Passthrough Dishwashers

The Winterhalter PT-XL is a rack-conveyor pass-through dishwasher built for commercial kitchens where the volume of crockery, glassware, and cookware moving through a service is too great for an undercounter or hood-type machine to handle reliably. Unlike front-loading machines, pass-through units are loaded on one side and unloaded on the other, which suits kitchens designed around a defined dirty-to-clean workflow — the kind of linear layout common in larger restaurants, hotels, staff restaurants, and contract catering operations.

In sustained service, the PT-XL is designed to maintain wash quality without the drop-off that can occur when a machine is pushed hard across a long shift. The VarioPower system adjusts cycle intensity and chemical dosing based on what is being washed, so the machine is not running at full rate during lighter loads but responds when demand increases — without requiring operator input. The energy management system also reduces heating time between cycles, which has a meaningful effect on running costs when the machine is working continuously.

Several features work together to keep operational costs in check across a busy day:

• Waste water heat exchanger recovers heat from outgoing water, reducing energy demand per cycle
• Low rinse water consumption per cycle helps manage both water and chemical spend at volume
• Quadruple filtration keeps wash water cleaner for longer, reducing how often the tank needs changing
• Tank water exchange programme supports hygiene standards between and after service periods
• Double-skinned construction reduces heat loss to the surrounding kitchen environment

The smart touch display gives staff clear visibility of machine status and surfaces errors before they disrupt service. The Connected Wash remote monitoring capability is well suited to operators running multiple sites or those tracking consumption against targets. Built-in self-cleaning reduces end-of-shift effort and helps the machine stay in good working order over time.

Pass-through installation requires careful planning. The machine needs clear access on both the loading and unloading sides, and the kitchen layout must support a logical dirty-to-clean flow without cross-contamination risk. Water supply, drainage, and electrical connections all need to be correctly specified before installation begins, and the footprint is considerably larger than a hood-type machine — this is worth factoring in early during a kitchen design or refit.

The PT-XL is well suited to mid-to-large operations with consistent covers and a genuine need for pass-through throughput. Smaller or lower-volume kitchens may find the capacity disproportionate, and there are more compact options worth considering in those cases. At the other end of the scale, very high-volume or continuous-service environments may warrant a higher-capacity machine entirely.

If you are working through a kitchen refit or are not certain whether the PT-XL suits your service volume and layout, our team is happy to talk it through with you before you commit.

The Winterhalter PT-XL Energy Plus is a pass-through dishwasher built for high-volume commercial kitchens where the machine is expected to run continuously across a full service without any compromise to wash quality. It sits at the upper end of Winterhalter's pass-through range and is designed around energy management as a core operational feature rather than an afterthought.

In sustained service, the PT-XL Energy Plus handles consistent rack throughput reliably. The VarioPower system adjusts wash intensity and chemical dosing to match the load being processed, so the machine isn't running at full draw for a lightly soiled rack. A flexible energy management mode reduces heating demand during quieter periods, responding to the natural rhythm of a working shift. A wastewater heat exchanger recovers energy that would otherwise leave with the drain water, contributing to measurable reductions in running costs over the course of a long day. Quadruple filtration keeps wash water cleaner for longer, extending intervals between tank changes and maintaining wash quality consistently throughout service.

From a practical standpoint, the PT-XL Energy Plus offers kitchen teams a number of day-to-day operational advantages:

• VarioPower load-sensing reduces energy and chemical consumption on lighter racks
• Flexible energy management cuts heating demand during quieter periods automatically
• Connected Wash remote monitoring supports usage tracking and efficiency management
• Smart touch display with error alerts helps staff identify issues before they affect service
• Built-in self-cleaning and tank exchange programmes simplify end-of-day procedures

Installation requires careful planning. Pass-through machines of this class need adequate clearance on both the dirty feed side and the clean exit side to allow safe and efficient racking without creating a bottleneck in the pot wash area. Water softener integration is standard practice with Winterhalter equipment and should be factored into the installation plan from the outset. The Connected Wash functionality requires a stable network connection, which is worth confirming with your site's IT or facilities team before commissioning. Double-skinned construction limits heat loss to the surrounding area, but ventilation and extraction arrangements should still be assessed as part of a proper site survey.

The PT-XL Energy Plus is well suited to operations running long service periods with sustained rack volumes — hotel restaurants, contract catering facilities, staff dining operations, and busy pub kitchens where running costs are under scrutiny. For sites with more modest throughput requirements, a lower-capacity pass-through or a hood machine may be a more proportionate choice. Very large central production kitchens with continuous high-volume throughput may find a flight machine a better fit for their operation.

If you'd like to talk through whether the PT-XL Energy Plus fits your volume, shift pattern, and site layout, we're happy to work through the detail with you.

The Adler AD1000-DPSO-TPH is a three-phase passthrough dishwasher built around a 500mm basket format and intended for continuous use in commercial wash-up environments. Unlike many comparable machines where an integral water softener and drain pump are sold as chargeable additions, both are included as standard on this model, along with a chemical dosing pump that draws detergent and rinse aid directly from connected containers during each cycle.

In a working kitchen, consistent throughput matters more than peak speed figures. This machine is well suited to mid-volume services where a steady, reliable cycle rhythm carries more operational value than raw numbers alone. The integral water softener is particularly relevant in hard water areas, where limescale accumulation on wash arms and internal components is one of the most common causes of performance degradation and premature maintenance calls in passthrough machines. Keeping that under control from day one reduces intervention and helps protect the investment over time.

