Equipment
Commercial Warewashing
Efficient, hygienic warewashing solutions for high-volume foodservice operations — from compact undercounter units to full conveyor systems.
About Commercial Warewashing
Commercial warewashing equipment is essential for maintaining hygiene standards, managing labour costs, and ensuring a continuous supply of clean ware during service. Unlike domestic dishwashers, commercial warewashing equipment operates on short cycle times (typically 60–120 seconds per cycle), uses high-temperature sanitisation or chemical sanitisation, and is designed for continuous operation throughout a service period. Advance Commercial Equipment supplies commercial warewashing equipment for restaurants, hotels, institutional kitchens, and catering operations across Trinidad and Tobago and the Caribbean.
Common Applications
- Full-service and casual dining restaurants
- Hotel and resort food and beverage operations
- Institutional and hospital kitchens
- Staff canteens and corporate dining
- Catering and banqueting operations
- Bars and beverage operations
Equipment Types
Undercounter Dishwashers
Compact dishwashers designed to fit under a counter. Suitable for small restaurants, bars, and operations with lower volume requirements.
Door-Type (Pass-Through) Dishwashers
Single-rack dishwashers with a lift-up door. The most common type for mid-size restaurants and hotels. Faster cycle times than undercounter units.
Conveyor Dishwashers
High-capacity dishwashers with a conveyor belt that moves racks through the wash, rinse, and dry zones continuously. Suitable for high-volume operations.
Glasswashers
Dedicated glasswashers for bars and beverage operations. Gentler wash action and lower temperatures to protect glassware.
Pot Washers
Heavy-duty machines for washing pots, pans, and large cooking vessels. Available in undercounter and door-type configurations.
Wash Sinks and Pre-Rinse Units
Commercial wash sinks and pre-rinse spray units for manual pre-washing and soaking before machine washing.
Selection Factors
- Volume: covers per service and racks per hour determine the machine type and capacity required
- Ware type: glasses, plates, pots, and trays may require different machines or settings
- Sanitisation method: high-temperature (82°C final rinse) versus chemical sanitisation — each has different utility and chemical costs
- Water consumption: water usage per rack varies significantly between models
- Available space: machine footprint and door clearance must fit the warewash area
Installation Considerations
- Commercial dishwashers require hot and cold water supply, drain connection, and electrical supply
- High-temperature machines require a booster heater if incoming water temperature is insufficient
- Ventilation is important in warewash areas to manage steam and heat — consider extraction
Frequently Asked Questions
What type of dishwasher does a restaurant need?
The right dishwasher type depends on your volume. Undercounter units suit small operations (up to approximately 20 covers). Door-type machines are the most common choice for mid-size restaurants (20–100 covers). Conveyor machines are appropriate for high-volume operations. Our team can recommend the right type based on your covers and service pattern.
What is the difference between high-temperature and chemical sanitisation?
High-temperature machines use a final rinse at 82°C or above to sanitise ware — no chemical sanitiser is required in the rinse water. Chemical sanitisation machines use a lower rinse temperature with a chemical sanitiser added to the rinse water. High-temperature machines have higher energy costs but lower chemical costs and produce drier ware.
Does Advance supply glasswashers for bars?
Yes. We supply commercial glasswashers for bars and beverage operations. Contact our team to discuss your requirements.
Ready to Discuss Your Requirements?
Contact our sales team to discuss equipment selection, specifications, and pricing for your operation.