Common Types of Commercial Dishwashers
Understanding the differences between commercial dishwashers is important when deciding which is best for your business. Commercial dishwashers are the workhorses of the food and hospitality industry and having one that adequately suits your business needs is crucial to saving time, and costs and providing your customers with great service. Factors like size and capacity can greatly affect your dish needs and should be considered.
Below are some basic types of commercial dishwashers, and how they might work best for your business.
Commercial Glass Washer
The glass washer is typically found behind the bar as an under-counter model. They have quick cycle times and are designed to provide high-level cleaning without breaking fragile glasses.
In most cases, the maximum dimensions of glass washers are 72” wide, 22” deep, and 38” high. On average, commercial glass washers can wash between 750 to a maximum of 2000 glasses an hour depending on the model and other installation factors.
Commercial glass washers are suited for:
Washing sensitive glassware
Handling other warewash types like dishes and utensils
Wash a high quantity of glasses quickly
Used in bars, clubs, diners, coffee shops and restaurants
Commercial Undercounter Dishwasher
Undercounter dishwashers are very similar in principle to a home dishwasher. They’re placed under a counter surface and can wash a mixture of dishes, glasses, and utensils. The main difference is their cycle time, speed, and capacity. On average, undercounter dishwashers will cycle in just a few minutes and use more power to clean things faster.
Most models use 20”x 20” plastic racks and can handle up to 750 dishes per hour. Because of their size and capacity, undercounter dishwashers are great for coffee shops, smaller diners, and small nursing homes. In most cases, a standard 3-pin plug attachment, main water supply and waste drain are needed for installation.
Commercial undercounter dishwashers are suited for:
Tighter spaces
Ease of install
Affordability
Smaller establishments serving up to 100 meals an hour
Hood Dishwasher
If you’ve seen The Bear you’ve probably got some flashbacks around hood dishwashers. These are the most commonly used types of commercial dishwashers. They’re high volume, high power machines used for cleaning lots of dishes fast.
While their footprint isn’t much bigger than other types of dish machines, they do require more height to accommodate the doors. Often, sink systems are built into either side to accommodate racks and rinsing, commonly referred to as a dish pit.
These machines are designed to maximize efficiency. The workspace is set at waist height to prevent bending, stooping, and crouching for employees, allowing them to work safer and faster.
In most situations, commercial dishwashers with certain power ratings require an exhaust hood. Modern hood dishwashers use steam condensers to eliminate the need for separate extraction hoods, however, reducing cost and space needs.
Hood Dishwashers are suited for:
High Capacity
High washing speed
Commercial kitchens and larger restaurants
100-500 meals an hour
Depending on your space and needs, you may also consider a commercial conveyor dishwasher, utensil washer, or countertop dishwasher. Our team can work with you to determine the best equipment for your needs and custom design or retrofit your space for equipment installation.
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