The Five Decisions Before You Buy
1. How Many Covers Per Service?
| Covers Per Service | Recommended Machine Type |
|---|---|
| Under 80 covers | Undercounter dishwasher |
| 80–150 covers | Hood-type dishwasher |
| 150–300 covers | Hood-type (high capacity) or entry conveyor |
| 300+ covers | Conveyor / tunnel dishwasher |
2. What Utilities Are Available?
Commercial dishwashers require:
- Cold water supply (standard ½ inch connection)
- Hot water supply (optional but beneficial)
- Drain connection
- Electrical supply: undercounter 10–15A single phase; hood-type
typically 15–32A; conveyor typically 3-phase
3. What Space Is Available?
An undercounter machine needs approximately 600mm wide bench space
plus in/out clearance. A hood-type machine needs 600mm width plus
500–600mm clear on each side.
4. Chemical Supply — Integrated or Separate?
Commercial dishwashers use two chemicals: detergent (wash) and rinse
aid (final rinse). Most commercial machines accept chemical dosing
from wall-mounted drums via dosing pumps.
5. Water Hardness
In high-hardness areas (much of inland Australia), a water softener
is essential to protect the machine and maintain wash quality. Many
commercial dishwasher warranties are voided if the machine is used in
hard water conditions without a softener.