Hood-Type Dishwashers — BHS offers a range of professional hood-type dishwashers for restaurants, hotels, canteens and other HoReCa businesses: a hood-type dishwasher is a large-format machine in which dishes are placed on a special rack or tray and covered with a hood (lid) that lowers and seals the washing chamber; the washing cycle lasts 60–180 seconds and allows a large quantity of dishes to be processed per hour; hood-type dishwashers are significantly more efficient than under-counter models — their capacity reaches 40–120 washing cycles per hour; they are suitable for restaurants, canteens, hospital dining rooms and any business with a high dish turnover; BHS offers hood-type dishwashers together with Glasswashers and Pot Washers.
See also Professional Dishwashers for a broader range — BHS provides a full range of professional washing equipment across Europe.
Hood-Type Dishwashers — a hood-type dishwasher is one of the most important pieces of equipment in a restaurant kitchen; it ensures a dishwashing rhythm that matches the speed of service and hygiene standards; the right choice of hood-type dishwasher directly impacts kitchen efficiency and customer satisfaction.
How a hood-type dishwasher works
Hood-Type Dishwashers — the operating principle of hood-type dishwashers is simple and effective. Dish loading — staff place dirty dishes on a standardised loading rack (usually 50x50 cm); the rack is pushed into the machine or the dishes are placed on an internal tray. Hood lowering — using a handle or pedal, the hood lowers and hermetically seals the washing chamber; this prevents water splashes. Washing cycle — 60–120 seconds of intensive hot water and detergent spraying; temperature 55–65°C for washing and 80–90°C for final rinsing; see Glasswashers. Result — after the cycle, dishes are not only clean but also disinfected due to the high-temperature rinse; dishes are ready for immediate use.
Hood-type vs under-counter dishwasher — when to choose a hood-type
Hood-Type Dishwashers — the choice between a hood-type and an under-counter dishwasher is mainly based on dish volume and available space in the kitchen. Dish throughput — under-counter dishwasher: 20–40 racks per hour; hood-type dishwasher: 40–120 racks per hour; a large restaurant kitchen with more than 80 guests per day requires a hood-type dishwasher. Dish sizes — a hood-type dishwasher accommodates large pots, baking trays and restaurant plates that do not fit in an under-counter dishwasher; see Pot Washers. Kitchen efficiency — a hood-type dishwasher allows one operator to process more dishes; an under-counter model requires less active supervision but has lower capacity. Installation space — a hood-type dishwasher requires more floor space; an under-counter model fits in a standard kitchen cabinet space.
Hygiene and HACCP in a hood-type dishwasher
Hood-Type Dishwashers — professional hood-type dishwashers are designed to meet HACCP requirements. Rinsing temperature — in the final rinsing phase, the water temperature reaches +82°C–+90°C; this temperature ensures bacterial disinfection without chemical disinfectants; complies with European hygiene standards. Detergent dosing — professional hood-type dishwashers are connected to an automatic detergent and rinse aid dosing system; the correct amount of detergent ensures results and saves reagents; see Professional Dishwashers. Regular maintenance — daily cleaning: removing food residues from the filter; weekly: disinfection and limescale prevention; every 3–6 months: full technical maintenance. Documentation — the HACCP protocol requires documentation of dishwashing temperatures; most modern hood-type dishwashers have a data logger.
Operating costs of hood-type dishwashers
Hood-Type Dishwashers — the daily operating costs of hood-type dishwashers are significant but optimal with the right choice and maintenance. Water consumption — an average hood-type dishwasher uses 2–4 litres of water per cycle; 300 cycles per day = 600–1200 litres; a water softener is essential to prevent limescale build-up and extend service life. Energy consumption — a hood-type dishwasher requires 3–11 kW of electricity; higher consumption than an under-counter model; energy-efficient models save costs in the long term; see Glasswashers. Detergents — professional detergent and drying agent; automatic dosing ensures economical consumption; BHS can recommend suitable reagents. Maintenance costs — regular maintenance significantly reduces repair costs; a worn filter or scaled heater increases energy consumption.
Frequently asked questions
How many dishes can a hood-type dishwasher wash per hour? Hood-Type Dishwashers — depends on the model; a standard restaurant hood-type dishwasher — 40–80 racks per hour; each rack holds 12–25 plates or an equivalent number of glasses; high-end models reach 100–120 racks per hour; contact BHS for the right model choice; see Pot Washers.
Does a hood-type dishwasher require a special water connection? Hood-Type Dishwashers — yes; a hood-type dishwasher requires hot and cold water connections, a drainage outlet and an electrical connection (usually three-phase 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.