A Helpful Guide for Buying a Commercial Dishwasher
Quick Summary
- Machine type: Under-bench for small cafés and bars; pass-through for mid-size restaurants and pubs; conveyor for hotels, clubs, and high-volume venues; glasswasher for bar-only operations.
- Capacity: Match racks-per-hour rating to your peak service demand, not your average — size up if in doubt.
- Temperature: High-temperature rinse (82°C+) is the Australian standard — it sanitises without chemicals and dries faster.
- Power: Under-bench and glasswashers run on single-phase; pass-through and conveyor machines require three-phase 415V — confirm before purchasing.
- Brands: Washtech and Eswood for the broadest range; Adler and Classeq for strong value; FED for warewashers and utensil washers.
- Bench infrastructure: Always plan inlet and outlet benches at the same time as the machine — an undersized bench run bottlenecks any dishwasher.
Choosing the wrong commercial dishwasher is an expensive mistake — not just in upfront cost, but in the daily friction of a machine that can’t keep up with service, creates bottlenecks, or requires constant workarounds. The right choice depends on your volume, your kitchen layout, your power supply, and how your warewashing area is set up.
This guide covers the full Snowmaster dishwasher range: under-bench, pass-through, conveyor, glasswasher, utensil and pot washers, and warewashers — across five brands and 69 products. Browse the complete range of commercial dishwashers.
Choosing the Right Machine Type
The most important decision is machine type. Getting this right before comparing models within a category saves time and avoids the common mistake of buying a machine suited to the wrong volume level.
| Type | Capacity | Power | Best For |
|---|---|---|---|
| Glasswasher | 20–40 racks/hr | Single-phase | Bars, cafés, venues washing primarily glassware |
| Under-Bench | 20–40 racks/hr | Single-phase | Small cafés, restaurants, low-to-medium volume kitchens |
| Pass-Through | 40–80 racks/hr | Three-phase | Mid-size restaurants, pubs, catering kitchens |
| Conveyor | 100–240 racks/hr | Three-phase | Hotels, clubs, aged care, stadiums, large venues |
| Utensil & Pot Washers | Varies | Three-phase | Central kitchens, production facilities, large-scale catering |
| Warewashers | Varies | Three-phase | High-volume operations needing versatile warewashing capability |
Under-Bench Dishwashers
Under-bench dishwashers are the standard choice for small to medium kitchens. They wash one rack at a time, fit under a standard bench height, and run on single-phase power — no electrical infrastructure upgrades required.
Washtech & Eswood
- Broadest range of under-bench models at Snowmaster
- Washtech models feature intuitive controls and strong Australian service support
- Eswood’s Smartwash range offers automatic dosing and electronic temperature monitoring
- Both brands carry models with built-in water softeners — important in hard water areas
- Best for: Operations wanting proven reliability and full local service coverage
Adler & Classeq
- Strong value positioning across the under-bench and glasswasher range
- Classeq is a well-regarded UK brand with a strong track record in Australian hospitality
- Adler models offer competitive entry pricing with solid commercial build quality
- Best for: Budget-conscious operations or secondary dishwashing positions that don’t need premium features
Browse all under-bench dishwashers — 18 models from Washtech, Eswood, Adler, and Classeq.
Glasswashers
A glasswasher is a dedicated machine optimised for glassware — shorter cycle times, lower wash temperatures to protect glass integrity, and a smaller internal profile sized for pint glasses and wine glasses rather than plates and bowls.
If your operation mixes food service with a bar, you have two options: a single under-bench dishwasher that handles both (at the cost of cycle time flexibility), or a dedicated glasswasher at the bar and an under-bench or pass-through machine in the kitchen. For any venue doing serious bar volume, a dedicated glasswasher almost always pays for itself in speed and glass breakage reduction.
When a Dedicated Glasswasher Makes Sense
- Bar volume consistently exceeds 50–80 glasses per service
- Your kitchen dishwasher creates a backlog clearing glassware from the bar
- You’re running premium glassware that benefits from lower-temperature, gentler cycles
- Your bar and kitchen are physically separated — running glasses to the kitchen dishwasher creates handling and breakage risk
Browse all commercial glasswashers — 12 models from Washtech, Eswood, and Classeq.
Pass-Through Dishwashers
A pass-through dishwasher opens on both sides — dirty racks loaded in on one side, clean racks removed from the other. This one-directional flow prevents cross-contamination between dirty and clean items and significantly speeds up the dishwashing cycle compared to an under-bench machine.
