RestaurantEquipment.com.au has a large online range of cutlery polishers, glass washers, dishwashers & accessories and even conveyor dishwashers for your commercial kitchen. You'll find a variety of quality models and brands to choose from with filters for price, power type and manufacturers. Our selection of glass racks, storage baskets, and other dishwashing essentials is just what you need to keep your kitchen well stocked with clean, sanitised dishware and utensils in a way that's both quick and efficient.
Any kitchen or catering company needs a fast and steady turnover of dishes and glasses throughout the day. Hygiene has always been of paramount importance in the foodservice sector and the ubiquity of social media has created an even more heightened need to impress each and every time. Customers may not choose to address you face-to-face, but you can be sure that if they are served food or beverages on dirty plates and in soiled glasses that it will be posted online and create a negative perception of your business.
Commercial dishwashers are the ideal solution for restaurants and caterers that simply do not want to risk making a poor impression, but who also need to keep things moving fast in their kitchen without sacrificing on quality. As such, here at Restaurant Equipment Online, you can find dishwashers that will deliver the kind of results you expect for many years without having to incur the kind of excessive prices that other retailers are so keen to charge.
We have a great choice ready to ship, which includes the following product types:
Dishwasher Racks & Extenders
Dishwasher inlet and outlet benches
Dishwasher installation / old appliance removal service
Why You Need A Commercial Dishwasher
First things first, these machines are built to last and provide robust and reliable service for years. The manufacturer knows that they are expected to work for many hours on end so you can feel confident that your investment in this equipment will pay dividends over time and most likely require far fewer repairs that say a conventional dishwasher.
When you run a restaurant or any other business, you need to make every dollar count. As such, labour expenses are something that you cannot avoid, unless you’re smart and make changes that can not only save you money but create space in your kitchen and work environment. A commercial glass washer or dishwasher will get through many more items in a shorter period of time and deliver a far superior standard of cleaning than a manual labourer.
Given that your dishwasher delivers a comprehensive cleaning to the items you load into it and at the requisite temperatures, you don’t have to think twice about whether it is providing the depth of cleaning needed to stop the growth or spreading of bacteria. This is a must for all kitchens.
Speed is the name of the game and so given the number of items that can be loaded into your dishwasher and the possibility to complete cleaning in much shorter cycles than conventional washers, you get the job done much more efficiently, without compromising on quality. What’s more, this also means that you will be using less energy, which is no bad thing for your pocket, or the environment.
What type of Commercial dishwasher should I choose?
In terms of the brand names you can find in our online store, these include Hobart, Adler, AG Equipment, Axwood, Eswood, Fagor, Goldstein, GranulDisk, Trident and others.
Restaurant Equipment supplies new & refurbished commercial kitchen equipment all over Australia. We offer a variety of commercial & industrial cooking equipment, as well as kitchen appliances. Browse our website further or contact us to learn more.
It is a fact that manual washing cannot reach the same (consistent) level of cleanliness as a commercial dishwasher. Brushes, pads, cloths (even tea towels) are all potential sources of bacteria and infection. When manually washing items, you would have to immerse your dishes in CLEAN water at 70°C minimum, to kill all bacteria and achieve a minimum level of sanitation. The average person cannot put their hands in water over 50°C.
Drying dishware with a cloth is long known to be a safety concern. It is also a potential hazard to put away wet items and store them in an area which suffers from lack of air circulation. This can cause mould growth.
The choice of commercial dishwasher depends on the intended use and the required outcome. For example a domestic dishwasher would not require the same level of process control as an industrial washer in a high risk medical or pharmaceutical environment.
There are however some basic common facts that we think will give you some insight when inquiring about your next commercial dishwasher.
Commercial Dishwasher Types
Commercial dishwashers vary in size and function, depending on what they have to wash. However they all share one basic function and that is to provide the mechanical action required to clean cutlery & crockery.
The basic principle of commercial glass and dishwashers is that a tank is filled with heated water to at least 65°C and a (non-foaming) detergent is added. This is recirculated for the wash cycle. In a separate tank fresh water is heated to a minimum of 82°C and sprayed over the glasses and dishes after the wash cycle through a separate set of nozzles. Different brands of dishwashers such as Hobart and Dihr may differ slightly in their nozzle design, insulation properties and other features. If at any time you are unsure of which features will make a difference to your daily operations, reach out to us for a one-on-one call to discuss.
The combination of hot (80°C+) final rinse and a rinse aid allows the dishes to flash dry as soon as they are removed from the machine. Crockery (china) dries quicker than plastic due to better heat retention.
