Commercial Dishwashers for Irish Kitchens

Buying guide and common questions

Which commercial dishwasher do I need

Choose by service volume and space. Small sites pick an under counter 500 by 500 basket model. Busy restaurants pick a pass through hood type with tabling. Bars use compact glass washers. Large sites use rack or conveyor systems.

Do I need a water softener

In most Irish areas yes. A built in or external softener prevents scale, protects elements and keeps glasses clear. Check your hardness and match the machine setting.

Drain pump or gravity drain

Use a drain pump when the waste is above the machine outlet or a long run away. Gravity drain suits low level wastes close to the unit.

Break tank and hygiene

A type A air gap break tank protects the mains supply and is often required by local inspectors. For sterilisation aim for rinse temperatures that meet disinfection targets.

Power and installation

Confirm supply in single phase or three phase. Many 13A under counter models exist, but faster cycle machines need higher amperage. Allow for water inlet, drain run, and detergent or rinse aid dosing.

Running costs and cycles

Short cycles raise power draw but push more racks per hour. Heat recovery and double skin cabinets cut steam and save energy. Fit a pre rinse spray to reduce soil load and chemical use.

Need help sizing a unit or planning tabling and sinks. Call 01 687 5772.