Commercial Dishwashers for Restaurants: Complete Guide to Undercounter, Hood Type and Conveyor Dishwashers
A busy restaurant kitchen depends on reliable dishwashing just as much as cooking equipment. The right
commercial dishwasher can help you keep plates, glasses, and utensils ready for service, reduce manual labor, and support a more organized back-of-house workflow. This guide explains how to choose between undercounter dishwashers, hood type dishwashers, and conveyor dishwashers so you can match your dishwashing system to your restaurant’s size and service style.
This article is written for owners and managers of restaurants, cafes, bars, hotels, canteens, central kitchens, and catering facilities who want to upgrade from manual dishwashing or choose the right commercial dishwasher for a new project.
Who Really Needs a Commercial Dishwasher Instead of Manual Sink Washing?
Not every operation starts with a commercial dishwasher, but once volume increases, handwashing in a three-compartment sink can slow down service and use a lot of labor. A commercial dishwasher is especially helpful if you:
- Run a full-service or casual restaurant with steady lunch and dinner business
- Operate a busy cafe or coffee shop with many cups, glasses, and dessert plates
- Manage a bar or bistro where glassware needs to be turned quickly
- Serve buffet or self-service meals in hotels, canteens, and corporate dining rooms
- Operate a central kitchen or catering business supplying multiple outlets or events
- Want to move dishwashing staff away from constant manual scrubbing to more productive tasks
The type of dishwasher you choose depends on your available space, the number of covers you serve, and how your dishwashing area is organized from dirty dish drop-off to clean dish storage.
What Are the Main Types of Commercial Dishwashers for Restaurants?
Commercial dishwashers for foodservice can be grouped into three main categories. Each type plays a different role depending on the size and flow of your operation. The table below summarizes undercounter, hood type (also called pass-through dishwashers), and conveyor dishwashers.
| Dishwasher Type | Best For | Key Advantages | Main Considerations |
|---|---|---|---|
| Undercounter Commercial Dishwasher | Small restaurants, cafes, bars, coffee shops, and sites with limited back-of-house space. | Compact and fits under a counter; usually located close to the bar or service area for quick glass and plate turnover. Ideal as a step up from manual sink washing. | Rack size and throughput are lower than larger systems. Best for operations with moderate volumes or as a dedicated glasswasher near the bar. |
| Hood Type / Pass-Through Dishwasher | Medium to busy restaurants, hotels, and canteens that need a central dishwashing station in the kitchen. | Designed to work with inlet and outlet tables so racks can move in a straight line from dirty to clean. Suitable for higher volumes than undercounter dishwashers while still fitting in a compact footprint. | Requires dedicated space for tabling on both sides and a clear workflow so racks can move easily through pre-wash, wash, and unloading. |
| Conveyor / Rack Conveyor Dishwasher | High-volume restaurants, hotels, banquet facilities, large canteens, and central kitchens with continuous dishwashing demand. | Racks move through washing and rinsing sections in a continuous flow. Suitable for handling large numbers of plates and trays when properly integrated into the dishwashing area layout. | Needs more floor space, a well-planned tabling system, and trained staff to keep loading and unloading organized. |
Some restaurants use a combination of these types: for example, a conveyor system in the main dishwashing room and an undercounter unit near the bar for glassware. The right mix depends on your menu, number of seats, and style of service.
How Do Undercounter, Hood Type, and Conveyor Dishwashers Compare?
When you compare commercial dishwashers, it is helpful to look at them side by side from the perspective of space, workflow, and typical use cases. The table below shows a practical comparison.
| Aspect | Undercounter Dishwasher | Hood Type Dishwasher | Conveyor Dishwasher |
|---|---|---|---|
| Typical Location | Under a counter in the bar, cafe, or small dish area, close to where dishes or glasses are used. | In the main dishwashing area with inlet and outlet tables. | Dedicated dishwashing room or large dish area with clear loading and unloading zones. |
| Suitable Operations | Cafes, small restaurants, bars, and bistros with moderate cover counts. | Medium-sized restaurants, hotel kitchens, and canteens with continuous service. | High-volume hotels, banquet halls, campus dining, and central kitchens. |
| Workflow Style | Single operator can load, run, and unload near the service area. | Racks move in a pass-through line: pre-scrap, rack, wash, then unload on the clean side. | Continuous flow of racks through pre-wash, wash, and rinse sections when stations are staffed. |
| Space Requirement | Minimal space; fits below a counter height. | Requires vertical clearance for the hood and enough space for tabling on both sides. | Requires the most space due to machine length and surrounding tabling. |
| Typical Role | Main dishwasher for a small venue or a dedicated glasswasher at the bar. | Central washer for most plates, bowls, and trays in a mid-sized operation. | Primary dishwashing backbone for large foodservice facilities. |
How Do You Choose a Commercial Dishwasher Based on Restaurant Size and Volume?