The practical day-to-day advantages of this configuration include:

• Integral softener reduces limescale-related maintenance and helps extend component life in hard water areas
• Drain pump removes the dependency on gravity drainage, giving greater flexibility over where the machine is sited
• Automatic chemical dosing ensures consistent detergent and rinse aid draw without manual measuring
• Three-phase supply supports stable motor and heating performance under sustained load
• Stainless steel construction throughout suits the demands of a busy commercial wash-up area

Installation requires a confirmed three-phase electrical supply — this should be established before purchase if there is any uncertainty about the existing supply. Plumbing connections for water inlet and waste outlet will be needed, and adequate overhead clearance must be available for the hood to open fully during loading and unloading. The unit ships with two dish racks, an open rack, and a cutlery basket.

This model is a practical fit for restaurant kitchens, hotel food and beverage operations, staff dining facilities, and similar settings running a consistent cover count through service. It sits within a mid-range capacity bracket. Sites with significantly higher volumes or back-to-back service pressure across multiple sittings may be better served by a heavier-duty passthrough option. Conversely, smaller operations with lower throughput requirements may find a hood-type undercounter machine more proportionate to their actual demand.

If you would like to talk through whether this machine suits your service volumes and wash-up setup before making a decision, the team is always glad to help.

The Winterhalter PT-L is a pass-through dishwasher built for commercial kitchens where consistent hygiene, high throughput, and controlled running costs all need to work together. Racks are loaded from one side and unloaded from the other, keeping soiled and clean items physically separated throughout service. In environments handling sustained cover, that separation is a practical operational safeguard rather than a convenience feature.

In service, the PT-L is designed to handle continuous demand without the recovery problems that can affect lighter-duty machines. The VarioPower system reads the soil load and adjusts the wash cycle and chemical dosing accordingly, so lightly soiled racks are not processed on the same programme as heavily soiled ones. This reduces water and chemical consumption without placing any additional decisions on kitchen staff. A waste water heat exchanger recovers energy from outgoing water to pre-heat the incoming supply, producing genuine savings across a full service period rather than marginal ones.

Key operational features include:

• Connected Wash remote monitoring for performance data and efficiency recommendations
• Smart touch display with real-time alerts for errors and wash performance
• Quadruple filtration maintaining cleaner wash water throughout the shift
• Tank water exchange programme sustaining hygiene standards during extended service
• Double-skinned construction reducing heat loss and keeping exterior surfaces cooler

Installation requires a dedicated water supply, drainage connection, and an appropriate electrical supply. The pass-through format also needs careful thought about kitchen placement — adequate clear space is required on both the loading and unloading sides for the workflow to function as intended. If your site has not previously run a pass-through machine, it is worth reviewing the layout before committing to this configuration.

The PT-L is well suited to mid-to-large operations: hotel restaurants, contract catering facilities, staff canteens, and establishments turning covers consistently throughout service. Sites with lighter or more intermittent demand may find a hood or undercounter machine a more proportionate fit, while very high-volume operations running back-to-back continuous service should consider whether a heavier-duty model in the range would better match their throughput.

If you would like to talk through your service volumes, kitchen layout, or whether a pass-through format is the right configuration for your site, the team is happy to work through the details with you.

The Adler AD1000-DPSO-30 is a 500mm basket passthrough dishwasher built for commercial kitchens that need reliable, consistent washing throughput across a service. It operates on the hood-type passthrough principle — racks enter from the soiled side and exit on the clean side — which keeps dirty and clean crockery separated and supports a steady, logical workflow at the wash station. This particular configuration includes a built-in water softener, a drain pump, and a dosing pump for detergent and rinse aid, meaning the core equipment for day-to-day operation is included as standard rather than requiring separate specification or additional units.

In a working kitchen environment, the passthrough format is well suited to operations where volume is consistent and maintaining pace during service matters. The integral softener is a practical inclusion for sites in hard water areas, where scale build-up would otherwise affect wash quality and internal components over time. The drain pump means the machine is not reliant on a gravity fall to the drain, which gives greater flexibility when positioning the unit within the kitchen — a useful consideration in sites where drain points are not ideally located.

From an operational standpoint, the key practical advantages of this configuration include:

• Built-in softener protects the wash system and maintains wash quality in hard water areas
• Drain pump removes dependency on gravity drainage, widening placement options
• Dosing pump delivers consistent chemical use per cycle, reducing waste and variance
• Passthrough layout separates soiled and clean crockery handling at the wash station
• Digital controls allow staff to monitor cycle progress and respond to any alerts promptly

Installation requires a single-phase electrical supply, a mains cold water connection, and a drainage outlet. The drain pump provides some flexibility on drain height and position, but a qualified electrician and plumber should assess the site prior to installation. Adequate clearance is needed on both sides of the machine for loading and unloading, and for the hood to open fully — this is worth measuring carefully in tighter kitchen layouts. Chemical supply connections for detergent and rinse aid will also need to be in place before the machine goes into service.

This machine is well suited to restaurants, hotel kitchens, contract catering operations, and staff canteens handling moderate to high crockery volumes through a defined service period. The inclusion of the softener removes the need for a separate external unit, which simplifies specification for many sites. For operations running at very high continuous volume or with extended service windows, a heavier-duty passthrough model may be worth considering. Conversely, smaller operations or those with limited space may find a hood-type undercounter machine a more proportionate fit.

