Commercial Dishwashers Buying Guide

All professional kitchens will need a quality commercial dishwasher to guarantee gleaming, hygienic finishes to precious dinnerware and choosing the right piece will be integral to ensuring smooth operations and good time management. Commercial grade dishwashers will drastically reduce the level of manual labour required to clean large amounts of dirty dishes to acceptable standards.

Obviously the equipment you’re looking for will be in direct proportion to the size of your business, the quantity of dirties you accumulate and the space you have available.

All commercial dishwashers achieve high temperatures, higher than domestic models, to ensure a hygienic clean. These units wash and rinse dishes at high temperatures (usually between 60°C and 80°C), which means they can kill bacteria quickly and efficiently. Unlike domestic models that follow a general design, restaurant dishwashers have multiple layouts and sizes available to meet the demands of every size kitchen. The size of your kitchen, the number of covers you serve during your busiest periods and the quantity of cleaning that needs to be done will all affect your choice of dishwasher.

These models are the most similar to domestic models, washing a single rack per cycle. Upper and lower rotating arms spin during the wash program, spraying water and cleaning detergents through the nozzles. On average these models will be able to wash between 15 - 60 racks per hour depending on the cycle time selected.

Undercounter dishwashers are perfect for restaurants, cafes and bars that must wash dishes quickly and efficiently, but that are limited by space. These units fit snugly under existing kitchen worktops so that they won’t take up too much space in your already busy kitchen. 

General considerations for purchase;

• Will the front loading pull down door create obstacles in the kitchen?
• Loaded baskets must be lifted to be inserted and removed from the dishwasher.
• Perfect for day care centres, church halls, small nursing homes or small cafes etc.
• Choice of basket sizes including 400mm, 450mm and 500mm racks.
• Measure the space you have available including counter height to guarantee the unit will fit.
• Must be plumbed into the main water supply and will also need to have access to a waste drain.
• Generally supplied with a standard 3 pin plug attachment.
• Check usable loading heights to make sure that your largest plate will fit in the washing chamber without impeding the rotation of the wash arms.

Referred to as either pass through or hood type dishwashers these models are typically designed to be positioned centrally of inlet and outlet dishwashing tables and sinks enabling speed, efficiency and a simple ‘pass through’ system that removes the need for heavy lifting of fully loaded baskets and racks. 

Loading takes place at standing height, so there's no need to stoop. Once the rack is placed in the unit the hood is pulled down to create a sealed compartment for washing. The majority of dishwashers with this design will be fitted with a safety switch on the door which stops the wash cycle if the door is opened mid wash. These units on average will be able to wash up to 60 dish racks per hour.

A passthrough dishwasher or hood dishwasher is a perfect solution for busy catering establishments that must wash large quantities of dishes quickly and efficiently.

General considerations for purchase;

• Perfect for any kitchen that serves up to 250 meals during one service.
• Measure your largest pots and pans to ensure the revolving wash arms will not be hindered by contents.
• Does your kitchen have ample space to house the equipment? Remember that the available height must accommodate for when the hood is open.
• These models must be positioned with access to plumbing to the main water supply and a suitable waste drain.
• Generally requires hardwiring which will need to be carried out by a qualified electrician.

Flight conveyor dishwashers, also known as rack dishwashers, are the largest industrial dishwashers available and are tailored to larger premises such as universities, prisons and hospitals where demand for clean cutlery and crockery is great. 

With two doors (one at each end), these industrial dishwashers allow dirty dishes to be loaded at one end and clean ones to be unloaded at the other, making the washing process quicker and more efficient. They use a conveyor belt to transport racks of dinnerware to the dishwasher, through either one, two or three compartments to reflect the different stages of cleaning. 

Single compartment rack dishwashers will involve all three wash cycles in the one tank while the three compartment model will have a tank for the wash, a tank for the rinse and a tank for the final rinse and sanitisation. This layout is typically part of a large run of equipment which includes sinks, inlet and outlet tables and waste removal stations. Conveyor dishwashers can wash up to 300 racks per hour.

