Hobart Premax AUPRSW-10B Pass-Through Dishwasher with Heat Recovery

The Hobart Premax AUPRSW-10B is a pass-through dishwasher built for commercial kitchens where consistent throughput, controlled running costs, and protection against limescale damage are genuine operational priorities. It includes drain heat recovery and an integral water softener as standard — two features that directly address the most common long-term concerns in professional warewashing, particularly on sites in medium to hard water areas.

Hobart's Permanent-Clean automatic soil removal system eliminates the need for pre-rinsing before loading, which in a busy service environment saves meaningful time and reduces water consumption across each shift. The machine offers both Eco and Intensive wash programmes, giving kitchen managers the flexibility to run lighter cycles during quieter periods and switch to a more thorough wash when dealing with heavily soiled items from high-volume covers.

The drain heat recovery system reclaims energy from outgoing hot wastewater to pre-heat incoming fresh water, reducing the energy drawn on each cycle. Across a full service week, this contributes to measurably lower utility costs — a consideration worth factoring into total cost of ownership rather than purchase price alone. The integral softener protects internal components and heating elements from scale build-up, which in hard-water regions can otherwise accelerate wear and increase servicing frequency.

• No pre-rinsing required, reducing labour time and water use per cycle
• Drain heat recovery lowers energy consumption across continuous use
• Integral softener protects internal components in hard-water regions
• Eco and Intensive programmes can be matched to soil load
• Pass-through format suits straight-line or corner warewash configurations

At 145kg, the machine should be positioned before surrounding cabinetry is fitted out. Installation requires a dedicated water supply at appropriate pressure, suitable drainage, and a matched electrical connection — it is worth confirming all three are in place early in your kitchen fit-out planning. The pass-through configuration works well where a defined dirty-in and clean-out workflow exists, which is typical in hotel restaurants, staff canteens, contract catering kitchens, and high-volume pub operations. For sites processing significantly higher basket counts per hour, it is worth discussing whether a heavier-duty rack conveyor or flight machine would be a more appropriate fit.

If you would like to talk through whether this machine suits your service volumes, water supply conditions, or kitchen layout, our team is glad to work through the details with you before you make a decision.