Commercial Dishwasher Buying Guide

Choosing the right commercial dishwasher is essential for keeping your kitchen running smoothly. This guide explains the key factors to consider, the differences between Hobart’s ranges, and how to match the right model to your business needs. Whether you run a small café, a busy restaurant, a care home or a school, this guide will help you make a confident, informed decision. 

1. Understanding Your Requirements 

Before comparing models, consider these core factors. They determine which dishwasher is most appropriate for your kitchen. 


Daily Wash Volume 

How many racks do you need to process per hour? 

  • Low usage: cafés, small restaurants, small offices 
  • Medium usage: busy restaurants, schools, care homes 
  • High usage: hotels, production kitchens, large education or healthcare sites 

    Higher volume needs faster cycles, quick recovery times, robust components and often a hood (pass-through) or rack system. 


Space & Layout 

Measure: 

  • Available floor space 
  • Distance to sink 
  • Ceiling clearance 
  • Power, water and drainage location 
  • Drain height 

Undercounter models suit compact kitchens. Hood dishwashers suit operational spaces with defined warewashing areas. 


Type of Items Being Washed 

  • Plates, cutlery and standard crockery 
  • Glassware 
  • Gastronorm trays 
  • Pots, pans and utensils 

For heavy utensils, dedicated Hobart utensil washers are ideal. 
Large-chamber undercounter models or hood dishwashers can also handle trays and smaller utensils depending on size. 


Water Quality (Soft or Hard Water) 

In medium or hard water areas, a water softener is essential to avoid limescale, reduce chemical usage and protect the machine. 

Models with built-in softeners or external softener options are available. 


Plumbing, Drainage & Power 

Your site configuration determines which machines are suitable. 

  • Gravity drain or drain pump required? 
  • Hot or cold feed available? 
  • 13A, 16A, 25-30A or 3-phase power? 

These impact heat up and recovery times, cycle times, machine spec. and installation costs. 


2. Comparing the Hobart Dishwasher Ranges 

Hobart manufactures four distinct commercial dishwasher ranges. Each is designed for different usage levels, performance requirements and budget. 


Hobart Ecomax Range

Best for: Low to medium daily usage 
Ideal for: Cafés, small restaurants, bars, small care homes 

Key benefits: 

  • Reliable, well-built entry-range machines 
  • Excellent wash results 
  • Simple controls 
  • Strong value for money 

Ecomax models focus on dependable performance for kitchens that don’t require fast turnaround times. 


Hobart Ecomax Plus Range

Best for: Medium to high usage 
Ideal for: Busy restaurants, medium care homes, schools 

Key benefits: 

  • Faster recovery times compared to Ecomax 
  • Enhanced build components 
  • Better throughput 
  • Strong performance at a competitive price 

A perfect middle ground between cost and capability. 

 

Hobart Profi Range

Best for: High usage, demanding kitchens 
Ideal for: Hotels, larger education sites, busy restaurants, healthcare 

Key benefits: 

  • Advanced engineering 
  • Comprehensive control options 
  • Excellent energy and water efficiency 
  • Suitable for heavier soiled utensils (depending on size) 
  • Sector discounts for Education & Care available 

Profi offers best-in-class reliability for intensive daily use. 


Hobart Premax Range

Best for: Maximum efficiency and top-end hygiene performance 
Ideal for: High-end restaurants, hotels, education and healthcare environments 

Key benefits: 

  • Industry-leading wash performance 
  • Ultra-low energy, water and chemical usage 
  • Specialist cycle options 
  • Long-term lowest operating cost 

Premax is the premium choice for sites demanding exceptional results and efficiency. 


3. Cycle Times, Speed & Throughput 

Cycle and heat recovery time directly impacts service speed. 

