When it comes to washing large volumes of dishes efficiently, commercial dishwashers stand out for their speed, durability, and sanitizing power. Whether you’re managing a busy restaurant or simply tired of waiting an hour for your home dishwasher to finish, understanding how these machines work—and what they require—can help you decide if they’re right for you.
1. Do Commercial Dishwashers Use Detergent?
Yes. Like home dishwashers, commercial models rely on detergent and rinse agents to break down grease and sanitize dishes. However, the detergent used in commercial dishwashers is much stronger and designed for high-temperature washing cycles. It contains powerful surfactants that help remove food residue quickly within just 60–90 seconds.
Sourcing these industrial chemicals in small quantities can be challenging for home use, since restaurants typically go through hundreds of wash cycles a day. As one user noted, “Our work machine runs 150–200 cycles in an eight-hour shift. At home, the same machine might run one or two cycles a day—so one chemical container could last you a full year.”
2. Does a Commercial Dishwasher Need a Grease Trap?
In most restaurants, yes. Grease traps are essential to prevent fats, oils, and grease from clogging plumbing systems. While the dishwasher itself doesn’t produce grease, the waste from pre-rinsed dishes often contains food residue and oil. Installing a grease trap ensures compliance with local plumbing codes and keeps wastewater systems functioning properly.
For home installations, a grease trap usually isn’t necessary unless the machine is connected to a line that frequently handles greasy dishwater.
3. Does a Commercial Dishwasher Need to Be GFCI Protected?
Because commercial dishwashers operate with high-voltage electrical connections and water exposure, they should always be GFCI (Ground Fault Circuit Interrupter) protected to ensure safety. Many local building codes require it for commercial kitchens. If you’re planning to install one at home, consult a licensed electrician to ensure your circuit meets these requirements.
4. How Do Commercial Dishwashers Work?
Commercial dishwashers are designed for speed and consistency. Unlike residential dishwashers, which run for over an hour using gradual temperature changes, commercial units complete a full cycle in as little as 90 seconds.
Here’s how:
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Power and Heat: They maintain the sump tank at temperatures above 65°C, ensuring that hot water and detergents can quickly remove grease and bacteria.
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Rinse and Sanitize: A separate hot-water rinse system keeps water above 82°C for sanitation. For instance, the Hobart hot-water sanitizer model uses tremendous energy, similar to a stove, requiring a dedicated service line—but it guarantees perfect hygiene.
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Efficiency: Despite higher power usage, commercial dishwashers often use less water per cycle than home models because of their short run times and continuous hot-water recirculation.
As one owner summarized:
“All this talk of power consumption ignores the fact that a standard home washer runs for over an hour, and my commercial machine runs for just 2 minutes.”
5. Power and Water Consumption Comparison
Domestic dishwashers typically consume around 50W for most of the cycle, gradually heating the water during pre-rinse, wash, and drying phases. In contrast, commercial units heat the water instantly and maintain high temperatures throughout the process.
While that sounds energy-intensive, the total consumption can be similar—or even lower—since the cycle is so short. As one user explained:
“The big difference between a home machine and an industrial one is power. Most home machines are built to be eco or ‘green’ by lowering temperature and running longer. If money is no object and your time is valuable, then by all means get a small bartender’s machine in your home.”
6. What Are the Advantages of Using a Commercial Dishwasher at Home?
Though designed for restaurants, some people choose to install a bar dishwasher machine or compact Hobart dishwasher at home for the following reasons:
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Speed: Cleans dishes in under two minutes.
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Sanitation: Uses high-temperature rinse cycles that kill bacteria instantly.
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Durability: Built to handle hundreds of cycles per day with stainless-steel construction.
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Longevity: Designed for years of heavy use, far exceeding domestic models.
However, it’s important to remember that installation can be complex. As one comment puts it:
“The Hobart hot-water sanitizer requires a lot of energy and a dedicated service like a stove—big money if you don’t have that already.”
Still, for large households or serious home chefs, the investment can be worth it for the convenience and performance.
Conclusion: Is a Commercial Dishwasher Worth It?
If your kitchen handles a high volume of dishes daily, a commercial dishwasher can be a game-changer. It cleans faster, sanitizes better, and lasts longer than typical home models. Just make sure your plumbing, electrical system, and detergent supply can support it.
Whether you’re looking for a Hobart dishwasher, a bar dishwasher machine, or other commercial-grade dishwashing solutions, Chefco offers a wide range of commercial dishwashers from trusted brands like Hobart and Sub-Equip.
