Hood Dishwashers

Hood-Type Dishwashers are the backbone of high-throughput commercial kitchens, offering rapid cycle times and ergonomic pass-through design. If you're running a restaurant, hotel, or institutional kitchen, investing in a high-efficiency commercial-grade hood dishwasher ensures both compliance and cleanliness under pressure.

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More About Hood-Type Dishwasher

Hood-type dishwashers, also known as passthrough dishwashers, are designed for mid- to high-volume kitchens. They allow operation in a streamlined workflow, positioned between clean and dirty zones, and are often integrated into dishwashing tables, sinks, and pre-rinse units.

Types of Hood-Type Dishwashers

  • Boiler vs Boilerless: Boiler models offer faster cycle regeneration, while boilerless options reduce energy and maintenance costs.
  • Standard vs Heat Recovery: Heat recovery models recycle steam to preheat incoming water, improving efficiency and reducing humidity in the dishroom.

Installation Requirements

  • Water Supply: Requires hot and cold potable water line (typically 3/4" connection).
  • Electrical Supply: Depending on the unit, may require 3-phase (400V) or single-phase connection (240V), especially in Australia/NZ markets.
  • Drainage: Gravity-fed or built-in drain pumps depending on kitchen layout.
  • Hood Ventilation: In many jurisdictions, a Type 2 condensate hood is required unless it includes a built-in steam condenser or heat recovery system.

Capacity & Productivity

  • A standard hood machine handles up to 60 racks/hour (depending on model).
  • Compatible with 500x500mm racks – suitable for GN 1/3, 1/2, and flat trays.
  • Perfect for washing utensils, small pots, plates, and glassware.

Maintenance Tips

  • Descale regularly based on water hardness to prevent limescale damage.
  • Daily cleaning of filters, wash arms, and drain area extends machine life.
  • Use commercial-grade detergent and rinse agent compatible with stainless steel components.

Why Choose a Hood-Type Dishwasher?

Compared to undercounter units, hood-type dishwashers are faster, ergonomic, and safer for high-turnover kitchens. Their passthrough configuration minimizes manual handling and improves overall kitchen workflow and hygiene compliance. A smart investment for any growing hospitality venue.

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Hood Dishwashers FAQs

What is the difference between boiler and boilerless hood-type dishwashers?

Boiler hood-type dishwashers use an integrated boiler to superheat rinse water to 85–90°C, ensuring fast cycle times and thorough sanitization—ideal for high-volume use. Boilerless models rely on building supply temperatures and internal heating, leading to slower cycles but lower energy consumption and less maintenance. Boilerless units suit cafes or low-turnover sites, whereas boiler units excel in large restaurants or hospitals.

Do hood-type dishwashers require a 3-phase power supply?

Most commercial hood-type dishwashers are designed for 3-phase power (typically 400V) to support high heating loads and rapid cycle regeneration. However, some models are available in single-phase (240V) for smaller operations. Always consult local electrical codes and confirm that your site has sufficient amperage (often ~20–32A per phase) before installation.

How do you clean and maintain a hood-type dishwasher?

Daily maintenance includes removing and rinsing filters, wiping down the internal chamber, and inspecting spray arms for blockages. Weekly cleaning should include descaling (if needed), checking rinse injectors, and flushing the detergent system. For longevity, use water softeners in hard water zones and schedule quarterly servicing to inspect pumps, thermostats, and gaskets.

How many racks or trays can a hood-type dishwasher process per hour?

Most commercial hood-type dishwashers process between 40 and 60 racks per hour, depending on cycle time (ranging between 60 and 90 seconds). Each 500x500mm rack can hold multiple GN pans, small utensils, or up to 18 dinner plates per load. High-speed models with built-in boilers offer the fastest turnaround for peak service times.

What are the advantages of a hood-type dishwasher over an undercounter model?

Hood-type dishwashers offer faster cycle times, ergonomic passthrough loading, and higher capacity—ideal for medium to large kitchens. They reduce staff fatigue by eliminating repetitive bending and improve operational flow. With optional tabling systems and pre-rinse accessories, they scale easily with kitchen size, offering better water and energy consumption per cycle compared to multiple undercounter units.