Generally speaking benchtop or underbench washers that are dedicated in their set up to wash glasses are connected to specially treated water (Reverse Osmosis or RO water) which has all minerals removed to allow for spotless results. It is recommended that glass washers are only used for washing glasses and not plates or other items because the setup of detergent and rinse aid is suited for glass washing. Also the drain pipes in glass washers are of smaller diameters to dishwashers and are not able to cope with food scraps.
Since many glass washers are front of house it is important that they are quiet and have a gentle washing action. Most smaller commercial glass washers use wire racks that are suited for use in refrigerators or bar storage racks. Designed specifically to increase in your bar so that full racks of glasses can be moved from or to the glasswasher from the benchtop.
Large glass washers use plastic 50 x 50 cm racks with dividers and heightening frames. These racks also act as a storage system to reduce breakage. Glass washers can be conveyor type but this is mainly for very large operations. Certain specific models are also a perfect finishing machines for cutlery as they eliminate the need for polishing.
Despite what many manufacturers claim of 1000+ plates or glasses per hour, the practical capacity of a commercial glasswasher is about 15 racks per hour. A standard wash cycle is approx 2 minutes. Standard connection is hot water and 10A or 15A single phase (240V). We always recommend 3-phase connections for all glass and dishwashers to ensure that wash cycles are as fast as possible.
Under bench Commercial Dishwashers
Underbench dishwashers are generally similar in physical size to domestic dishwashers. They are built to suit an opening 600mm wide and to fit under a standard height 900mm benchtop. Under bench commercial dishwashers have a minimum cycle time of 2 minutes but some models have choice of longer cycles for cutlery and more heavily soiled items. Most under bench commercial dishwashers use 50 x 50 cm plastic racks, although some brands do have a special compact dishwasher models which use 45 x 45 cm racks.
With well known, established brands, there is generally no need to pre-wash dirty dishes, although in some cases pre-rinsing will speed up production and keeps wash water clean, although this system is mainly used on larger pass through commercial dishwashers. Commercial under bench dishwashers use the same wash and final rinse principle as our glass washers but with more powerful pumps and larger diameter drain pipes.
Pass-through Commercial Dishwashers
A pass through or hood type commercial dishwasher, washes racks of dishes which are manually pushed at bench height from the inlet bench into the wash chamber. The hood is opened manually or automatically and after the washing process is complete, the cleaned dishes in their rack are manually pushed onto the outlet bench. The process works with the dishwasher being positioned either straight between benches or in a corner for space-efficient operation.
Due to the smooth operation of no bending or lifting, hood type machines are more efficient than under bench machines and can output more racks of dishes every hour. Racks can be loaded while the machine is completing another cycle, then the clean rack pushed out as the dirty one enters the wash chamber.
Hygiene is also improved as there is now a clear separation between dirty and clean dishes. A sink can be fitted on the dirty side (inlet bench) and fitted with an overhead spray nozzle to pre-rinse dishes before they enter the machine. This also increases productivity.
Thanks to their ease of loading and unloading as well as additional pre-rinse units pass through machines can wash about 20 to 25 racks per hour. Most pass through machines are connected to three phase power.
Steam Extraction / Exhaust Canopy requirements
In most situations in Australia, commercial dishwashers with a power rating over 6kW and above bench (pass through or stand-alone) configuration require an exhaust hood, however due to modern heat recovery technology, steam condensers in many cases eliminate the need for separate extraction hoods (always ask your local council though). The hot air caused by the final rinse is passed through a heat exchanger. This is cooled down and condensed using incoming cold water that in turn is pre-heated for the final rinse. Energy savings can be as high as 6kWh.
Commercial Utensil / Granule Washers
Washing pots, pans and utensils requires a machine with a more powerful wash pattern as well as a larger wash chamber. Utensil washers come in many different sizes and configurations. The construction in many cases is stronger because they have to deal with heavy pots and pans being loaded.
The other system is the granule style machine. These machines use plastic pellets to add to the washing power. Like a media-blaster! Ideal for heavily baked on gastronorm and other containers as they totally eliminate the need to pre-soak or scrub and scour pots and pans. These machines come in various sizes depending on the size of your operation.
When capacities increase and a pass through commercial dishwasher is too small, you may require a conveyor type commercial dishwasher. These are belt-fed, highly automated washing chambers which can process as many as 500 racks or 8000 plates per hour! These types of washers are highly-specialized and customized to suit specific applications. If you are interested in one of these systems, please contact us and we will arrange a callback with our brand managers, who are the most qualified and experienced to discuss these highly complex machines!