frequently asked questions about water and electricity consumption
KAMMAK dishwashers are a key component in every professional kitchen, yet their operating costs often surprise even experienced operators. Proper regulation of water and electricity consumption is not only an ecological issue but also directly affects the final margin of your business.
How water consumption is measured
Water consumption in KAMMAK machines primarily depends on the type of cycle and the amount of dishes being washed, with modern models saving up to 40% compared to manual washing. During a standard work cycle, water is recirculated in a closed loop and only partially changed, significantly limiting the inflow of fresh water into the system.
KAMMAK technology uses intelligent dosing that automatically adjusts the water flow to the load volume, thus preventing waste. In practice, this means that when the machine is fully loaded, you will use approximately 4 to 6 liters of water per full basket load, while at half load, the consumption automatically reduces to a minimum.
Electric power and water heating
A critical factor in operating costs is the power of the heating elements, which must quickly heat the water to the temperature required for disinfection. KAMMAK machines are designed to achieve an optimal balance between heating speed and overall power consumption, which is especially important during peak operation times.
- Standard power consumption ranges from 3 to 6 kW depending on the model.
- High-performance versions can heat water to 85 °C in less than 5 minutes.
- The holding temperature is set to minimize heat losses.
For comparison, older generations of machines or manual methods may consume twice as much energy to achieve the same hygiene level, as they lack efficient insulation and precise temperature control.
Impact of water hardness on maintenance
Hard water environments cause limescale buildup on heating elements, leading to increased power consumption and reduced heating efficiency. If you are in an area with very hard water, we recommend installing an external water softener or regularly using chemical anti-scaling agents in the machine.
Covering the heating element with a 1 mm thick layer of limescale can increase electricity consumption by approximately 15%, which will result in significant financial losses over time. Regular inspection and cleaning of heating elements is therefore an essential part of preventive maintenance.
Optimization of consumption across different cycles
The difference between a short and a long cycle is not only in the duration but also in the intensity of water and electricity usage. A short cycle is suitable for lightly soiled equipment and uses minimal water, while a long cycle with high temperature ensures disinfection of stubborn residues.
- Short cycle: approx. 3-4 liters of water, lower temperature, faster heating.
- Long cycle: approx. 6-8 liters of water, higher temperature, more intensive process.
- Intensive cycle: maximum consumption for heavily soiled dishes.
Choosing the right cycle is important based on the type of soiling, to avoid wasting water and energy where a simpler process would suffice. Choosing the correct cycle can save up to 20% of operating costs monthly.
Installation and connection to utilities
Smooth operation and low consumption are conditioned by proper installation of water and drainage connections. Incorrect water pressure or insufficient drain cross-section can cause delays in filling and subsequently increase water consumption during repetitions.
It is critical to maintain a minimum water pressure of 2 bar and a maximum pressure of 6 bar, otherwise damage to the pumps or inefficient rinsing may occur. The drain must be equipped with a strainer to catch residues and have a sufficient diameter to prevent backflow of water into the machine.
Economic impact and return on investment calculation
When planning an investment in a professional kitchen, it is essential to understand not only the immediate consumption but also the overall impact on monthly costs. Many operators underestimate the fact that saving 1 liter of water or 0.5 kWh of electricity in regular operation (e.g., 100 cycles per day) can result in dozens of euros saved monthly.
The calculation of economic efficiency should consider not only the price per m³ of water and per kWh, but also the costs of chemicals, which are often linked to the volume of water used. Modern KAMMAK machines with intelligent dosing also minimize this item, as they precisely measure the required amount of detergent for the given volume of water.
| Parameter | Standard manual process | KAMMAK machine (efficient) | Savings (%) |
|---|---|---|---|
| Water consumption (per basket) | approx. 12 - 15 l | 4 - 6 l | ~50 % |
| Cycle time | 15 - 20 min | 3 - 5 min | 70 - 80 % |
| Heat consumption | Low efficiency, heat losses | High efficiency, insulation | ~40 % |
The Role of Preheating and Thermal Insulation
One of the most commonly overlooked factors in electricity consumption is the condition of the thermal insulation of the machine's internal casing. KAMMAK machines are equipped with high-performance foam insulation that minimizes heat loss to the environment during waiting periods between cycles. However, if the casing is mechanically damaged or if the machine is placed in a cold room without air supply, the power consumption of the heating elements can increase by 10 to 15 %.
An important aspect is also preheating the water. If the incoming water is very cold (below 10 °C), the heating elements must work longer and with higher power to reach the operating temperature. In such cases, it is recommended to install an external preheater or to use heat recirculation from other sources in the kitchen, which significantly reduces overall electricity consumption.
Impact of Staff Access on Consumption
The biggest enemy of efficiency is not technology, but the human factor. Improper loading of baskets, not following the rules for dosing chemicals, or ignoring the machine's warning signals leads to inefficient use of water and energy. Staff must be trained not only in operation, but also in understanding the logic of the process.
- Full Load: Never start the machine with a half basket unless it is technically necessary. The machine has set minimum cycles that are not cost-effective with an underloaded basket.
- Preparation of Equipment: Before placing the equipment in the machine, it must be free of large residues. If food particles remain, the machine may not wash them away and will have to repeat the cycle, doubling the water and electricity consumption.
- Monitoring Water Quality: Regular checking of water hardness and pH value is essential. Poor water quality requires more frequent water changes and more intensive cleaning, which increases operating costs.
Energy-saving Technologies in Newer Models
The newer generation of KAMMAK machines brings advanced features that automatically optimize consumption. For example, the "Eco-Mode" system adjusts the heating time and cycle duration depending on the current temperature of the incoming water. If the water is warm, the machine shortens the heating phase, thus saving electricity.
Another innovation is the variable speed pump. Instead of running the motor at full power constantly, the pump adjusts its speed according to the pressure needs in the system. This means that with less contaminated equipment, a lower water pressure is used, which reduces mechanical load and energy consumption by several percent.
These technologies are not just a marketing gimmick, but a real tool for reducing operating costs. When choosing a new model, always consider whether it includes these features, as the price difference will be returned to you within the first year of operation.
Common Questions
How often should the water be changed?
Water is changed according to the number of cycles and the degree of contamination, usually after 10 to 15 cycles or when the color and smell of the water change.
Can the machine operate without water?
No, the machine has a protected system that stops it in case of lack of water to prevent overheating and damage to the heating elements.
What is the difference in consumption between stationary and portable models?
Portable models often have lower heating power and smaller tank capacity, which can lead to slightly higher energy consumption during longer cycles.
Proper operation and maintenance of KAMMAK rinsing machines will not only save you money on energy, but also extend the life of the device by several years. Investment in quality service and staff training always pays off in the form of stable operation and lower costs.
Do you have a question on this topic?
Not sure or dealing with a specific situation in your home? Write to us - we are happy to help.