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

Commercial dishwashers - Hood vs. undercounter dishwashers in a professional gastronomy kitchen (AI-generated stock image) — Image: AI-generated

Why Commercial Dishwashers?

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

Household Dishwasher

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

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

      

Legal Requirements

DIN 10510 stipulates 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 work surface. Ideal for small businesses with moderate washing volumes.

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

Hood Dishwashers

The standard for medium to large gastronomy businesses. The hood opens upwards, the basket is 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 inserted 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, clinics, canteens
Space requirement: approx. 80×80 cm + inlet/outlet
Price: 8,000 - 25,000€

Conveyor Dishwashers (Transport dishwashers)

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

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

Calculating the Right Size

Business Size	Washing Volume	Recommended Type
Cafe/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

You estimate approx. 0.5-1 basket per guest (plates, cutlery, glasses). With 50 guests at peak time = 25-50 baskets that must be washed within 30-60 minutes. This results in 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 several times, 2-3 L per basket
Heat recovery: Uses waste heat for preheating
Fresh water machines: Each wash cycle with fresh water (10-15 L)

Comfort Functions

Automatic dosing: For detergents and rinse aid
Program selection: Short, normal, intensive program
Self-cleaning: Automatic cleaning cycle
Drain pump: Automatically empties the tank

Operating Costs at a Glance

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 supply: 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 machine
Water hardness: Softener recommended for hard water
Ventilation: Extraction hood above the machine recommended

Dish Baskets and Accessories

Universal baskets: For plates and general dishes
Glass baskets: With compartments for safe glass cleaning
Cutlery baskets: Upright or lying down
GN container baskets: For Gastronorm containers
Trays: For baking trays and large items

Maintenance and Care

Daily

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

Weekly

Intensive cleaning, check seals, remove lime deposits

Monthly

Dismantle/clean spray arms, clean pump strainer, check water hardness

Yearly

Professional maintenance, check heating elements, replace seals

Purchase Checklist

✓ Capacity matched to washing 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
✓ Warranty and local 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