Commercial Dishwashers
Commercial dishwashers are sized by racks per hour in the busiest service, not by average volume. Undercounter machines suit bars, cafés and small kitchens. Door-type, also called hood-type, machines serve mid-size restaurants and institutional kitchens. Rack conveyor machines move racks continuously through wash and rinse zones for high-volume operations. Sanitizing method is the other key choice: high-temperature machines sanitize with hot final rinse water, low-temperature machines use a chemical sanitizer. U.S. health codes and the local inspector decide which approach is acceptable, so NSF listing and booster heater needs should be confirmed early.
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Models for this category are being added.
We can already quote commercial dishwashers from the brands we supply. Send us your requirements and we will recommend suitable models.
Request a QuoteQuestions about commercial dishwashers
High-temp or low-temp dishwasher?
High-temperature machines sanitize with very hot final rinse water and often need a booster heater; low-temperature machines sanitize chemically. Local code and your utilities decide which fits.
How do I size a commercial dishwasher?
Estimate racks per hour in the busiest service, including pots and trays, and choose a machine with capacity above that peak.
Need help choosing commercial dishwashers?
Share your volumes, space and utilities. We will come back with models that fit and a written quote.