If you would like to talk through whether this machine suits your site's drainage arrangement, water hardness, or service demand, the team is happy to go through it with you before you make a decision.

The Halcyon AMH950WS is a 500mm basket pass-through dishwasher with an integrated drain pump and built-in water softener included as standard. Pass-through machines occupy a practical middle ground in commercial warewashing — beyond what a counter-top unit can sustain, but without the footprint or complexity of a conveyor system. This model is designed for operations that need consistent, hygienically certified results across a full service period, day after day.

In a working kitchen environment, the AMH950WS handles a steady volume of crockery, glassware, and light cookware without interruption. The 500mm basket format keeps throughput predictable, and the machine's EN17735 hygiene certification confirms that wash and rinse temperatures meet the standard expected in professional food service. Recovery between cycles is reliable enough to support back-to-back sittings without the machine becoming a bottleneck during peak service.

The practical advantages of this configuration are worth noting:

• The built-in water softener protects wash arms and heating elements from scale, reducing maintenance costs in hard water areas
• The drain pump gives flexibility on siting where gravity drainage is not conveniently located
• EN17735 certification confirms hygiene compliance for professional food service
• Removable wash arms and an accessible tank make end-of-service cleaning straightforward
• Both the softener and drain pump are included as standard, avoiding common add-on costs at point of purchase

Installation requires a hard-plumbed cold water inlet, a drain connection, and a suitable electrical supply. The AMH950WS is available across different power configurations, so confirming the correct electrical specification with a qualified installer before ordering is advisable. Inlet and outlet tabling is required but not supplied with the unit and should be factored into space planning from the outset. Hood clearance and workflow around the machine also merit consideration, particularly in tighter kitchens.

This machine is well suited to restaurants running multiple covers, hotel kitchens, school catering facilities, and similar operations with a consistent mid-to-high volume of warewashing through service. For lower-volume sites, a counter-top or standard hood-type machine may be a more proportionate fit. For very high-throughput operations running near-continuous service, a heavier-duty or conveyor configuration is likely the more appropriate choice.

If you'd like to talk through whether this machine suits your service volume, drainage setup, or kitchen layout, the team is happy to help you work it out before you commit.

The Maidaid C205WSHR is a 500mm basket pass-through dishwasher designed for continuous use in commercial catering environments. It accepts a standard 500mm rack and moves ware through in a single pass, making it a practical choice for kitchens that need a clear separation between dirty and clean sides without interrupting service flow.

In a busy kitchen, a pass-through machine earns its keep during peak periods. The C205WSHR is built for sustained throughput rather than occasional use — the wash and rinse system, combined with the heat recovery unit, allows the machine to maintain consistent results cycle after cycle without significant energy or water waste. The integrated drain pump removes the reliance on a gravity drain, giving more flexibility in positioning where fall to drain is limited or awkward.

The built-in water softener is a practical inclusion. Hard water causes limescale build-up on wash arms, tank elements, and rinse nozzles — all of which degrade wash quality over time and increase maintenance intervals. Having softening on board removes the need for a separate external unit and helps protect the machine in areas with hard or moderately hard water supply.

• Heat recovery reduces energy consumption during extended service periods
• Integrated water softener protects internal components in hard water areas
• Drain pump allows flexible positioning without gravity drain dependency
• Triple filtration system maintains wash quality and protects the pump
• Single LED display with multiple cycle options suits varied ware types

Installation requires a connection to a mains water supply, a drain point, and an appropriate electrical supply — the specification of which should be confirmed before ordering. The heat recovery system requires adequate ventilation in the installation space; this is worth factoring into kitchen planning, particularly in enclosed wash-up areas. Weight and hood clearance should also be checked against your existing pass-through run or counter height.

The C205WSHR suits mid-sized operations — restaurants, hotel kitchens, workplace canteens, and similar — where a hood-type undercounter machine would struggle to keep pace but a full conveyor system would be disproportionate. If your covers are higher or your service is near-continuous across multiple sittings, a larger-capacity pass-through model may be worth considering. Equally, if your operation is smaller and a pass-through format is more than you need, a good-quality hood machine may be a more cost-effective fit.

If you're unsure whether the C205WSHR is correctly sized for your service volume or whether your installation space and services are compatible, our team is happy to talk it through with you before you commit.

The Winterhalter PT-M Energy Plus is a pass through dishwasher designed for commercial kitchens that need to balance throughput, energy consumption, and day-to-day reliability. It sits within Winterhalter's PT mid-range series and is built around a heat recovery system, load-responsive wash programming, and remote monitoring capability — practical engineering decisions that reflect how kitchens actually operate rather than features added for specification sheets.

In service, the VarioPower system adjusts cycle intensity and chemical dosing according to what is actually being washed, avoiding unnecessary resource draw during quieter periods. The waste water heat exchanger recovers heat that would otherwise be lost down the drain, which contributes to measurably lower energy use across a full shift. Double-skinned cabinet construction keeps heat within the machine rather than releasing it into the kitchen, which matters in environments where ambient temperature is already a concern during service.

