Commercial warewashing keeps a kitchen’s glassware, dishware, and smallwares clean and sanitized through service. This category covers high-temperature dishwashers in two common forms: compact undercounter machines that tuck beneath a bar or prep counter, and door-type pass-through machines built for a steady stream of racks in a dedicated dish pit. The right choice comes down to how many racks move through the room during a busy service. Everything in this category is sized and specified for daily commercial use rather than light-duty service.
What to look for
Start with throughput: match racks per hour to the room’s real dish volume, since an undersized washer bottlenecks the pit while an oversized one wastes water and energy. High-temperature machines sanitize with a hot final rinse boosted to temperature, so confirm the hot-water supply and any booster requirements. Plan the layout too — undercounter units need a nearby drain, while pass-through machines pair with soiled and clean dish tables to keep the workflow one-directional.
Think about the room around the machine as much as the machine itself. Rack storage, a landing area for soiled dishes, and a clear path for clean racks all shape how fast the pit moves. Matching the washer to that layout — undercounter for a compact bar, pass-through for a dedicated pit — usually matters more than a small difference in rated racks per hour.
Sizing and installation
Warewashing needs the right utilities in the right place. High-temperature machines require a hot-water supply and, usually, a booster to reach sanitizing rinse temperature, so confirm both before ordering. Undercounter units need a nearby drain within the counter run, while pass-through machines pair with soiled and clean dish tables and a floor or table drain. Plan the layout so the workflow runs one direction, from soiled to clean, and schedule regular descaling in hard-water areas to protect the wash arms.
Featured warewashing equipment
The dishwashers below cover under-bar and high-volume warewashing:
- Undercounter Dishwasher
- Door-Type Pass-Through Dishwasher
Whether a bar washes glassware in pockets or a dish pit runs racks continuously, matching a machine’s throughput to the room keeps sanitation reliable and the line supplied. Browse the warewashing equipment above to size the right dishwasher. Each product page lists full specifications, dimensions, and installation requirements to help you match the equipment to your space.