Pass-through machines require three-phase power and more floor space than under-bench units, but deliver 40–80 racks per hour — typically double the throughput of an under-bench machine. For any kitchen consistently washing more than 60 covers per service, a pass-through is generally the right investment.
Browse all pass-through dishwashers — 18 models from Washtech and Eswood.
Conveyor Dishwashers
Conveyor dishwashers run continuously — items travel through wash, rinse, and dry zones on a moving belt without stopping the cycle. They are the right choice for operations consistently needing 100+ racks per hour: hotels, clubs, aged care facilities, stadiums, and large function venues.
The Snowmaster conveyor range runs from the Eswood ES100 at 100 racks/hour ($18,500 + GST) up to the Washtech CDE240 at 240 racks/hour with heat condensing technology. All conveyor machines require three-phase 415V power.
For a full guide to conveyor dishwashers — including stage configurations, heat condensing options, and sizing methodology — see our Commercial Conveyor Dishwasher Buying Guide.
High Temperature vs Low Temperature
High Temperature (82°C+ Rinse)
- Rinse water reaches 82°C minimum — sanitises through heat alone without chemicals
- The Australian commercial standard — meets AS 4674 and FSANZ requirements directly
- Items flash-dry quickly as they exit the machine — reduced drying time
- No ongoing chemical sanitiser cost
- Higher energy cost per cycle, but lower total operating cost for most operations
- All Snowmaster commercial dishwashers are high-temperature models
Low Temperature (Chemical Sanitise)
- Uses chemical sanitiser in the rinse cycle rather than heat
- Lower energy consumption per cycle
- Ongoing chemical cost — typically offsets the energy saving over time
- Items exit wet — requires separate drying time or drying racks
- Chemicals can accelerate wear on glassware and crockery over time
- Not available in Snowmaster’s current range
Installation Requirements
Pre-Installation Checklist
- Power supply — under-bench and glasswashers: standard single-phase (10A or 15A); pass-through, conveyor, utensil washers: three-phase 415V/50Hz — confirm your switchboard has capacity and arrange a dedicated circuit with a licensed electrician
- Hot water connection — most commercial dishwashers connect to a hot water supply at 60°C minimum; confirm your hot water system can deliver the required flow rate
- Cold water connection — some models connect to cold water only and heat internally; confirm the model’s connection requirements before installation
- Drain connection — confirm floor waste position and drain height relative to the machine’s gravity drain outlet; pumped drain models offer more flexibility on placement
- Water hardness — hard water (common across much of Australia) causes rapid scale buildup on heating elements; consider a built-in or inline water softener, particularly for Washtech and Eswood models that offer this option
- Ventilation — pass-through and conveyor machines produce significant steam; ensure an exhaust canopy is positioned above the machine; Washtech CDE conveyor models with heat condensing significantly reduce (but don’t eliminate) this requirement
- Bench infrastructure — plan inlet and outlet benches at the same time as the machine; under-bench units need at least 600mm each side; pass-through and conveyor machines need 900–1500mm
Brand Guide
| Brand | Position | Range | Best For |
|---|---|---|---|
| Washtech | Premium | 33 models — the broadest range at Snowmaster; glasswashers, under-bench, pass-through, and conveyor including premium CDE heat condensing models | Operations wanting the widest configuration choice and premium features including heat condensing |
| Eswood | Premium | 16 models — glasswashers, under-bench (Smartwash range), and conveyor | Australian brand with strong track record; Smartwash automatic dosing is a standout feature for high-volume under-bench use |
| Classeq | Mid-Range | 10 models — glasswashers and under-bench dishwashers | Well-regarded UK brand with strong reliability record; good value across glasswasher and under-bench range |
| Adler | Value | 5 models — under-bench and pass-through | Competitive entry pricing with solid commercial build quality; popular choice for secondary dishwashing positions |
| FED | Value | 5 models — warewashers and utensil/pot washers | Commercial warewashing and utensil washing applications; strong value for institutional and production kitchen use |
Maintenance
A commercial dishwasher that isn’t maintained correctly washes poorly, fails early, and can put your kitchen out of compliance. The most common cause of failure — across every brand and type — is neglected scale buildup and blocked filters.
