What type of commercial dishwasher do I need?

Small cafes and bars usually suit an undercounter machine. Busy restaurants and pubs often need a pass through model, and hotels or institutions may need a conveyor system. Size on your busiest hour, not your daily average.

What temperature should a commercial dishwasher rinse at?

Many machines sanitise with a hot final rinse, commonly specified by manufacturers at around 80 degrees Celsius or higher. Some use chemical sanitising at lower temperatures. Follow the manufacturer's specification and check temperatures regularly.

Do I need three phase power for a commercial dishwasher?

Many larger pass through and conveyor machines need three phase power, while some undercounter units run on single phase. Check your site's supply with an electrician before choosing a model.

Can I spread the cost of a new commercial dishwasher?

Many businesses prefer to spread the cost of new equipment rather than pay upfront. Contact our team to talk through payment options that may suit your business, and we can help you compare machines.

How much does a commercial dishwasher cost?

Price depends on the type, capacity, features and brand, with undercounter models generally the most affordable and conveyor systems the most expensive. Running costs depend on water, power and chemical use. Contact us for current pricing including GST.

Commercial Dishwasher Buying Guide for Melbourne Kitchens

Published on: October 29, 2026

Commercial dishwasher buying guide: undercounter, pass through and conveyor compared, racks per hour, rinse temperatures, water use and running costs.

Commercial Dishwasher Buying Guide for Melbourne Kitchens

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