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40 WINES&VINES July 2018 WINERY & VINEYARD EQUIPMENT on his glasses. "I have yet to find lipstick, lip balm or sunscreen stains," he said. "I even write on some glasses with a Sharpie dur- ing blending trials, and even the Sharpie comes off." Since purchasing the used Ho- bart model in 2015, he's had a technician come out only once for a general inspection before open- ing his winery. "It's expensive to have them come out," he said. "And I haven't had any issues yet." The Hobart L30H is about as water-efficient as Testarossa's larger machine, using just about 2 gallons per load. Fadness esti- mates he does about 10 loads per day, so he marks the low water usage as a benefit to his machine. "The downside," he said, "is that it does suck power — even more than my destemmer." The glass washer uses about 38 amps for just a few seconds because of the flash steam finish. He also men- tioned that he wouldn't recom- mend this style of glasswasher for interior tasting rooms, as it lets out a lot of steam once the doors are opened. Heat-chemical compromise New to the downtown Sonoma, Calif., tasting room scene is Karen Troisi, who co-owns Jean Edwards Cellars with her husband, John. Triosi keeps her two-rack DishStar HT by Jackson Warewashing Sys- tems (WWS) under the counter of her interior tasting room and has no problems with excessive steam affecting the environment. Like Fadness' Hobart, the Dish- Star HT is a high-temperature machine that finishes each cycle by sanitizing the glasses using hot, 180°F water. "The hot water does an excellent job of removing lip- stick," said Jackson WWS vice president of sales Jonathan Akin. "It's one of the most difficult things to remove from glassware and usually requires water that's at least 160°F." Again, the flash-steam finish uses a significant amount of power — anywhere between 37.2 and 40.7 amps per load — and uses 1.1 gallons of water per rack, per load. The machine's guidelines state that the glasswasher does require a commercial-grade detergent and highly recommends the use of a rinse aid. The built-in chemical pumps automate the distribution of the chemicals, all of which are efficiently removed by the flash- heat finish, according to Akin. Triosi said she has yet to notice any lingering scents or stains on her stemware. "So far, the only negative has been it does leave some water on the bottoms of the stems after drying," she said. "But a nice lint-free towel takes care of that." The couple purchased the sin- gle-rack DishStar HT for about $3,500 from a restaurant supply store before opening their winery in February 2018. "We haven't hit tourist season yet, which is good for a new tasting room, as it's given us time to get in a rhythm. The Jackson we purchased can do 24 loads in an hour (25 glasses per rack), which is quite a lot of clean stems, so it should be able to keep up," Triosi said. HOBART The Hobart LXGeR-1 handles up to 30 standard racks per hour while only using .62 gallons of water per rack. An energy recov- ery system enables the glass washer to run on cold water by recycling hot water vapor pro- duced during the wash and rinse cycle, reducing the amount of steam released into the air. hobartcorp.com