Greetings-- Does anyone have any input on commercial dishwashers? We have a large cafe and our dishwasher is in use 24/7, practically. As a consequence, our dishwasher has become quite a money pit and is on its last leg. Our kitchen manager and line staff supervisor let me know that in their combined 30 years of experience, it was very uncommon for a foodservice environment to own its very own dishwasher. Normally, these are leased and serviced by an outside company, such as EcoLab. I do not have restaurant background, so I can't speak to this. I know I would love to own and service less equipment, though. Anyone have any input on which direction we should go? Thanks!