Commercial dishwashers: undercounter,
hood-type or conveyor?
The three types of commercial dishwashers each serve a different purpose. Choosing the wrong type means insufficient capacity or an unnecessarily high investment. This guide helps you make the right choice based on your volume, space and budget.
By Jos Menting, owner JMGT Commercial Kitchen Technology - 7 July 2026 - 7 min read
Key points
- Undercounter glasswasher: for bars and cafes with 20-40 racks/hour
- Hood-type dishwasher: for restaurants with 40-80 racks/hour, the most common type
- Conveyor dishwasher: for large kitchens and catering with 100-400+ racks/hour
- A water softener is necessary for virtually all types
- Heat recovery saves 20-40% energy with intensive use
The three types of commercial dishwashers
Commercial dishwashers come in three basic types. The choice depends on volume, available space and the type of items being washed. Each step up in type means more capacity, more investment and more space requirements.
Undercounter glasswasher
Bar & cafe20-40 racks/hourTypical for: Bars, cafes, small restaurants, hotel bars
The undercounter glasswasher fits under a standard bar counter of 90 cm height. It washes glasses, cups and small plates in a single program of 90-180 seconds. Ideal for hospitality businesses where glasses need to turn over quickly without large kitchen space.
- Footprint: approx. 40 x 40 cm
- Program duration: 90-180 seconds
- Capacity: 20-40 racks/hour
- Investment: from approx. 1,500-3,000 euros excl. VAT
- Water softener: external or built-in depending on model
Practical tip: Use specialist glass washing chemistry (lower temperature, specific rinse aid). Standard dishwasher detergent damages glassware.
Hood-type dishwasher
Restaurant & kitchen40-80 racks/hourTypical for: Restaurants, hotels, staff canteens, catering companies
The hood-type dishwasher (also called rack dishwasher or hoodwasher) is the most commonly used type in professional catering. You load a 50 x 50 cm rack, the hood lowers and the wash program takes 2-3 minutes. Suitable for plates, cutlery, glasses, bowls and GN containers.
- Footprint: approx. 60 x 60 cm
- Program duration: 2-3 minutes
- Capacity: 40-80 racks/hour
- Investment: approx. 4,000-9,000 euros excl. VAT
- Heat recovery available as option
Practical tip: Consider a model with double pump pressure for heavily soiled GN containers. Standard pressure is sufficient for normal dishware.
Conveyor dishwasher
Large kitchen & catering100-400+ racks/hourTypical for: Large kitchens, hospitals, airport catering, event halls, central production kitchens
The conveyor dishwasher (also: pass-through or tunnel dishwasher) has a belt on which racks travel continuously. No manual start per rack — you load on one side, clean dishes appear on the other. High throughput, but also higher investment, more space and higher power requirements.
- Length: 2-6 metres depending on model
- Capacity: 100-400+ racks/hour
- Investment: from approx. 10,000-30,000+ euros excl. VAT
- Heat recovery standard on large models
- Requires dedicated connection group (3-phase)
Practical tip: Calculate your daily peak volume (covers x pieces per cover x turnover time) before choosing a size. Under-dimensioning costs more than a larger model.
Comparison at a glance
Frequently asked questions
How much does a commercial dishwasher cost?
Prices vary significantly by type. An undercounter glasswasher starts at around 1,500-3,000 euros excl. VAT. A hood-type dishwasher typically costs 4,000-9,000 euros excl. VAT. A conveyor dishwasher starts from 10,000-15,000 euros and can reach 30,000 euros or more for larger models. Installation costs (connection, drainage, water softener) are additional. Always request a quote including water softener and installation.
What is the difference between a hood-type and a conveyor dishwasher?
A hood-type dishwasher (also called a rack dishwasher) washes rack by rack — you load a rack, the hood lowers, the program runs for 2-3 minutes. A conveyor dishwasher has a continuous belt: racks travel through continuously. A conveyor dishwasher has much higher throughput (100-400+ racks per hour vs. 20-60 for a hood-type) but also requires more space and investment.
Which dishwasher is suitable for a bar?
For a bar, an undercounter glasswasher is the best choice. It fits under a standard bar counter, washes glasses in 90-120 seconds and handles 20-40 racks per hour. Brands like Winterhalter UC-series and Hobart Ecomax are popular for bars. Important: use specific glass washing chemistry — temperature and dosing differ from dishwashing programs for plates and cutlery.
How much energy does a commercial dishwasher use?
Energy consumption varies significantly by type and model. A modern undercounter glasswasher uses 1-2 kWh per hour. A hood-type uses 3-6 kWh per hour. A conveyor dishwasher uses 6-15 kWh per hour depending on size and heat recovery. Models with heat recovery save 20-40% energy — worth investing in if the machine runs more than 6 hours per day.
Does a commercial dishwasher need a water softener?
Almost always. Limescale on glasses, cutlery and the machine itself is the biggest maintenance issue in professional dishwashing. At water hardness above 10 dH (common in the Netherlands and much of Europe), an external water softener is virtually mandatory for glasswashers. Hood-type and conveyor dishwashers typically include a built-in or separate softener.
How long does a commercial dishwasher last?
With proper maintenance, 8-12 years is realistic for a hood-type or conveyor dishwasher. Undercounter glasswashers are somewhat more sensitive and typically last 6-10 years. Daily rinsing after use, weekly filter cleaning and monthly inspection of wash arms and boosters significantly extend service life.
Which dishwasher fits your kitchen?
We advise on which type and model best suits your volume, space and budget.