Dishwashers

A dishwasher sets the pace at which clean plates, glasses and cutlery get back into service. This category covers bars, cafés, restaurants, hotels, canteens and large kitchens: glasswashers with 350 and 400 mm racks, undercounter dishwashers with 500 × 500 and 500 × 600 mm racks, hood-type (pass-through) dishwashers, pot washers, rack conveyor dishwashers and polishing machines for glasses and cutlery. Racks, spare parts and water softeners complete the range.

How do you choose a commercial dishwasher?

• Machine type and rack size: a 350–400 mm rack is enough for glasses, a 500 × 500 mm rack suits plates and GN pans, and pot washers take larger racks for trays and pots.
• Throughput: check racks per hour and cycle time – from just under one minute to around three minutes depending on the programme for the models listed here.
• Water quality: hard water scales up both the boiler and the tableware – choose a model with a softener or descaler, or a combination with reverse osmosis.
• Drainage and dosing: a drain pump is needed when the drain sits higher than the machine outlet; detergent and rinse-aid dispensers keep chemical use under control.
• Hygiene and energy: final rinse at 80–85 °C, sanitising programmes and, on hood-type machines, heat recovery from steam.

The range includes DIHR dishwashers and the FastPro, WashPro, EffectPro, Profi-Hygieia and WhiteCross Elite product lines.