Commercial Dishwashers

Commercial dishwashers are essential for high-volume kitchens, offering consistent hygiene, speed, and energy efficiency compared to manual washing. Whether you operate a busy café, hotel, or catering kitchen, the right commercial dishwasher means faster turnaround, cleaner dishes, and compliance with food safety standards.

At Atlantic Equipment, we stock industry-leading undercounter, pass-through, and conveyor-style dishwashers designed for Australian hospitality standards.

Under Bench Dishwashers

Under Bench Dishwashers

 Pass-Through Dishwashers

Pass-Through Dishwashers

 Hood Dishwashers

Hood Dishwashers

 Conveyor Dishwashers

Conveyor Dishwashers

 Dishwashing Chemicals

Dishwashing Chemicals

 Pre-Rinse Jets

Pre-Rinse Jets

More About Commercial Dishwashers

When choosing the best commercial dishwasher, consider the volume of warewashing needed during peak periods and the available kitchen space. Undercounter dishwashers are ideal for cafés and small restaurants, offering compact design with rapid cleaning cycles. For mid-sized to large kitchens, hood-type (pass-through) dishwashers offer ergonomic loading and higher throughput — cleaning up to 60 racks per hour depending on model.

Conveyor dishwashers are built for maximum efficiency in large-scale operations like hotels, hospitals, and food production facilities. These machines can process 200+ racks per hour and typically require 3-phase electrical configuration and a direct drainage connection.

Most commercial dishwashers need cold and hot water connections, although boilerless models only need a cold water feed and use internal heating. Always consult local plumbing codes and appliance electrical specs before installation.

Routine maintenance includes descaling, filter cleaning, checking rinse arms, and maintaining detergent dosage systems. This not only ensures optimal performance, but also maximizes the lifespan and sanitization compliance of the unit.

Choosing a commercial dishwasher over domestic alternatives delivers higher temperature cycles (often up to 85°C), faster turnaround (90 to 180 seconds), and reduced labor cost — a critical factor in commercial ROI.

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Commercial Dishwashers FAQs

What’s the difference between boiler and boilerless commercial dishwashers?

Boiler dishwashers have a built-in boiler that pre-heats rinse water to over 82°C instantly, ensuring HACCP-compliant sanitation. Boilerless units rely on line-heated water and a heating element to raise rinse water temperatures, often requiring more time between cycles. Boiler models are preferred for high-throughput sites due to consistent, rapid rinse temperatures.

Do commercial dishwashers need 3-phase power and a direct water connection?

It depends on the model. Undercounter units generally run on single-phase power (240V), while pass-through and conveyor machines often require 3-phase (415V) due to their higher power demands. All commercial dishwashers need a cold water connection; some require hot water supply and direct drainage. Check machine specs and consult an electrician for compliance with AS/NZS 3000.

How do I clean and maintain a commercial dishwasher to maximise its lifespan?

Daily cleaning includes removing and rinsing filters, wiping down internal surfaces, and flushing spray arms. Weekly descaling (especially in hard water areas) and checking detergent systems are essential. Always follow the manufacturer’s maintenance intervals and use approved cleaning agents to prevent damage and ensure food safety compliance.

How many plates or GN pans fit in a standard commercial dishwasher rack?

A standard 500x500mm dishwasher rack holds approximately 18 to 22 dinner plates or up to 4 full-size (GN 1/1) pans depending on orientation. Special racks are available for glassware, pans, and cutlery to optimize loading. Rack capacity and cycle time should guide purchase decisions based on daily warewashing volume.

Why invest in a commercial dishwasher instead of a residential unit in a foodservice business?

Commercial dishwashers operate at higher rinse temperatures, complete cycles in under 2 minutes, and withstand continuous operation. They are HACCP-compliant and more durable under high-volume use. Residential units lack the speed, sanitation, and capacity to meet commercial health standards or cost-efficiency in professional kitchens.