Table of Contents

• Commercial Dishwashers
• Undercounter Dishwasher
• Door-Type (Rack) Dishwasher
• Conveyor Dishwasher
• Glasswasher
• FAQ

Commercial Dishwashers

Commercial dishwashers are essential for the sanitation of any cookware, dishes and utensils for foodservice establishments. In this article we will cover multiple types of commercial dishwashers such as undercounter, door-type, and conveyor dishwashers. It’s important to keep in mind that maintaining hygiene standards conducive to health safety regulations is vital to operational efficiency for restaurants, cafeterias, hotels and other foodservice establishments. 

Undercounter Dishwasher

Undercounter dishwashers are known for their compact structure, featuring efficiency optimized for smaller establishments, cafés, bars, or as supplemental dishwashing stations. They’re excellent at providing rapid cleaning cycles and only require minimal space, which is ideal for kitchens with limited space. 

Example Undercounter Dishwasher
The Hobart LXEH-2 High-Temp dishwasher is known for its compact size, fast cycle times, built-in booster heater, and energy-efficient design. Its intuitive controls and consistent sanitization results make it a preferred choice for restaurants and cafés.

Common Undercounter Dishwasher
The Noble Warewashing UH30-E undercounter dishwasher is widely adopted due to its reliability, ease of use, affordability, and compact footprint. With simple cycle options and efficient water usage, it suits a variety of small to mid-sized foodservice establishments.

Example Undercounter Dishwashers by Restaurant Types

• Bar/Club: Fagor CO-402W Glasswasher, optimized for glassware with gentle washing cycles.
• Café/Coffee Shop: Miele PG8056 commercial dishwasher, ensuring quick turnaround and energy savings.
• Restaurant Bistro: Hobart LXeR low-temp dishwasher, balancing affordability and reliable washing performance.

Example Undercounter Dishwashers for Ghost Kitchens (Budget-Based)

• High Budget ($5,000–$10,000): Hobart LXEH-2 high-temp dishwasher, premium build, fast cycles, and reliable sanitization.
• Medium Budget ($3,000–$5,000): CMA Dishmachines UC50e undercounter model, efficient and cost-effective.
• Low Budget ($2,000–$3,000): Noble Warewashing UH30-E, basic reliable performance at an affordable price.

Operational Tip:
Opt for high-temperature models with built-in booster heaters for effective sanitization and compliance with local health codes.

Door-Type (Rack) Dishwasher

Door-type dishwashers, also known as rack dishwashers, typically offer a higher capacity than undercounter units and are ideal for medium-to high-volume foodservice establishments such as restaurants, cafeterias, and catering businesses. By combining speed with efficiency, they’re excellent for making the dishwashing process more convenient.

Example Door-Type Dishwasher
The Hobart AM16 stands out with its advanced wash system, built-in booster heater, energy-saving features, and robust stainless steel construction. Quick cycle times and reliable performance make it a top choice for busy kitchens.

Common Door-Type Dishwasher
The CMA CMA-180UC single-rack dishwasher is favored for its affordability, ease of installation, and consistent washing performance. Its simple operation and reliable results contribute to its widespread usage.

Example Door-Type Dishwashers by Restaurant Types

• Fine Dining: Miele PG8130 fresh-water dishwasher, gentle on fine tableware yet highly effective for sanitation.
• Pizza Restaurant: Jackson Conserver XL, suited for high-volume dishware with rapid cycles.
• Fast Casual: CMA Dishmachines EST-AH, balancing speed, affordability, and ease of use.
• Institutional Cafeteria: Champion DH-5000 Versa-Clean, durable and capable of handling high throughput.

Example Door-Type Dishwashers for Ghost Kitchens (Budget-Based)

• High Budget ($10,000–$14,000): Hobart AM16 with booster heater and rapid cycle times, suitable for large ghost kitchens.
• Medium Budget ($6,000–$9,000): CMA EST-66H high-temp unit, robust performance at a balanced cost.
• Low Budget ($3,000–$5,000): Noble Warewashing HT-180, economical option with reliable performance.

Buying Considerations:

• Evaluate rack capacity and cycle times to match kitchen volume.
• Choose models with energy-saving features for lower operational costs.
• Ensure compatibility with available utilities (electricity, water pressure, drainage).

Conveyor Dishwasher

Conveyor dishwashers offer the highest throughput, ideal for large-scale foodservice operations such as hotels, hospitals, banquet kitchens, schools, and large restaurants. They automate dishwashing processes, providing continuous operation and rapid cleaning cycles.

Example Conveyor Dishwasher
The Hobart CL44e Energy Recovery conveyor dishwasher earns top ratings for its energy-saving heat recovery system, high-volume cleaning capacity, advanced controls, and dependable sanitization.

