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Commercial Dishwashers & Glasswashers
Browse our range of commercial dishwashers & glasswashers for pubs, cafés and hotels. Choices include undercounter, pass-through (hood), rack & flight conveyor and glasswashers with options for built-in softeners (Irish water), pumped or gravity drains, and 400–500 mm baskets. Also known as warewashing.
Shop by type
- Undercounter Dishwashers
- Pass-Through (Hood) Dishwashers
- Rack Conveyor Dishwashers
- Flight Conveyor Dishwashers
- Glasswashers
- Racks & Accessories
Compare dishwasher types
| Type | Basket (mm) | Throughput (plates/hr) | Cycle time | Drain | Built-in softener | Power (A/kW) | Typical use |
|---|---|---|---|---|---|---|---|
| Undercounter | 400 / 500 | 200–400 | 60–180 s | Pumped or Gravity | Optional / Built-in | 13A–32A / ~2–6 kW | Pubs, cafés, small kitchens |
| Pass-Through (Hood) | 500 | 400–720 | 60–120 s | Pumped or Gravity | Often Built-in | 20A–3-phase / ~6–12 kW | Restaurants, busy hotels |
| Glasswasher | 350 / 400 | 200–480 (glasses) | 60–120 s | Pumped or Gravity | Optional | 13A / ~2–3 kW | Pubs and bars |
| Utensil / Pot | 500+ / trays | Large items | 120–480 s | Pumped | External / Optional | Hard-wired / 3-phase | Bakeries, prep kitchens |
| Rack Conveyor | 500 | 700–1500+ | Continuous | Pumped | Usually Built-in | 3-phase / high kW | Canteens, large hotels |
| Flight Conveyor | N/A (flight) | 2000+ items/hr | Continuous | Pumped | Built-in | 3-phase / very high kW | Hospitals, production sites |
Water Hardness in Ireland
Hard water causes limescale, poor cleaning performance, and equipment wear. Check your county’s hardness and decide if you need a built-in or external softener. Read the full guide.
Quick buying tips
- Water hardness: Most Irish sites need a built-in or external softener to control limescale.
- Waste height: Choose a pumped drain when the waste is above floor level; gravity if below.
- Throughput: Match basket size (400/500 mm), cycle time and plates/hour to service pace.
- Power: 13 A vs hard-wired/3-phase; higher kW recovers heat faster for back-to-back cycles.
- Install & chemicals: Allow space for detergent/rinse-aid dosing, water supply and racks.
Need help sizing? Talk to a specialist on (01) 687 5772 and we’ll spec the right machine for your site.
FAQs
Do I need a pumped drain or gravity drain?
Use a pumped drain when the site waste is above floor level or distant from the unit. Choose gravity when the waste is below the machine and close by. Pumped gives more installation flexibility.
Do I need a built-in softener in Ireland?
Most Irish sites benefit from a built-in or external water softener to control limescale. It protects heaters and improves wash results, especially in hard-water areas.
13A plug vs hard-wired—what’s the difference?
13A machines are easier to install but recover heat more slowly. Hard-wired or 3-phase machines heat and recover faster for back-to-back cycles in busy kitchens.
What basket size should I choose—400 or 500 mm?
400 mm suits compact sites and glasswashers; 500 mm is standard for most dishwashers and offers higher throughput. Match the size to your crockery and space.
How many plates per hour do I need?
As a guide, a 60–80 seat restaurant typically needs 400–600 plates per hour. Check cycle time and recovery to match your service pace.