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March 15, 2008
Power Soak Featured In Chef Magazine
Lean Mean Dish Machine: Pot washers and sink soakers. 
Nothing is harder to clean than baked-on grease or foods. High temperatures and the caramelization and later carbonization of sugars, starches and fats add up to tough, burned-on deposits. While most commercial dish machines can handle some heavy-duty cleaning, a designated pot washer may be a good investment.
Conventional pot washers look like oversize door-type machines. They are taller and wider to accommodate 18- by 26-inch sheet pans, large roasting pans and those old 20- to 80-quart stock pots. They are typically provided with larger plastic loading racks and have a larger (higher horsepower) pump to provide the water pressure needed for their more aggressive cleaning action.
A more recent development in the fight against tough pots and pans is the continuous motion potwashing sink. First introduced by Power Soak, Kansas City, Mo., but now offered by several suppliers, these oversize sink basins add a powerful water pump, a heater and one or more baffled water jets to aggressively circulate hot soapy water to loosen difficult-to-remove soils and burnton food.
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