From an operational standpoint, the PT-M Energy Plus offers several day-to-day advantages:

• Quadruple filtration maintains consistent wash quality across long service periods with reduced manual intervention
• Self-cleaning programme and automatic tank water exchange simplify end-of-service maintenance
• Smart touch display provides real-time alerts if wash performance or efficiency drops
• Connected Wash remote monitoring allows usage data and efficiency reporting to be reviewed off site
• Low rinse water consumption supports responsible water use without compromising hygiene standards

As a pass through machine, the PT-M requires adequate clearance at both the inlet and outlet ends, and the installation should be planned for either a straight-through or corner configuration to suit your kitchen layout. A drain pump is included as standard, which is a practical advantage where gravity drainage is not available. Water connection, electrical supply, and ventilation all need to be confirmed with a qualified installer before purchase — steam output during operation must be properly managed within the kitchen environment.

The PT-M Energy Plus is well suited to mid-volume operations: restaurant kitchens, hotel food and beverage outlets, and contract catering units where a reliable, energy-conscious pass through machine is needed but the service volume does not justify a full conveyor system. Sites running continuous high-volume service across multiple covers may find a heavier-duty conveyor machine a more appropriate fit, while smaller operations may find a hood-type machine sufficient at a lower cost point.

If you are weighing up whether the PT-M Energy Plus is the right match for your kitchen's volume, layout, and utility setup, the team is happy to work through the specifics with you before you commit.

The Winterhalter PT-M is a pass-through dishwasher from Winterhalter's established PT range. Racks are loaded at the dirty end and retrieved clean at the other, creating a natural separation between soiled and clean ware that fits a linear kitchen workflow. It sits between a hood-type machine and a full conveyor system — a practical step up when throughput has outgrown smaller equipment but a conveyor would be disproportionate to the operation's actual volume.

In sustained service, the PT-M is built to handle continuous demand across a full shift. The VarioPower system adjusts wash cycles and chemical dosing according to the soil load of each rack, avoiding the inefficiency of running a heavy programme on lightly soiled items. A waste water heat exchanger recovers thermal energy from outgoing water, contributing to lower running costs through a high-volume service. Rinse water consumption is kept low by design, which becomes significant when the machine is running close to continuously.

Day-to-day, a number of features translate into practical operational advantages:

• Quadruple filtration maintains consistent wash quality and reduces the frequency of manual filter attention
• Built-in self-cleaning keeps the wash circuit in good order with minimal operator involvement
• Smart touch display gives clear, real-time machine status and highlights anything affecting performance
• Connected Wash remote monitoring allows management to review usage and efficiency data across sites without being present
• Double-skinned construction limits heat loss and reduces surface temperature in the kitchen environment

Installation requires more planning than the machine footprint alone suggests. Pass-through access at both ends needs to be factored into the available run, and hood operation and basket handling both require clear working space that a floor plan alone may not reveal. A drain pump is included, which gives some flexibility on positioning relative to floor drainage, but hot and cold water supply, an appropriate electrical connection, and adequate ventilation or extraction are all prerequisites. In an existing kitchen, it is worth checking clearances carefully before committing.

The PT-M is well suited to mid-sized commercial operations where service volume justifies a pass-through configuration — busy restaurants, hotel food and beverage departments, staff canteens, and contract catering kitchens of a similar scale. Sites with lighter, more intermittent demand may find a hood machine better matched to their throughput. At the other end, very high-volume operations running at sustained peak capacity may benefit from a heavier-duty model within Winterhalter's range.

If you'd like to work through how the PT-M fits your service volumes and kitchen layout before committing, the team is happy to go through the detail with you.

The Maidaid Evolution 2160 is a three-phase pass through dishwasher designed for high-volume commercial kitchens where throughput, reliability, and wash quality matter during every service period. Operating with a 500x600mm rack format, it handles a broad range of crockery, glassware, and cutlery loads, and is built around Maidaid's well-regarded Evolution platform — a range that has proven itself across hotels, restaurants, contract catering, and education sites throughout the UK.

In service, the machine performs consistently under sustained demand. The patented dual flow wash pump is designed to maintain effective wash action while keeping power consumption in check — useful in busy kitchens where the machine may be running almost continuously through lunch and dinner covers. The quick-release triple wash and rinse arm system improves coverage across the full rack area, and the triple-stage wash tank filtration reduces the carry-over of food debris that would otherwise compromise wash results over extended service periods. Recovery between cycles is supported by the dedicated boiler element, keeping rinse temperatures stable even when the machine is working hard.

Operationally, the 2160 has been designed with the kitchen team in mind:

• Polychromatic LCD display gives clear machine status at a glance, reducing operator guesswork
• Self-diagnostic and alarm menus help identify issues quickly without calling an engineer for minor faults
• Automatic end-of-service self-cleaning cycle reduces manual cleaning time for the wash-up team
• Double-skinned hood and body construction keeps noise levels manageable and retains heat within the machine
• Moulded wash tank and stainless steel scrap tray filters are straightforward to remove and clean
• Peristaltic dosing pumps for detergent and rinse aid are supplied as standard, supporting consistent chemical use and reducing waste

The machine requires a three-phase electrical supply and a mains water connection with adequate flow and pressure. A break tank is supplied as standard, which satisfies water regulations requirements without the need for a separate backflow prevention installation in most cases. The integral drain pump means the machine is not dependent on gravity drainage, which gives more flexibility in positioning — a practical advantage in kitchens where the drain point is not directly adjacent to the machine. Tabling for inlet and outlet is not included and will need to be specified separately; the correct table lengths will depend on your rack throughput requirements and available space. Adequate ventilation in the dishwash area remains important regardless of the machine's double-skin construction.

