Dishwashing Machines

Dishwashing Machines — front-loading or under-counter professional dishwashers are the most commonly used washing equipment in the HoReCa sector; they combine compact size, high washing speed and HACCP hygiene, making them the optimal solution for most restaurants and cafés.

How a professional dishwashing machine works

Dishwashing Machines — the operating cycle of professional front-loading machines is significantly faster than that of a domestic model. Loading — dishes are placed in a standardised rack (50x50 cm or 60x60 cm); the rack is inserted into the machine through the front door. Washing phase — 60–120 seconds of hot water and detergent spray under pressure; the pump ensures intensive washing; temperature 55–65°C. Rinsing phase — clean hot water +82–90°C; this temperature ensures thermal disinfection without chemical disinfectants; see Hood-Type Dishwashers. Result — within one minute, dishes are clean, disinfected and ready for reuse; the speed significantly exceeds manual washing.

Choosing a machine based on restaurant size

Dishwashing Machines — the right machine choice depends on the volume of dishes and the number of customers. Small café or bar (up to 30 guests) — a simple under-counter machine with 20–25 racks per hour; sufficient for small volumes; can be installed under a work surface. Medium restaurant (30–80 guests) — a front-loading machine with 30–45 racks per hour; the standard size for most HoReCa businesses; see Glasswashers. Large restaurant or canteen (80+ guests) — a hood-type machine or two front-loading machines; higher throughput; larger dish size. Fast-food outlet — often a front-loading machine with automatic loading or a conveyor machine; dish turnover is very fast; see Tunnel Dishwashing Machines. BHS helps choose the right machine.

HACCP and hygiene requirements for dishwashing machines

Dishwashing Machines — professional dishwashing machines must meet strict HACCP and sanitary compliance requirements. Thermal disinfection — final rinsing with +82–90°C water eliminates bacteria without additional disinfectants; only professional machines, not domestic models, reach this temperature. Temperature monitoring — HACCP requires that rinsing temperature be monitored and documented; many machines have a built-in temperature indicator; see Professional Dishwashers. Detergent dosing — an automatic dosing system ensures the correct amount of detergent and rinse aid; overdosing causes foam formation and dish damage; insufficient dosing results in dirty dishes. Water softener — mandatory where water is hard; limescale deposits on the heater increase energy consumption and shorten the machine’s service life.

Domestic vs professional dishwashing machine — differences

Dishwashing Machines — there are significant differences between professional and domestic machines, making domestic models unsuitable for commercial use. Cycle speed — domestic machine: 1–2 hours per cycle; professional: 60–120 seconds; the difference is 60–120 times; in a restaurant kitchen, time is money. Throughput — domestic machine: 12–14 place settings per cycle; professional: 20–40 racks per hour with 20–25 plates each. Service life — domestic machine: 7–10 years with average use; professional: 10–15 years with intensive commercial use; see Hood-Type Dishwashers. Water temperature in rinsing — domestic machine: 60–70°C; professional: 82–90°C; only professional machines reach thermal disinfection temperature.

Frequently asked questions

How quickly does a professional dishwashing machine pay off compared to manual washing? Dishwashing Machines — manual washing takes 2–4 minutes per dish and incurs staff costs; a professional machine processes 25 plates in 1 minute; for a medium-sized restaurant, the machine pays off in 6–18 months; contact BHS for a precise calculation; see Glasswashers.

Does a professional dishwashing machine require a special connection? Dishwashing Machines — yes; a hot and cold water connection, drainage outlet and power supply are required; most front-loading machines operate on 230V or 400V; check the room’s infrastructure before purchase; see Professional Dishwashers.

Why choose BHS?

BHS – Baltic HoReCa Solutions supplies professional equipment for restaurants, cafés, hotels and canteens: more than 20,000 products from many manufacturers. Our specialists help you choose the right equipment and spare parts for your kitchen or bar.

Delivery

We deliver across the European Union. Delivery time and cost depend on the order volume and destination — contact the BHS team for an exact price and lead time.