Dishwasher

Commercial dishwashers for Australian restaurants, cafés, bars, hotels and commercial kitchens — underbench dishwashers, pass-through dishwashers, conveyor dishwashers and glasswashers from Blast Wash, Fagor, Asber, WashMaster and other commercial brands. Browse format-specific ranges: commercial dishwashers, commercial underbench dishwashers, and pass-through dishwashers. For inlet/outlet bench setups, see the dishwasher stands and accessories range.

The format choice drives most commercial dishwasher decisions: underbench units (also called undercounter) are the standard for small-to-mid-volume hospitality — compact, easy to fit under a prep bench, suited for 200–500 covers/day. Pass-through (hood-type) dishwashers suit high-volume service — a conveyor rack system handles 800–1,500+ racks/hour. Conveyor dishwashers handle continuous high-volume operations like hotels and institutional kitchens. Read our dishwasher buying guide for a full comparison.

Top picks include the Blast Wash Underbench Dishwasher (AT50U) — the site's highest-traffic dishwasher — and the Blast Wash Pass-Through Dishwasher (AT50H) for high-volume restaurant service.

Frequently asked questions

What is the difference between a commercial and domestic dishwasher? Commercial dishwashers run 90-second to 3-minute cycles vs 60–90 minutes domestic, use higher wash temperatures (60–85°C), handle racks of mixed crockery/glasses/cutlery simultaneously, and are built for continuous multi-service daily use. They require a dedicated water connection and are not suitable for domestic installation.

What type of commercial dishwasher do I need for my restaurant? For up to ~500 covers/day: underbench or countertop. For 500–1,000+ covers/day: pass-through (hood-type). For continuous high-volume operations (hotels, institutions): conveyor or rack-conveyor. Cycle speed and rack capacity per hour are the key comparison metrics.

How much water does a commercial dishwasher use per cycle? Modern commercial underbench units use 2–3.5 litres per cycle. Pass-through models use 2–4 litres/rack. Older models may use 4–6 litres. Water efficiency is a significant running-cost factor for high-volume operations.

What utilities does a commercial dishwasher need? Most underbench units require a 15A or 20A dedicated circuit, a cold water inlet connection, and a gravity or pump drain outlet. Pass-through models typically require 3-phase power and may need a booster heater. Check individual spec sheets.

Do you deliver commercial dishwashers Australia-wide? Yes — fast dispatch to all states including Melbourne, Sydney and Brisbane. Underbench units ship standard freight; pass-through and conveyor models ship palletised with 2-person delivery available.

What warranty do commercial dishwashers carry? Most models carry 12 months parts and labour in Australia. See our warranty information page for brand-specific terms.