After Every Service
- Drain and flush the wash tank completely
- Remove and clean all filters and strainer baskets — blocked filters reduce wash pressure and temperature
- Wipe down door seals and interior surfaces
- Leave the door open overnight to air-dry and prevent odour buildup
Weekly
- Remove and inspect all spray arms — clear blocked nozzles with a fine wire or compressed air; a partially blocked spray arm is the most common cause of poor wash results
- Verify wash temperature (60–65°C) and rinse temperature (82°C minimum) with a calibrated probe thermometer
- Check detergent and rinse aid dosing levels and refill as needed
- Inspect door gaskets for wear or damage — a leaking door seal causes pooling on the floor and indicates the seal needs replacing
Common Maintenance Failures
- Scale on heating elements — the leading cause of element failure; in hard water areas descale monthly or fit an inline water softener; a heavily scaled element draws more power, heats less effectively, and fails faster
- Blocked spray arms — even one or two blocked nozzles per arm noticeably degrades wash quality at affected rack positions; inspect weekly without exception
- Rinse temperature below 82°C — items won’t sanitise correctly and will exit wet rather than flash-drying; check element condition and thermostat calibration immediately if temperature drops
- Running with dirty filters — forces the pump to work harder, reduces wash pressure, and accelerates pump wear; the single most preventable cause of early pump failure
- Incorrect detergent concentration — too little results in poor cleaning; too much causes excessive foaming and can damage machine components; calibrate dosing pumps to manufacturer specification
Common Buying Mistakes
Avoid These
- Choosing machine type by price rather than volume — an under-bench machine costs less than a pass-through, but if your volume needs a pass-through, the under-bench machine becomes a daily bottleneck that costs you in labour and service pace
- Not confirming power supply before purchasing — pass-through, conveyor, and utensil washers require three-phase 415V; discovering your switchboard can’t support this after delivery is an expensive problem
- Ignoring water hardness — Australia’s hard water regions cause rapid scale damage; a built-in softener or inline softener is a worthwhile investment that significantly extends machine life
- Underplanning bench infrastructure — a fast pass-through or conveyor surrounded by inadequate bench space immediately limits the machine’s throughput; plan the full dishwashing run, not just the machine itself
- Buying a second under-bench instead of upgrading to pass-through — two under-bench machines cost more, take up more space, and still can’t match the throughput of a single pass-through; if volume justifies it, upgrade rather than duplicate
Frequently Asked Questions
What is the difference between an under-bench and a pass-through dishwasher?
An under-bench dishwasher opens from the front, washes one rack at a time, and runs on single-phase power — suited to small to medium kitchens. A pass-through dishwasher opens on both sides, allows a continuous one-directional flow of dirty-to-clean items, runs on three-phase power, and delivers roughly double the throughput at 40–80 racks per hour. The pass-through is the right step up when an under-bench machine consistently creates a service bottleneck.
Do I need a glasswasher or can I use a dishwasher for glassware?
A commercial under-bench dishwasher can wash glassware, but a dedicated glasswasher is optimised for it — shorter cycles, lower temperatures that protect glass integrity, and a smaller internal profile sized for glasses rather than plates. For any venue running serious bar volume, a dedicated glasswasher at the bar significantly speeds up glass turnaround and reduces breakage.
What rinse temperature do commercial dishwashers operate at?
The Australian standard for high-temperature commercial dishwashers is a minimum rinse temperature of 82°C. All Snowmaster commercial dishwashers are high-temperature models that meet this standard. This temperature sanitises items through heat alone without requiring chemical sanitiser in the rinse cycle, and causes items to flash-dry quickly as they exit the machine.
Do I need three-phase power for a commercial dishwasher?
It depends on the machine type. Under-bench dishwashers and glasswashers run on standard single-phase power (10A or 15A outlet). Pass-through, conveyor, and utensil washers require three-phase 415V power. If your premises doesn’t currently have three-phase power, confirm with a licensed electrician whether your switchboard can support an upgrade before purchasing.
How important is a water softener for a commercial dishwasher?
Very important in hard water areas, which includes most of inland and regional Australia. Hard water causes rapid scale buildup on heating elements, reducing efficiency, increasing energy consumption, and causing premature element failure. Many Washtech and Eswood models offer built-in water softeners — this is a worthwhile investment that significantly extends machine life and reduces descaling frequency.
How long does a commercial dishwasher last?
A well-maintained commercial dishwasher from a quality brand should last 8–12 years in regular commercial use. The key variables are water hardness (hard water without a softener significantly shortens element life), daily filter cleaning discipline, and regular descaling. Machines in operations that clean filters after every service and descale on schedule consistently outlast those that don’t by several years.
Snowmaster stocks 69 commercial dishwashers across glasswashers, under-bench, pass-through, conveyor, utensil washers, and warewashers — from Washtech, Eswood, Classeq, Adler, and FED. Finance available. Delivery across Australia.
Also browse: Under-Bench Dishwashers · Pass-Through Dishwashers · Conveyor Dishwashers · Glasswashers · Contact Us