How to Pick the Right Commercial Dishwasher for Your Restaurant

As one of the most critical components of restaurant equipment, commercial dishwashers are designed to clean large quantities of crockery, cutlery, and utensils with speedy, ensuring your restaurant is always ready for the next wave of guests.

However, selecting the wrong machine for dishwashing can definitely disrupt the entire service chain. In this blog, we’ll walk you through the four most common types of commercial restaurant dishwashers and share some practical tips to help you pick the model that best suits your business.

Get to Know Commercial Restaurant Dishwashers

When it comes to commercial dishwashers, durability, efficiency, and high capacity are the key characteristics compared with domestic ones. There are typically four main types of dishwashers, ranging from undercounter to flight-type machines. Now, let’s get to know them.

Undercounter Dishwasher

Commercial undercounter dishwashers are a great cleaning solution for small foodservice operations, especially pubs, cafés, and small footprint restaurants with limited kitchen space. With compact design, these units can be installed easily under a countertop or workstation, making full use of the kitchen space.

Generally, their average rinse cycle is between 90 to 180 seconds, providing stable support for service. All your staff need to do is load, press start, and let the machine do the rest.

• Compact Design: Fits neatly under counters without taking up valuable floor space.
  
  
• Capacity: Handles up to 200-540 plates per hour depending on the model.
  
  
• Ideal For: Small restaurants, pubs, cafés, and kitchens with tight footprints.

Door Type Dishwasher

Door-type dishwashers, also known as pass-through dishwashers, are probably the most popular choices in commercial kitchens. They are especially suitable for restaurants typically with around 200 seats.

With an average rinse cycle of just 60–120 seconds, these commercial restaurant dishwashers can dramatically speed up the entire washing process while maintaining a high standard.

Additionally, a pass-through dishwasher is very easy to use: staff simply lift the hood, load the rack, pull it down, and press start. This user-friendly design not only saves time but also helps reduce labor intensity during rush hours.

• High Efficiency: Quick cycles improve turnover rates in high-volume foodservice.
  
  
• Practical Design: Perfect for most commercial kitchens.
  
  
• Ideal For: Medium-sized restaurants, small hotels, and catering businesses seeking a balance between capacity and space.

Conveyor Dishwasher

Now we already know what kinds of commercial dishwashers are suitable for small to medium-footprint restaurants. Let’s move on to a dishwashing machine designed for larger catering operations with ample space — the conveyor dishwasher, often called a rack dishwasher.

This commercial dishwashing machine can handle up to 250 racks per hour and automatically pushes racks through the wash, rinse, and sanitize zones without manual effort.

If you own a restaurant with more than 260 seats or manage a school canteen, a conveyor dishwasher is definitely the way to go!

• Heavy-Duty Automation: Pushes racks through the machine; ideal for back-to-back cycles.
  
  
• Capacity: Up to 250 racks per hour
  
  
• Ideal for: High-volume establishments like restaurants with more than 260 seats, institutional kitchens, and star-rated hotels.

Flight-Type Dishwasher

Last but not least, this is undoubtedly a beast in the commercial kitchen, designed for massive operations. For a flight-type dishwasher, this machine is crucial in institutional facilities such as colleges, healthcare foodservice operations, and banquet halls. We are talking about serving thousands of people at once — undercounter or even conveyor types simply can’t meet that level of demand.

When considering the purchase of a flight-type dishwasher, there are a few things you need to keep in mind. First and foremost is space: depending on the model, it can be 10–20 feet long, so you need to allocate ample room for this industrial dishwashing machine. Secondly, the budget is an important factor, as it is way more expensive compared with the other three types we discussed earlier.

• Massive-High Volume: Processes thousands of items per hour.
  
  
• Continuous Flow: Rackless design means near-uninterrupted throughput.
  
  
• Ideal for: Hospitals, universities, large-scale canteens, and event venues serving thousands of meals daily

Temperature Options: High vs. Low

When it comes to picking a commercial restaurant dishwasher or any other machine for dishwashing, one important decision is the temperature type: low-temp or high-temp. Both types are widely used in restaurants, but they serve slightly different purposes.

A low-temp dishwasher typically operates at 50–60°C, primarily relying on chemicals to clean and disinfect. On the other hand, a high-temp dishwasher reaches around 82°C, which is hot enough to kill bacteria.

Before you decide which temperature option is right for the long run, there are a few things to consider:

1. Cost: High-temp machines often cost more upfront and may consume more energy. The low-temp one is more cost-effective.

2. Chemicals – Low-temp dishwashers need detergent, rinse aid, and sanitizer to ensure proper cleaning. But high-temp units just need detergent or sanitizer.

3. Ventilation – High-temp units produce more steam, so ventilation hoods are essential to keep your kitchen safe and clean.

Maintenance Tips for Your Restaurant Dishwasher

A commercial dishwasher is only as good as the care it receives. Regular maintenance not only extends the life of your restaurant dishwasher but also ensures every plate, glass, and utensil comes out spotless. Here are some practical tips for keeping your commercial dishwashing machine healthy in the long run:

1. Daily Cleaning: Empty and clean the filter, spray arms, and wash tank at the end of each day. This prevents clogs and maintains cleaning efficiency.

2. Check Water Temperature: Whether you’re using a low-temp or high-temp dishwasher, make sure water reaches the required temperature. Proper temperature ensures effective cleaning and sanitization.

3. Use the Right Chemicals: Always use the recommended detergent, rinse aid, and sanitizer for your machine. Using the wrong products can damage the dishwasher or reduce its efficiency.

4. Inspect Seals and Hoses: Regularly check door gaskets, hoses, and connections for leaks or wear. Replacing worn parts promptly keeps your commercial restaurant dishwasher running smoothly.

5. Schedule Professional Servicing: Even with proper daily care, annual or bi-annual professional maintenance is recommended. Technicians can inspect heating elements, pumps, and electrical components to prevent unexpected breakdowns.