1. Ask Yourself These Three Key Questions First
🥣 How many dishes do I need to wash per day?
Are you running a small diner with a few dozen covers, or a high-traffic restaurant with constant table turnover?
Smaller restaurants can opt for compact hood-type dishwashers (also known as pass-through or lift hood machines).
High-volume venues should consider a rack conveyor dishwasher for continuous operation and high throughput.
🧱 How much space do I have in the kitchen?
Limited kitchen space? Choose an undercounter or hood-type unit.
Plenty of space and minimal staff? Go for an automated conveyor dishwasher with pre-wash and drying zones.
💰 What do I want to save most?
Labor costs? Choose a model with higher automation and user-friendly operation.
Utilities? Opt for models with heat recovery, low water consumption, and energy-efficient design.
Time? Look for intuitive controls, one-touch cycles, and fast wash times.
2. 7 Critical Points Every Restaurant Owner Cares About
1️⃣ Effective Cleaning – No Rewash, No Complaints
Is the water pressure strong enough? Are spray arms well designed?
Does the machine support pre-rinse and a final rinse cycle?
For premium cleanliness, high-temp models (>82°C/180°F) disinfect without chemicals—ideal for upscale dining.
2️⃣ Speed to Match Your Service Flow
Hood-type machines can process up to 60–90 racks per hour.
Rack conveyor machines can wash 1,000+ dishes per hour seamlessly.
Choose based on your peak hourly dish volume × number of utensils per meal.
3️⃣ Save Water & Energy – Protect Your Profits
Heat recovery systems reuse exhaust heat to preheat incoming water, saving up to 40% energy.
Low-water spray arms can use less than 1 liter per rack.
Smart standby mode helps cut energy use when idle.
4️⃣ Easy to Operate – No Training Headaches
Are the controls intuitive? Are there visual icons or multi-language support?
Does it have automatic detergent dosing, self-cleaning cycles?
A machine that’s easy to learn reduces training time for new staff.
5️⃣ Built to Last – And Backed by Good Service
Is it made of 304-grade stainless steel?
Can the spray arms and filters be removed for cleaning?
Is there local service, fast spare part support, and a solid warranty?
6️⃣ Noise Matters – Especially in Open Kitchens
Choose machines with noise-reduction features (<65dB) to maintain a calm, professional kitchen environment.
7️⃣ Hidden Costs – Know What You’re Really Paying
Low-temp models require ongoing purchases of sanitizing chemicals.
Do you need to buy add-ons like water softeners, condensate hoods, or voltage converters?
Always consider total cost of ownership, not just the upfront price.
3. Suggested Dishwasher Types by Restaurant Style
| Restaurant Type | Recommended Machine Type | Why |
|---|---|---|
| Small cafes, fast food | Undercounter or glass washer | Compact and budget-friendly |
| Full-service restaurants, bakeries, pizza shops | Hood-type (single or double rack) | Strong wash, fast cycles |
| Buffets, canteens | Rack conveyor dishwasher | Handles high volume, high efficiency |
| Bars, coffee shops | Dedicated glass washers | Gentle wash, scratch protection |
5. Final Thoughts: Did You Choose the Right Dishwasher?
A dishwasher isn’t just another appliance — it’s a silent partner in your restaurant’s success. The right one:
Cuts labor and utility costs
Keeps dishes spotless at peak hours
Reduces staff turnover with easier operation
Pays for itself faster than you think
Take the time to choose wisely. If you’re unsure, reach out — we’re happy to help you find the best fit for your kitchen.