General considerations for purchase;

• Ideal choice for kitchens that serve approximately 250 to 1000 meals during one service.
• Great for large cafeterias, prisons or universities etc.
• Minirack models and full size models available.
• Upon purchase you will be able to specify whether you want the conveyor belt to travel from left to right or from right to left. This allows you to customise your washing system to suit the layout of your kitchen.
• These units can be quite sizeable, so it is best to enquire about a site survey to guarantee you invest in the most efficient layout possible.
• A suitable plumbing connection to the mains water supply is required. Must be positioned in the vicinity of a waste drain.
• All units will require a 3 phase electrical connection and will need to be hardwired by a qualified electrician.

Designed specifically for cookware, pots and pans, utensil washers will often have longer wash cycles than standard commercial dishwashers. Some washers may also feature additional soaking cycles. This ensures that tough baked on foods can be easily removed for a pristine, hygienic clean.

Utensil baskets may be larger than the largest 500mm dishwasher basket and utensil washers may have a greater usable load height to accommodate the largest pots, pans and trays.

General considerations for purchase;

• Undercounter, tall upright and upright with additional width models available.
• Large utensil washers will typically use a hardwired connection (either single or three phase) and will require installation by a qualified electrician.

Top Tip: to ensure that your commercial dishwasher or utensil washer is operating at the recommended temperatures to kill bacteria and remain hygienic, equipment should be recalibrated by a qualified engineer approximately every 6 months.

Once you’ve decided on the size, layout and function of your commercial dishwashing system, you need to consider a few other things. Some of them might just be considerations before buying, other commercial dishwasher supplies may be an additional purchase. Not all businesses will need every option so always assess your requirements based on your business needs and location.

• Water softeners are essential if you live in an area with hard water as they prevent limescale build-up in your machine. Using water softeners, in turn, helps to prolong the life of your warewasher and keeps it running at peak performance. If an issue arises with your dishwasher as a result of a limescale issue and a water softener is not in use, the warranty may be invalidated.

• Whether you need a drain pump or gravity drain depends on the position of your buildings waste water outlet. If it's above the outlet of the dishwasher then you'll need a drain pump to pump the water up and out of the machine. If the buildings outlet is lower than on the machine, you can let gravity do it's thing. 

• Break tanks are required in any commercial property where potentially contaminated water could flow back into the main clean water supply. Some dishwashers may have break tanks inbuilt as standard, although on some it may be an additional option. Always be aware of what your chosen dishwasher includes.

• Detergents, rinse aids and sanitisers are vital for cleaning your dishes and ensuring you get sparkling glasses every time.

• Access to water supply – all commercial dishwashers require a mains water connection within proximity of the equipment. Make sure your kitchen has this before making your purchase.

• Drainage – all commercial dishwashers need a drainage connection in proximity to equipment. This can be either to an existing mains drainage system or, in some cases, a floor drain.

We stock something to suit all bank balances from entry level equipment ideal when on a budget or as a short term fix to ‘money is no object’ premium pieces. So how do you know what you’re dealing with and which brand to look for?

For high end equipment, steer towards Winterhalter, Meiko and Hobart. Winterhalter equipment has a choice of styles and models to choose from in a range of sizes, each being packed full of advanced features. Boasting high quality manufacture and holding a host of efficiency awards, it is the cream of the crop in the dishwasher field.

Meiko offer an extended warranty option on their standard 24 month parts and labour cover and free commissioning for installed units (equipment that has been plumbed and wired in). Delivering the best bang for your buck you won’t go far wrong with this high quality brand.

Got a strict budget in place? The DC Warewashing range will be your best option. Although at the higher level of the entry level brands they deliver units able to meet standard requirements for a great price. Capable of achieving hygienic cleaning, you are guaranteed a dishwasher that can deliver results minus the intelligent features and extras that come as standard with premium models. Other options include Buffalo, Blizzard and Prodis dishwashers.

Brands such as Fagor, Sammic, Maidaid and Classeq all feature somewhere in between these poles and will vary on price, size and warranty.

For more general information about drain pumps, water softeners, break tanks, booster pumps, positioning and efficiency etc. take a look at our commercial warewasher buying guide.