How to Choose an Industrial Dishwasher? Hood-Type or Undercounter?
If the dish room backs up during a busy service, the whole kitchen stops. Choosing the right industrial dishwasher starts with a capacity calculation, available space and infrastructure. This guide makes it easier to choose the right unit for your business.
Types: Undercounter, Hood-Type, Conveyor
Undercounter dishwashers fit beneath a worktop and are the choice of cafes and small restaurants. Hood-type dishwashers work with a basket system and wash 1,000+ plates per hour; they are the standard for mid-to-large restaurants and hotels. Conveyor systems are built for high-volume operations such as canteens and catering. You can compare all types in the industrial dishwashers category.
How Is Capacity Calculated?
Simple formula: daily covers × average 4-6 pieces per person = daily wash load. Since roughly 40% of this load arrives during peak hour, the machine's hourly capacity must cover the peak load. For glass-heavy venues (cafes, bars), also consider a dedicated glasswasher.
5 Checks Before You Buy
1) 380V or 220V? 2) Water hardness — is treatment needed? 3) Do basket dimensions fit your plates? 4) Is a detergent/rinse-aid dosing pump included? 5) Is there a service network and spare-parts warranty? This last item matters most regardless of brand — Arlinoks' after-sales follow-up focuses exactly on this point.
Which Brands?
Mutfak10.com brings together Hobart, Electrolux, Empero, Öztiryakiler and more than 200 brands on a single platform. Contact us for an alternative-brand quote tailored to your needs — let's do the capacity calculation together.
Frequently Asked Questions
How many plates per hour does an industrial dishwasher wash?
Undercounter models reach 500-1,000 plates per hour, hood-type models 1,000-1,500, and conveyor systems 2,000+.
What infrastructure does an industrial dishwasher need?
A 380V three-phase electrical line, suitable water inlet/outlet, and in most models a water-treatment/softening system against water hardness are recommended.
Should I choose hood-type or undercounter?
Undercounter is sufficient for businesses under 300 covers per day; restaurants, hotels and canteens above that benefit from a hood-type unit in time and labour savings.
Plan your project the right way from day one
Arlinoks designs equipment layout around workflow, temperature control, cleaning access and measurable operation points.
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