Pro tip
Choose your professional dishwasher
Published on 15/04/20261 min read
Cycle duration, basket size, water consumption: the essential criteria for a dishwasher that matches your throughput.
The first criterion is the volume of crockery to handle per service. A glasswasher with 400 × 400 mm baskets fits a bar or a small restaurant. For an establishment of 80 covers and more, a hood-type dishwasher with 500 × 500 mm baskets becomes a must.
Cycle duration directly impacts your throughput. Pro models offer short cycles of 60 to 120 seconds, far from a domestic appliance's 30 minutes. Also check for a built-in softener: hard water clogs heating elements and leaves marks on dishes.
Water and energy consumption vary widely between models. Double-skin machines with heat recovery use 30 to 40 % less water. Over a year, the saving can reach several thousand euros.
Finally, think about install ergonomics: hot- or cold-water inlet, drain, hood clearance height and loading space. A poorly integrated dishwasher slows the dishwasher and creates a bottleneck in full service.
Frequently asked questions
Hood or undercounter dishwasher for a 60-cover restaurant?
Hood-type for 60 covers and up — it processes a 500 × 500 mm basket every 60-90 seconds. The undercounter model fits 30-40 covers max or a bar service.
Is a softener really needed?
Yes from 15 °fH water hardness (Île-de-France, South-East). Without softener, the heating element scales up in 6 to 12 months and consumption rises by 25-35 %.
What temperature for thermal disinfection?
65 °C minimum during washing, 85 °C during rinsing for 5 to 10 seconds. Pro dishwashers achieve this thanks to a dedicated boiler.