Under Bench Dishwashers

Upgrade your commercial kitchen with a high-performance under bench dishwasher built for efficiency and reliability. Designed to fit seamlessly beneath countertops, these dishwashers save valuable floor space while delivering fast, hygienic wash cycles for busy service environments.

Ideal for cafes, restaurants, and catering operations, our range includes industry-leading models with options like boiler or boilerless heating systems, digital controls, and multi-phase power compatibility.

More About Under Bench Dishwasher

Choosing Between Boiler vs Boilerless Under Bench Dishwashers

Boiler models use a dedicated tank to maintain rinse water at 82–85°C, ensuring consistent hygienic results—ideal for high-volume kitchens. Boilerless models heat water on-demand, reducing energy consumption and maintenance, making them suitable for spaces with lower throughput or energy restrictions.

Power Requirements: 3-Phase vs Single Phase

Many commercial under bench dishwashers are available in both single and 3-phase power configurations. While single-phase units are easier to install and sufficient for small operations, 3-phase models offer faster heat-up times, shorter wash cycles, and higher throughput—crucial during peak service hours.

What You’ll Need for Installation

You’ll need a cold or hot water connection (depending on model), proper drainage, and an electrical isolator. Some council regulations or HACCP kitchens may also require a Type A break tank or Type 1 exhaust canopy to comply with food safety and air quality standards.

Cleaning and Maintaining Your Dishwasher

Daily care includes removing and washing internal filters, inspecting spray arms, and running a cleaning cycle with descaler weekly. Periodic professional servicing will ensure optimal temperature calibration and extend unit life while reducing risk of downtime.

Optimize Capacity for Your Kitchen

Under bench dishwashers typically accommodate 1 x 500x500mm rack per cycle. This may hold approximately 18 dinner plates, 8-10 GN1/2 pans, or over 30 cups, depending on rack configuration. Cycle times range from 60–180 seconds, allowing up to 30–40 racks/hour in high-speed models.

Why Upgrade to a Commercial Under Bench Unit?

Unlike standard domestic units, commercial under bench dishwashers are built for high-intensity use. They feature thermal disinfection, faster cycle times, and stainless steel internals for durability. This results in lower labor costs, reduced chemical use, and significantly improved hygiene outcomes—offering a fast ROI for most food businesses.

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Under Bench Dishwashers FAQs

What's the difference between boiler and boilerless under bench dishwashers?

Boiler models have an internal tank that stores hot rinse water at a HACCP-compliant 82–85°C, ensuring consistent thermal disinfection—ideal for high-volume or regulated environments. Boilerless units heat rinse water in real-time, offering energy savings and simpler maintenance, suitable for smaller kitchens or locations with limited electrical infrastructure.

Do under bench dishwashers require three-phase power or can they run on single phase?

Many commercial under bench dishwashers are available in both configurations. Single-phase units (240V) are easier to install and suitable for small to medium kitchens. However, 3-phase models (415V) deliver faster cycle times, better heat recovery, and are recommended for venues with continuous dish turnover.

How do I maintain and clean a commercial under bench dishwasher?

Daily tasks include emptying the scrap filter, cleaning wash and rinse arms, and wiping the interior. Weekly, run a descaling cycle to remove limescale buildup. Monthly servicing by a technician ensures heating elements, thermostats, and dosing systems are functioning properly, prolonging equipment lifespan and reducing downtime.

How many dishes or pans can an under bench dishwasher handle per cycle?

Most under bench dishwashers use a 500x500mm rack and can process up to 18 dinner plates, 30+ cups, or several GN 1/2 pans per cycle. With fast cycle options (as low as 60 seconds), high-capacity units handle up to 1,000 plates per hour depending on configuration.

Why choose a commercial under bench dishwasher over a standard kitchen model?

Commercial under bench dishwashers reach higher rinse temperatures for HACCP compliance, offer faster wash cycles, and withstand continuous use. Unlike domestic models, they're designed for rugged environments, delivering lower lifecycle costs, faster ROI, and superior hygiene assurance during peak service periods.