DISH WASHERS

Professional dishwashers for commercial kitchens

Choosing the right professional dishwasher or glasswasher depends primarily on the type of items being washed, the volume during peak service and the required washing capacity. Smaller bars and cafés mainly use glasswashers and compact undercounter models, while restaurants and canteens with higher volumes can benefit from more powerful undercounter or hood-type dishwashers. Rack conveyor systems are designed for high-capacity operations, while dedicated pot washers are suitable for pots, GN containers and kitchen utensils.

Important parameters include the washing basket size and loading height. These determine the size of glasses, plates, trays, containers and kitchen utensils that can be washed. Operations handling large volumes of dishes should also consider the washing cycle duration and actual washing capacity of the machine.

The equipment of professional dishwashers is also important. Depending on the model, machines may be equipped with a drain pump, detergent and rinse-aid dispensers, built-in water softener, Break Tank system or additional hygiene and rinsing systems. The appropriate configuration should be selected according to the operating conditions and installation requirements.

Water quality affects washing results

When choosing a commercial dishwasher, the hardness and quality of the incoming water should not be overlooked. Hard water causes limescale deposits on internal components and can negatively affect washing results. In these conditions, a water softener or a machine with an integrated softener is recommended.

For glasswashing applications where a clean surface without spots or mineral deposits is particularly important, reverse osmosis can be used depending on the quality of the incoming water. Correct water treatment also helps protect the dishwasher and reduce limescale formation.

For more information on choosing the right machine, read our guide How to choose a dishwasher for your operation. Further information about water hardness, limescale and water treatment options can also be found in our article Water quality in gastronomy and its impact on catering equipment.

Frequently Asked Questions

What is the difference between a professional and a domestic dishwasher?

Professional dishwashers are designed for repeated washing cycles throughout daily operation. Compared with domestic dishwashers, they operate with significantly shorter cycles, while their capacity, construction and operation are adapted to the requirements of commercial kitchens.

What basket size should I choose for a professional dishwasher?

The basket size depends on the type of items being washed. Smaller baskets are mainly used in glasswashers, while models with 500 × 500 mm baskets are a common versatile solution for plates, glasses and standard restaurant tableware. The maximum loading height should also be checked when selecting a machine.

What is the difference between an undercounter and a hood-type dishwasher?

An undercounter dishwasher is front-loading and suitable for small and medium-sized operations. A hood-type dishwasher allows a more efficient workflow with inlet and outlet tables and is suitable for operations handling larger volumes of dishes.

Does a professional dishwasher need a water softener?

This depends on the hardness of the incoming water and the equipment of the particular dishwasher. With hard water, softening reduces limescale formation and helps protect internal components. Some professional dishwashers are equipped with an integrated water softener.

When is reverse osmosis recommended?

Reverse osmosis is particularly useful where a high-quality rinse and minimal mineral residue on washed surfaces are required. It is often used for glasswashing, where it helps achieve clean glass surfaces without mineral spots.

What is required before installing a professional dishwasher?

Depending on the model, suitable electrical connection, water supply and drainage must be provided before installation. The required water pressure and quality, electrical power and, for larger systems, sufficient working space and compatible washing tables should also be checked.