Our Commercial Dishwasher Range
The best commercial dishwasher depends on your venue size, service volume and the items you need to wash. Reward Hospitality offers everything from compact glasswashing solutions to high-output warewashing systems built for continuous operation.
Undercounter Dishwashers
An undercounter dishwasher or commercial underbench dishwasher is ideal for cafés, bars, food trucks and smaller restaurants where space is limited.
- Compact footprint that fits neatly beneath workbenches.
- Fast wash cycles help keep up with busy service periods.
- Suitable for plates, cutlery, cups and general kitchen items.
- Available in both 10 amp and 15amp configurations depending on performance requirements.
Underbench Dishwashers
A commercial underbench dishwasher provides the performance of a commercial machine while maximising available floor space.
- Popular in venues with limited kitchen layouts.
- Easy front-loading operation similar to a front loading dishwasher.
- Suitable for low to moderate throughput requirements.
Passthrough Dishwashers
A passthrough dishwasher, also known as a hood type dishwasher, is designed for medium-volume operations that require faster throughput.
- Rack-based operation supports efficient kitchen workflows.
- Ideal for restaurants, pubs, clubs, hotels and catering kitchens.
- Allows dirty and clean zones to be separated for improved productivity.
- Available with features such as heat recovery and integrated drain pump systems.
Conveyor Dishwashers
For venues handling hundreds or thousands of items daily, conveyor dishwashers offer the highest throughput.
- Continuous operation reduces labour requirements.
- Designed for large hotels, hospitals, stadiums and contract caterers.
- Efficiently process plates, trays, cutlery and kitchenware at scale.
- Lower water consumption per rack when operating at high volume.
Commercial Glasswashers
Dedicated commercial glasswashers help protect delicate glassware while delivering a sparkling finish.
- Lower wash pressures reduce breakages.
- Faster cycles support busy bar service.
- Available as standalone units or integrated warewashing solutions.
- Ideal for wine glasses, cocktail glassware and specialty beverage service.
Pot Washers
Heavy-duty pot washers are built to clean large cookware and food preparation equipment.
- Suitable for baking trays, gastronorm pans and large utensils.
- Designed for kitchens producing high volumes of food.
- Powerful cleaning performance for baked-on grease and food residue.
Glasswasher Combos
Some venues benefit from combining dishwashing and glasswashing capabilities.
- Suitable for operations with mixed washing requirements.
- Options include dedicated undercounter glasswasher units and combination underbench glass/dishwasher solutions.
- Helps maximise efficiency where space is limited.
Commercial Dishwasher Comparison Table
| Feature |
Undercounter |
Passthrough (Hood) |
Conveyor |
| Best for |
Low volume |
Medium volume |
High volume |
| Suitable venues |
Cafés, bars, small restaurants, food trucks |
Restaurants, hotels, catering kitchens |
Hospitals, stadiums, large hotels |
| How it works |
Single rack loaded from front |
Rack slides through beneath lifting hood |
Continuous conveyor system |
| Throughput |
Up to 30 racks/hr |
30–60 racks/hr |
60–500+ racks/hr |
| Footprint |
Compact |
Medium |
Large |
| Water usage |
Low |
Medium |
Higher overall, efficient at scale |
| Upfront investment |
$ |
$$ |
$$$ |
| Key advantage |
Space-saving and cost-effective |
Strong throughput without large footprint |
Continuous high-volume washing |
Best Commercial Dishwasher by Venue Type
| Venue Type |
Recommended Machine |
| Café |
Undercounter dishwasher |
| Bar or pub |
Commercial glasswasher + undercounter dishwasher |
| Small restaurant |
Undercounter or passthrough dishwasher |
| Busy restaurant |
Passthrough dishwasher |
| Hotel |
Passthrough or conveyor dishwasher |
| Healthcare facility |
Conveyor dishwasher with dedicated sanitation requirements |
| Stadium or contract catering |
Conveyor dishwasher |
| Bakery or production kitchen |
Pot washer |
How to Choose the Right Commercial Dishwasher
The right dishwasher commercial kitchen solution depends on throughput, available space and the types of items being washed. Understanding your operational requirements before purchasing can help avoid costly upgrades later.
Volume and Throughput
Start by considering how many racks you'll process during peak periods.
