How to plan commercial dishwashing that keeps service moving
How to Choose Dishwashing, Sinks and Warewashing Systems in Commercial Kitchens
Restaurants & Bistros
Hotels & Banqueting Kitchens
Cafeterias & Staff Canteens
Central & Commissary Kitchens
Catering & Event Operations
Food Courts & Self-Service Concepts
Hotels & Banqueting Kitchens
Cafeterias & Staff Canteens
Central & Commissary Kitchens
Catering & Event Operations
Food Courts & Self-Service Concepts
A busy service can be ruined by a slow dishwashing line. Plates, glasses, GN pans and pots need to flow through your dishwash area as fast as the kitchen and front-of-house create dirty ware, without bottlenecks or constant hand-washing emergencies.
This guide explains how to choose dishwashing equipment, commercial sinks and warewashing systems for commercial kitchens – including undercounter and hood-type dishwashers, rack and flight machines, pot sinks, pre-rinse stations and dish tables – so you can match your setup to your menu, capacity and layout.
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What dishwashing, sinks and warewashing equipment do commercial kitchens use?
No single machine can handle every plate, pan and utensil in a busy kitchen. A complete warewashing system mixes dishwashers, sinks, pre-rinse tools, racks and tabling to handle different soil levels and ware types efficiently.
| Dishwashing / Warewashing Equipment Type | Core Role in the Dishwashing Process | Typical Use Cases & Operations |
|---|---|---|
|
Undercounter Commercial Dishwasher
undercounter dishwasher |
Compact, front-loading dishwasher that fits under counters. Handles plates, glasses and small wares in standard racks, ideal where space is limited or where a dedicated bar glasswasher is required near the service counter. | Small restaurants, bars, cafés and satellite kitchens that need frequent cycles but have limited dishroom space. |
|
Hood-Type / Pass-Through Dishwasher
hood-type dishwasher |
Dishwasher where racks slide in on a table, the hood drops down for the wash cycle and racks slide out on the clean side. Supports a continuous in–out flow with pre-rinse and unloading tables aligned in a line or corner configuration. | Medium to large restaurants, hotel kitchens and canteens needing a central dishroom that can keep up with peak services. |
|
Rack Conveyor & Flight-Type Dishwasher
rack conveyor dishwasher |
Larger machines that move racks or individual items through wash, rinse and sometimes drying zones on a conveyor. Designed for high-volume operations with continuous flows of trays, plates and GN pans across multiple meal periods. | Big cafeterias, hospitals, universities, central kitchens and large-scale catering operations handling many covers daily. |
|
Pot Sink & Utensil Sink
pot wash sink |
Deep, often multi-compartment sinks used for soaking and manual washing of large pots, pans and utensils that do not fit easily in standard dish racks or that require more intensive scrubbing before or instead of machine washing. | Production kitchens, bakeries, hotels and restaurants with heavy cookware and GN pan usage that need separate pot wash areas away from the main dish line. |
|
Pre-Rinse Station & Scrap Sink
pre-rinse unit |
Sink with pre-rinse spray, basket and scrap area where plates and dishes are scraped and rinsed before loading into racks and dishwashers, helping remove food residues and protect washer filters from blockages. | Almost all commercial dishrooms, from small restaurants with undercounter machines to central kitchens with conveyor systems. |
|
Dish Tables, Racking & Shelving Systems
dish tabling |
Inlet and outlet dish tables support racks going into and out of machines, while dedicated racks and shelving keep clean plates, trays and glassware organised and accessible ready for service or storage. | Any professional kitchen that wants a logical, ergonomic flow from dirty collection to clean storage, particularly those with high table turnover or banqueting operations. |
How can you match dishwashing and warewashing systems to your operation and volume?
A small bistro, a 300-seat restaurant and a central production kitchen all wash dishes, but their warewashing systems look very different. Matching equipment to your covers, menu and service style helps you avoid both under-specifying and over-investing.
