Commercial dishwashers for restaurants, cafés, pubs, bars and clubs — underbench dishwashers (single + double rack), pass-through dishwashers for high-volume operations, and dedicated commercial glasswashers for bar use. Our range is anchored by Blast Wash, with additional brands including Asber, Washmaster and Fagor. For underbench-specific models, see our underbench dishwasher range. For a wider format-spread view including conveyor models alongside our curated Blast Wash range, browse the full dishwasher overview.
Choosing the right commercial dishwasher: cycle time, capacity, and rinse temp. Underbench units fit 30 racks/hour or so and suit cafés/small restaurants. Pass-through (hood-type) units handle 60+ racks/hour and need a clean+dirty side bench layout — best for high-volume restaurants and pub bistros. All commercial dishwashers run a hot-water rinse (82°C+) for HACCP compliance — this is what separates them from domestic units. Read 5 important things you need to consider when buying a dishwasher before you buy.
Popular picks include the Blast Wash Underbench Dishwasher (AT50U) — our top-clicked dishwasher across the catalogue — and the Blast Wash Pass-Through Dishwasher (AT50H) for high-volume operations needing a hood-type design.
Frequently asked questions
Underbench vs pass-through commercial dishwasher — which do I need?
Underbench (single rack) = ~30 racks/hour, fits under a counter, suits cafés and small restaurants. Pass-through (hood-type) = ~60+ racks/hour, requires a clean side and dirty side bench layout, suits high-volume restaurants/pubs/clubs. If you do >100 covers per service, you need pass-through.
Glasswasher or dishwasher for the bar?
Glasswashers run shorter, cooler cycles tuned for glassware (faster turnover, less risk of breakage). Dishwashers run longer, hotter cycles for plates and pans. Bars dedicated to drinks should use a glasswasher (faster, gentler on stems). Mixed venues sometimes run both side-by-side.
What hot water temperature does a commercial dishwasher need?
Final rinse temp must reach 82°C (180°F) for HACCP compliance — this is what sanitises dishes commercially. Most commercial units have built-in rinse boosters; some require a separate hot-water connection.
Do I need a softener for hard water?
Yes if your local water is hard (most of regional NSW/QLD). Hard water leaves limescale, ruins heating elements, and requires constant detergent re-dosing. A built-in or in-line water softener pays for itself in 6–12 months.
Do you deliver commercial dishwashers Australia-wide?
Yes — fast dispatch to all states. Underbench units ship standard freight; pass-through units ship palletised, often with 2-person delivery for installation positioning.
What's the warranty on commercial dishwashers?
Warranty terms vary by brand. Blast Wash carries an Australian commercial warranty with parts and labour cover. See our warranty information page for full terms.
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