Range
Which dishwasher suits your kitchen?
The choice depends on your volume, the items to be washed and the available space.
Bars, cafes and smaller kitchens
Glass washers and undercounter machines
Compact, fast and suitable for glasses, crockery and cutlery at lower volumes. Fits under the worktop.
Restaurants and mid-size kitchens
Pass-through dishwashers
The standard for kitchens with continuous dishwashing operations. High throughput with pre-wash and rinse zones.
Production kitchens and large kitchens
Pot washers
For heavily soiled items: pots, GN containers and large kitchen equipment. Especially powerful cleaning action.
Care facilities and staff catering
Tray wash systems
For kitchens that work with trays. Fully automatic at high, recurring volumes.
Large kitchens and central production kitchens
Rack conveyor dishwashers
For the highest volumes. Continuous flow via a conveyor belt with multiple zones.
Butchers, bakeries and production facilities
Equipment washers
For intensive cleaning of equipment and materials in production environments.
The brands we supply
Winterhalter and Hobart, both a JMGT speciality
Not a showroom dealer, but a specialist who knows what matters in practice at high volumes and peak service.
Winterhalter
Winterhalter is the standard in professional catering. From compact glass washers to fully automatic dishwashing lines. Known for the lowest water and energy consumption per cycle.
Hobart
Hobart supplies robust machines for large kitchens with high volumes. Strong on pot washers and rack conveyor machines for production kitchens and care facilities.
Signals
When does a replacement or upgrade make sense?
Clear signals that your current machine is costing you more than a new one.
Your team is waiting during peak service. Glasses and plates are not ready in time for the next course.
Your current machine does not consistently reach the final rinse temperature. You have doubts about hygiene, and that shows in your HACCP documentation.
Your volume has grown but your dishwasher has not. You solve it with manual washing, which costs staff time you do not have.
Why JMGT?
Advice on capacity, routing and application.
A dishwasher that is set up incorrectly costs you more time than a machine one class below. We look at the entire workflow.
Capacity advice
We calculate your dishwashing requirement based on your covers, wash items and peak hours.
Winterhalter and Hobart specialist
We know what matters in practice at high volumes and during peak service.
Routing considered
We look at the entire workflow, not just the machine.
Delivery and installation
One point of contact from selection through to a working machine.