Typical Hobart wash cycle ranges: 

  • Ecomax: 60–180 seconds 
  • Ecomax Plus: 60–180 seconds +Cutlery Cycle 
  • Profi: 60–300 seconds +Special Programmes 
  • Premax: 52–180 seconds +Special Programmes 

For kitchens with peaks of activity, cycle times combined with fast heart recovery times and means fewer backups and smoother service. 


4. Chamber Size & Item Compatibility 

Different models suit different items: 

Glasswashers 

  • Designed specifically for glassware 
  • Prevent clouding and improve presentation quality 

Undercounter Dishwashers 

  • Great for plates, cutlery and smaller utensils 
  • Some models feature larger chambers for gastronorm trays and bulkier items 

Pass-Through Dishwashers 

  • Designed for streamlined, high-throughput workflows using an efficient in-out tabling system 
  • Ideal for busy kitchens where continuous washing is required throughout service 
  • Handle larger crockery, trays and many utensils depending on chamber size 
  • Provide ergonomic loading height and faster turnaround for operational production kitchens 

Dedicated Utensil Washers 

  • Purpose-built for pots, pans, gastronorm trays and heavy utensils 
  • The best long-term solution for high-volume utensil washing 

5. Installation Requirements 

A correct installation ensures reliable performance and compliance. 

Space & Positioning  (By Dishwasher Type) 

Glasswashers - Space & Positioning Checklist 

Placement 

  • Always place under or near the bar counter 
  • Ensure front door clearance in tight spaces 
  • Machine must be level to avoid pooling and glass breakage 

Drain & Water 

  • Many bar areas require a drain pump due to high waste outlets 
  • Check feed pipe accessibility for cleaning and service 

Ventilation 

  • Avoid placing next to ice machines or cold equipment 
  • Ensure ventilation gaps to prevent bar heat build-up 

Operation 

  • Allow space for clean and dirty glass racks 
  • Position close to glass return point for fast workflow 

 

Undercounter Dishwashers - Space & Positioning Checklist 

Minimum Space & Access 

  • Ensure enough front clearance for the door to open fully 
  • Check the machine can slide fully into position without obstructing pipework 
  • Leave space at the sides for ventilation (model dependent) 
  • Ensure access for daily cleaning (filters, arms, seals) 

Plumbing 

  • Confirm hot or cold-water feed location and distance from installation point 
  • Ensure accessible stopcock 
  • Check drain height, may require drain pump if waste outlet is above machine drain (fitted as standard on all Hobart warewashers) 

Power 

  • Confirm correct supply (13A / 16A / 25A / 30A or 3-phase depending on model) 
  • Socket/Connection point should be reachable without trailing cables 
  • Power supply must be isolated and accessible 

Workflow & Operation 

  • Position close to bus return or plating area 
  • Allow space for dirty and clean racks 
  • Avoid placing machine where open door blocks walkways 

 

Pass-Through (Pass-Through) Dishwashers - Space & Positioning Checklist 

Minimum Space & Operational Workflow 

  • Allow full clearance for lifting the hood/pass-through action 
  • Provide clear entry and exit space for the rack flow (in–out system) 
  • Ensure straight-line or corner workflow depending on tabling 
  • Maintain ergonomic working height for staff 
  • Plan space for inlet table, outlet table, and pre-rinse spray 

Plumbing 

  • Check drain height, many pass-through systems require correct alignment with table height 
  • Waste and water feeds should not obstruct the passthrough motion 
  • Pre-rinse spray tap should be positioned within comfortable reach 

Power 

  • Confirm supply (often single phase 25A / 30A or 3-phase depending on model) 
  • Isolated power switch accessible and not behind the machine 

Ventilation & Heat Management 

  • Allow space for steam release when hood is lifted (Hobarts 4-sided hood helps reduce steam levels) 
  • Condense canopy possibly required 
  • Avoid placing beneath low shelves or cupboards 
  • Ensure the room has adequate mechanical ventilation 

Workflow Design 

  • Left–to–right or right–to–left setup, plan in advance 
  • Dedicated dirty side and clean side separation 
  • Ensure enough space for racks, trays and baskets 

