Undercounter Dishwashers

Common Types and Configurations

• High-temp undercounter dishwasher: Built-in electric booster heater brings final-rinse water to sanitizing temperature. Sanitizes by heat alone, no chemical sanitizer needed. Catalog units run 24 to 60 racks per hour with 19.75 by 19.75 inch racks.
• Low-temp undercounter dishwasher: Uses chemical sanitizer injected at lower wash temperatures instead of a booster heater. Suits venues with limited hot-water capacity or chemical-sanitizing preference. Catalog includes one low-temp unit at 37 racks per hour.
• Undercounter glasswasher: Compact format sized for bar glassware, mugs, and cups. Shorter wash cycle tuned to glass. Smaller 15.75 by 15.75 inch racks. Catalog units run 30 racks per hour with 0.5 HP motors and built-in electric booster heaters.
• Deluxe electronic series: Electronic controls with digital display for repeatable cycle times across shifts. Available on select catalog dishwashers and glasswashers.
• Front-loading door-type undercounter: Unit slides under counter with a hinged front door that opens for rack loading. Suits tight bar layouts where a rack would catch on overhead shelving.
• Integrated booster heater: Standard on all catalog high-temp models. Brings final-rinse water to the temperature required to sanitize without chemical sanitizer.

What to Look at Before You Buy

• Rack capacity: Catalog units run 24 racks per hour (small bar) up to 60 racks per hour (busy mid-size restaurant). Match capacity to peak service. A bar serving 100 to 200 covers needs 24 to 30 racks per hour. A small restaurant with 100 to 300 covers needs 37 to 60 racks per hour.
• High-temp vs low-temp: High-temp sanitizes with hot water and an integrated booster heater, no chemical sanitizer required. Low-temp uses chemical sanitizer at lower wash temperatures. High-temp is the standard choice; low-temp suits venues with limited hot-water capacity or chemical-sanitizing preference.
• Dishwasher vs glasswasher: Dishwashers handle plates, bowls, and full kitchen serviceware on a 19.75-inch rack. Glasswashers handle bar glasses, mugs, and cups on a smaller 15.75-inch rack with a shorter cycle tuned to glassware. A bar with no plate program suits a glasswasher; a restaurant kitchen needs a full dishwasher.
• Counter space and width: Catalog widths run 20 to 24 inches. Measure under-counter clearance, factor in drain and electrical service routing, and confirm a 24-inch undercounter space is available before ordering.
• Voltage and phase: Catalog units run on 220-240V single-phase or three-phase. Confirm electrical service at the install location. High-temp units with integrated booster pull more current than low-temp units.
• Manual vs digital controls: Mechanical controls cost less and suit single-cycle bar operations. Digital and electronic-series controls program cycle times and produce repeatable results across staff.
• Drain location: Undercounter dishwashers need a floor drain or condensate line within reach. Confirm drain location before ordering, especially in retrofit installations.
• Cleaning access: Removable racks, accessible wash arms, and removable scrap screens matter for daily sanitation. Confirm rack adjustability for different glass and plate sizes.

Frequently Asked Questions

What is an undercounter dishwasher used for?

A commercial undercounter dishwasher washes plates, glassware, cups, and small kitchen serviceware in operations that need machine washing but cannot fit a full-size door-type or conveyor dishwasher. Bars use them as the primary dishwasher for glassware between busy service hours. Cafes and small restaurants use them as the main kitchen dishwasher. Hotel bars and food trucks use them in tight back-of-house footprints. The undercounter format fits under a 24-inch counter and runs 24 to 60 racks per hour depending on model and product type.

What is the difference between a high-temp and a low-temp undercounter dishwasher?

A high-temp undercounter dishwasher uses an integrated electric booster heater to bring the final-rinse water to the temperature required to sanitize the load by heat alone. No chemical sanitizer is injected. A low-temp undercounter dishwasher uses a chemical sanitizer injected at a lower wash temperature instead. Low-temp suits venues that prefer chemical sanitizing or that have limited hot-water service available. High-temp is the more common choice in restaurants and bars because it eliminates the chemical sanitizer cost and the staff handling involved with refilling sanitizer reservoirs.

What size undercounter dishwasher do I need (racks per hour)?

Match racks per hour to peak shift volume and product type. Small bars with under 100 covers per service suit a 24 to 30 rack-per-hour glasswasher. Mid-volume bars and small restaurants with 100 to 300 covers need a 37 to 60 rack-per-hour dishwasher. Heavy restaurant prep and high-volume bars need a 60 rack-per-hour high-temp unit with integrated booster. Factor in soak time, rack changeover, and operator workflow when sizing. A unit rated 60 racks per hour delivers that throughput only when the racks load and unload quickly.

Related Categories

• Door-Type Dishwashers
• Countertop Dishwashers
• 3-Compartment Sinks
• Bar Sinks

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• American Dish Service
• AMPTO
• Blakeslee
• Fagor
• Jet-Tech
• Omcan