A small café may only require an undercounter model, while busy restaurants and hotels often benefit from passthrough systems. High-volume facilities should consider conveyor systems designed for larger capacities.
Space and Installation
Measure your available space before selecting a machine.
Undercounter units fit beneath existing benches, while passthrough and conveyor systems require dedicated workflow zones. Consider future growth when planning your layout.
What You're Washing
Different machines are designed for different applications.
General-purpose warewashers handle plates and cutlery, while venues with significant beverage service may benefit from dedicated glasswasher units. Kitchens washing large cookware may require specialised pot washers.
Wash Cycles and Chemical Setup
Different wash cycles affect cleaning performance, water usage and turnaround times.
Consider whether your operation requires short turnaround cycles, sanitising programs or automated chemical dosing systems using detergent and rinse aid products.
Brand and Serviceability
Commercial equipment is a long-term investment.
Brands such as Hobart, Winterhalter, Washtech, Eurowash and even hospitality operators comparing options with brands like Smeg should consider local servicing, spare parts availability and technician support throughout Australia.
Power Requirements
Always check electrical requirements before purchasing.
Some entry-level machines operate on a 10 amp power supply, while larger models require 15amp connections or three-phase power. Confirm installation requirements with your electrician before ordering.
Not sure which model is right for your kitchen? Speak to our team for personalised advice.
Why Choose Reward Hospitality for Commercial Dishwashers
Reward Hospitality supplies commercial kitchen equipment to hospitality, healthcare, aged care, education and catering businesses throughout Australia.
- Extensive range of commercial dishwashers, glasswashers and warewashing equipment.
- Trusted brands including Hobart, Winterhalter, Washtech, Eurowash and more.
- National delivery network with local support and equipment expertise.
- Trade account options for eligible businesses.
- Flexible finance solutions available on selected equipment.
- Click & Collect available from participating locations.
You can also explore our range of commercial kitchen equipment, commercial fridges, cleaning chemicals, disinfectors and complementary kitchen solutions including combi ovens and other modular systems.
FAQs
What is the difference between a passthrough dishwasher and a conveyor dishwasher?
A passthrough dishwasher processes one rack at a time and is suited to medium-volume venues. A conveyor dishwasher continuously moves racks through a wash tunnel, making it better suited to large-scale operations with constant demand.
Do I need a separate glasswasher, or can a commercial dishwasher handle glassware?
Many commercial dishwashers can wash glassware, but dedicated commercial glasswashers are designed specifically for delicate glasses. They typically use lower wash pressure and specialised cycles to reduce breakages and improve presentation.
What is the average price of a commercial dishwasher?
Entry-level undercounter units typically start from around $3,000 to $5,000. Larger passthrough and conveyor systems can range from several thousand dollars to tens of thousands depending on capacity, automation and features.
What temperature should a commercial dishwasher operate at?
Most commercial dishwashers operate with wash temperatures between 55°C and 65°C and rinse temperatures between 80°C and 90°C. Exact requirements may vary depending on local food safety regulations and machine design.
How much water does a commercial dishwasher use per cycle?
Water consumption varies by machine type and age. Modern commercial dishwashers are designed to minimise water use, with many undercounter models using only a few litres per rack.
Do commercial dishwashers require regular maintenance?
Yes. Routine cleaning, filter maintenance, descaling and chemical checks help maintain performance and extend equipment lifespan. Regular servicing can also reduce downtime and repair costs.
Can commercial dishwashers handle pots and pans as well as plates and glasses?
Some machines can wash a variety of kitchen items, but heavily soiled cookware may require dedicated pot washing equipment. Always check rack sizes and manufacturer recommendations before washing oversized items.
Do commercial dishwashers need ventilation?
Ventilation requirements depend on the machine type, operating temperature and local regulations. Larger passthrough and conveyor machines often benefit from dedicated extraction systems to manage heat and steam.
What type of detergent and chemicals should I use in a commercial dishwasher?
Always use commercial-grade detergents and chemicals recommended by the machine manufacturer. Correct chemical dosing improves cleaning results while helping protect internal components.
How do I reduce spotting and cloudy glasses in my commercial dishwasher?
Cloudy glasses are often caused by hard water, incorrect detergent dosing or insufficient rinse aid. Using quality water treatment systems and maintaining proper chemical settings can significantly improve results.
Learn more about How To Keep Glassware Clean and Sparkling