Undercounter dishwasher
10 products
An under-counter dishwasher for a commercial kitchen, community center or office must be effective in cleaning, fast, reliable and not least legal - i.e. wash with a final rinse of at least 80 °C . We have put together a selection of undercounter dishwashers that cover most needs. The brands include e.g. Miele, Jeros, Zanussi and Hobart. All in the middle class or top class segment. We offer professional installation and service throughout the country. We know that a dishwasher should not be left idle for too long, so quick service is important to us.
Tank dishwasher vs fresh water dishwasher
A tank dishwasher contains a tank of heated water, which it reuses 20-35 times. It does a final rinse at 80 degrees with fresh water. They can typically handle washing programs down to 1.5 minutes. The disadvantage is that it often requires space for external water treatment and soap/rinse aid in canisters. You also have to rinse the dishes before loading them, 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 (works like the household dishwasher at home) and they do not take up much space, because they typically have integrated water treatment and soap dosing. You also do not need to rinse the dishes beforehand.
Undercounter dishwasher for offices
Many small offices choose a domestic machine for private use, but many cannot wait an hour or two to have the dishes washed. That is why it is a good idea for many to invest in an industrial dishwasher that can be placed under a countertop. This is what is called an undercounter dishwasher.
For smaller offices with a maximum of 2-3 washes per day, we recommend the PFD series from Miele. If you have a greater need than that, you should upgrade to a Miele PFD 404, which washes in 14 minutes. What they have in common is that they pre-rinse the dishes and dry them after washing. This means that you don't need as much counter space.
A typical undercounter dishwasher cannot rinse or dry the dishes, so they come out wet and have to drip somewhere. This requires counter space!
In addition, there are many undercounter dishwashers that are of the tank type, which reuse the water for multiple washes. Therefore, you have to rinse the dishes before putting them in the dishwasher. This requires a spray arm and a large sink. All of this is not exactly office-friendly. Another advantage of the Miele PFD-series is that it does not require space for a softener bottle and cans of soap/rinse aid . Softening is integrated just like in a household machine.
An alternative to this model is the slightly more expensive Hobart FPS-10B Vapo Rinse, which also has a drying function and built-in softener. It also has quick wash programs down to 80 seconds and uses only 1 liter of water per rack.
A cheaper solution, at least in the short term, is the Jeros 950, which is a classic undercounter dishwasher (tank washer). It also has an integrated descaling system, but requires some cabinet space for the detergent and rinse aid canisters. It washes in as little as 2 minutes, but does not have a pre-rinse or drying function.
Undercounter dishwasher for institutions
Many small institutions will benefit just as much from the Miele PFD and Jeros 950 as offices. The needs are about the same as they do not have as much space and the amount of dishes is limited. On the other hand, time is scarce, and you save many working hours by choosing a model like the PFD 404.
In nurseries and kindergartens, however, it is also important that there is a child safety lock. The Miele PFD 404 is one of the few models that has this. It cannot be opened as long as it is running. And remember that it has a final rinse of 80°C hot water.
Undercounter dishwasher for café and restaurant
Cafés and restaurants are better equipped for a regular industrial undercounter dishwasher because there is a pre-rinse table and drying can be done on a tray rack. There is also space for canisters of soap/rinse aid and a large softener bottle.
Final rinse requirements
The Danish Veterinary and Food Administration sets requirements for cleaning and disinfection in a dishwasher. Disinfection (final rinse) must be carried out with water that has a temperature of at least 80°C .
Tankopvasker vs friskvandsopvasker
En tankopvasker indeholder en tank med opvarmet vand, som den genbruger 20-35 gange. Den laver slutskyl på 80 grader med frisk vand. De kan typisk klare vaskeprogrammer ned til 1.30 minut. Ulempen er, at den ofte kræver plads til ekstern vandbehandling og sæbe/afspænding i dunke. Man skal også skylle servicet inden det sættes ind, hvilket kræver yderligere plads.
En friskvandsopvasker bruger frisk vand hver gang, og kan klare programmer ned til cirka 15 minutter. De er populære på kontorer og i små køkkener, hvor man ikke har det store behov. Fordelen er, at de er nemme (fungerer ligesom husholdningsmaskinen derhjemme) og de fylder ikke meget, fordi de typisk har integreret vandbehandling og sæbe-dosering. Du behøver heller ikke at skylle servicet inden.
