Is there a minimum water temp that must be supplied to a commercial kitchen? I know years ago 140 degree was required for the dishwasher. I am inspecting a building with a boiler and solar roof panels and the mixing valve cannot get the temp over 123. The in house plumber is telling me they have to supply 140. Anyone know if that is required or if it is just a preferance.
It’s really a health inspector question.
Call him up and ask.
Keep in mind that the dish washer could have heaters to bring the temp up to sanitizing levels.
Also keep in mind that “washing” (110f to 140f) and “sanitizing” (180f) are two different things.
http://www.allianceforwaterefficiency.org/commercial_dishwash_intro.aspx