Commercial Dishwashers

Choosing the Right Commercial Dishwasher

Selecting a commercial dishwasher depends on kitchen size, dish volume, and available utilities. Undercounter dishwashers are typically used in bars, cafés, and smaller restaurants where space is limited. Door-type units handle higher rack volumes and are common in mid- to high-volume kitchens. Conveyor dish machines are designed for continuous operation in large-scale foodservice environments such as hospitals, schools, and banquet facilities.

High-Temperature vs. Low-Temperature Models

High-temperature dish machines use hot water—typically reaching sanitizing rinse temperatures of 180°F—to sanitize dishes. These units often require a booster heater and may require a vent hood depending on local code. Low-temperature models use chemical sanitizing solutions and generally operate at lower rinse temperatures, which can reduce energy requirements but require proper chemical management.

Capacity and Utility Requirements

Commercial dishwashers are rated by racks per hour, which determines output capacity. Before purchasing, verify electrical requirements, water pressure, drain configuration, and space clearance. Proper installation and alignment with dishtables help create an efficient and sanitary warewashing line.