The Evolution 2160 is well suited to mid-to-high volume operations — busy restaurants, hotel kitchens, staff restaurants, and similar sites where a under counter or hood machine has been outgrown but where a full conveyor system would be excessive. The range of standard and special cycle options, along with adjustable cycle times, means it can be configured to suit the specific demands of your operation. For sites with significantly higher throughput requirements, larger capacity pass through or conveyor alternatives may be worth considering.

If you are unsure whether the 2160 is the right fit for your kitchen — in terms of service volume, installation requirements, or tabling configuration — our team is happy to talk it through before you commit to a purchase.

The Halcyon AMH910 is a 500mm basket pass-through dishwasher intended for commercial kitchens that need to move ware continuously through a dedicated dishwash station. Racks load on one side and exit on the other, keeping soiled and clean items physically separated throughout the process. The built-in drain pump means the machine can discharge to waste without relying on a gravity-fall drain connection, which widens the options for where it can be positioned within the kitchen.

In a busy service environment, the pass-through format keeps throughput moving at a pace that front-loading machines rarely match during peak periods. The high-density filtration system maintains consistent wash quality across back-to-back cycles, which matters when glassware and crockery are visible to front-of-house staff. EN17735 certification confirms the machine meets recognised commercial hygiene standards, which is relevant for operators working within food safety compliance frameworks.

From a day-to-day operational standpoint, the AMH910 offers several practical advantages:

• Pass-through layout separates soiled and clean ware flows, reducing handling errors during service
• Drain pump removes dependency on gravity drainage, broadening placement options
• Low water consumption per cycle helps manage utility costs across a full trading day
• Soft-touch digital controls are straightforward for staff to operate with minimal training
• Removable wash arms and a cleanable tank simplify end-of-day strip-down and routine maintenance

Installation requires a hard-wired electrical connection. The machine is available in more than one power configuration, so confirming which supply your site can support before ordering is important. A cold water supply and a waste connection are both required, with the drain pump handling discharge. Hood clearance should be checked against your ceiling height and any overhead extraction canopy or shelving. Inlet and outlet tabling is not supplied and must be sourced separately; both pieces need to be compatible with the 500mm basket format to maintain a clean workflow at the station.

The AMH910 is well suited to restaurants, hotel kitchens, staff canteens, and event catering operations handling a consistent volume of covers through a defined service period. It sits in a mid-range capacity bracket. Sites running very high continuous throughput across extended service periods may find a rack conveyor machine a better fit, while smaller or lower-volume operations may be adequately served by a compact hood-type unit.

If you are working through the right configuration for your site — whether that is service volume, drain arrangement, power supply, or tabling requirements — we are happy to talk it through before you commit to an order.

The Maidaid C205WS is a 500mm basket pass-through dishwasher fitted with an integrated drain pump and a built-in water softener. As a pass-through machine, ware loads in from one side and exits the other, which supports a clean, linear workflow at the dishwash station rather than the back-and-forth pattern of a hood-type machine. It is designed for continuous commercial service where consistent hygiene and reliable throughput are required across a full shift.

In practical use, the C205WS holds its own in mid-to-high volume operations. A triple filtration system reduces the risk of food soils redepositing onto clean ware and helps protect pump performance during long, uninterrupted service runs. Nine selectable wash cycles give operators the flexibility to match cycle intensity to the ware being washed — useful when the same machine handles both robust service crockery and more delicate items across a shift.

The built-in water softener is a meaningful advantage in hard water areas, which cover much of the UK. Scale accumulation shortens element and pump life and degrades wash quality over time; having softening handled internally removes the need for a separate inline unit, simplifying both the installation and the ongoing maintenance picture. The drain pump means the machine is not dependent on gravity drainage, which gives more flexibility when positioning the unit within the kitchen.

Key operational advantages include:

• Integrated water softener — no separate external unit required in hard water areas
• Drain pump allowing flexible positioning relative to the drain outlet
• Triple filtration for consistent wash results and reduced pump wear
• Nine wash cycles to suit mixed ware types across a service
• Partial double-skin construction helping retain heat during operation

Installation requires a hardwired electrical supply, a mains cold water feed, and a suitable drain connection. The machine is available in single-phase and three-phase configurations depending on your site. The 500mm basket accepts standard commercial racks. In tighter kitchens, it is worth confirming that the hood opening height accommodates the tallest ware you intend to run through it before ordering.

The C205WS is well suited to restaurants, hotel kitchens, contract catering operations, and staff dining facilities with regular, sustained dishwashing demand. It is not the right choice for very high-volume banqueting or central production environments, where a larger-capacity pass-through would be more appropriate. For smaller operations with lighter daily demand, a hood-type machine may be a better-proportioned and more cost-effective fit.

If you are weighing up whether a pass-through configuration suits your site layout or want to talk through service volume requirements, the team is happy to help you work through it.

The Winterhalter PT-L Energy Plus is a pass-through dishwasher designed for commercial kitchens that need reliable, continuous throughput without the running costs associated with older or less efficient machines. Unlike a hood machine, which processes one rack at a time in a single position, a pass-through unit allows ware to enter on one side and exit clean on the other — keeping the pot wash area moving and avoiding the bottlenecks that develop during sustained service periods.

