Commercial Dishwasher

Size for peak periods, not averages. Glasswashers run 60–120s cycles; hood/conveyor models achieve higher racks/hr with pre-rinse tabling.

Thermal disinfection relies on correct final-rinse temperature (per model spec); low-temp machines require approved chemicals. Use a break tank/backflow where required.

Built-in softeners protect jets and elements in hard-water sites. Heat-recovery/condensing hoods reduce steam and cut energy and HVAC load.

Underbench units are typically 10–15A; many hood/conveyor models need higher amperage or 3-phase. Check cold/hot feed, drain height, and allow in/out tabling.

Passthrough (hood) dishwashers pair with pre-rinse and tabling to move racks continuously, delivering higher throughput than underbench units.

Recommended in hard-water areas to prevent scale, maintain temperatures and reduce chemical use and service calls.

Most commercial machines use 500×500 mm racks; confirm height clearance for tall stemware, GN pans or bakery trays if needed.

Underbench units are generally quieter; hood and conveyor systems may require ventilation/condensing to manage steam and noise.

Stocked units deliver AU-wide in 2–14 days. We can advise on services and layout; licensed install is recommended for water, power and compliance.