Commercial Sanitation & Cleaning

About Commercial Sanitation & Cleaning Equipment

Sanitation equipment covers commercial dishwashers (undercounter, door-type, and conveyor), three-compartment sinks, prep and hand sinks, garbage disposals, and sanitizing stations. Dish machines split into high-temp models, which sanitize with a 180°F final rinse and usually need a built-in booster heater, and low-temp models that sanitize chemically — high-temp costs more up front but avoids ongoing chemical contracts and dries faster.

Because dish machines are often leased or supplied under chemical contracts, the used market includes a steady flow of well-built machines from Hobart, CMA, Jackson, and Champion at a fraction of new cost. Stainless sinks and dish tables are nearly indestructible and are among the most reliable used purchases in food service.

What to Look for When Buying Used Sanitation Equipment

On dish machines, run a cycle if at all possible: check for leaks at the door seals and pump housings, verify wash and rinse arms spin freely with clear jets, and confirm the rinse hits temperature (or the chemical feed primes, for low-temp). Heavy lime scale inside the tank means the machine ran on hard, unfiltered water. Confirm voltage and whether a booster heater is included on high-temp models. On sinks, measure your space and check drain positions — moving a drain costs more than the sink.