Buffalo Digital Pass-Through Dishwasher 7kW Three Phase

The Buffalo Digital Pass-Through Dishwasher is a three-phase commercial warewasher designed for kitchens that need to process large volumes of crockery, cookware, glassware, and cutlery consistently throughout service. It operates on a pass-through configuration, meaning racks are loaded from one side and retrieved from the other — a practical layout for linear kitchen workflows where space and throughput both matter.

In a busy service environment, the ability to turn around clean crockery quickly is often a limiting factor. This machine supports up to 69 cycles per hour on its fastest programme, which provides meaningful capacity during peak periods. Five selectable wash programmes give operators the flexibility to match the cycle to the load — a shorter cycle for lightly soiled glassware, a more intensive programme for pans or items with burnt-on residue. Built-in detergent and rinse-aid pumps are part of the standard setup, avoiding the need for separate dosing equipment.

From an operational standpoint, key practical advantages include:

• High cycle rate supports consistent throughput during busy service periods
• Five programmes give flexibility across different load types and soil levels
• Integrated detergent and rinse-aid pumps simplify chemical dosing
• 500mm baskets accommodate large plates, pans, and bulkier items
• Stainless steel construction and a wipe-clean digital panel keep cleaning straightforward

This is a three-phase machine, so a suitable three-phase electrical supply must be confirmed before purchase. Installation will typically require connection to a mains water supply and an adequate drainage point. If the machine is to be used in a medium to hard water area, a compatible water softener should be factored into the installation — without one, scale build-up can affect wash quality and machine longevity over time. At 120kg, adequate access and floor loading should be considered when positioning the unit.

This dishwasher is well suited to mid-sized restaurants, hotel kitchens, staff canteens, and contract catering operations running consistent service volumes. It sits in the mid-range of commercial pass-through machines — sites with very high sustained throughput or multiple sittings in quick succession may benefit from reviewing higher-capacity options, while smaller operations with lighter demand might find a hood-type or undercounter machine more proportionate.

If you're unsure whether this machine is the right fit for your kitchen's layout, service volume, or water supply, our team is happy to talk it through before you commit.