The right commercial dishwasher is crucial for hygiene, efficiency, and smooth operations in your professional kitchen. Whether hood dishwasher, undercounter unit, or pass-through machine – this guide explains the differences and helps you make the optimal choice.

Why Commercial Dishwashers?

Household appliances are unsuitable for catering use. Commercial dishwashers offer decisive advantages:

Household Dishwasher

Washing time: 60-120 minutes
2-4 wash cycles per day
Temperature: max. 65°C
No hygiene certification

        Commercial Dishwasher
        Washing time: 1-4 minutes
30-200 wash cycles per day
Temperature: 60-85°C
HACCP-compliant, thermal disinfection

      

Legal Requirements

DIN 10510 requires a rinse temperature of at least 80°C for commercial dishwashers (65°C + chemical disinfection for single-tank devices). Only this ensures hygienically flawless cleaning.

Dishwasher Types Compared

Undercounter Dishwashers (Front Loaders)

Compact units that fit under the worktop. Ideal for small businesses with moderate dish volumes.

Capacity: 20-40 baskets per hour
Washing time: 2-4 minutes per basket
Ideal for: Cafés, small restaurants, bars, kiosks
Space requirement: approx. 60×60 cm
Price: 1,500 - 4,000€

Hood Dishwashers

The standard for medium to large catering businesses. The hood is lifted upwards; baskets are inserted from the front.

Capacity: 40-80 baskets per hour
Washing time: 1-2 minutes per basket
Ideal for: Restaurants, hotels, canteens
Space requirement: approx. 60×70 cm
Price: 3,000 - 10,000€

Pass-Through Dishwashers

For large kitchens with high throughput. Baskets are loaded from one side and removed on the other.

Capacity: 80-200 baskets per hour
Washing time: under 1 minute per basket
Ideal for: large kitchens, hospitals, canteens
Space requirement: approx. 80×80 cm + supply/drain connections
Price: 8,000 - 25,000€

Conveyor Dishwashers (Transport Dishwashers)

For industrial large-scale operations. Dishes are continuously transported on a conveyor belt through the machine.

Capacity: 150-400+ baskets per hour
Ideal for: catering, large kitchens, hospitals
Space requirement: several meters in length
Price: 20,000 - 100,000€+

Calculating the Right Size

Business Size	Dish Volume	Recommended Type
Café/Bar (30 seats)	20-30 baskets/hour	Undercounter dishwasher
Restaurant (50 seats)	40-60 baskets/hour	Hood dishwasher
Hotel (100 seats)	60-100 baskets/hour	Hood or pass-through
Canteen (200+ meals)	100-150 baskets/hour	Pass-through or conveyor
Large Kitchen (500+ meals)	150+ baskets/hour	Conveyor dishwasher

Calculation Formula

Calculate approx. 0.5-1 basket per guest (plates, cutlery, glasses). For 50 guests at peak time = 25-50 baskets to be washed within 30-60 minutes. This determines the required capacity.

Important Features

Temperature and Hygiene

Boiler/rinse temperature: Min. 80-85°C for thermal disinfection
Wash tank: 55-65°C for effective cleaning
Double-walled: Better insulation, less heat loss

Water Saving Technology

Tank machines: Reuse water multiple times, 2-3 L per basket
Heat recovery: Uses waste heat for preheating
Fresh water machines: Each cycle with fresh water (10-15 L)

Comfort Functions

Automatic dosing: For detergent and rinse aid
Program selection: Short, normal, intensive programs
Self-cleaning: Automatic cleaning cycle
Drain pump: Empties the tank automatically

Operating Costs in Focus

Cost Factor	Undercounter	Hood	Pass-through
Water (per basket)	3-4 litres	2-3 litres	1-2 litres
Electricity (per hour)	2-4 kWh	5-10 kWh	10-20 kWh
Detergent (per basket)	~3 cents	~2 cents	~1.5 cents

Example Calculation: 100 baskets/day

Water: 100 × 3L × €0.005 = €1.50/day
Electricity: 5 kWh × €0.35 = €1.75/day
Chemicals: 100 × €0.03 = €3.00/day
Total: approx. €6.25/day = ~€190/month

Installation and Connections

Check before purchase:

Power connection: Usually 400V three-phase power required
Water connection: Cold water 3/4", hot water optional (saves energy)
Drain: DN 50 or larger, directly at the appliance
Water hardness: Softeners recommended for hard water
Ventilation: Exhaust hood above the machine advisable

Dish Baskets and Accessories

Universal dish baskets: For plates and general dishware
Glass baskets: With compartments for safe glass cleaning
Cutlery baskets: Standing or lying
GN container baskets: For Gastronorm containers
Trays: For baking sheets and large parts

Maintenance and Care

Daily

Clean filters, check spray arms, drain tank, wipe surfaces

Weekly

Intensive cleaning, check seals, remove lime deposits

Monthly

Remove/clean spray arms, clean pump filter, check water hardness

Yearly

Professional servicing, check heating elements, replace seals

Purchase Checklist

✓ Capacity suitable for dish volume (+20% reserve)
✓ Connections available (power, water, drain)
✓ Hygiene: Min. 80°C rinse temperature
✓ Basket size: Standard 50×50 cm or 60×50 cm
✓ Energy efficiency and water consumption
✓ Noise level (important for open kitchens)
✓ Service friendliness and spare parts availability
✓ Warranty and on-site customer service

Commercial Dishwashers at Gastro-Nik

Discover our range of undercounter dishwashers, hood dishwashers, and accessories for hygienically clean dishes.

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Commercial Dishwashers Guide - Hood vs. Undercounter Dishwashers