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Commercial Warewashing & Dishroom Equipment
Warewashing is rated in racks per hour, and it is the most common bottleneck in a busy kitchen. Underbench machines suit smaller venues, passthrough clears more racks, conveyor handles continuous volume. Commercial Kitchen Appliances supplies the machines and the benches, sinks and rinse taps around them, ex-GST.
- Australia-wide delivery
- SilverChef finance available
- Manufacturer-backed warranty
- Granville showroom
Popular in this range
A selection from 80 products, priced ex-GST.
-
-53% -
-66% -
-15%
Sunmixer Pre Rinse Unit with Add-on Faucet and 152mm Swing Nozzle T98001MN-2
330(W) x 800(D) x 370(H)mm -
-15%
Sunmixer Pre Rinse Unit with Add-on Faucet and 305mm Swing Nozzle T98001-2
330(W) x 800(D) x 370(H) mm -
-15%
Sunmixer Pre Rinse Unit with Add-on Faucet and 152mm Swing Nozzle T98001MN-2C
330(W) x 800(D) x 370(H) mm -
-56% -
-32%
Modular Systems 304 Grade All Stainless Steel Dishwasher Bench Right Outlet
1800(W) x700(D) x900(H) mm -
-15%
Who this range is for
Any venue where dishes and glassware have to turn around faster than staff can keep up by hand - restaurants, pubs and clubs, function venues, aged care, schools and canteens. If your pass slows down because cookware is not coming back, this is the range to look at.
How a dishroom is put together
A dishroom works in one direction only: dirty in, clean out, never crossing. Get that flow right and a modest machine keeps up; get it wrong and the best machine on the market still creates a queue. Plan the bench layout before choosing the machine.
1
The machine
Rated in racks per hour. Match it to peak service, counting cookware as well as plates.
| Underbench dishwashers | Suits smaller venues, or as a dedicated second machine for glassware. |
| Passthrough dishwashers | Hood design speeds loading and clears far more racks per hour. |
| Conveyor dishwashers | Continuous throughput for high-volume and institutional kitchens. |
| Glasswashers | Short, gentle cycles that keep pace with bar and table turnover. |
2
Dirty side
Everything that happens before the rack goes in determines how well the machine performs.
| Inlet sinks and benches | Landing space for dirty crockery plus the sink for pre-scraping. |
| Pre-rinse spray taps | Cuts pre-scraping time and reduces the load the machine has to deal with. |
| Single and double sink benches | Pot wash. Size the bowl to your largest stockpot, not your average one. |
3
Clean side
The stage most often cut to save money, and the one that creates a permanent bottleneck when it is.
| Outlet benches | Clean racks need somewhere to drain and be unloaded. Skipping this stalls the machine. |
| Jug and glass rinsers | Fast rinse at the bar without a full wash cycle. |
| Overshelves | Keeps clean stock off the bench and out of the wet zone. |
4
Support and hygiene
Small items, routinely forgotten, routinely flagged at inspection.
| Dishwasher stands and accessories | Correct working height and rack storage. |
| Hand wash basins | A dedicated handwash basin is required and cannot be substituted with a pot sink. |
| Mop and cleaners sink | Separates cleaning water from food-prep water - an inspection item. |
Underbench vs passthrough vs conveyor
Sizing is about racks per hour against your peak, not about the size of your dining room. Going one size up is almost always the right call, because warewashing is the hardest bottleneck to fix once the room is built.
| Underbench | Passthrough | Conveyor | |
|---|---|---|---|
| Throughput | Lowest - suits steady, modest volume | Substantially higher per hour | Highest - designed for continuous running |
| Loading | Front-loading, one rack at a time | Hood lifts, racks slide through - much faster | Racks feed continuously through the machine |
| Space and layout | Fits under a standard bench | Needs a dedicated dirty-in, clean-out bench run | Needs a purpose-built dishroom |
| Best suited to | Cafes, small dining rooms, or a second glass machine | Busy restaurants, pubs and function venues | Institutional, aged care, schools, large clubs |
| Services | Single-phase in most cases | Often three-phase - confirm per model | Three-phase, plus significant hot water demand |
What drives the cost of a dishroom
We have not published dollar ranges, because the machine is often not the largest part of the spend - the bench run, plumbing and drainage around it frequently are. A generic figure would understate the job.
What moves the total: throughput class (underbench, passthrough or conveyor); how much stainless bench run is needed for a genuine one-way flow; whether the tenancy already has adequate hot water, drainage and three-phase supply; and whether you need a separate glass machine behind the bar as well as a main dishwasher.
The most expensive mistake is under-buying. An undersized machine does not just slow the dishpit - it stalls the pass once cookware stops circulating.
For a real figure on your own site, send us your floor plan and menu and we will quote it. Finance is available through SilverChef, with approvals up to around $65,000 in about five minutes.
Warewashing standards and hygiene requirements
Cleaning and sanitising. Food Standards Code 3.2.2 requires eating and drinking utensils to be cleaned and sanitised. Commercial machines achieve sanitising either thermally, through a high-temperature final rinse, or chemically via a dosed sanitiser - which method a machine uses affects its plumbing, dosing and running costs, so confirm it when specifying.
Equipment and surfaces. Under Food Standards Code 3.2.3, food-contact surfaces must be smooth, impervious and easy to clean, which is why 304-grade stainless is standard for dishroom benching. A dedicated handwash basin is required in food-handling areas and cannot be substituted with a pot or prep sink - this is a routine inspection item.
Services. Machines have real hot water and drainage requirements, and larger units commonly need three-phase power. Have a licensed plumber and electrician confirm supply against the specific model before ordering. Confirm fit-out details with your local council.
Commercial warewashing FAQs
How is a commercial dishwasher sized?
By racks per hour against your peak service, counting cookware as well as plates. Underbench machines suit steady modest volume, passthrough machines clear substantially more per hour because the hood design speeds loading, and conveyor machines handle continuous running. If you are between two sizes, go up.
What is the difference between an inlet and an outlet bench?
The inlet bench holds dirty crockery and usually carries the sink and pre-rinse tap; the outlet bench receives clean racks so they can drain and be unloaded. Running both maintains a one-way dirty-to-clean flow. Fitting only an inlet bench is a common cost saving that creates a permanent bottleneck.
Do I need a glasswasher as well as a dishwasher?
If you run a bar, usually yes. Glasswashers use short, gentle cycles suited to glassware and keep pace with table turnover, while a dishwasher has the rack height and wash intensity needed for plates and cookware. Trying to do both jobs on one machine tends to slow the bar and chip glassware.
Is a pre-rinse spray tap worth it?
Yes, for the throughput alone. Pre-scraping by hand is slow, and food residue reaching the machine reduces wash quality and shortens filter life. A spray tap cuts the time per rack and lowers the load the machine has to deal with, which shows up directly in racks per hour.
Does a commercial dishwasher need three-phase power?
Many passthrough and all conveyor machines do, while most underbench units run single-phase. It varies by model, so have a licensed electrician confirm the requirement and your switchboard capacity before ordering. Hot water supply and drainage need checking at the same time.
Why can't I use the pot sink for handwashing?
Because a dedicated handwash basin is required in food-handling areas and has to be kept clear and accessible for handwashing only. It is an inexpensive item to get right at fit-out and a routine thing for inspectors to check, so it is worth planning in rather than retrofitting.
Supplying another kind of venue? We stock commercial kitchen equipment for every trade in Australian food service.
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