| Kitchen or Foodservice Operation Type | Recommended Dishwashing & Sink Equipment Mix | Key Planning Questions |
|---|---|---|
| Small Restaurant, Café or Bistro (Lower Daily Covers) | One undercounter commercial dishwasher near the kitchen or bar, combined with a two or three-compartment sink for pot wash and prep, plus a compact pre-rinse station and simple inlet/outlet tables or drainboards for racks and trays. | Where do you have more space: under counters or in a dedicated dish corner? Do you frequently need separate glasswashing near the bar, or can you manage with a single shared machine and well-planned rack rotation? |
| Busy À La Carte Restaurant or Hotel Outlet (Medium Covers) | Hood-type dishwasher with inlet and outlet tabling forming a straight or corner system, separate pot wash sink (and potentially a pot washer machine), pre-rinse station at the start of the line, and adequate racking and shelving for clean ware close to the pass or service stations. | What are your busiest service peaks and how long do they last? How many rack loads are generated in a typical hour at peak times, and can one hood-type machine cycle comfortably handle that with some safety margin? |
| Large Cafeteria, School or Institutional Kitchen (High Covers) | Rack conveyor or flight-type dishwasher with pre-rinse and scrap sections, sorting areas for trays and cutlery, dedicated pot sink or pot washer, and clearly planned dirty and clean sides with dish tabling and storage for different ware types and meal periods. | Are meal times tightly concentrated (for example school lunch) or spread out? Do you need to handle trays and cutlery from self-service lines separately from plates from served meals? |
| Central or Commissary Kitchen (Multi-Site Support) | Mix of larger dishwashing machines for GN pans and trays, heavy-duty pot sinks and possibly utensil washers, with pre-rinse and sorting areas designed around production pans and containers rather than traditional restaurant plates and cutlery alone. | Do you return containers from satellite sites for washing at the central unit, or are they washed on site? What are the dimensions and typical soiling levels of the containers and pans used in your production cycle? |
| Catering & Banqueting Operation (Event-Based Peaks) | Hood-type or conveyor dishwashers sized for post-event peaks, multiple pot sinks, mobile rack systems for plate and glass storage, and clear inbound and outbound routes for crates and trolleys returning from off-site venues to the main dish area. | Do you wash equipment and tableware on-site at event locations, or return everything to a central dish area? How much time do you have to clear and wash after events before preparing for the next one? |
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How do undercounter, hood-type and conveyor dishwashers compare?
Choosing the right commercial dishwasher type has a major impact on your dishroom workflow, space requirements and staffing. Comparing the main options helps you see where each type fits best.
| Dishwasher Type | Best Suited For | Key Strengths | Points to Consider |
|---|---|---|---|
| Undercounter Commercial Dishwasher | Smaller sites, bars and cafés, or as a dedicated glasswasher near the bar in larger venues, where limited space and moderate throughput make compact units attractive. | Fits under counters and integrates easily into bar and front-of-house layouts. Straightforward to operate and suitable for frequent short cycles close to where dirty glassware or dishes are generated. | Rack loading, unloading and any pre-rinsing must all happen in a small footprint. For higher volumes, you may need more than one undercounter machine or a move to a hood-type solution. |
| Hood-Type / Pass-Through Dishwasher | Medium-volume restaurants, hotels and canteens that need a central dish area and a clear workflow from dirty drop-off through to clean stacking and storage across busy meal periods. | Supports linear or corner workflows with pre-rinse and unloading tables. Hood lifting is ergonomic and allows quick visual checks of each rack. Often a balanced choice between capacity and footprint for many kitchens. | Requires more dedicated space and careful tabling design than a single undercounter machine. Planning for ventilation and utilities around the hood area is important for comfortable working conditions. |
| Rack Conveyor & Flight-Type Dishwasher | High-volume cafeterias, hospitals, universities and central kitchens with continuous dish flows and large numbers of trays, plates and cutlery moving through a dedicated dishroom. | Provides continuous loading and unloading options along the line. Operators can manage high throughput with a steady stream rather than discrete rack cycles, which supports large-scale service patterns and multiple meal periods. | Needs significant space, planning and utilities. Sorting and organising ware before loading is essential, and you must design the dishroom layout carefully so the machine integrates smoothly with tray return and clean storage areas. |
Which features matter most when buying dishwashing, sinks and warewashing equipment?
Beyond capacity ratings, warewashing equipment must be practical to operate, easy to clean and comfortable for staff working long shifts. The checklist below highlights important features to consider.
