Buyers' Guide to Warewashing Equipment

Warewashing equipment is essential to any professional kitchen or bar. The term covers everything from glasses and plates to cutlery and cookware, and choosing the right type of machine can save time, cut water and energy costs, and keep hygiene standards high.

This guide covers the main types of warewashing machine used in UK catering environments.

Under-counter glasswashers

Also known as cabinet or front-loading glasswashers, these compact machines are typically installed under the bar or counter. Wash and rinse cycles take around two minutes, and glasses come out hot and dry naturally. You'll need space nearby for detergent, rinse aid, and sometimes a manual water softener in hard water areas.

Best for pubs, cafés and small bars needing a quick turnaround of glassware without stocking large quantities. Position the machine beside the bar for easy access to glassware and chemicals.

Browse our range of commercial glasswashers.

Under-counter dishwashers

Front-loading cabinet dishwashers are similar in design to glasswashers but handle plates, trays and utensils, operating at higher temperatures for effective sanitisation. Wash cycles are longer for thorough cleaning, and filters need to be more complex to stop food redepositing on clean items. Detergent and rinse aid storage is built in, with optional manual water softeners.

Best for small to medium kitchen wash areas in restaurants or cafés needing high-quality sanitation. Check filters regularly to stop food residue returning to plates.

Pass-through dishwashers

Also called pull-down hood dishwashers, these machines suit medium to high-volume kitchens. A continuous wash cycle gives efficient throughput, with pre-rinse sinks and tabling on both sides, and one member of staff can operate the machine efficiently on their own.

Best for hotels, restaurants and catering kitchens where multiple staff need quick access to clean plates and utensils. Keep the pre-rinse area close to the machine to save time.

Browse our range of commercial dishwashers.

Utensil washers (pot washers)

These upright machines are built for heavy-duty cleaning of pots, pans and trays rather than dishes or glasses, with powerful jets designed to withstand prolonged use. They're generally not pass-through.

Best for busy kitchens with heavy-duty cleaning requirements, or catering operations handling large cookware.

Rack conveyor dishwashers

A step up for high-volume operations, these machines move baskets of soiled crockery through multiple wash zones automatically on a conveyor belt. Optional extras include steam condensers, heat recovery units and dryers, and the layout can be customised with supplier input.

Best for large hotels, cruise ships or university kitchens needing consistent high throughput. It's worth investing in design consultation from the supplier to optimise workflow.

Flight dishwashers

The largest warewashing systems available, flight dishwashers handle the biggest catering volumes. Instead of baskets, items sit directly on a pegged conveyor belt and pass through multiple wash zones for efficient, industrial-grade cleaning. Installation is fully customised with supplier support.

Best for mass catering operations such as hospitals, schools and event catering that need maximum efficiency and throughput. Given the complexity and cost involved, these systems need professional design and installation.

Choosing the right warewashing machine

When selecting warewashing equipment, consider the volume of items to be washed per hour, the type of items involved (glasses, plates, pots, or a mix), the space available in your kitchen or bar, your water quality (hard water may call for a softener), and energy efficiency and maintenance requirements. Your supplier or manufacturer can calculate the exact specification your operation needs.

Maintenance and care

Proper care extends the life of your warewashing equipment and keeps hygiene standards up: check filters and spray arms regularly, use manufacturer-approved detergents and rinse aids, empty and clean water softeners weekly in hard water areas, and schedule routine servicing for high-volume machines.

Quick reference

Warewashing is a critical part of any professional kitchen, and the right equipment saves time, reduces energy and water use, and keeps your operation running smoothly. Call our team on 01304 873469 to talk through the best option for you.