Buying The Right Commercial Dishwasher

Different types of commercial dishwashers are better suited for different types of dishes. Depending on the size of your restaurant, you may want to take a one-dishwasher-fits all approach or utilize multiple smaller but more specialized dishwashers to handle different types of dishes.

For instance, commercial undercounter dishwashers are great for glassware and smallwares, especially on slower nights. They don’t take up much space and use much less energy than a larger unit.

On the other hand, a big door type dishwasher can handle many more dishes per hour as well as the pots and pans coming off the cooking line, making this type of unit ideal for Friday dinner rush. Many restaurants utilize both in order to give them options when it comes to washing different types of dishes in different situations.

Selecting the right dishwashing unit depends on the amount of dishes you need to wash in a given hour and the what you are washing. Some units are specifically designed to only wash glassware or commercial cookware, and if your kitchen has the space, it might be a good idea to split dishwashing tasks between two specialized units.

The most common types of commercial dishwashers are listed below.

Undercounter – Similar in size and shape to a residential model, undercounters can handle up to 35 racks per hour. They are usually high temp and are ideal for processing glassware and smallwares, although they can certainly handle other dishes and cookware. On slow nights, use the undercounter to keep up with low demand and keep your larger dishwashing unit(s) powered down to save energy. On busy nights, the undercounter is perfect for keeping up with the bar area – taking pressure off the main dishwashing unit.

Undercounter Dishwashers

In Sink Glasswashers – for the quick washing and rinsing of glassware - most commonly in the bar area. They fit into a bar sink and have a rotating brush set in hot water to scrub used glasses. Glasswashers are manually operated and therefore cannot handle very high dish loads. A glasswasher combined with a good undercounter can make a bar almost completely dishwasher self-sufficient.

Glasswashers

Door Types – these washers are larger than undercounter models and can handle up to 150 racks per hour. Door type dishwashers are popular in restaurant kitchens because they are versatile – they can accommodate anything from a rack of flatware to stock pots. Both high temp and low temp models are commonly available.

Door Type Dishwashers

Conveyor and Flight - these industrial-strength dishwashers are for high volume applications like cafeterias or institutions and can process over 400 racks per hour. They process dishes using an assembly-line method built for large volumes.

Conveyor Dishwashers

Booster Heaters – these stand-alone units pre-heat water to the NSF required 180 degrees Fahrenheit for proper sanitization. Booster heaters are typically used on large Conveyor or Flight dishwashers that process large volumes of dishes per hour. Most undercounter and door type units have a built-in booster heater. Check before you buy any dishwasher to see if you’ll need a booster heater.