In the Catering business, commercial dishwashers are a must-have item because they help you maintain a constant supply of clean plates, glasses and flatware. Restaurant and Kitchen grade dishwashers offer several benefits over domestic versions. For instance, a commercial dishwasher can wash one load of dishes in as little as 60 seconds. Compare that to the typical 60 to 90 minutes required for a household dishwasher, and they do much more than just wash dishes. Restaurant grade dishwashers also sanitise dishware and dispose of waste.
Commercial dishwashers are available in several options, including:
1. Conveyor commercial dishwashers for large commercial kitchen use
2. Undercounter dishwashers, the most popular commercial dishwasher model
3. Pass Through commercial dishwashers, for quick loading of racks of dishes
4. Pot/pan/utensil dishwashers, built for large pans and baking sheets
5. Glasswashers. (Yes, they clean glasses!)
What’s the best for you?
Conveyor dishwashers Conveyer dishwashers are the hardest working of all commercial dishwashers. You simply put the racks of dishes in one side, and in seconds, clean racks of dishes are being conveyed out the other side. Conveyor dishwashers aren't necessary for small kitchens, but are considered a must have in large kitchens.
Undercounter dishwashers.
Undercounter dishwashers are the most popular type of commercial dishwashing equipment due to their compact size. They are workhorses, but they need to be placed in a low-traffic area that won't cause kitchen congestion when they are being loaded and unloaded.
Upright dishwashers
Pass Through dishwashers are available in a range of sizes and capacities. All types of upright dishwashers work the same in that they allow you to load a rack of dishes into the machine and pull down the door or hood for each cycle.
Pot/pan/utensil dishwashers
Stainless steel pots, pans and baking sheets need a larger space than most commercial undercounter dishwashers or Pass Through dishwashers provide. Some manufacturers make pot/pan/utensil dishwashers while others make commercial dishwashers that specialise in each. Depending on your restaurants needs, you may be able to get by with a combined pot/pan/utensil dishwasher rather than having a separate machine for each.
Glasswashers
Not all commercial dishwashers are created equal. Glass washers are gentler than heavy-duty commercial dishwashers and are made especially for glassware.
Tips & Tactics
Helpful advice for making the most of this Guide
A high temperature commercial dishwasher is necessary for continuous dishwashing equipment that is used at a cafeteria or high traffic kitchen with constant need for dishwashing.
Low temperature restaurant grade dishwashers are appropriate for batch loads of dishes. Depending on use.
Consult your local food safety regulations for washing temperatures. Before you decide on a commercial dishwasher, consider the space planning.
Undercounter dishwashers need to be in low-traffic areas and conveyor dishwashers and pass-through models need dedicated space that won't interrupt kitchen traffic.
Softening your dishwasher / glasswasher.
Within the UK hard water areas can cause the machine to scale up and breakdown regularly, and this will also void your warranty. Check with Olive Branch Catering Equipment to find out if you’re in a hard water area, and we will be happy to suggest the best softeners for your establishment.
The softeners can either come as a manual fill or automatic with extra choices like hot water feed, cold water feed, 8 ltr, 12 ltr models etc, so please let us help with your choice, just to make sure we make the right one.
