulations
• Use slightly more energy than a low temp dishwasher

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Low temperature dishwashers:

• Are more energy efficient than high temp models
• Require you to purchase chemicals on a monthly basis
• Can damage flatware and plastics
• Use a chemical bath to sanitize dishes and glassware
• Are not as effective at removing grease
• more water and deposit chemicals into drainage system

The cost of chemicals for a low temp dishwasher is usually less than the increased energy savings versus a high temp unit, resulting in a net gain in cost of operation for your business. The initial purchase cost of a low temp unit is usually less as well.

However, it’s very important to remember that the chemicals used in a low temp dishwasher can damage stainless steel flatware, plastics, and dinnerware. Low temp units are also not as effective against grease and other hard-to-remove particles that are common on your kitchen’s cookware.

That being said, many restaurant owners swear by their low temp dishwasher, citing energy efficiency, effectiveness at sanitizing, and low maintenance over the long term. High temp dishwashers do cost more at initial purchase, use more energy, and rely on an internal booster heater to heat water, which means there’s one more element in a high temp unit that can fail.

Every restaurant is different, and every restaurant has different needs. In the end, you’ll have to decide between a high temp and low temp commercial dishwasher based upon the particular situation you’re in.