Warewashing
Warewashing is the commercial process and equipment category covering how pubs, cafes, hotels, schools and care homes wash dishes, glasses, pots and trays at a volume and hygiene standard far beyond domestic dishwashing. It includes commercial dishwashers, glasswashers, pass-through machines, pot washers, detergents and rinse aid, and the baskets and tables that support them — chosen primarily by daily covers/glasses volume, cycle time and available power supply.
Key specifications
The core buying decision is undercounter vs pass-through vs conveyor format, driven by throughput needed per hour. Undercounter dishwashers typically run 2-3 minute cycles processing 30-40 place settings per hour, suiting cafes and smaller pubs, while pass-through models handle 40-60+ baskets per hour for busier venues, and conveyor/rack systems suit hotels and large-scale commercial kitchens needing continuous throughput. Power supply is a key constraint: smaller undercounter machines run on a standard 13A single-phase socket, higher-output single-phase models need a dedicated 16-30A connection, and larger pass-through and conveyor warewashers usually require a three-phase supply. Water consumption runs around 2-3 litres per cycle on undercounter and modern pass-through machines, rising to 5-8 litres on pot washers shifting heavy soiling.
Detergent and rinse aid dosing, basket configuration for glasses/plates/trays, and dishwasher tables for pre-rinse and drying space all factor into total warewashing setup cost and daily running efficiency.
Warewashing — FAQs
Undercounter or pass-through dishwasher for a busy kitchen?
Undercounter machines suit cafes and smaller pubs washing under 100 racks a day, while pass-through dishwashers suit busier kitchens needing continuous higher-volume throughput without queuing dirty ware.
How often should commercial dishwasher rinse aid be topped up?
Rinse aid is dosed automatically per cycle from a reservoir that typically needs refilling every few days to weekly in high-use kitchens, and should never run dry as this causes spotting and slow drying on glassware and crockery.
What water consumption should I expect from a commercial dishwasher?
Efficient commercial dishwashers typically use around 2-4 litres of water per rinse cycle, more on intensive and pot-wash programmes, though this varies by machine size and cycle type — always compare per-cycle consumption figures when comparing models for running cost.
Brands typical of this category include Cambro and Winterhalter as the leading names, with Classeq and Hobart also well represented, spanning pub and cafe undercounter machines through to hotel and high-volume commercial kitchen pass-through systems.