Chemical vs. Thermal Sanitization in Warewashing — Pros and Cons
Thermal sanitizing uses an 85 °C final rinse and no consumable chemical, leaving zero residue; chemical sanitizing doses a sanitizer into a cooler rinse, saving booster energy but adding an ongoing chemical cost and a residue to manage. The CE-UWL uses thermal sanitizing as standard.
Thermal: heat does the work
A hot rinse needs no sanitizer chemical and leaves nothing behind, but requires a booster heater and the energy to run it. The CE-UWL’s 15 kW booster delivers the 85 °C rinse.
Chemical: cooler rinse, ongoing cost
Chemical sanitizing runs a cooler rinse and saves heating energy, but you buy sanitizer continuously and manage dosing and residue. It suits sites where booster power is constrained.
Which to choose
For cookware in a kitchen with adequate power, thermal is simpler and residue-free. Where power is tight, chemical is a valid trade.
- Thermal: no chemical, no residue, needs booster power.
- Chemical: cooler rinse, ongoing chemical and dosing.
- CE-UWL ships thermal as standard.