Pass-Through Dishwashers

Pass through dishwashers are the go-to solution for high-volume commercial kitchens needing fast, hygienic, and energy-efficient dishwashing. Whether you're running a bustling bistro or a large-scale catering operation, a commercial passthrough dishwasher streamlines your workflow, cuts down labor time, and secures HACCP compliance with ease.

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Types of Pass Trough Dishwashers

Choose between boiler-equipped (with internal heating tanks) or boilerless passthrough dishwashers based on your hot water infrastructure. Boiler-equipped models are ideal for locations with only cold water inlets, while boilerless options are more energy-efficient when hot water is already available onsite.

Installation Requirements

Most passthrough dishwashers demand a dedicated water connection (cold and/or hot depending on model), proper drainage, and often a Type 2 hood for steam extraction. For electrical configurations, 3-phase power is generally recommended for faster cycle times and heating efficiency, though some manufacturers offer single-phase passthrough dishwashers for smaller operations.

Maintenance and Longevity

To maintain performance and hygiene, it’s important to perform daily cleaning cycles, delime regularly depending on water hardness, and check rinse and wash arms weekly for blockages. Manufacturers typically recommend quarterly servicing by a qualified technician.

Capacity and Usage

A standard pass through dishwasher can accommodate one full 500x500mm rack per cycle, which typically fits 18 dinner plates or several GN 1/1 pans depending on orientation. With a cycle time of 60 to 90 seconds, this equates to up to 1,200 dishes per hour in medium to high-usage environments.

Advantages Over Undercounter Models

Pass through dishwashers offer quicker cycle times, ergonomic workflow (no bending over), and higher throughput suited for medium to large-scale commercial kitchens. Their hood-type design enables integration into a pass-through bench system, minimizing cross-contamination by clearly separating dirty and clean zones.

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Pass-Through Dishwashers FAQs

What is the difference between boiler and boilerless pass through dishwashers?

Boiler-type pass through dishwashers include an internal tank to heat water, making them suitable for cold water connections or when consistent rinse temperature (typically 85°C) is required. Boilerless units rely on external hot water supply and are generally more energy and water-efficient but need stable input temperatures to comply with hygiene regulations. Kitchens with quality hot water supply can use boilerless models to save on energy costs.

What are the electrical and ventilation requirements for installing a pass through dishwasher?

Pass through dishwashers typically require a 3-phase power supply (400V) to support faster heating and efficient operation. Some compact units may support single-phase (230V) power, but with longer cycle durations. Ventilation usually requires a Type 2 condensate canopy to manage steam output, especially in closed kitchen environments. Additionally, you'll need an appropriate water inlet, drainage, and filtration system to comply with health regulations.

How do you maintain a pass through dishwasher in a busy commercial kitchen?

Daily maintenance involves removing and cleaning the filters, rinse and wash arms, and draining the tank. Weekly care includes inspecting for limescale, descaling if necessary, and checking for loose parts or unusual noises. Regular servicing—typically every 3 months—ensures optimal performance, extends machine life, and maintains HACCP compliance. Using demineralized water or connecting a water softener helps reduce scale buildup.

How many GN pans or dishes can fit in a standard pass through dishwasher?

A standard 500x500mm rack in a pass through dishwasher fits approximately 16–18 full-size dinner plates or up to three GN 1/1 pans placed vertically. Cycle times range from 60 to 120 seconds, allowing up to 40 racks/hour—translating to over 700 dishes depending on the load configuration. For pans, orientation and pre-rinsing improve throughput.

Why choose a pass through dishwasher instead of an undercounter dishwasher?

A pass through dishwasher handles significantly more volume and reduces staff fatigue by enabling ergonomic workflows—no crouching or lifting heavy racks. With shorter cycle times and integration into pass-through bench systems, they ensure better separation of clean and dirty areas, boosting hygiene. They're ideal for operations running 100+ covers per service, offering long-term ROI through time and labor savings.