What distinguishes the PT-L Energy Plus within its class is a clear focus on reducing the cost of each wash cycle rather than simply washing faster. A waste water heat exchanger recovers energy from outgoing water and returns it to the system, lowering thermal demand across a full service day. An energy management function reduces heating load during quieter periods — which is where many standard machines quietly accumulate unnecessary running costs. The VarioPower function adjusts wash intensity and chemical dosing to reflect the actual load in the rack, so a light cycle does not consume the same resources as a full rack of heavily soiled items.

In practical terms, operators benefit from:

• Quadruple filtration that keeps wash water cleaner for longer and reduces the frequency of full tank changes
• A self-cleaning programme that reduces manual end-of-service effort
• A smart touch display that surfaces errors or inefficiencies before they escalate
• Connected Wash remote monitoring for reviewing usage data and identifying further savings
• Low rinse water consumption per cycle, contributing to measurable savings over a full service week

Installation follows the general requirements for this class of machine — adequate water supply, drain connections, and electrical supply to support the heating and pump systems. You will also need sufficient linear space for the machine body plus clear working room on both the loading and unloading sides. The double-skinned construction aids heat retention, but pass-through machines generate steam during operation and an extraction canopy is advisable in most enclosed kitchens. Limited ceiling height, restricted drainage access, or unusually compact pot wash layouts are all worth discussing before committing to a purchase.

The PT-L Energy Plus is well suited to hotels, contract caterers, staff restaurants, and similar operations running sustained volumes where both throughput and energy consumption are genuine operational concerns. It represents a considered step up from a hood machine that has become a bottleneck, without committing to the scale of a full rack conveyor system. For significantly higher-volume sites — large event venues or central production units — a heavier-duty configuration may be more appropriate. For lower-volume operations, a quality hood machine may offer better value for money.

If you would like to work through whether the PT-L Energy Plus suits your service pattern and site conditions, the team is glad to go through the detail with you before you decide.

The Maidaid Evolution 2160 HR is a three-phase rack pass through dishwasher built for sites where throughput, water quality, and energy efficiency all need to be managed simultaneously. It comes with an internal water softener, drain pump, and heat recovery module as part of the standard package — meaning the key operational requirements are addressed out of the box rather than treated as optional extras.

In busy service environments, the machine is designed to handle the sustained demand that mid-to-high volume kitchens place on warewashing. The triple wash and rinse arm configuration, combined with a powerful wash pump and triple tank filtration, supports consistent wash quality across consecutive cycles without a significant drop in performance during peak periods. The moulded wash tank and scrap tray filters are practical inclusions that simplify the end-of-service clean-down process, which is often the part kitchens have least time for.

The heat recovery system is one of the more operationally significant features on this machine. By recovering heat that would otherwise be vented into the kitchen, it reduces both the energy required to heat rinse water and the thermal load on the working environment — which in a smaller or less well-ventilated kitchen can make a meaningful difference to staff comfort and extraction requirements. This does not eliminate the need for an extraction hood entirely, but it can reduce the specification needed.

Key operational benefits include:

• Internal water softener removes the need for an external softener unit and reduces scale build-up
• Heat recovery reduces energy draw on rinse heating and lowers ambient heat output
• Selectable cycle times allow programmes to be tailored to service patterns
• Automatic self-cleaning at the end of service reduces manual intervention
• Polychromatic LCD display and self-diagnostic alerts support straightforward operation and fault identification

Installation requires a three-phase electrical supply, which is a firm prerequisite. The machine also needs appropriate water supply and drainage connections, and the drain pump means it is not reliant on gravity drainage alone — useful where drainage points are not ideally positioned. As with all pass through machines of this class, inlet and outlet tabling will need to be specified and sourced separately to suit your kitchen layout. The double-skinned hood and body construction reduces both heat loss and noise output, which is worth factoring in if the machine is positioned close to a service area.

The 2160 HR is well suited to hotel kitchens, contract catering operations, staff restaurants, and mid-to-large hospitality venues where a sustained volume of crockery, glassware, and cutlery needs to move through warewashing reliably across a full service. For lower-volume sites, a smaller undercounter or hood machine may be more appropriate and more economical to run. For very high-volume operations running multiple sittings, it is worth discussing whether a larger capacity machine would better match the throughput required.

If you are unsure whether this model is right for your service volume or kitchen layout, our team is happy to talk through the options before you commit.

The Maidaid C201D is a 500mm pass-through dishwasher designed for continuous commercial use. Racks are loaded dirty on one side and collected clean on the other, keeping soiled and clean ware separated and supporting a more organised wash-up workflow during busy service periods. It occupies the practical middle ground between an undercounter machine and a full conveyor, making it a common choice where throughput demands have outgrown what a single undercounter can reliably deliver.

What distinguishes a capable pass-through from one that struggles through a full service is how consistently it maintains wash quality across the shift. The C201D uses a triple filtration system to keep wash water cleaner for longer, reducing the risk of soil redeposition and limiting the need for staff to intervene mid-service. A range of wash cycles allows the programme to be matched to the load, so lighter wares are not being run on the same cycle as heavily soiled items — which helps manage cycle time and water consumption sensibly across a shift.

