Commercial Dishwashers for Irish Kitchens

How to choose the right Commercial Dishwashers

• Match the machine type to your service volume: undercounter for smaller sites, pass-through for busy restaurants, and rack or conveyor systems for large-scale catering.
• Check basket size and internal clearance to ensure the dishwasher can handle your largest plates, trays, GN pans and utensils without re-washing.
• Assess your available space and workflow, planning for tabling, sinks and pre-rinse areas so staff can load and unload efficiently.
• Confirm your power supply (single phase or three phase) and choose cycle speeds and heating outputs that suit your electrical capacity.
• Consider water quality and select models with built-in or compatible softeners if you operate in a hard water area.
• Review hygiene and compliance needs, opting for machines with break tanks and high-temperature rinse cycles where required by local regulations.

Care and maintenance

• Clean filters, scrap trays and wash arms daily to prevent blockages, maintain wash performance and reduce unplanned downtime.
• Use the correct commercial dishwasher detergents and rinse aids, following manufacturer dosing guidelines for best results.
• Descale the machine regularly, especially in hard water areas, to protect heating elements, pumps and internal pipework.
• Inspect door seals, curtains and baskets for wear, replacing damaged parts promptly to maintain hygiene and avoid leaks.
• Wipe down interior and exterior surfaces at the end of each shift, avoiding abrasive pads that can damage stainless steel.
• Schedule periodic professional servicing to check temperatures, safety devices and overall performance for long-term reliability.

Explore our wider warewashing range including glasswashers, pot washers and accessories to complete your back-of-house setup.

Need help choosing? Call Caterboss on (01) 687 5772.