Commercial Under Bench Dishwashers

This largely 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, coming out at around 1000 clean plates in that time. 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 more compact models, designed to be integrated within your benchspace or bar area for fast turnover and quick access to clean dishes. They’re also ideal for smaller businesses who have a more limited amount of space in the kitchen. 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. When you’re at peak hours of serving, and need to get a quick turnaround on your dishes before using them again, the speed and efficiency of Commercial Under Bench Dishwashers can make a huge difference. Faster cycles help you and your staff to reduce bottlenecks in the kitchen, while also saving on labour hours when it comes to manual washing so there’s more time for guest-facing tasks.

Energy and water saving features are always a focus, both in terms of operational costs but also environmental impact. Looking for Commercial Under Bench Dishwashers with efficient pump systems, low water-use cycles, or those that come with 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 feature adjustable racks and different ways to arrange your mix of glassware, crockery and cutlery in the same wash, especially if you choose a model that includes a dedicated cutlery basket. Generally speaking, if you’re looking for something that can get your glassware to a perfectly streak-free finish, having a dedicated glassware dishwasher is a good idea. This is especially true if any of your glasses are more delicate and at risk of getting chipped or broken when put into your regular underbench dishwasher.

Many Commercial Under Bench Dishwashers will arrive ready to be installed, though you will still need to have them set up properly by a plumber. 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 generally the hottest part of the washing process, and Commercial Under Bench Dishwashers are certainly capable of delivering those high temperatures in order to get things not just clean, but sanitised as well. Opting for a high-quality, commercial dishwasher will enable you to get everything washed at temperatures around or above sanitation guidelines, removing residual bacteria and keeping you in line with food health and safety guidelines.

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 more compact zones in your kitchen. They’re also an effective use of space, as they can often utilise otherwise wasted space beneath your counters, in turn freeing up floor area for prep stations, storage or other essential equipment.