Commercial dishwashers

What is a commercial dishwasher?

An commercial dishwasher is fast (down to 2 minutes per wash), and meets the authorities' requirements for a final rinse of at least 80°C and a digital temperature display.

So-called fresh water dishwashers combine the advantages of professional dishwashers and household appliances. They are a popular solution in smaller cafes, offices and institutions.

Our range

We sell dishwashers for restaurants, canteens, institutions and other professional kitchens where there are high demands for operational reliability and hygiene. We are proud to be able to offer some of the world's best commercial dishwashers from, among others, Zanussi , Jeros , Miele and Hobart . In addition, we can offer water treatment from BWT , so you ensure good washing results and a machine that will last for many years.

Choose the right type of commercial dishwasher

The selection of dishwashers for commercial kitchens is huge because there are endless possibilities for use.

1. Cafés and other small kitchens can make do with an undercounter dishwasher .

2. Large restaurants and canteens need hood dishwashers (typically for 50x50 baskets).

3. Butchers and bakeries may need a heavy-duty dishwasher that can handle large boxes, trays and bowls.

What is an undercounter dishwasher?

Smaller restaurants and cafes that do not have more than 20 washes per day can often make do with an undercounter dishwasher with quick wash programs.

Offices, kindergartens, clubhouses and associations can make do with a fresh water dishwasher with programs of 15 to 45 minutes.

Tank dishwasher vs fresh water dishwasher

The advantage of a tank dishwasher is that it contains a tank of heated water that it reuses 20-35 times. Therefore, it can typically handle wash programs down to 1.5 minutes.

The downside is that it takes 15-20 minutes to heat up the water when you turn it on. In addition, it typically requires space for external water treatment and soap/rinse in cans. You also have to rinse the dishes before putting them in, which requires additional space.

A fresh water dishwasher uses fresh water every time, and can handle programs down to about 15 minutes. They are popular in offices and small kitchens where there is not much need. The advantage is that they are easy to use. They work just like the household dishwasher at home. They also don't take up much space because they typically have integrated water treatment and soap dosing in the form of tabs. You also don't have to rinse the dishes before they go in.

Within fresh water dishwashers, the Miele PFD is a popular series. It both rinses and dries the dishes like a domestic machine and therefore saves a lot of space. On the other hand, the fastest program is 14 minutes, which is too slow for busy cafes and restaurants.

Points where there are differences between commercial dishwashers

• Noise level
• Washing times
• Soap and conditioner as tabs or in cans
• Internal or external softening
• Steam condensation (explodes less steam when opening the door)
• Water and electricity consumption
• Warm-up time (freshwater dishwasher or tank dishwasher)

Spare parts for commercial dishwashers

Spare parts are typically in stock in Denmark , so help can be quickly provided if something breaks.

Guide: How to choose

A dishwasher is a requirement from the Danish Veterinary and Food Administration if you have a restaurant, café, coffee shop or similar business.

It must be able to handle a final rinse of at least 80°C and have a digital display.

We recommend that it MUST be a 380 V machine (16 amp) , as a 230 V dishwasher does not have sufficient power to heat the water quickly enough.

It should generally be connected to hot water up to 50°C .

You need to make sure that the company you buy the machine from has spare parts and that their technicians are trained in the brand. Unfortunately, this is not a given. If the machine breaks down, you will have to boil the water and do the dishes by hand until the fault is rectified. Therefore, it is unsustainable if you have to wait several weeks for a spare part.

Unless you live in Silkeborg or Greenland (hardness below 6-8) you will need to buy water treatment . For some models this can be coarse salt that you pour into a salt box (internal softening system). But typically you buy an "AK bottle" (similar to a diving bottle) that has an SMS box that stands next to the machine (the bottle measures Ø: 26.5 x H: 54/65/ 82 cm)

In some smaller models, the dosage of soap and conditioner can be done in the door or something you keep in cans next to the machine.

Commercial dishwashers (except fresh water machines) require that you rinse dishes and cutlery before they go into the machine . If this is the case, you will need a large sink (often 50 x 50 cm) with a drip tray next to the dishwasher with a spray arm that you use to rinse dishes and cutlery.

If you don't have space for the AK bottle, cans of soap and conditioner, and a sink with a spray arm, you will rule out many models.

If you just need to wash glasses, plates and cutlery, most models are suitable.

If you also need to wash baking trays, steel trays and large pots, you must ensure that the insertion height and depth of the chamber are suitable for the purpose.

The washing time is often crucial. You have to decide for yourself whether it should be around 2 minutes or 14-18 minutes.

If you choose a model that washes in 2 minutes (called a tank dishwasher), it works by turning on the machine 30 minutes before you need to use it. You rinse the plates and cutlery first in lukewarm water and put the dirty dishes in a removable basket measuring 50 x 50 cm. When the wash is finished, the basket must then dry for 2 minutes. Here it is important that the dosage from the cans is set correctly and that you continuously change the water after 5-8 washes.

If you choose a model that can wash down to 14-18 minutes (called a fresh water machine), you must decide whether you want to use pull-out baskets (as you know in household appliances) or removable baskets 50 x 50 cm. Removable baskets are a bit heavy, but practical if you need to move dirty or clean dishes around. You must pour salt into the box, put a dishwashing detergent in the door and simply remove food residues before starting the machine. The machine rinses, washes and dries.

Some models can handle one basket at a time and other models two baskets at a time (e.g. Plate + cups/cutlery or cups+cups or cutlery+cutlery or cups+cutlery).

If you only need to wash glasses, make sure to choose a dedicated glass dishwasher (40 x 40 cm basket) or a machine with a glass program. This means that the washing pump may be less powerful (soft start) and the temperature is lower to avoid glass blight on crystal glasses and ensure that the glasses cool down faster and can be used again. If you are washing tall glasses, one or more basket extenders may be necessary so that the glasses do not tip over . Here you can consider a machine for reverse osmosis so that the glasses do not have to be polished.