Commercial Dishwashers

Choosing the right commercial dishwasher is one of the most important decisions for any restaurant, bar, café, hotel, or foodservice operation. A dishwasher that is too small can slow down service, create dishroom bottlenecks, and leave your staff waiting for clean plates, glasses, and utensils. A unit that is too large, on the other hand, may take up unnecessary space and require more power, water, or installation work than your kitchen needs. At Atlantic, we help foodservice businesses compare commercial dishwashers based on capacity, machine type, sanitizing method, available space, and utility requirements. Before choosing a model, here are the most important factors to consider. 1. Start with Your Dishwashing VolumeThe first step is understanding how many dishes, glasses, utensils, and kitchen tools your operation needs to wash during busy service hours. A small coffee shop or café may only need a compact undercounter dishwasher, while a full-service restaurant may need a door-type dishwasher that can handle a higher number of racks per hour. Instead of only looking at your average daily volume, think about your busiest periods. Lunch rush, dinner service, weekend traffic, catering events, and banquet service can all increase the number of dishes that need to be cleaned quickly. Choosing a dishwasher based on peak-hour demand helps prevent backups in the dishroom. 2. Choose the Right Dishwasher TypeCommercial dishwashers come in several different styles, and each one is designed for a different type of operation. Undercounter dishwashers are compact units that fit under a counter, making them a strong option for cafés, bars, coffee shops, small restaurants, and kitchens with limited floor space. Door-type dishwashers are larger, higher-capacity machines commonly used in full-service restaurants and busy foodservice kitchens. They allow staff to slide full dish racks in and out quickly, which helps improve dishroom workflow. Glass washers are designed for bars, restaurants, hotels, and beverage service areas that need to clean glassware throughout the day. They are ideal for cups, cocktail glasses, beer glasses, and other drinkware. Conveyor dishwashers are built for high-volume operations such as hotels, schools, cafeterias, hospitals, and banquet facilities. These machines move racks through the wash cycle continuously and are best for kitchens with heavy dishwashing demand. Pot and pan washers are designed for larger cookware, mixing bowls, trays, and kitchen tools that may not fit easily in a standard dishwasher. 3. Compare High-Temp and Low-Temp ModelsOne of the most important choices is whether your kitchen needs a high-temp or low-temp commercial dishwasher. A high-temp commercial dishwasher uses very hot water to sanitize dishes. These machines are popular in many restaurant kitchens because they can clean and sanitize without relying on chemical sanitizer as the primary sanitizing method. However, high-temp models may require a booster heater, proper electrical capacity, and enough hot water supply. A low-temp commercial dishwasher uses chemical sanitizer instead of extremely hot final rinse water. These models may be easier to install in some locations, but they require a steady supply of the correct chemicals. Low-temp machines are often used where electrical or hot water limitations make high-temp units less practical. The best choice depends on your kitchen’s utilities, local requirements, budget, and operating preferences. 4. Check Your Electrical and Plumbing RequirementsBefore ordering a commercial dishwasher, always review the utility requirements carefully. Commercial dishwashers may require specific voltage, phase, amperage, water pressure, water temperature, and drain setup. Important details to check include: Voltage and phaseWater inlet sizeDrain connectionRequired incoming water temperatureBooster heater requirementClearance around the unitVentilation or hood requirementsAvailable space for dish tables and racks This step is especially important for high-temp dishwashers and door-type machines, since they may require more power and installation planning than smaller undercounter units. 5. Think About Your Dishroom LayoutA commercial dishwasher is only one part of the dishwashing workflow. To keep service running smoothly, your dishroom should have a clear path for dirty dishes, pre-rinsing, washing, drying, and clean dish storage. For many restaurants, the ideal setup includes a dirty dish landing area, a pre-rinse faucet, a dish table, the dishwasher, a clean dish table, and enough rack space for drying and staging. If the layout is not planned correctly, even a powerful dishwasher can become inefficient because staff will not have enough room to load and unload racks. Before choosing a machine, measure the area carefully and consider how your staff will move during busy service. 6. Look at Racks Per HourRacks per hour is one of the most useful specifications when comparing commercial dishwashers. It tells you how many full dish racks the machine can process in one hour. A lower rack-per-hour capacity may be enough for a small café, bar, or low-volume kitchen. A busy restaurant, however, may need a higher-capacity door-type dishwasher. Very high-volume operations may need a conveyor dishwasher to keep up with demand. When comparing models, do not only look at the machine size or price. A dishwasher with the wrong rack capacity can slow down service and create labor inefficiencies every day. 7. Consider Total Operating CostThe purchase price is only one part of the cost of owning a commercial dishwasher. You should also consider water usage, energy consumption, chemical usage, replacement parts, maintenance, and labor efficiency. A more efficient machine may cost more upfront but save money over time through lower water and energy use. A machine that fits your volume properly can also reduce staff waiting time and improve the speed of your kitchen operation. For many foodservice businesses, the best dishwasher is not simply the cheapest model. It is the machine that fits the workload, utilities, space, and long-term operating needs of the business. 8. Match the Dishwasher to Your Business TypeDifferent businesses have different dishwashing needs. A coffee shop may need a compact undercounter dishwasher for cups, saucers, small plates, and utensils. A bar may need a glass washer that can clean large amounts of drinkware quickly. A full-service restaurant may need a door-type dishwasher with higher rack capacity. A hotel, school, or cafeteria may need a conveyor dishwasher for continuous high-volume washing. A bakery, deli, or prep kitchen may need a machine that can handle trays, bowls, and food prep tools. Matching the dishwasher to your actual operation helps you avoid buying a machine that is either too small or unnecessarily large. 9. Review Certifications and Code RequirementsCommercial kitchens often need equipment that meets foodservice sanitation and safety requirements. Depending on your location and business type, you may need to check for certifications such as NSF, UL, ETL, or ENERGY STAR. Local health departments and inspectors may also have specific requirements for dishwashing temperature, sanitizing method, drain setup, and installation. Before purchasing a dishwasher, confirm what your local code requires and review the manufacturer’s specifications. 10. Get Help Before You BuyCommercial dishwashers are technical pieces of equipment, and choosing the wrong model can lead to installation problems, slow service, or unnecessary costs. If you are unsure which dishwasher is right for your kitchen, Atlantic can help you compare available models based on your space, dish volume, voltage, sanitizing method, and budget. Whether you need an undercounter dishwasher for a small café, a glass washer for a bar, or a high-capacity dishwasher for a busy restaurant, our team can help you find a practical option for your operation. Need help choosing the right commercial dishwasher? Contact Atlantic for product availability, pricing, and quote support.