Shop Dishwashers

Commercial Kitchen Company supplies commercial dishwashers for cafés, restaurants, bars, clubs, aged care kitchens and schools. This category covers the undercounter and front-loading machines — the ones that sit under or beside a bench and wash to a single rack. For hood-type machines see pass-through dishwashers; for continuous high-volume warewashing see rack conveyors.

Brands here include Hobart, Meiko, Winterhalter, Eswood, Classeq, Comenda, Washtech and Aristarco. Most are built around a standard square rack, and many are offered with heat recovery, an integrated drain pump or a reverse-osmosis rinse for a spot-free finish. Several are configurable as either a dishwasher or a glasswasher at installation.

Both showrooms are open to the public — Brisbane (Springwood) and Gold Coast (Bundall). Ring 1300 CKC 000 and we will tell you what is on the display floor. SilverChef equipment finance is available on eligible equipment.

How to Choose the Right Commercial Dishwasher

A commercial dishwasher is plumbed, drained and runs cycle after cycle through a service, so the decisions worth spending time on are the rack you need to wash to, the throughput you need at peak, and how the machine copes with your incoming water.

Undercounter, hood-type or conveyor

Undercounter and front-loading machines — the ones on this page — fit under or beside a standard bench and wash one rack at a time, with the higher-output units rated to around sixty racks an hour. They suit cafés, bars, small restaurants and back-of-house crockery and glass duties. Hood-type machines lift a hood so a rack slides in from the soiled side and out to the clean side, which is what carries a busy restaurant, hotel or function kitchen — see pass-through dishwashers. Rack conveyors move racks through the machine continuously for large hotels, banquet kitchens and central production — see rack conveyors. For pots, trays and bulk utensils, see utensil washers.

Racks, and what actually fits

Most machines here are built around a standard square rack — commonly 500 x 500mm on dish machines and 400 x 400mm on glass machines — and a plate rack of that size takes around 18 dinner plates. What varies more than rack size is clear entry height, so measure your tallest stemware, your largest plates and anything else you intend to put through, and check it against the machine before you commit. Several undercounter machines can be set up as either a dishwasher or a glasswasher at installation, so if one machine has to do both jobs, ask.

Water hardness, chemicals and dosing

Scale is the most common cause of premature failure in a warewasher, and manufacturers set a water hardness limit above which they expect a softener or water treatment system on the inlet. Find out your hardness before you buy, not after the first service call. Detergent and rinse aid are dosed by built-in chemical pumps on almost everything here, which takes the result off the operator, and better units add a refill signal so an empty drum is noticed before the wash quality drops. Reverse-osmosis and deionising options are offered across several ranges where you want glassware and cutlery to come out without polishing.

Temperature, hygiene and records

A commercial machine finishes on a hot rinse, and what matters at an audit is being able to show it happened. Most units here display wash and rinse temperature digitally so the readings can be logged for HACCP; some keep an internal hygiene log or export operating data over USB. A thermostop function holds the cycle until the rinse water reaches its set temperature rather than running on regardless. At connection your plumber will want WaterMark certification and built-in backflow prevention, so check both are specified.

Energy, steam and installation

Heat recovery is the option worth asking about: the machine draws hot vapour back into the incoming cold water, which cuts both the energy draw and the steam released into the room — enough, in some installations, to remove the need for an extraction canopy. Confirm that with your certifier rather than assuming it. An integrated drain pump lets you place the machine where the bench layout suits instead of where the floor waste happens to be. Some machines can also be connected to a hot water supply, which reduces the electrical load of the booster heater.

Brands we stock

Hobart spans this range from undercounter machines through hood-type and rack conveyors to utensil washers, so a single-brand fit-out is possible. Winterhalter builds undercounter dish and glass machines with touch-screen control, a hygiene logbook and heat-recovery and reverse-osmosis variants. Meiko is German-made and covers undercounter and hood-type machines with reverse-osmosis and heat-recovery options. Eswood is Australian-engineered and covers the undercounter and pass-through end. Classeq is made in the UK and its undercounter machines can be configured as dishwasher or glasswasher. Comenda covers undercounter and pass-through with condensing-hood heat recovery. Washtech supplies a wide-body front-loading warewasher with heat recovery, and Aristarco an undercounter machine.

Why Commercial Kitchen Company

Our team has 35 years specifying warewashing into cafés, restaurants, hotels, function venues, clubs, aged care and schools across Queensland and Australia. Both showrooms are open to the public — Brisbane (Springwood) and Gold Coast (Bundall). Ring first on 1300 CKC 000 and we will tell you what is on the display floor, so you can look at rack size, entry height and controls in person. SilverChef equipment finance is available on eligible equipment, and delivery, installation arrangement, plumbing, drainage and electrical connection can be quoted alongside the machine.