Commercial Dishwashers & Glasswashers
Commercial dishwashers for sale, built for the hospitality industry — undercounter, benchtop, passthrough (hood type), conveyor and pot washers. Whether you run a cafe, restaurant, pub, hotel or catering operation, the right equipment clears your busiest hour without tying up staff. Our range of commercial dishwashers and glasswashers covers leading brands including Eswood, Winterhalter, Classeq, Fagor, Asber, Washmaster and Wexiodisk, with delivery throughout Australia.
Who these commercial dishwashers are for
Domestic dishwashers cannot survive a commercial kitchen. A home machine runs a 2–3 hour eco cycle at low temperature; commercial dishwashers are designed for short cycles — a rack turned around in 1–3 minutes — and sanitise at temperatures a home unit never reaches. If you are washing cutlery and crockery, glassware, every tray and utensil through a service, you need a machine rated for that duty cycle and for heavy use.
Typical fits across the hospitality industry: cafes and small bars on a benchtop or undercounter dishwasher; venues like restaurants and function rooms on a passthrough (hood type) machine; institutional and high-volume kitchens on conveyor dishwashers; and any venue with heavy pans on a dedicated pot washer. Buying a commercial dishwasher means matching the machine to the size of your operation, not to a price point.
Types of commercial dishwasher
Undercounter and benchtop dishwashers
Compact, energy-efficient and the usual starting point for cafes and small kitchens. An undercounter dishwasher (also written under-counter or underbench) slides beneath a standard bench; a bench dishwasher is benchtop equipment that sits on top. Both handle cutlery, crockery, glassware and trays in standard racks. Browse the full range of underbench dishwashers.
Passthrough (hood type) dishwashers
The workhorse of mid-to-high volume service. Load a rack, drop the hood, and the cycle runs in around 1–3 minutes. Often listed as hood type or pass through dishwasher models, these passthrough dishwashers pair with inlet and outlet benches to form a proper dishwashing line.
Conveyor, flight-type and industrial dishwashers
Continuous-feed machines for operations in busy institutional settings — hospitals, aged care, stadiums and large caterers. Conveyor dishwashers, also sold as rack-conveyor or flight type dishwashers, process hundreds of items per hour. If you are comparing an industrial dishwasher against a passthrough, throughput and available floor space decide it.
Pot and utensil washers
Purpose-built for baking trays, gastronorm pans, mixing bowls and stock pots that will not fit a standard rack. Pot washers and utensil washers use higher wash pressure and longer cycles than a plate machine — worth it in any kitchen where staff currently scrub pans by hand.
Glasswashers
A commercial glasswasher uses gentler handling and specialised cycles to keep glassware clear and reduce breakage. A glass washer is a separate machine from your plate dishwasher for good reason: bars and fine dining need streak-free clarity, not maximum heat. Classeq and Eswood glasswashers are popular choices for pubs and hotels.
Commercial dishwashers by venue type
Cafes. A cafe commercial kitchen usually has no floor space to spare, so an undercounter or benchtop commercial dishwasher does the work. Cups, saucers and glassware dominate the load, which is why many cafes run a glasswasher cycle alongside a plate machine.
Restaurants. A restaurant commercial kitchen pushing 100–300 covers needs a passthrough. This is the range of commercial dishwashers where hood type machines earn their keep — continuous racks through service without a second operator.
Pubs, bars and hotels. Glassware volume drives the specification. Pair a commercial glasswasher behind the bar with a plate commercial dishwasher in the kitchen rather than forcing one machine to do both jobs.
Catering and function venues. Machines here must cater for unpredictable peaks — 400 covers one night, nothing the next. Commercial dishwashing capacity should be specified for the biggest event you take, not the average week.
Institutional kitchens. Hospitals, schools and aged care run the longest service windows of any commercial kitchen, so conveyor commercial dishwashers and dedicated pot washers become the practical choice. This is heavy-duty commercial kitchen equipment, specified around throughput and compliance rather than price.
Choosing the right commercial dishwasher
1. Size to your busiest hour, not your average
Count racks, not covers. Estimate the racks you need to clear at peak, then pick a machine whose rated racks-per-hour comfortably exceeds it. Undersizing is the most common and most expensive mistake in commercial dishwashing — when the wash line backs up, service stops. The best commercial dishwasher for a 60-seat cafe is the wrong dishwashing solution for a 400-cover function venue.
