How to Choose the Right Commercial Dishwasher for Your Kitchen
Selecting the correct commercial dishwasher is a strategic kitchen decision, not just an equipment purchase. The right choice affects hygiene, labor efficiency, water consumption, and long-term operating costs—especially in professional HORECA environments.
If you are building or upgrading a commercial kitchen, understanding how dishwasher types fit into the broader HORECA equipment ecosystem is essential.
See: HORECA Products Guide
1. Undercounter Commercial Dishwasher
For compact kitchens with controlled volume
An undercounter dishwasher is designed for operations with limited space and moderate dishwashing demand. It is typically installed under a counter and used in cafés, bakeries, and small restaurants.
However, material quality matters here more than buyers realize. Lower-grade stainless steel can corrode faster due to detergents and heat exposure.
For a deeper understanding, read:
Stainless Steel 201 vs 304 vs 316 – Which Grade Do You Need?
👉 Product example:
Dishwasher Undercounter Comenda
2. Hood Type (Pass Through) Commercial Dishwasher
The most balanced solution for professional kitchens
Hood type dishwashers are engineered for medium to high-volume kitchens where workflow, hygiene separation, and speed are critical. Dishes move from the dirty zone to the clean zone in a straight line, which aligns with professional kitchen design standards.
This type of dishwasher is commonly recommended when planning a new restaurant kitchen, because it scales better as business grows.
If you are at the planning stage, this article provides useful context:
Top 5 Must-Have Catering Equipment for New Restaurants in 2025
👉 Product example:
Hood Type Commercial Dishwasher EC44
3. Rack Conveyor Dishwasher
For continuous, industrial-scale dishwashing
Rack conveyor dishwashers are designed for non-stop, high-volume operations. These systems are typically found in hotels, hospitals, and central kitchens.
They require careful planning, proper water treatment, and sufficient space. In many HORECA projects, they are specified only after volume analysis, not as a default upgrade.
👉 Product example:
Conveyor Dishwasher AC2 Comenda
Quick Comparison
| Dishwasher Type | Daily Volume | Typical Environment |
|---|---|---|
| Undercounter | Low | Cafés, small restaurants |
| Hood Type | Medium–High | Restaurants, hotels |
| Rack Conveyor | Very High | Central & institutional kitchens |
A critical warning most suppliers won’t tell you
Many kitchens:
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Buy undercounter models because they are cheaper → then struggle during peak hours
-
Buy conveyor systems because they look “professional” → then waste energy and space
The correct decision comes from:
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Understanding HORECA workflow
-
Selecting the right stainless steel grade
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Planning equipment as a system, not individual items
This is why linking equipment guides, material education, and planning articles together is not optional—it is how buyers make confident decisions.