Underbordsopvasker til kontor
Mange små kontorer vælger en husholdningsmaskine til private, men mange kan ikke vente en eller to timer på at få vasket op. Derfor er det for mange en god idé at investere i en industriopvasker der kan stå under en bordplade. Det er det der hedder en underbordsopvasker.
Til mindre kontorer med maks 2-3 vaske per dag, anbefaler vi PFD-serien fra Miele. Hvis man har et større behov end det, skal man op i en Miele PFD 404, som vasker ned til 14 minutter. Fælles for dem er, at de forskyller servicen og tørrer det efter vasken. Det betyder, at du ikke skal have så meget bordplads.
En typisk underbordsopvasker kan ikke skylle eller tørre servicen, så den kommer våd ud og skal dryppe af et sted. Dette stiller krav til bordplads!
Derudover, er der mange underbordsopvaskere der er af typen tankopvasker, som genbruger vandet til flere vaske. Derfor skal man skylle servicen af inden den sættes i opvaskeren. Det kræver en spulearm og en stor vask. Alt dette er ikke just kontorvenligt. Endnu en fordel er, at den ikke kræver plads til blødgøringsflaske og dunke med sæbe/afspænding. Blødgøring er nemlig integreret lige som i en husholdningsmaskine.
Et alternativ til denne model er den lidt dyrere Hobart FPS-10B Vapo Rinse, som også har tørrefunktion og indbygget blødgøring. Derudover har den hurtige vaskeprogrammer ned til 80 sekunder og så bruger den kun 1 liter vand per kurv.
En billigere løsning, på kort sigt i hvert fald, er Jeros 950, som er en klassisk underbordsopvasker. Den har også integreret afkalkningssystem, men kræver lidt skabsplads til dunke med sæbe og afspænding. Den vasker helt ned til 2 minutter, men har ikke forskylle eller tørrefunktion.
Underbordsopvasker til institution
Mange små institutioner vil kunne drage lige så stor fordel af Miele PFD 404 og Jeros 950 som kontorerne. Behovet er omtrent det samme idet de ikke har så meget plads, og mængden af service er begrænset. Til gengæld er tiden knap, og der sparer man mange arbejdstimer ved at vælge en næsten selvkørende model som PFD 404.
I vuggestuer og børnehaver er det dog også vigtigt, at der er børnesikring på. Dette har Miele pfd 404, som en af de få modeller. Den kan ikke åbnes så længe den kører. Og husk, at den har et slutskyl på 80°C varmt vand.
Underbordsopvasker til café og restaurant
Caféer og restauranter er bedre rustet til en almindelig industriel underbordsopvasker, fordi der er indrettet forskyllebord og tørringen kan ske på et bakkestativ. Der er også plads til dunke med sæbe/afspænding og en stor blødgøringsflaske.
Krav til slutskyl
Fødevarestyrelsens stiller krav til rengøring og desinfektion i en opvaskemaskine. Desinfektionen (slutskyl) skal foretages med vand, der har en temperatur på mindst 80°C.
FAQ
The short answer is no. A professional undercounter dishwasher needs to be 400 volts to be powerful enough to heat the water. The technicians we use are often out at businesses to remove 230 volt machines and replace them with 400 volt dishwashers.
No, you need a professional dishwasher with a guaranteed final rinse of 80°C and digital temperature in a business that serves food.
A traditional undercounter dishwasher for 50x50 baskets is 60 cm wide and deep and about 83 cm high, so it can stand under a steel table. Depending on which model you choose, you will need to allocate floor space for a limescale filter (e.g. AK-1019) and canisters for soap and rinse aid. In addition, you will probably need a sink next to the dishwasher. Contact us and find out more.
You may be considering whether to get a hood dishwasher instead. In coffee shops, smaller cafes and communal kitchens, a quick dishwasher under the table is typically sufficient. In larger cafes and restaurants, you typically cannot do without a hood dishwasher.
There are actually quite a few differences between the two models, which we describe on the product pages. In short, we always recommend the LS6. It is of better quality, has more important features and is cheaper to repair.