Day-to-day operational advantages worth noting:

• Triple filtration sustains wash water quality and reduces pump wear throughout service
• Drain pump fitted as standard, allowing flexible siting without a gravity drain position
• Multiple wash cycles let staff match programme to load type and soil level
• LED controls keep the interface simple and staff training requirements low
• Removable wash arms and accessible tank make end-of-shift cleaning straightforward

The included drain pump is a practical consideration for kitchens where machine placement does not allow gravity drainage — a common constraint on older or refitted sites. The machine is available in single-phase and three-phase configurations, so confirming your electrical supply before ordering is important. When planning the installation, allow adequate bench space on both sides for dirty and clean rack staging; this is frequently underestimated and has a real effect on how smoothly the machine integrates into the wash-up area.

The C201D suits restaurants, cafés, staff restaurants, and contract catering operations running a consistent cover count through service. For very high-volume environments — large hotels, busy canteens, or event catering — a heavier-duty pass-through model is likely the more appropriate fit, and it is worth discussing your peak demand before deciding.

If you would like to talk through whether this machine is the right match for your volume and installation, the team is happy to work through the detail with you.

The Sammic UX-150SBC DD is a pass-through warewasher designed for continuous, high-throughput warewashing in busy commercial kitchens. It accepts 500 x 600 mm baskets, accommodating GN 1/1 and Euronorm ware, and is built to run through extended service periods with consistent washing results. The double-walled hood construction reduces operating noise and helps retain heat within the wash chamber, which has a practical impact on both energy consumption and the working environment around the machine.

In a working kitchen, the machine's Sani-Control system provides a meaningful operational safeguard. A thermal lock function confirms that rinsing temperature meets the threshold required for disinfection in line with DIN 10534, and a dedicated pressure rinse pump maintains effective rinse delivery rather than relying solely on incoming water pressure. For sites with HACCP obligations — hotel kitchens, healthcare, contract catering — this kind of verified disinfection record matters. The Wash Plus+ cycle extends wash intensity when loads are particularly soiled, avoiding the need to re-run items and keeping throughput moving during service.

From a practical standpoint, the machine has been considered with the operator in mind:

• S-shaped stainless steel wash arms allow filters to be removed without disassembling the arm
• Three-stage filtration — surface, tank, and extraction — maintains wash water quality through a service
• Tool-free diffuser removal simplifies end-of-day cleaning and routine maintenance
• Soft-start wash pump protects glassware and lighter items during cycle initiation
• IP65-rated control panel with colour LCD display resists steam and moisture in a pass-through position

As a pass-through machine, the UX-150SBC DD requires a dedicated installation position with adequate inlet and drainage connections and appropriate ventilation — extract is advisable above any pass-through warewasher to manage steam output. The top-mounted control panel is designed to remain legible when the machine is installed in a corner position, which is a common constraint in kitchen layouts. Allow sufficient clear access on both the load and unload sides to maintain an efficient dishwash workflow.

This machine suits mid-to-large commercial kitchens with sustained warewashing demand — restaurants, hotel restaurants, contract catering facilities, and staff dining operations where throughput and hygiene compliance both matter. It represents a step up from a hood-type undercounter machine in terms of basket size and output capacity. For very high-volume operations such as banqueting or large-scale contract catering sites, it is worth discussing whether a rack conveyor machine would be a more appropriate fit.

If you are uncertain whether the UX-150SBC DD is correctly specified for your site's covers, service pattern, or installation constraints, our team is happy to work through the options with you before you commit.

The Sammic UX-150SBCV is a hood-type pass-through dishwasher built for busy commercial warewashing operations. It accepts 500 x 600 mm baskets, giving it the capacity to handle full GN 1/1 trays and Euronorm crockery in a single pass — an important practical advantage in kitchens where tray throughput during service is a real operational pressure rather than a theoretical figure.

In service, the machine is designed to maintain consistent wash and rinse performance across a sustained run of baskets. The Sani-Control system ensures rinse water reaches and holds the temperature required for thermal disinfection in compliance with DIN 10534, with a thermal lock that prevents the cycle from completing if that temperature is not met. The high-pressure rinse pump supports this consistently rather than relying on passive flow. For sites operating under food safety audit requirements, this level of documented disinfection assurance is worth understanding before purchase.

From a day-to-day operational standpoint, several design details are worth noting:

• The factory-integrated steam condenser reduces steam output into the kitchen by a significant margin, which has implications for ventilation requirements and staff comfort.
• Double-walled construction provides thermo-acoustic insulation, reducing both noise levels and heat loss during operation.
• The S-shaped stainless steel wash arms and surface filters can be removed and cleaned without tools, which supports the daily cleaning routine without taking the machine out of service for extended periods.
• A soft-start function on the wash pump reduces mechanical stress on fragile items at the beginning of each cycle.
• The top-mounted control panel with colour LCD display is a practical consideration for corner installations where the front panel may not be easily visible.

Installation requires careful planning. Pass-through dishwashers of this type need adequate drainage, a suitable water supply with appropriate pressure, and a properly specced electrical connection. The integrated steam condenser reduces — but does not eliminate — the need for ventilation above the machine. The usable internal height of 43 cm supports tall items but dictates a minimum clearance requirement that should be confirmed against your actual kitchen layout before ordering. Weight and access to the installation point are also worth considering at the planning stage.