Common Conveyor Dishwasher
The Jackson AJX-54 single-tank conveyor dishwasher is widely popular for its balance of affordability, reliable operation, straightforward maintenance, and compatibility with high-volume dishwashing environments.

Example Conveyor Dishwashers by Restaurant Types

• Large Hotel/Banquet: Champion 86 Pro Series rack conveyor dishwasher, capable of handling immense dish volumes efficiently.
• Hospital/Institutional: Hobart CL64e flight-type dishwasher, known for consistent cleaning results and robust construction.
• School Cafeteria: Ecolab ES-2000 conveyor dishwasher, offering ease of use and reliable sanitation.

Example Conveyor Dishwashers for Ghost Kitchens (Budget-Based)

• High Budget ($35,000–$45,000): Hobart CL64e, flight-type conveyor dishwasher, maximum capacity, efficiency, and durability.
• Medium Budget ($15,000–$25,000): Champion 44 PRO Series, balancing performance and affordability.
• Low Budget ($8,000–$12,000): Jackson AJX-54, providing economical conveyor operation for medium-sized kitchens.

Maintenance Tip:
Conduct regular preventive maintenance, inspecting conveyor tracks, spray arms, filters, and heating elements to ensure efficient operation and extend equipment lifespan.

Glasswasher

Glasswashers are specialized commercial dishwashers designed to quickly and gently clean glassware, preventing breakage and maintaining glass clarity. Ideal for bars, restaurants, and hotels, glass washers provide optimal cleaning tailored to delicate glass items.

Example Glasswasher
The Winterhalter UC-S Excellence glasswasher is known for its gentle wash cycles, energy-efficient operation, rapid drying, and premium construction, ensuring sparkling, streak-free glassware.

Common Glasswasher
The Fagor CO-502W Concept Undercounter Glasswasher is widely adopted for its balance of affordability, compact footprint, ease of operation, and reliable glass cleaning performance.

Example Glasswashers by Restaurant Types

• Cocktail Bar: Hobart LXGH high-temp glasswasher, rapid cycles ideal for busy nightlife environments.
• Wine Bar: Winterhalter UC-L glasswasher, gentle on delicate stemware and crystal glasses.
• Sports Bar: Jet-Tech F-18DP bar glasswasher, designed for high-volume glass washing and quick turnaround.

Example Glasswashers for Ghost Kitchens (Budget-Based)

• High Budget ($6,000–$8,000): Winterhalter UC-L premium-quality glasswasher with superior results.
• Medium Budget ($3,500–$4,500): Hobart LXEH compact, efficient glasswasher balancing cost and performance.
• Low Budget ($2,000–$2,800): CMA GL-C low-temp glasswasher, economical and reliable.

Operational Tip:
Select glasswashers with built-in chemical dispensing and water softeners to maintain glass clarity and equipment longevity.

FAQs About Commercial Dishwashers

How do I choose between high-temp and low-temp dishwashers?

• High-temp dishwashers sanitize using heat (180°F rinse), ideal for grease removal and quick drying. Low-temp units use chemical sanitation, require less energy but ongoing chemical costs.
• According to a user on an online discussion form, they assert that “Hot water machines are also more difficult to fix and maintain… low temp is the way to go” Many others agree, stating that “ Not only that, high temp machines require a separate exhaust hood in many places” r/restaurantowners. Others noting that high temp is very expensive to maintain as well. Most agree to go low-temp if you can, but if high temp is more efficient for your sanitation needs just be aware of the added costs associated with it.  

What regular maintenance do commercial dishwashers require?
Regularly clean filters, inspect spray arms, check chemical levels, and schedule periodic professional inspections to ensure reliability.

A user on an online discussion form gives detailed checklist as follows;

Monthly Cleaning

•  Remove spray arms and racks
•  Clean sediment trap just below the door
•  Wipe down door seals and interior walls
•  Check and clean internal strainers (may need replacement)
•  Handle plastic parts carefully (they degrade with heat/chemicals)

Internal Cleaning Cycles

•  Run a full cycle with dishwasher cleaner
•  (Optional) Run a cycle with oxalic acid
• Avoid use if any bare metal parts are present—oxalic acid is corrosive

Deep Cleaning & Disassembly (if skilled)

•  Use compressed air and bore brushes for hard-to-reach parts
•  Be cautious removing neoprene seals (they may not reseat)
•  Consider replacing buried strainers in the pump

When to consider a new dishwasher

•  If strainers need replacing and the machine is aging

[1] Webstaurant Store

[2] Restaurant Supply Store

[3] KaTom Restaurant Equipment

[4] Chef’s Deal

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