Undercounter vs hood dishwasher

Should you choose an undercounter dishwasher or a hood dishwasher? Both types can wash quickly and efficiently, but the way you work with the machines is very different.

The most important difference is therefore not only about the capacity of the machine. Space, workflow and how much dishes are loaded at once are at least as important.

What is an undercounter dishwasher?

An undercounter dishwasher is a compact dishwasher that is usually placed under a workbench. Many models use standard baskets of 50 x 50 cm and are similar in size to a regular dishwasher.

The difference between different undercounter dishwashers lies mainly in the workflow and speed. A professional tank dishwasher can complete a wash in a few minutes and is therefore designed to wash many baskets during a working day.

Undercounter dishwashers are used, among other things, in cafés, small restaurants, bars and other kitchens where quick washing is needed, but not necessarily a complete dishwashing station. In institutions and offices, fresh water dishwashers are often used, which are a cross between a professional and a domestic dishwasher.

What is a hood dishwasher?

On a hood dishwasher, the entire hood over the washing chamber opens. The basket can therefore be pushed into the machine from the side instead of being lifted in through a front door.

This makes it possible to build a continuous dishwashing station with, for example, a pre-rinse table on one side of the machine and a placing table on the other.

The dirty basket can be pre-rinsed, pushed into the machine and, after washing, pushed on to the clean side.

The biggest difference is the workflow

If you only compare program times, the difference between an undercounter and hood dishwasher may seem smaller than it is in practice.

With an undercounter model, you open the front door and move the basket in and out of the machine. This works well for moderate amounts of dishes.

However, when many baskets need to be washed one after the other, the handling around the machine becomes important. With a properly designed hood dishwashing station, the employee can work from dirty to clean and move the baskets through the dishes without the same lifting.

Therefore, the hood dishwasher can be an advantage especially during peak hours.

How much dishwashing do you have during the busiest hour?

The total number of guests in a day does not necessarily indicate which machine you need.

A restaurant with 100 guests spread over many hours may have a less demanding dishwashing flow than a party room where 100 plates, glasses and cutlery are returned almost simultaneously.

It is therefore more relevant to look at the amount of dishwashing during the busiest period.

If only a few baskets are returned at a time, an undercounter dishwasher can often be sufficient. If, on the other hand, the employee is constantly standing and filling, washing and emptying baskets during service, the workflow around a hood dishwasher begins to make more sense.

When does an undercounter dishwasher make sense?

An undercounter dishwasher is particularly interesting when space is limited and the amount of washing up is moderate.

This could be, for example, in a café, coffee shop, small restaurant or a communal kitchen, where the machine needs to be able to wash quickly, but where washing up does not require a larger station with several work tables.

The compact size also makes it easier to fit the machine into an existing kitchen.

When does a hood dishwasher make sense?

A hood dishwasher becomes interesting when washing up takes up so much of the working day that flow and ergonomics become important factors.

This typically applies to restaurants, canteens, company kitchens and other places where many baskets have to go through the machine in a short time.

The advantage is not only that washing can be done quickly. It is the ability to arrange the entire area around the machine that can make a big difference.

A hood dishwasher requires more space

An undercounter model can usually be placed in a relatively small area. A hood dishwasher requires more space, especially if you want to take full advantage of its benefits. On the other hand, you can use a corner in the kitchen and get a lot out of a larger square meter.

There should typically be space for pre-rinsing and handling dirty baskets before the machine, as well as space for the clean baskets after washing.

You also need to take into account the height of the machine with the hood open and any requirements for extraction or condensation.

What needs to be washed?

The choice also depends on what needs to go through the machine. Plates, cutlery and general crockery typically fit well in standard baskets.

If the kitchen often washes larger GN trays, baking trays, pots or other large kitchen equipment, you should check the machine's loading height and washing chamber.

A larger machine is therefore not necessarily the right solution solely because of the number of guests. What needs to be physically able to fit in the machine is also important.

Is a hood dishwasher always faster?

Not necessarily. There are fast undercounter and hood dishwashers with comparable program times.

The practical capacity also depends on how quickly the employee can fill, rinse, move and empty the racks, as well as how quickly the machine is ready for the next wash.

It is therefore better to look at the entire dishwashing process than just the shortest program time in the product specifications.

Can you start with an undercounter dishwasher and switch later?

Yes. For many smaller businesses, an undercounter dishwasher is a natural place to start.

However, if the business grows, there may come a time when the washing itself begins to create a bottleneck. The employee may spend a lot of time lifting racks in and out, and dirty and clean dishes begin to pile up around the machine.

At that point, it may make more sense to look at the entire dishwashing station rather than just buying another faster undercounter model.

Undercounter dishwasher or hood dishwasher?

There is no set number of guests where you automatically have to switch from one type to the other.

If you have moderate washing, limited space and only a few racks at a time, an undercounter dishwasher will often be the simplest solution.

If you have a high peak load and many racks in a row, you should consider a hood dishwasher – especially if there is space to set up an efficient dishwashing station around it.

You can see our undercounter and hood dishwashers if you want to compare the two machine types.