Summary
WHAT’S THE DIFFERENCE BETWEEN A COMMERCIAL AND RESIDENTIAL DISHWASHER?
Short answer:
They are completely different machines built for different duty cycles, temperatures, sanitizing requirements, and code compliance.
Residential dishwashers cannot be used in commercial kitchens.
DO I NEED A COMMERCIAL DISHWASHER BY LAW?
Yes, if you:
- Sell food to the public
- Operate a restaurant, café, bar, school, hospital, commissary, or mobile food unit
- Operate under a health permit
Health departments require:
- NSF-certified warewashing equipment
- Verified sanitization
- Documented temp or ppm logs
WHAT SIZE DISHWASHER DO I NEED?
It depends on:
- Dishes per peak hour
- Tray vs plate service
- Glassware volume
- Rewash rates
- Emergency backup expectations
General Sizing Guide:
- Undercounter: 30–70 racks/hour
- Door-Type: 70–150 racks/hour
- Conveyor: 150–350 racks/hour
- Flight-Type: 350+ racks/hour
Always size for peak meal—not daily average.
WHAT’S BETTER—HEAT OR CHEMICAL SANITIZING?
Heat (High-Temp)
Pros:
- No chemical on dishes
- Strong inspection preference
- Lower long-term chemical cost
- Kills grease better
Cons:
- Requires booster heater
- Higher electrical cost
- Requires water softener
Chemical (Low-Temp)
Pros:
- Lower electrical load
- No booster heater
- Lower upfront cost
Cons:
- Continuous chemical cost
- Requires constant ppm testing
- Higher inspection risk
- Chemical mixing failures possible
Hospitals, VA, schools, and correctional facilities usually require heat systems.
DO I NEED A BOOSTER HEATER?
Yes if:
- You are using a high-temp (heat) dishwasher
- You must reach 180°F at the dish surface
No if:
- You are using a chemical (low-temp) system
Failure to install a properly sized booster heater is one of the top causes of failed inspections nationwide.
WHAT TEMPERATURE SHOULD A COMMERCIAL DISHWASHER REACH?
Heat Systems:
- Final rinse must be 180°F at the dish surface
Chemical Systems:
- Temperature varies, but sanitizer ppm must be verified with test strips
Any heat system running below 180°F fails inspection immediately.
WHAT CHEMICAL PPM IS REQUIRED?
Most health departments require:
- Chlorine: 50–100 ppm
- Quat: 200–400 ppm
- Iodine: 12.5–25 ppm
Eyeballing sanitizer strength is not allowed.
Test strips must be present on site.
DO I STILL NEED A 3-COMP SINK IF I HAVE A DISHWASHER?
Yes—almost always.
3-comp sinks are required for:
- Manual backup warewashing
- Equipment too large for machines
- Emergency situations
- Pot and pan washing
WHY DOES MY GLASSWARE LOOK CLOUDY?
Top causes:
- Hard water scale
- No water softener
- No carbon filtration
- Detergent overuse
- Low rinse temperature
Glasswashers almost always need water treatment to stay clear.
CAN I PUT EVERYTHING IN THE DISHWASHER?
Safe to wash:
- Plates
- Trays
- Glasses (proper racks)
- Utensils
- Pots & pans (if rated)
Do not wash:
- Cast iron
- Wood
- Fine crystal
- Knives loosely
- Non-heat-safe plastics
WHY DOES MY DISHWASHER KEEP FAILING INSPECTION?
Most common reasons:
- Final rinse below 180°F
- Sanitizer ppm not logged
- No test strips on site
- No air gaps on drains
- Towel drying
- Chemical storage violations
- No documentation
DO FOOD TRUCKS NEED COMMERCIAL DISHWASHERS?
Yes—but usually through a licensed commissary.
Options:
- Shared commercial dishroom
- On-board 3-comp system (if approved)
- Disposable ware backup
HOW MUCH DOES A COMMERCIAL DISHWASHER COST?
Typical equipment ranges:
- Undercounter: $4,000–$9,000
- Door-Type: $10,000–$25,000
- Conveyor: $30,000–$75,000
- Flight-Type: $80,000–$250,000+
Install costs vary widely based on:
- Electrical
- Plumbing
- Hood
- Drainage
- Water treatment
DO COMMERCIAL DISHWASHERS USE A LOT OF WATER?
Modern machines are far more efficient than manual washing and older equipment.
Water use depends on:
- Rack size
- Rinse flow rate
- Throughput
- Leak prevention
- Water reuse design
WHY DOES MY DISHWASHER SMELL?
Top causes:
- Dirty floor drains
- Pulper buildup
- Scrap trough biofilm
- Grease interceptor issues
- Standing water
- Poor ventilation
Odors usually indicate a drainage or waste failure—not a machine failure.
HOW OFTEN SHOULD A COMMERCIAL DISHWASHER BE DELIMED?
Depends on water hardness:
- Soft water: Every 2–4 months
- Moderate hardness: Monthly
- Hard water: Every 2–3 weeks
Skipping deliming:
- Kills booster heaters
- Clogs spray arms
- Voids warranties
- Causes temp failures
HOW LONG SHOULD A COMMERCIAL DISHWASHER LAST?
With proper care:
- Undercounter: 7–12 years
- Door-Type: 10–15 years
- Conveyor: 12–20 years
- Flight-Type: 15–25+ years
Without water treatment or maintenance, that lifespan can be cut in half.
CAN I KEEP OPERATING IF MY DISHWASHER BREAKS?
Only if:
- You have a working 3-comp sink
- Sanitizer ppm is verified
- Air drying is enforced
- Emergency SOP is activated
- Manager authorizes continued operation
Otherwise, food service must stop immediately.
STILL NOT SURE WHAT APPLIES TO YOUR KITCHEN?
- Run the Dishwasher Selection Tool
- Run the Utility Readiness Assessment
- Request a Dishroom Consultation
Built by Aldevra, a Service-Disabled Veteran-Owned Small Business supporting federal agencies, healthcare systems, schools, food trucks, bars, and commercial kitchens nationwide with compliant, inspection-ready dishroom solutions.