| Feature Category | Impact on Daily Dishroom Operations | Questions to Ask Before Buying |
|---|---|---|
|
Capacity, Cycle Time & Peak Handling
Applies to: dishwashers of all types, pot washers
|
Appropriate capacity and cycle structures help your dish area keep up with peak dirty ware without building up large backlogs. Machines that can handle typical loads comfortably reduce stress for staff and support smoother service recovery after busy periods. | How many place settings or racks do you generate per hour at peak times? Do you have enough storage for both dirty and clean racks so that you are not forced to rush the dishwashing process? |
|
Water, Energy & Utility Compatibility
Applies to: dishwashers, sinks, pre-rinse units
|
Equipment needs to match your available power supply, hot and cold water services and drainage. Sensible water and energy use can help control operating costs while maintaining reliable wash performance throughout the day. | What electrical supply, water pressure and hot water availability do you have in the dishroom? Can your existing infrastructure support your preferred dishwasher type and any booster or pre-rinse equipment without extensive upgrades? |
|
Construction Quality & Cleaning Access
Applies to: dishwashers, sinks, tabling, racks
|
Smooth, robust surfaces and accessible components simplify end-of-shift cleaning. Removable wash arms, filters and scrap trays help staff maintain the system efficiently and reduce unplanned interruptions caused by blockages or poor cleaning routines. | Can operators reach and remove internal components easily for daily cleaning? Are sink corners, splashbacks and undershelves simple to wipe down and keep tidy during long service days? |
|
Ergonomics, Workflow & Noise Management
Applies to: all warewashing stations and layouts
|
Working height, reach distances, and how racks move between pre-rinse, washing and unloading areas can influence fatigue and risk of breakages. Dishroom noise and heat can also affect the wider kitchen if not considered in the layout and equipment choice. | Where will staff stand while scraping, loading and unloading? Is there enough space to stack dirty and clean racks without bending or twisting excessively, and how close is the dish area to open kitchen or dining spaces where noise travels? |
|
Racking, Sorting & Organised Storage
Applies to: racks, shelving, tabling and tray returns
|
Dedicated racks for plates, glasses, cutlery and trays help maximise each machine cycle. Well-placed shelving and tabling make it easier to sort ware on arrival, then store clean items near where they are needed for the next service period. | How will dirty ware arrive at the dish area (for example by hand, trolley or tray return system)? Where will clean items go after washing, and is that storage close to the pass, bar or service points that use them most? |
How should you position dishwashing, sinks and warewashing equipment in your layout?
A well-planned dishroom layout guides dirty ware in one direction through scraping, washing and storage, without crossing paths with food prep, cooking or guest traffic. Positioning sinks, machines and tabling carefully helps you avoid congestion and confusion.
| Dishroom or Kitchen Zone | Role of Dishwashing & Sink Equipment | Layout & Workflow Tips |
|---|---|---|
| Dirty Intake & Drop-Off Area | Entry point for dirty plates, trays and pots from the dining room or kitchen. May include landing tables, trolley parking and tray return systems, feeding directly into the scrap sink and pre-rinse area without cluttering main kitchen corridors. | Keep this area close enough to the kitchen and service exits for quick drop-off, but out of main service routes. Provide clear separation between dirty intake and any nearby clean storage or plating areas. |
| Pre-Rinse, Scrap & Sorting Zone | Scrap sinks, pre-rinse sprays and sorting tables where staff remove food waste, separate plates, cutlery and glassware, and load racks. Positioned directly upstream of the dishwasher in the workflow to minimise double-handling of ware. | Allow enough working width for staff to handle peak loads without stacking dishes too high. Plan waste bin or food waste collection access so that scrap removal does not disrupt the flow of racks into the machine. |
| Dishwasher & Clean Unloading Area | Main dishwashing machine with inlet and outlet tabling or conveyors. Clean racks emerge onto the outlet side, where staff unload plates, glassware and cutlery onto trolleys, shelving or pass-through cupboards for redistribution to service stations. | Keep a clear distinction between dirty and clean sides of the machine. Avoid crossing flows where staff carrying dirty ware must pass through the clean unloading area, and ensure there is space for temporary stacking of clean racks before storage. |
| Pot Wash & Heavy Utensil Area | Deep pot sinks, possible pot washer machine and heavy-duty shelving for large pans and GN containers, located slightly apart from plate and glass dishwashing so that heavy items do not interfere with plate and cutlery flow. | Provide generous space around pot sinks for handling bulky items safely. Plan clear access paths to and from cooking equipment so cooks can drop off and collect pans quickly without crossing the main dishwashing queue. |
| Clean Storage & Redistribution Area | Shelving, plate racks, cutlery sorters and trolleys used to hold clean ware ready for the next service, positioned to give quick access to the pass, bar, buffet or service stations that use them most frequently. | Group storage by service area (for example bar, restaurant, banqueting) where possible. Keep the route from dishroom to service stations short and direct, with doors and corridors wide enough for loaded trolleys to pass comfortably. |
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Disclaimer: This guide is for general information only. Always follow local regulations, safety guidance and manufacturer instructions when selecting, installing and operating dishwashing, sink and warewashing systems in commercial kitchens.
