Common Buying Mistakes
Buying too small for actual volume: An undercounter
machine in a 120-cover restaurant will be a permanent bottleneck.
Ignoring chemical costs: Budget $150–$400 per month
for a mid-volume undercounter machine; $400–$900/month for a
hood-type.
Not specifying a water softener in hard water areas:
A $600–$1,200 inline water softener protects a $10,000 machine.
Buying second-hand without checking the wash temperature:
A commercial dishwasher must achieve 82–85°C final rinse temperature
for food safety compliance.
Expert Buying Tips
- Size for your peak service, not your average
- Check the rack size — Australian standard commercial racks are
500×500mm - Ask about chemical compatibility before buying
- Budget for installation, not just the machine — plumbing,
electrical, and ventilation installation typically adds
$800–$2,500 - Ask about spare parts availability