Thread Number: 73772  /  Tag: Vintage Dishwashers
Hobart Dishwasher Scans
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Post# 974443   12/18/2017 at 12:07 (308 days old) by toploader55 (Massachusetts Sand Bar, Cape Cod)        

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What else to do on a Bone Chilling Cold Damp Grey typical Winter day on Cape Cod but clean drawers and go through envelopes that you say "What the heck is in here ? "

So I found these but didn't remember posting these.

Hope you enjoy...


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Post# 974444 , Reply# 1   12/18/2017 at 12:08 (308 days old) by toploader55 (Massachusetts Sand Bar, Cape Cod)        

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Post# 974445 , Reply# 2   12/18/2017 at 12:09 (308 days old) by toploader55 (Massachusetts Sand Bar, Cape Cod)        

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Post# 974446 , Reply# 3   12/18/2017 at 12:09 (308 days old) by toploader55 (Massachusetts Sand Bar, Cape Cod)        

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Post# 974447 , Reply# 4   12/18/2017 at 12:11 (308 days old) by toploader55 (Massachusetts Sand Bar, Cape Cod)        

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Post# 974448 , Reply# 5   12/18/2017 at 12:11 (308 days old) by toploader55 (Massachusetts Sand Bar, Cape Cod)        

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Post# 974468 , Reply# 6   12/18/2017 at 15:13 (308 days old) by whirlykenmore78 (Prior Lake MN (GMT-0700 CDT.))        
Thanks Eddie:

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I really enjoyed looking at those.
WK78


Post# 974476 , Reply# 7   12/18/2017 at 16:21 (308 days old) by beekeyknee (Columbia, MO)        

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Very cool scans, Eddie. I often wish I would have had the chance to run a commercial machine when I was younger. Iím at the Hy-Vee cafeteria now and for the last few years Iíve been watching the cleanliness of their flatware go down hill. I donít know what theyíre doing wrong but whatever it is itís not good. Iíve been bringing a wet paper towel with a little dab of bleach in it to wipe things down when I come here. Dirty eating areas really discuss me. The tables arenít as clean as they ought to be either.
Itís not just Hy-Vee either. Iíve noticed this trend many places. Pretty disturbing in my opinion.

A question. Why do commercial kitchens practically wash the dishes clean with the spray nozzle before placing them in the machine?


Post# 974487 , Reply# 8   12/18/2017 at 17:20 (308 days old) by toploader55 (Massachusetts Sand Bar, Cape Cod)        

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Well, Commercial Machines are dependent upon a 60 Second minimal wash and rinse time.

But that depended on the machine. The smaller the machine (Like UM-4) had a 3/1/2 min. wash and rinse cycle.

Depended on the model.

Rack conveyors worked on Feet per second. Once you got past a Door Type Machine, the larger machines may have not required a pre spray rinse. Pending on the model.


Post# 974488 , Reply# 9   12/18/2017 at 17:21 (308 days old) by toploader55 (Massachusetts Sand Bar, Cape Cod)        
And...

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You're Welcome Nick.

Post# 974498 , Reply# 10   12/18/2017 at 17:53 (308 days old) by vacerator (Macomb, Michigan)        
Troy Ohio,

the town the Hobart brothers built.
I wonder if all those Howard Johnson Turnpike plaza's had them in the kitchens.


Post# 974571 , Reply# 11   12/19/2017 at 06:15 (307 days old) by toploader55 (Massachusetts Sand Bar, Cape Cod)        

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I'm sure there were quite a few Hobarts on the Interstate. I do remember on I-95 in Connecticut (years ago it was called the Connecticut Turnpike) there were a chain of cafeteria style restaurants called Savarin.

They had machines made by Adamation.

In reply #5 that I posted would be the "Rack O Matic" model which later became Hobart's "Fast Rack" series.

Adamation used a 10" X 20" rack so cups and glasses could be washed then stored in the same rack. All Savarins used these 10X20 as al their metal fabrications were built around these racks.

I just Googled and found out they are still in business and made right here in Newton Ma. Who Knew ???

I never hear about them anymore nor do you see their machines anywhere. Time to research them.

www.adamationinc.com/pdfs/AC-3.pd...


Post# 974671 , Reply# 12   12/19/2017 at 21:30 (306 days old) by whirlykenmore78 (Prior Lake MN (GMT-0700 CDT.))        
Adamation Dishmachines:

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Were used extensively by airport flight kitchens. My first job I had a boss who worked for Marriott back in the day and the he remembered their rack-carousel machines well for flight kitchen applications @ MSP. I do know they have an excellent "Up-Racking" system designed for Airport dishrooms. I know from experience Marriott uses Hobart machines in their hotels. I am now going to Adamation's website Thanks again Eddie. Dishmachines rule!
WK78


Post# 974673 , Reply# 13   12/19/2017 at 21:51 (306 days old) by Launderess (Quiet Please, Thereīs a Lady on Stage)        

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Old school:














Post# 974745 , Reply# 14   12/20/2017 at 09:37 (306 days old) by toploader55 (Massachusetts Sand Bar, Cape Cod)        

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Nice.

The 1971 Hobart is Nick's (whirlykenmore78)vid.

Yes, the Old school when the dish racks were made out of steel and not plastic.

Uniforms... everyone looked clean and professional.

No energy saving crap and the machines were built like tanks.

I've noticed before EcoLabs, DuBois Chemicals were used in most kitchens. They used to have a Machine Powder called Kloro-Kol. It was chlorinated and smelled wonderful in the steam that came from the machines. There was never any staining of coffee/tea cups and dishes always sparkled

Their detergent feeder was called the Viz-a-Trol and the Rinse Injector was the (of course) Rinse-a-Trol.

Thank You for posting these Laundress.





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