Commercial Dishwashers for Irish Kitchens

Commercial Dishwashers are essential for keeping plates, pans and glassware moving in busy Irish kitchens, bars and canteens. This range covers compact undercounter dishwashers, high-capacity pass-through hood machines, rack and conveyor systems, plus specialist units for heavy pot wash areas. Designed for intensive daily use, these machines deliver fast cycles, consistent hygiene and reliable results service after service. Many models include drain pumps, water softeners and break tanks to suit Irish water conditions and compliance requirements.

• Undercounter commercial dishwashers with 500 x 500mm baskets, ideal for cafes, small restaurants and tight back-of-house spaces.
• Pass-through hood type dishwashers that work with inlet and outlet tabling to streamline high-volume plate and tray washing.
• Rack and conveyor dishwashers for hotels, hospitals and contract catering sites needing continuous, high-throughput warewashing.
• Models with integrated or external water softeners to combat limescale and maintain clear, streak-free results.
• Units featuring drain pumps, break tanks and thermal disinfection rinses to support HACCP standards and local inspector requirements.
• Energy-efficient designs with fast cycle options to balance running costs, turnaround speed and staff productivity.

How to choose the right Commercial Dishwashers

• Match the machine type to your service volume: undercounter for smaller sites, pass-through for busy restaurants, and rack or conveyor systems for large-scale catering.
• Check basket size and internal clearance to ensure the dishwasher can handle your largest plates, trays, GN pans and utensils without re-washing.
• Assess your available space and workflow, planning for tabling, sinks and pre-rinse areas so staff can load and unload efficiently.
• Confirm your power supply (single phase or three phase) and choose cycle speeds and heating outputs that suit your electrical capacity.
• Consider water quality and select models with built-in or compatible softeners if you operate in a hard water area.
• Review hygiene and compliance needs, opting for machines with break tanks and high-temperature rinse cycles where required by local regulations.

Care and maintenance

• Clean filters, scrap trays and wash arms daily to prevent blockages, maintain wash performance and reduce unplanned downtime.
• Use the correct commercial dishwasher detergents and rinse aids, following manufacturer dosing guidelines for best results.
• Descale the machine regularly, especially in hard water areas, to protect heating elements, pumps and internal pipework.
• Inspect door seals, curtains and baskets for wear, replacing damaged parts promptly to maintain hygiene and avoid leaks.
• Wipe down interior and exterior surfaces at the end of each shift, avoiding abrasive pads that can damage stainless steel.
• Schedule periodic professional servicing to check temperatures, safety devices and overall performance for long-term reliability.

Explore our wider warewashing range including glasswashers, pot washers and accessories to complete your back-of-house setup.

Need help choosing? Call Caterboss on (01) 687 5772.