Commercial Under Bench Dishwashers

This depends on the demand you have for your undercounter dishwasher, though generally the top of the line models can get through anywhere up to 60 racks an hour. If you have a more modest need for dishwashing, something around 30 to 40 racks will likely be enough. Check the specifications listed on our product pages for more information regarding the cycle times, their capabilities, and how many racks you can get through in an hour. As a general guideline, the likes of Asper offer a great option that’s more affordable, while high-capacity and top of the line brands like Hobart are the top quality option for high turnover venues.

Underbench dishwashers are the compact models, made to fit into your benchspace or bar area for fast turnover and quick access to clean dishes. They suit smaller businesses and anywhere space in the kitchen is tight. By contrast, passthrough dishwashers are larger and have a higher throughput volume, and can handle continuous use. Passthrough models can be loaded, clean your dishes, pass the clean rack through to the clean side and reload with the next rack. They’re ideal for large kitchens, including the likes of hotels or restaurants with 100 seats or more.

Where domestic models take over an hour, the speed and efficiency of commercial dishwashers, including underbench models, can get your dishes clean in as little as a minute. At peak hours, when you need the dishes back before you can use them again, that turnaround is the difference between keeping up and falling behind. Faster cycles also save the labour hours that go into washing by hand, so staff can be out on the floor instead.

Water and energy use shows up in your running costs, so it is worth comparing. Look for commercial under bench dishwashers with efficient pump systems, low water-use cycles, or a rinse pump included for even water usage. Many also offer smart wash programmes that adjust water flow based on load, making it easier for you to get your dishes clean without needing to spend more time pre-rinsing. Making sure you also have high-efficiency dishwasher chemicals will help to get everything properly cleaned and sanitised the first time around.

Yes, many of them have adjustable racks and different ways to arrange a mix of glassware, crockery and cutlery in the same wash, especially if you choose a model with a dedicated cutlery basket. A dedicated glassware dishwasher runs a gentler cycle at a lower rinse temperature, which is what thin and stemmed glasses need, and a dishwasher uses stronger jets to shift food and grease off plates. If your glasses are delicate, run them in a glasswasher rather than the plate machine.

Many commercial under bench dishwashers arrive ready to be installed, though you will still need a plumber to set one up properly. The basic requirements if you’re setting up a dishwasher in a new location are hot water supply and drainage, adequate electrical supply (generally 15 amp), and a properly positioned waste outlet. Depending on the model you choose, you may also need to consider a drain pump if the outlet is above floor level. Equally, if you’re not in a metro area and have hard water, getting a water filter can help reduce the limescale buildup on your dishwasher, which is a good investment when you want to get the most possible use out of your investment.

The rinse cycle is the hottest part of the wash, and a commercial under bench dishwasher reaches the temperatures that sanitise as well as clean. A commercial machine washes at temperatures around or above sanitation guidelines, which is what keeps you in line with food health and safety rules.

Each underbench dishwasher will come with detailed manufacturer guidelines regarding the best practices for keeping it in top condition for longer. Generally, you’ll need to regularly check the filters and spray arms to prevent clogging, giving them a clean to ensure optimum efficiency. You may also want to use filtered water if you’re in an area with hard, mineral-rich water, which can clog the spray arms and build up in the drain. You should also periodically check seals and gaskets for wear, and get a descaling or professional servicing if you do have hard water and don’t opt for a filter.

As the name suggests, commercial under bench dishwashers are made for the tighter spots in a kitchen. They use the space under your counters that would otherwise sit empty, which leaves the floor area free for prep stations, storage or other equipment.

You will see commercial underbench dishwasher used for the same kind of equipment. The name changes with the supplier and the region, not the job it does. Compare models on capacity, construction and the specification on each product page, and check the full commercial under bench dishwashers range to see every option side by side.