Utensil Washer - Space & Positioning Checklist 

Chamber Size & Item Fit 

  • Confirm that the largest items you wash (pots, pans, GN pans, mixing bowls, baking trays, large utensils) fit comfortably within the internal chamber dimensions 
  • Allow clearance for awkward or oversized equipment with handles or protruding edges 
  • Ensure the rack system supports the weight and shape of heavy-duty catering ware 

Access, Loading & Workflow 

  • Provide clear front access for smooth loading of heavy items 
  • Ensure the door opens fully without obstruction, utensil washers often have deeper doors or fold-down fronts 
  • Position at an ergonomic loading height to minimise bending and reduce strain 
  • Allow space for staging dirty utensils before washing and space for clean items after washing 
  • Consider workflow: dirty → washer → clean area, avoiding cross-contamination 

Structural & Floor Considerations 

  • Ensure the floor can support the weight of the machine plus heavy, water-filled utensils 
  • Confirm the machine can be levelled correctly to avoid water pooling 
  • Avoid tight corners or narrow corridors that make manoeuvring large items difficult 

Plumbing 

  • Check the waste outlet height, many utensil washers require a drain pump if installed in kitchens with high-level waste (standard on Hobart utensil washers) 
  • Ensure the incoming water supply is located with 1 metre of the install and has sufficient pressure and volume 
  • Confirm the water feed is appropriate for the model (hot, cold or both) 
  • Allow space tabling for pre-rinse area if used alongside the machine 

Power Requirements 

  • Utensil washers often require higher-capacity power supplies, such as 30A single-phase or 3-phase 
  • Ensure the isolated power switch is accessible and not hidden behind equipment 

Ventilation & Heat Management 

  • Utensil washers produce more steam due to the chamber volume 
  • Ensure adequate extraction or mechanical ventilation 
  • Avoid installing under low ceilings or unit overhangs 

Chemical & Softener Access 

  • Allow space for chemical dosing units (if external) 
  • Ensure external water softeners (if used) are accessible for regeneration or maintenance 
  • Provide clear access to chemical containers for replacement 

Maintenance Access 

  • Leave room to remove and clean strainers, filters and wash/rinse arms 
  • Ensure an engineer can easily access the unit for required maintenance 

 

Rack Machine (Rack Conveyor Dishwasher) - Space & Positioning Checklist 

Overall Layout & Workflow 

  • Confirm the kitchen follows a linear workflow: dirty → pre-rinse → machine inlet → machine outlet → drying/clean area 
  • Ensure enough space for inlet tables, pre-rinse sprays, and roller conveyors 
  • Determine whether the workflow will be left-to-right or right-to-left (must be planned before installation) 
  • Ensure there is physical separation between dirty and clean zones to maintain hygiene flow 
  • Provide space for staging multiple racks on both the inlet and outlet sides 

Space Requirements 

  • Measure the full machine length including inlet and outlet sections, rack machines are significantly longer than pass-through units 
  • Allow clearance for access panels, filters, and service points 
  • Ensure adequate floor space for staff to load, unload and manoeuvre racks safely 
  • Avoid tight corridors or corners that obstruct rack movement 
  • Confirm that ceiling height allows for exhaust and ventilation equipment (if required) 

Pre-Rinse & Inlet Area 

  • Allow space for a pre-rinse spray unit directly before the inlet 
  • Ensure the dirty table is large enough to handle expected volume 
  • Provide space for waste sorting (scrape, soak, separate cutlery etc.) 

