The ProLine undercounter dishwasher is a compact high-temperature machine built to slot beneath a standard counter in a bar, cafe, or small kitchen. It runs a single rack per cycle through a fast wash-and-rinse, sanitizing glassware and dishware in about a minute and a half. A front-loading door and simple digital controls keep it easy for any staff member to run, and the stainless chamber drains and wipes down quickly at close.
Build and construction
The chamber and door are stainless steel, and the wash and rinse arms clear easily for cleaning. A single standard rack loads through the front door, and the machine cycles on a fixed timer with a booster that lifts the final rinse to sanitizing temperature. The controls are a simple start button and status lights, so training is minimal and the unit fits into a bar workflow without a dedicated dish operator.
The wash and rinse arms unclip by hand, and the scrap screen lifts out so the chamber can be rinsed at close without tools. A drain pump is available for installations where the drain sits above the machine, which is common when it tucks under a bar counter.
Specifications
| Specification | Detail |
|---|---|
| Racks per hour | 25 |
| Cycle time | 90 sec |
| Water per rack | 1.0 gal |
| Wash / rinse | Hot with booster to sanitizing temp |
| Voltage | 120V |
| Clearance | Fits under a 34 in counter |
| Construction | Stainless chamber and door |
| Footprint | 24 × 26 in |
Throughput and water use
Twenty-five racks an hour covers the glass and dishware load of a bar or small cafe where washing happens in pockets rather than a continuous stream. The single-rack chamber uses about a gallon per rack, keeping water and energy use modest. For a kitchen that runs a steady flow of racks through service, a door-type pass-through machine roughly doubles the throughput; for tucked-away, intermittent washing, the undercounter unit fits where a larger machine would not.
An undercounter machine is usually the right call for a bar, coffee shop, or small kitchen where washing happens between other tasks rather than at a dedicated pit. It keeps clean glassware within arm’s reach of the service area, which speeds turnaround during a busy stretch without sending racks across the kitchen. Sizing the machine to the real rack volume matters here: an undersized washer bottlenecks the pit, while an oversized one wastes water and energy, so matching throughput to the room is the decision that counts.
Installation and requirements
- Requires a hot-water supply and a nearby drain within the counter run.
- Runs on a standard 120V circuit; confirm booster requirements.
- Leave the front accessible for loading and door swing.
- Descale on a regular schedule in hard-water areas.
Daily care is quick: pull the scrap screen, rinse the chamber, and leave the door cracked to air out overnight. In hard-water areas a regular descale keeps the arms clear and the rinse effective. A machine kept on this routine sanitizes reliably and avoids the spotting and film that come from scale build-up.
For a bar or small kitchen that washes in bursts and is short on space, the undercounter dishwasher is a practical fit. It sanitizes a rack in about ninety seconds, tucks under a standard counter, and runs on a simple front-loading cycle any staff member can operate.
Part of our range: Commercial Warewashing.