One simple way to start is to match the type of dishwasher to your average number of covers and your kitchen layout. While every operation is different, the patterns below can guide your initial thinking.
| Business Type | Typical Dishwasher Setup | Key Objective |
|---|---|---|
| Small Cafe, Coffee Shop, or Bistro | One undercounter commercial dishwasher located near the bar or small dish area, used mainly for cups, plates, and dessert dishes. | Replace manual sink washing, save time for staff, and keep a steady supply of clean cups and plates. |
| Medium Restaurant or Casual Dining | One hood type dishwasher as the main machine in the kitchen dish area; optional small undercounter unit close to the bar for glassware. | Handle plates, cutlery, and small wares efficiently during lunch and dinner peaks, with a clear flow in and out of the dishwashing zone. |
| Hotel, Banquet, or Large Canteen | Conveyor dishwasher or multi-tank rack conveyor system in the central dish room, sometimes supported by additional undercounter units in satellite service areas. | Maintain a continuous flow of dishes and trays during events and buffet service while reducing bottlenecks at the dish station. |
| Central Kitchen or Production Facility | Conveyor dishwasher integrated with sorting tables and racks, designed to handle trays, pans, and containers from multiple lines or outlets. | Support large-scale production with a dishwashing system that matches the speed of cooking and packing lines. |
These examples are starting points. The best solution for your business depends on factors such as turnover rate, menu style, and how quickly you need to re-use plates and glassware during each service period.
What Features Should You Look for in a Commercial Dishwasher?
Once you know which type of dishwasher suits your restaurant, the next step is to compare features. These key points help you evaluate different models and match them to your daily operation.
How easy is it to load, unload, and operate?
- Check that the door or hood motion is smooth and comfortable for your staff.
- Look for clear controls and indicator lights that show when the machine is running and when a cycle is complete.
- Confirm that racks are easy to handle and that there is space nearby for dirty and clean rack staging.
How does the dishwasher fit into your plumbing and power setup?
- Verify the water supply requirements and drainage options for the model you are considering.
- Confirm that your electrical service can support the dishwasher’s power needs and that the connection type matches local standards.
- Plan for space and access to install any booster or external components recommended by your installer.
How simple is daily cleaning and maintenance?
- Look for removable filters and wash arms that staff can access for routine cleaning.
- Check that the tank can be drained and rinsed conveniently at the end of the day.
- Ask how often routine checks or service visits are recommended so you can plan ahead.
How well does it match your dish and rack sizes?
- Confirm that your plates, trays, and glasses fit within the standard racks or optional rack types available.
- For larger pans or gastronorm containers, check that the internal clearance is sufficient for your typical items.
- Plan the number of racks you need for a smooth cycle of loading, washing, and putting away.
How Should You Design the Dishwashing Area Around a Commercial Dishwasher?
A commercial dishwasher works best when the surrounding area is properly planned. The goal is to move items in one direction: from dirty dish drop-off to scraping and sorting, through the dishwasher, and finally to clean storage.
How can you organize the flow from dirty to clean?
- Position a scrap or pre-rinse area at the beginning of the line where dishes first arrive from the dining room.
- Place the dishwasher so that racks move logically from the pre-rinse station into the machine.
- Provide a clean table or shelving area on the exit side where staff can unload and sort dishes for storage.
How much space do you need around the dishwasher?
- Allow enough room for staff to stand comfortably in front of the machine while loading and unloading racks.
- Keep walkways clear so that dirty and clean dishes do not cross paths.
- Include storage space for racks, detergents, and cleaning tools within reach but away from direct water splashes.
How can you support safe and efficient working conditions?
- Use non-slip flooring and drainage that helps manage water on the floor.
- Keep adequate lighting around the dish area so staff can see clearly while handling racks.
- Plan storage locations for racks at a comfortable height to reduce unnecessary lifting strain.
How Can a Commercial Dishwasher Support Your Restaurant’s Efficiency?
Investing in a commercial dishwasher is not only about clean dishes. When it is selected and set up properly, it can support several aspects of your operation.
Can it reduce pressure on kitchen staff?
Dishwashing by hand can be repetitive and time-consuming. A commercial dishwasher allows staff to load racks and attend to other tasks while a cycle runs. This can help you organize labor more flexibly, especially during busy times when every pair of hands matters.
Can it help keep service running smoothly?
When clean plates and glasses are always ready, front-of-house teams do not need to wait for items to be washed at the sink. A well-chosen commercial dishwasher can support a steady rhythm of service and help avoid slowdowns caused by missing tableware.
Can it support a more organized kitchen layout?
Installing a commercial dishwasher often leads to a more systematic dishwashing corner, with defined zones for dirty and clean dishes. This organization helps you maintain tidier workspaces and gives new staff a clear routine to follow.
Checklist: What Questions Should You Answer Before Buying a Commercial Dishwasher?
Before you finalize your choice of undercounter, hood type, or conveyor dishwasher, run through this checklist and note your answers:
- How many seats or daily covers does my restaurant have during peak days?
- Do I need a main dishwasher only in the kitchen, or also an additional unit near the bar?
- What is the available floor space and ceiling height in my dishwashing area?
- How are my water, drainage, and electrical connections arranged in the kitchen?
- What types of dishes, trays, and glassware do I use, and how many racks will I need?
- How will I organize dirty dish drop-off and clean dish storage to support a one-way flow?
Once these points are clear, you will be in a strong position to choose a commercial dishwasher that matches your restaurant’s daily realities and long-term plans.