2. Check power, water and drainage before you buy
Many commercial dishwashers need three-phase power, a tempered water supply and a floor waste or pumped drain. Single-phase benchtop and undercounter models are the exception. Confirm what your site has before committing — retrofitting power or plumbing costs more than the machine.
3. Decide on heat recovery and water consumption
Water use per rack drives both your water bill and the energy needed to heat it. Heat recovery models capture steam from the wash chamber to pre-heat incoming water, which cuts energy consumption and reduces the steam dumped into your kitchen. Machines that reduce energy and water per rack improve efficiency across the whole wash area, and in a venue running hundreds of racks a day the saving repays the premium. Good commercial dishwashers save on labour as much as utilities.
Hygiene, health and safety compliance in Australia
Australian foodservice operations must demonstrate effective sanitation of utensils and tableware. Commercial machines achieve this through a high-temperature final rinse — typically around 82°C — or a chemical sanitising cycle, which is why a domestic unit will not satisfy an inspection. Consistent wash temperature, correct detergent dosing and a documented routine are what let you maintain standards and keep compliance with health requirements defensible. Cleanliness standards here are not a presentation issue; they are a food safety control, and they sit alongside your waste management system as core kitchen operations.
Complete your dishwashing line
A machine on its own is not a wash area. Most kitchens pair a dishwasher with inlet sinks and outlet benches for scraping and stacking, a stainless steel sink for pre-rinse and pot soaking, and dishwasher stands, racks and accessories matched to the crockery and glassware you carry. These are the kitchen appliances and hospitality equipment that turn a machine into a working line.
Featured commercial dishwashers
Popular models in stock: the Eswood ES50 pass-through dishwasher for mid-volume service, the Eswood SW900V with heat recovery where energy consumption matters, and the Eswood UT20P pass-through pot dishwasher for trays and pans. Every quality commercial machine we supply is backed by manufacturer warranty.
Frequently asked questions
What is the difference between a commercial dishwasher and a home dishwasher?
Cycle time, temperature and build. A commercial dishwasher completes a wash in roughly 1–3 minutes against 2–3 hours for a domestic machine, sanitises at far higher temperatures, and uses heavier stainless steel to handle continuous daily use. A home appliance in a commercial kitchen will fail quickly and will not meet hygiene standards.
How much does a commercial dishwasher cost in Australia?
Benchtop and undercounter machines sit at the affordable end, passthrough (hood type) models occupy the middle, and conveyor systems are the largest investment. Pricing on this page is live and inclusive of GST — filter by type to see the current range for your budget. Finance is available on eligible equipment.
What temperature does a commercial dishwasher reach?
High-temperature machines typically wash around 60–65°C with a final sanitising rinse near 82°C. Low-temperature machines run cooler and rely on a chemical sanitiser instead. Both approaches can meet Australian food safety requirements when dosed and maintained correctly.
Do I need a glasswasher as well as a dishwasher?
If you serve a meaningful volume of drinks, yes. A dedicated glass washer protects glassware clarity and reduces breakage, and it keeps glasses out of a plate machine carrying grease and food soil. Small venues sometimes run a single undercounter machine on a glass cycle as a compromise.
What size commercial dishwasher do I need?
Work from racks per hour at peak, then add headroom. As a rough guide: a cafe under 100 covers is usually fine on an undercounter machine; 100–300 covers suits a passthrough; beyond that, look at conveyor dishwashers. Your crockery mix and whether you wash pots in the same machine both shift the answer — tell us your specific needs and we will help you find the right fit.
How long does a commercial dishwasher last?
With correct dosing, daily cleaning and an annual service, a well-specified machine under heavy use commonly runs 7–10 years. Keeping the dishwasher running reliably comes down to descaling, checking wash and rinse arms for blockages, and not overloading racks.
Do you deliver commercial dishwashers Australia-wide?
Yes — we supply commercial dishwashers and dishwashing equipment throughout Australia. Larger passthrough and conveyor machines ship as freight items and may require site access details for delivery and positioning.
Buying guidance
Not sure which of these warewashers matches your business needs? Read our restaurant dishwasher buying guide, or check the temperatures a commercial dishwasher needs to reach. If you would rather talk it through, get in touch and our team will help you find the best commercial dishwasher for your hospitality business.