Dishwasher Guide 101: On Different Kinds, Temperature Requirements, and Maintenance

The success of your business greatly relies on the cleanliness of your dishes and glasses. You can stop operation in an instant if health inspectors will find your system unsuitable. Such an instance will also ruin your reputation. Choosing the best commercial dishwasher for your business is a serious matter. This guide will help you choose one that complies with local, federal, and state laws.

Dishwashing vs Warewashing

There is no difference between warewashing and dishwashing. Their usage is completely interchangeable. A warewasher is synonymous with a dishwasher. The vary was derived from the words dinnerware, glassware, flatware, and other ‘wares’ that undergo cleaning in the machine. The use of either term boils down to personal preference. When people talk of dishwashing, they also talk of warewashing. Don’t confuse yourself.

3 Kinds of Commercial Dishwashers

There are different kinds of commercial dishwashers Australia that cater to different kinds of businesses. They can primarily be classified into three kinds depending on machine design and power. When choosing the best commercial dishwasher for your business, you should prioritize the allotted space and needed volume.

1. Conveyor Dishwashers

Conveyor dishwashers are large, heavy, and powerful machines that can clean 350 to 1,000 flatware racks of dishware in a day. It’s made of stainless steel and ideal for heavy use in the following industries: hospitals, cafeterias, and establishments with high-volume operations. Most models come with microprocessors for the easy set-up of washing conditions. Energy Star models are ideal for establishments that want to save on their energy consumption. Such Energy Star models are made in low temp and high temp models. You will need a trained electrician if you’d use a conveyor dishwasher in your business. It needs to be hard-wired and set-up by an expert.

2. Door Type / Rack dishwashers

Rack dishwashers or door type dishwashers are similar to conveyor dishwashers but they come in smaller versions. It is designed to easily connect to dish-tables. A compatible rack that is full of dishware can be easily pushed inside a door type dishwasher. A new cleaning cycle can then easily run once the door is closed. Clean dishware will be ready once the door is pushed back up.

A door type dishwasher can clean 30 to 350 flatware racks of dishware in a day. They’re best for mom-and-pop restaurants. Similar to conveyor models, door type dishwashers also come in low temp and high temp. Its size can be easily accommodated inside the kitchen. It’s best placed against a wall or in a corner. To ensure that it does not use too much electricity, it’s best to also hire an expert technician to install it.

3. Undercounter Commercial Dishwashers

Undercounter dishwashers are perfect for businesses with small kitchens as they are smaller if they are conveyed to door type and conveyor dishwashers. It is ideal for bars. This model does not clean at a rapid pace. It can handle 20 to 30 flatware racks of dishware in one go.

Most undercounter dishwasher models have a single door that makes it look like a washing unit. Despite its simple design, it can be controlled and set-up in ways that will allow your business to run smoothly. Undercounter dishwashers are also available in low temp and high temp designs. As they are of a smaller size, they can be easily placed under a countertop. They should be placed near to minimize the distance and time required for clean dishware to reach customers.

Undercounter Commercial Dishwashers

Temperature Requirements

For sanitation, the Food Standards Australia New Zealand requires at least 77° C. The FSANZ Board requires businesses to use a dishwasher that can sanitize. So if you’re looking for one, choose one the passes the FSANZ Board’s regulations. It is mandated by law that businesses should use the hottest and longest cycle possible for sanitation when using commercial dishwashers.

High temp dishwashers can reach high temperatures that can already sanitize. Low temp dishwashers cannot reach such high temperatures enough for sanitation so you will need to use chemical agents with it.

Booster Heaters

If your commercial dishwasher does not produce enough high temperature, you can use a gas or electric booster heater for your final rinse cycle. A booster machine will:

  • effectively clean food residue
  • ensure that your final rinse water is hot enough for sanitation
  • help you save energy as they are insulated.


The FSANZ Board strictly requires all food businesses and establishments that use commercial dishwashers to regularly clean and service their machines. Even filters are mandated by law to be regularly cleaned and serviced. To do this, you should strictly observe the instructions and guidelines provided by your dishwasher’s manufacturer.

The FSANZ Board advises all commercial dishwasher users to observe the following:

  • duly scrape and remove excess food before placing dishware in the dishwasher
  • place all items in a strategic manner that allows for water to reach all possible surfaces
  • always use the hottest and longest cycle
  • always use the settings, programs, and controls designed for sanitation
  • always check all items after every cycle, ensure that all are clean and dry
  • always use clean hands when handling dishware fresh from the dishwasher

Choose Well

You will be able to choose the best dishwasher for your business if you’re fully aware of what your particular business needs. Be fully aware of the volume that you need and the space that you can allot for a dishwasher. Do due research on government regulations to ensure full compliance across all endpoints.