Water efficiency in commercial catering shouldn’t just be a luxury; it should be an imperative. As the Australian and New Zealand hospitality sectors confront rising utility costs and tightening sustainability standards, warewashing remains a significant source of resource consumption. According to Sydney Water, the benchmark for water efficiency in a commercial kitchen is < 35 L per food cover, while an inefficient volume sits at > 45 L per food cover.
Traditional undercounter dishwashers can use up to 2.5 litres of water per cycle. The HOBART Premax FP uses just 0.8. That difference scales rapidly across a commercial kitchen, such as in a hotel, event centre or busy pub, running hundreds of covers daily. Operators can expect up to 68% savings in water and chemical consumption, without sacrificing hygiene, drying performance or cycle speed. In real terms, it translates to thousands of litres saved each month; an appealing prospect as water costs continue to rise and local governments introduce stricter conservation frameworks.
The Premax FP’s integrated drying functionality eliminates the need for towel finishing or secondary handling, while its unique steam management system recaptures waste heat to tackle heavily soiled washware. This reduces energy load and avoids excess steam emissions when the door opens – an understated but essential comfort and safety feature for high-volume teams and operations. Paired with self-cleaning wash arms that eliminate manual cleaning between runs, this mechanism streamlines operations and supports consistent hygiene
standards without interrupting flow.
For businesses seeking even more versatility, the optional cutlery premium upgrade introduces a fast, built-in polishing cycle, eliminating the need for standalone polishers. In an industry where every square metre counts, this level of integration is a strategic advantage.
Commercial kitchens in hotels, stadiums and event venues require machines that run hard and smart. With the HOBART Premax FP, reduced water usage isn’t a trade-off, it’s a competitive edge.
