Which Commercial Dishwasher Do I Need?
Answer a few questions and we’ll suggest the best type of commercial dishwasher (dish machine) for your kitchen.
Recommended Dishwasher Type
This is a general recommendation. For code compliance, layout, and model selection, talk with a commercial kitchen equipment dealer like Aldevra.
| Dishwasher Type | Electrical | Hot Water | Booster Heater | Drain | Ventilation | Typical Facilities |
|---|---|---|---|---|---|---|
| Undercounter | 120V–208V, single-phase | 120–140°F | Optional (high-temp models only) | 1.5"–2" indirect drain to floor sink | Usually not required | Coffee shops, bars, small cafés |
| Door-Type (Hood) | 208–240V, single or three phase | 140°F incoming minimum | ✅ Required for high-temp | 2" indirect drain + air gap | Often required by local code | Restaurants, schools |
| Conveyor | 208–480V, three-phase | 140°F incoming | ✅ Almost always required | 2"–3" indirect drain + grease coordination | ✅ Typically required | Hospitals, universities |
| Flight-Type | 208–480V, three-phase | 140°F+ incoming (large volume) | ✅ Required | 3"+ indirect drain with grease interceptor | ✅ Required | Stadiums, prisons, military dining |
