Commercial Dishwash Machines

What types of commercial dishwashing machines are available?

Commercial dishwashing machines include undercounter dishwashers, door-type (hood) dishwashers, conveyor dishwashers, flight-type dishwashers, glass washers, and utensil or pot & pan washers. The best option depends on your kitchen size, daily dish volume, and available space.

Consider the number of racks or dishes you wash per hour, available installation space, utility requirements (electrical, water, and drainage), and whether you need high-temperature or low-temperature sanitizing. High-volume kitchens often benefit from conveyor or hood-type dishwashers, while smaller cafés and bars typically use undercounter models.

High-temperature dishwashers sanitize dishes using hot water, typically reaching a final rinse temperature of at least 180°F. Low-temperature models sanitize using chemical solutions at lower water temperatures. High-temp units generally provide faster drying, while low-temp models often have lower installation costs.

Capacity varies by model. Undercounter units generally clean 20–40 racks per hour, door-type dishwashers can process 40–70 racks per hour, and conveyor machines can exceed 200 racks per hour, making them ideal for high-volume restaurants and institutional kitchens.

Commercial dishwashers are available in various electrical configurations, including 115V, 208V, 230V, and 460V, with single-phase or three-phase power. Always verify your facility's electrical service before selecting a unit.

Daily cleaning of filters, wash arms, and interior surfaces helps maintain performance and sanitation. Regular descaling, inspecting spray nozzles, replacing worn components, and scheduling professional maintenance can extend the machine's lifespan and reduce downtime.

Many high-temperature dishwashers require a booster heater to ensure the final rinse reaches sanitizing temperatures. Some models include a built-in booster heater, while others require an external unit depending on your incoming water temperature.

Many commercial dishwashers are ENERGY STAR certified, offering reduced energy and water consumption compared to standard models. Choosing an ENERGY STAR unit can help lower operating costs while supporting sustainability goals.

The ideal commercial dishwasher depends on your operation. Restaurants with moderate dish volumes often choose undercounter or door-type models, while hotels, hospitals, schools, and high-volume foodservice facilities typically benefit from conveyor or flight-type dishwashers. Selecting the correct size and capacity improves workflow, sanitation, and long-term operating efficiency.