Outlet & Clean Area 

  • Ensure enough space to allow racks to exit the machine without stacking or bottlenecking 
  • Plan a clean landing table for drying or transferring items 
  • Confirm clean-side separation to prevent contamination from dirty processes 

Plumbing 

  • Confirm drain and waste location, many conveyor machines require strategic waste connections along their length 
  • Check if a booster pump is required due to site water pressure 
  • Ensure water feed(s) are positioned to avoid pipe strain 
  • Verify that any tabling with waste scrapping sinks is properly plumbed 

Power Requirements 

  • Rack machines commonly require 3-phase power, ensure correct amperage 
  • Provide an accessible isolation switch that is not obstructed 
  • Ensure cable routing avoids heat, water and foot traffic 

Steam, Heat & Ventilation 

  • Rack machines often require mechanical extraction due to higher steam output 
  • Confirm canopy or extraction position matches machine outlet vents 
  • Avoid positioning beneath low ceilings without adequate ventilation 

Chemicals & Water Treatment 

  • Leave space for external chemical dosing units if not integrated 
  • Ensure chemical drum space is accessible but not obstructing workflow 
  • Confirm installation of a water softener for all hard/medium water areas 
  • Softener location must allow for regeneration access 

Engineering & Maintenance Access 

  • Ensure engineers can access service panels along the entire machine length 
  • Allow room for wash tank draining, filter removal and cleaning 
  • Avoid installations where the machine is boxed into fixed tabling without removable sections 

Flooring & Drainage 

  • Floors must be anti-slip due to increased pre-rinse and conveyor activity 
  • Confirm adequate floor drainage near the pre-rinse and machine outlet 
  • Ensure the machine can be levelled across its full length 

6. Water Softeners & Limescale Protection 

Using a softener prevents limescale, protects the machine and reduces long-term costs. 

Options include: 

  • Integrated softeners 
  • External manual softeners 
  • External auto softeners (Hot and Cold feed options) 

Soft water improves wash results, chemical efficiency and machine lifespan. 


7. Chemicals: Detergent & Rinse Aid 

Use chemicals designed for your machine type: 

  • Glasswasher detergents: Protect glass clarity, prevent etching 
  • Dishwasher detergents: Break down food residue, fats and starches 
  • Rinse aid: Enhances drying and reduces spotting 

Quality, commercial grade chemicals are recommended for consistency and compatibility with dosing systems. 

 

8. Maintenance & Operating Costs 

Daily Maintenance 

  • Remove and clean filters 
  • Remove and clean wash/rinse arms 
  • Door seals, clean and replace when needed 
  • Wash tank and chamber cleaning 

Operating Costs to Consider 

  • Energy usage per cycle 
  • Water consumption 
  • Chemical usage 
  • Limescale risks 
  • Service intervals 

Premax and Profi ranges offer the lowest lifetime operating costs. 


9. Matching the Right Dishwasher to Your Sector 

Restaurants & Hotels: 

Profi or Premax for speed and heavy usage. 

Cafés & Coffee Shops: 

Ecomax or Ecomax Plus undercounter. 

Bars: 

Undercounter glasswashers + undercounter dishwashers when food is offered 

Care Homes: 

Profi hood dishwashers, or Ecomax Plus hoods for medium to small care homes. 

Schools: 

Profi or Premax (education pricing available). Ecomax Plus for smaller schools. 

Production Kitchens: 

Hood dishwashers, rack dishwashers or dedicated utensil washers from the Profi and Premax ranges. Volume dependent. 

 

10. Common Mistakes to Avoid when considering your purchase 

  • Under spec’ing your machine 
  • Choosing a machine without considering future volume 
  • Ignoring water hardness 
  • Using incorrect chemicals/dosing 
  • Underestimating chamber size 
  • Incorrect drainage setup 
  • Not budgeting for a softener, installation or tabling 

Avoiding these ensures you purchase the correct machine for your requirements now and in the future and make sure your dishwasher performs reliably for years. 


11. Still Not Sure? We Can Help 

If you’re unsure which model is right for your kitchen, we can guide you based on: 

  • Menu type 
  • Service volume 
  • Space layout 
  • Water hardness 
  • Power availability 

Contact us, and get tailored recommendations before you buy.