When it comes to the question of what is a commercial dishwasher the answer is many things.

A commercial dishwasher is built for demanding, heavy use. What does that mean?

Your staff will likely be loading it up all day, seven days a week. When you're open on the weekends, you'll probably have extra loads in there on Saturdays and Sundays.

Commercial dishwashers can work where most home units fail because they are designed with more powerful motors to handle larger loads at faster rates (sometimes about 90 seconds!) than what's typically available for residential kitchens. 

They can also have great insulation so they don't create extra noise while running & this will also help retain their heat; there may be energy savings systems to help keep energy costs down in some models.

When it comes to purchasing a dishwasher, make sure you double-check the dimensions, power requirements, and capacity. If it's too huge or powerful for your needs, you won't be able to install it. It may not be able to clean as effectively if it's too little.

Dishwasher sizes in Australia can vary, however, the most common size for an under-bench dishwasher is a 500 x 500mm rack size. 

The same rack size, 500 x 500mm will also be suitable for the Pass-through dishwasher also with some exceptions.

When it comes to Undercounter Glasswashers, this can change somewhat. The standard common-size Glass washer size rack is 400 x 400mm which will usually also nicely take the rectangular glass basket with Dimensions of 435 x 355 x 75mm / 17 x 14 x 3". 

As with anything this is the rule, with some exceptions. Larger establishments may opt to use the 500 x 500mm dishwasher size rack to help with the volume of Glassware that needs to be cleaned.

It really comes down th what is the best commercial dishwasher for your requirements & budget.

There are a number of requirements to consider to find the best commercial dishwasher for you.

• Power availability to the site
• Dishwasher Size & Dishwasher rack size
• Undercounter, Pass-Through or Conveyor
• What's being washed? ie. Pots, Crockery, glassware or a combination
• Additional requirements due to environment such as water filtration & Reverse Osmosis
• Energy or Heat recovery options
• Canopy requirements

• Durable stainless steel construction

For a standard restaurant, the best restaurant kitchen dishwasher is a freestanding passthrough (P/T) dishwasher with a 500 x 500mm rack size.

As a reference, the Winterhalter PT-M will comfortably wash dishes up to 45 racks per hour for standard programs & around 70 racks per hour for shorter programs for Dishes!

How do commercial dishwashers work so quickly & effectively compared to non-commercial dishwashers is a valid question, especially given that they can complete the same wash cycles in about a tenth of the time.

Most commercial dishwashers are designed to clean crockery, cutlery, or utensil washers. With the correct programming, the wash cycle is optimised during which time all the items in a compact commercial dishwasher get a thorough clean. 

Commercial Dishwashers wash at a higher temperature, higher water pressure, with more detergent, and at a faster speed than non-commercial dishwashers.

Water consumption is one of the most crucial factors to consider when purchasing the best conveyor commercial dishwasher. 

Although people frequently talk about energy usage when discussing commercial equipment, there's more to it than simply energy use; How much water and cleaning chemicals a commercial dishwasher use is also an important component of the equipment specification, and water is required in significant quantities for the Hobart Commercial Dishwasher to work effectively!

A typical commercial dishwasher uses about 2.2 litres per rack cycle, but it can range from glass washers starting at .5 litres per rack cycle to more than 20 litres per rack for a large conveyor dishwasher.

Although the amount of water consumed by a dishwasher isn't directly linked to its size, there are a few variables that may influence the quantity of water used such as program selection.

Freestanding vs underbench dishwasher, what's the difference?

Programming & ergonomics aside a freestanding Passthrough dishwasher & an undercounter or under bench dishwasher are fundamentally the same.

Within some brands it is quite common to have the same power supply, cycle programs and dishwasher rack sizes in both the underbench or undercounter (U/C) dishwashers & Pass-through (P/T) Dishwashers.

Of course a passthrough (P/T) dishwasher mat be more suited to a commercial kitchen due to throughput.

The main types of commercial dishwashers are Under bench dishwashers, pass-through dishwashers, and conveyor dishwashers are the three most popular types of commercial dishwasher.

These machines may vary considerably in size, power, and output based on the needs of your catering business. We'll go through each commercial dishwasher's key features below.

UNDER BENCH DISHWASHER

A small or medium-sized kitchen may accommodate an under counter dishwasher.

A compact dishwasher, like a café, bar, or small restaurant, generally requires manual front loading and emptying. 

Front loading undercounter dishwasher. The other category that falls into under bench dishwashers is the Glasswasher.

GLASSWASHER

Glasswashers are usually with a smaller 400 x 400mm rack size that can also commonly fit the Glass Basket Wire Rack with Dimensions: 435 x 355 x 75mm / 17 x 14 x 3" as the main difference and also may be programmed to wash on a gentle cycle versus a dishwasher. 

All though not exclusively found in Glasswashers, Reverse Osmosis is a strong feature in the Glasswasher category as it creates polish-free glass or indeed cutlery & crockery.

PASS THROUGH DISHWASHER

The large size of these units enables for a more efficient and productive dishwashing process. For optimum impact, place a pass through dishwasher between two dishwasher tables. 

Pass-Through dishwashers use technology similar to undercounter dishwashers, but with a distinct design that allows pre-rinsed plates to be loaded quickly & passed through the disher by sliding over the tables at either side via an inlet bench & an outlet bench.

CONVEYOR DISHWASHER

Racks of dirty dishes are loaded into this machine, which can wash hundreds of racks per hour by automatically directing dish racks of crockery or glassware through a huge chamber. 

They're also known as rack dishwashers and are used in large cantines and the busiest mass catering operations. Large size: Time saving Made the dishwashing process more efficient because it takes up less room.

Place it between dishwasher tables with pre-rinse jets or sprays for optimum effect. Size matters: Conveyor systems are considerably more productive than smaller dishwashers.