Professional Dishwashers - Commercial Kitchen Equipment
High-performance professional dishwashers for commercial kitchens. Energy-efficient models with fast wash cycles for restaurants and foodservice.
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Key Features
High-performance professional dishwashers for commercial kitchens. Energy-efficient models with fast wash cycles for restaurants and foodservice.
Who It's For
Restaurant owners who need reliable, high-capacity dishwashing for daily service
Catering businesses requiring portable or compact professional-grade cleaning solutions
Institutional kitchens in schools, hospitals, or corporate cafeterias with large volumes
Serious home chefs with dedicated commercial-style kitchens who want restaurant-quality results
Frequently Asked Questions
How do I know what size dishwasher I need?
Calculate your peak dishwashing needs during the busiest service periods. A general rule is that you'll need to wash about 20% more dishes than you serve covers for, accounting for prep dishes, utensils, and glassware. Consider both the number of racks per hour and the physical size of items you'll be washing.
Do I need special plumbing or electrical work?
Most professional dishwashers require dedicated electrical circuits with higher voltage than standard household outlets, plus specialized drain connections that can handle high-temperature water and food particles. Consult with a commercial kitchen contractor before purchasing to understand installation requirements.
How often do professional dishwashers need maintenance?
Daily cleaning and basic maintenance like clearing wash arms and checking chemical levels are essential. Professional service is typically needed every 3-6 months depending on usage and water quality. Hard water areas may require more frequent descaling and component replacement.
What's the difference between high-temp and low-temp dishwashers?
High-temp models use water heated to 180°F for sanitization and typically have lower chemical costs but higher energy usage. Low-temp models rely on chemical sanitizers and use less energy but have ongoing chemical expenses. High-temp models generally provide more thorough sanitization for heavy-duty commercial use.
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