Washtech
Washtech TW Undercounter Traywasher – 500mm Rack, 15A
865 × 660 × 845mm
$14,881.60$18,602.00
In Stock
Commercial Dishwasher
Commercial potwashers are heavy-duty warewashing machines for pots, pans, trays, tubs and kitchenware that do not suit a standard plate dishwasher.
Choose a potwasher when the slow point is back-of-house cookware, bakery trays or production containers. If the load is mostly plates, glasses or cutlery, a passthrough, conveyor or glasswasher will usually suit the job better.
In fry-heavy kitchens, count baskets, pans and oil-handling utensils generated by the commercial fryer line when sizing the wash workload.
Key factors to consider before purchasing. Our team can help you find the right fit — call or get a quote anytime.
Match equipment capacity to your daily output. Consider available floor space, door clearances, and whether you need underbench or upright models.
Forced air cooling recovers temperature faster — ideal for busy kitchens. Static cooling suits low-traffic display. Check power supply (single vs three phase).
Ensure adequate ventilation clearance. Check local council requirements for gas connections and electrical compliance. We can help with kitchen planning.
Submit your kitchen requirements — our equipment specialists will send you a tailored shortlist of commercial potwashers that fits your budget, venue type and compliance needs.
Standards & Compliance
Potwasher buying needs a different lens from plate washing:
FAQ
Possible, but inefficient. Potwashers are designed for cookware, not crockery.
Yes. Potwashers require 415V 3-phase for pumps and heating.
Many units include condensers, but high-volume kitchens may still require a Type A canopy.
It is a warewashing machine intended for larger kitchen items such as pots, pans, trays and tubs rather than normal plate or glass racks.
Choose one when bulky cookware is the wash bottleneck and hand washing is slowing prep or close-down.
Why KW
For potwash areas, KW looks first at the item being washed: tray size, pot depth, lift height, drainage, power and where dirty cookware waits before the cycle. That separates this category from passthrough dishwashers, which are built around plate rack flow.
Deep Dive
Technical depth from KW's commercial kitchen specialists.
Operator detail: leave room for a wet pot to land safely when it comes out of the machine; the exit path matters as much as the machine footprint.
A potwasher is not a larger glasswasher and not automatically the best dishwasher for a restaurant. Common mistake: buying for the occasional oversized pan while the daily bottleneck is actually plates, cutlery or glasses. Map the busiest wash hour by item type before choosing the category.
Plan for scraping tools, soak space, commercial stainless steel sinks, landing benches, trolleys and the right chemicals. If the same room also handles plates, compare a separate passthrough dishwasher rather than forcing every item through one machine.
Check item dimensions, power, drainage, landing space, staff lifting height and whether soaking or scraping is needed before the wash cycle.
13 results
865 × 660 × 845mm
1235 × 860 × 1790mm
680 × 780 × 1790mm
780 × 945 × 1765mm
1490 × 895 × 1985mm
932 × 960 × 2015mm
1490 × 995 × 1842mm
600 × 680 × 855mm
1030 × 895 × 1835mm
870 × 760 × 1600mm
1235 × 860 × 2065mm
680 × 780 × 2065mm
1380 × 936 × 1732mm