For any foodservice business whether its a restaurant, cafés, bar, caterer or hotel, the dishwasher is a workhorse. Poor dishwashing provision causes bottlenecks, hygiene risks, and high running costs. Getting the right dishwasher from the start is a smart investment. At Grey Simmonds Ltd, we’ve worked with kitchens over the last 50+ years to help them make the right choice. Here’s our guide to the key factors you should consider.

1. Understand Your Operational Needs

Before you look at models, it’s essential to analyse your business.

• Volume of items washed: How many plates, glasses, cutlery, pots/pans will need washing per service? Think especially about peak times and not just average usage. A machine that copes in calm times but struggles at rush hour slows down the whole kitchen.
• Type of service: Fine dining, casual, banquet, fast‐food, bars, etc., have different demands (glasses, delicate items, heavy pans).
• Expected growth: If you anticipate increasing covers, adding services (e.g. events), or expanding the business, factor in future needs so your investment isn’t obsolete too quickly.

2. Types of Dishwashers & Where They Fit

There are several types suitable for different sizes, spaces and workloads. Each has pros and cons.

3. High‑Temp vs Low‑Temp (Heat vs Chemical Sanitisation)

One of the biggest choices is how you sanitise: by heat (high‑temperature rinse) or chemical sanitiser in a lower‑temperature wash.

• High‑Temp Models Pros: Typically more effective in killing bacteria; quicker drying; fewer chemicals to handle; simpler chemical management. Cons: Higher energy usage; water heating requirement; more wear & tear on delicate items; may require special water boosters or large hot water capacity.
• Low‑Temp Models Pros: Lower upfront energy costs; gentler on fragile glassware; reduced requirements for hot‑water infrastructure. Cons: Need ongoing chemical supply; staff need proper training for correct chemical use; possible issues with drying; risk of residue if not properly maintained.

Local health & hygiene codes will often stipulate the minimum sanitisation standards (e.g. rinse temperature, chemical concentration). Always check these before making a decision.

4. Capacity, Speed & Throughput

Even with the right type and sanitisation method, the dishwasher must be able to handle your throughput demands.

• Racks per hour (RPH): Look for how many racks the unit can process per hour, especially during peak service. Undercounters might handle a few dozen racks per hour; conveyors many times that.
• Cycle times: How long is a wash‐rinse‐sanitise cycle? Shorter is better for throughput, but must still reliably clean and sanitise.
• Load size and type: Large plates, trays or odd shapes/pans may reduce effective capacity. Need racks/baskets to fit various wares.

Also account for kitchen layout: space for loading and unloading, pre‑rinse area, drying space or even separate glass rack stations. Poor layout introduces delays and bottlenecks.

5. Utilities, Installation & Infrastructure

These “hidden” costs or requirements are often overlooked but can make or break whether a machine can be used or will cost more.

• Water supply: Hot & cold supply, sufficient flow rate and pressure. If you don’t have adequate pressure, you may need a booster pump.
• Drainage: Adequate drainage capacity, safe waste water removal, compliance with local regulations.
• Electrical supply: High‑temp machines often need stronger/wide‑capacity power; possible three phase power; voltage; proper wiring.
• Space & ventilation: Physical dimensions (height, width, depth) plus clearance for opening doors; location relative to workstations; steam / heat ventilation; moisture control.
• Permits or regulatory approvals: Check for necessary certifications (NSF, local hygiene standards, WRAS in UK, etc.) or legal safety additions (break tanks, air gaps) to prevent backflow issues.

6. Operating Costs & Efficiency

What you spend in purchase is only part of the cost. Over the life of the machine, energy, water, chemicals, labour and maintenance count far more.

• Water consumption: Choose machines that use water efficiently. Some machines reuse rinse water, or have multiple rinse stages that conserve water.
• Energy usage: Heating, pumps, motors all consume energy. High‑temp machines cost more to run in energy, but may save elsewhere (fewer chemicals, faster cycles). Look for energy efficient models, insulation, smart controls, etc.
• Chemical costs: In low‑temp machines especially. Auto‑dosing systems help reduce waste; choosing machines that integrate dosing lowers operating errors and costs.
• Maintenance & lifespan: Stainless steel construction, quality parts, ease of servicing, accessible spare parts—but also routine cleaning, de‑limes, checking seals, etc. A cheaper machine that breaks down often will cost far more in downtime, repair, labour.

7. Budget, Warranty & After‑Sales Support

Cost is always important, but you get what you pay for (to an extent). At Grey Simmonds Ltd, we encourage clients to consider:

• Upfront cost vs total cost of ownership: Include running costs, servicing, parts, energy, water, labour interaction.
• Warranty: What is covered (parts, labour, callouts), for how long, and what responsibilities you have (e.g. proper cleaning, using approved detergents).
• Service & support network: How fast can the supplier or manufacturer respond? Are spare parts readily available? Is there local engineer support?
• Financing or leasing: For some businesses (especially start‑ups) spreading cost over time can help manage cashflow rather than a big upfront investment.

8. Making the Final Decision: Checklist

To help you decide, here’s a checklist you can go through before you sign off on any machine:

1. What is my peak rack/hour need (with margin)?
2. Do I have sufficient hot water, pressure, electrical, drainage, and ventilation?
3. Have I considered layout: placing pre‑rinse, loading, unloading, drying area, glassware, pots & pans separation?
4. Which type (undercounter / hood / rack / conveyor / specialty) best maps to my volume, space, and service style?
5. Do I need high‑temp or low‑temp sanitisation, considering local regulations & nature of service?
6. What are operating costs expected per annum (energy, water, chemicals, labour, repairs)?
7. What is my budget for acquisition, and what warranties / after‑sales service are offered?
8. Does the unit meet required certifications / approvals (hygiene, water safety, electrical)?

Conclusion

Choosing the right commercial dishwasher isn’t just about getting something that washes dishes it’s about ensuring speed, hygiene, efficiency, and long‑term value. A well‑matched machine will streamline operations, reduce running costs, maintain high standards of cleanliness, and ultimately help your foodservice business perform better.

At Grey Simmonds Ltd, we’re here to help you navigate these decisions, propose suitable options, assist with installation and ensure that your kitchen delivers both performance and compliance. If you’d like us to put together tailored proposals for your site (with projected running costs etc.), just get in touch.