The UX-150SBCV is well suited to kitchens running a continuous service where tray and crockery volume is high — contract catering, large staff restaurants, hotel banqueting operations, and similar environments. It sits toward the higher-output end of the pass-through range; kitchens with lighter warewashing demands may find a smaller or simpler machine a better fit, while very high-volume sites handling exceptionally large throughput may want to consider a flight-type machine instead.

If you are weighing up whether this model is the right specification for your kitchen's service volume and infrastructure, the team is happy to talk through the details before you commit to an order.

The Sammic UX-130BCDV is a hood-type pass-through dishwasher designed for continuous, high-volume warewashing in professional kitchens. It operates as a single-rack pass-through machine, accepting GN 1/1 and Euronorm baskets, and is built around Sammic's current UX platform — a range that places particular emphasis on hygiene assurance, energy efficiency, and ease of day-to-day use. The DD suffix indicates a double-door (pass-through) configuration, and the ISO designation refers to the double-walled hood construction included as standard on this model.

In service, the machine is well suited to kitchens running sustained throughput during busy periods. The wash and rinse system uses Sammic's Hydroblade washing arms, which are designed to deliver consistent coverage across the full basket area. The Sani-Control system monitors rinse temperature and engages a thermal lock to ensure disinfection temperatures are maintained in compliance with DIN 10534 — a meaningful assurance for operators working under food safety obligations. A pressure pump supports high-pressure rinsing rather than relying solely on gravity flow, which helps maintain results when the machine is working hard through a long service.

Practical operational advantages of this model include:

• Factory-integrated steam condenser reduces steam output at the unload end by a substantial margin, easing ventilation demands
• Double-walled hood provides thermo-acoustic insulation, keeping the wash area quieter and retaining heat more efficiently
• Three-stage filtration — surface, tank, and extraction — keeps wash water cleaner for longer and helps sustain consistent results across a full service
• Soft-start wash pump protects delicate items such as glassware and fine crockery from shock at cycle start
• Colour LCD display with icon-based cycle selection simplifies operation for kitchen staff with minimal training

Installation requires consideration of electrical supply, hot and cold water connections, and drainage. The integrated steam condenser removes the requirement for a dedicated canopy extraction directly above the unload station, though adequate general kitchen ventilation should still be assessed. The double-walled ISO construction contributes to heat retention but does add to the overall dimensions of the hood — allow sufficient clearance above the machine for full hood lift. This is a pass-through configuration, so the kitchen layout needs to accommodate a clean and dirty side workflow; it is not suited to installations where space only permits a hood machine operated from one side.

This machine is a practical choice for hotel kitchens, contract catering operations, staff restaurants, and larger restaurant kitchens where throughput demands exceed what a standard undercounter or smaller hood machine can comfortably handle. For very high-volume sites processing large quantities of pots and gastronorm containers alongside crockery, it is worth discussing whether a heavier-duty rack conveyor machine might be a better long-term fit for the operation.

If you're weighing this model against alternatives or want to talk through the installation requirements for your specific site, we're happy to work through it with you before you commit.

The Sammic UX-130BCD is a hood-type pass-through dishwasher designed for commercial kitchens that need to turn around significant volumes of crockery, glassware, and cookware consistently throughout a service period. Unlike undercounter machines, the pass-through format allows dishes to be loaded and unloaded from opposite sides, which suits linear or straight-run wash areas and helps keep clean and dirty sides properly separated.

In a busy kitchen environment, consistent rinse temperature is one of the most critical factors in wash quality and hygiene compliance. The UX-130BCD incorporates Sammic's Sani-Control system, which uses a thermal lock function and a dedicated pressure pump to ensure the final rinse is always carried out at the correct temperature for disinfection in line with DIN 10534. This is particularly relevant in catering operations where hygiene documentation and traceability matter. WRAS certification confirms the machine meets UK water regulations requirements.

Practically, the machine is built to handle sustained use rather than occasional washing. Key operational features include:

• Hydroblade washing arms designed for consistent coverage across the full rack
• A three-stage filtering system — surface, tank, and extraction — to keep wash water clean across multiple cycles
• A soft-start function that ramps the wash pump gradually, reducing stress on fragile crockery or glassware
• A Wash Plus+ function for heavily soiled loads that need a more intensive cycle
• A colour LCD panel with IP65 humidity protection, readable from above — useful in corner or tight installations

The monoblock stainless steel construction with rounded internal corners is designed to simplify daily cleaning and resist the impact and moisture exposure typical of a commercial wash area. The hood mechanism uses a flow-assisted opening system to reduce physical effort during busy service periods. The tank design represents a meaningful reduction in water consumption compared to earlier Sammic ranges, which has a direct effect on running costs over time.

In terms of installation, the UX-130BCD requires a softened water supply — operating without a water softener will affect wash quality and shorten machine life. Adequate drainage, appropriate electrical supply, and sufficient linear space for in-feed and out-feed tables should all be confirmed before installation. Ventilation in the wash area is also worth considering, as pass-through machines generate steam during operation.

This machine is well suited to hotel restaurants, contract catering operations, schools, and busy pub kitchens where throughput requirements go beyond what an undercounter machine can reliably handle. Operators with lower volumes may find a smaller hood machine sufficient, while very high-volume sites — such as large banqueting or central production kitchens — may benefit from a heavier-duty rack conveyor system instead.

If you're working out whether this model fits your wash area layout, water supply, or expected covers, the team is happy to work through the details with you before you commit.