Passthrough Dishwashers

The Sammic UX-130BC is a pass-through warewasher designed for commercial kitchens that need consistent, high-volume washing with verifiable hygiene standards. Unlike undercounter machines, pass-through models accept racks fed in from one side and collected from the other, keeping dirty and clean ware separated and maintaining workflow during busy service periods. The UX-130BC sits at the capable end of Sammic's pass-through range and is built to run continuously through demanding lunch and dinner services.

In practice, the machine's Sani-Control system is one of its more operationally significant features. It monitors rinse temperature and uses a thermal lock to prevent the cycle completing unless the water has reached the temperature required for disinfection under DIN 10534 — a standard that matters in healthcare catering, schools, and care homes as much as in restaurants. The dedicated pressure pump ensures rinse water reaches items consistently rather than relying purely on gravity or tank pressure alone. For kitchens where hygiene records are audited, this kind of built-in verification carries real weight.

Day-to-day, the redesigned body makes a practical difference. Rounded internal corners reduce soil traps and make end-of-service cleaning faster. The 3-stage filtering system — surface, tank, and extraction — keeps wash water cleaner for longer, which helps maintain wash quality across a full service rather than degrading as the tank accumulates debris. The soft-start function on the wash pump reduces mechanical stress and is particularly useful where fragile glassware or crockery is being washed alongside heavier items.

• Colour LCD display with icon-based controls makes operation straightforward for kitchen staff
• Top-mounted control panel suits corner installations where front-facing displays can be awkward to read
• Wash Plus+ function allows cycle intensity to be increased when loads are heavily soiled
• IP65-rated control panel protects against steam and moisture in high-humidity environments

The machine accepts GN 1/1 and Euronorm racks, which covers the majority of commercial kitchens running standard gastronorm systems. The hood's Flow mechanism reduces the effort required to lift and lower it repeatedly during service, which matters more than it might seem across a full evening of continuous use.

Installation requires a plumbed water supply, a drain connection, and an appropriate electrical supply — all of which should be confirmed with a qualified installer before the machine arrives on site. Pass-through machines also need sufficient run-out space on the clean side for racks to be cleared promptly; inadequate space here is a common cause of workflow bottlenecks. For very high-volume sites such as large event venues or central production kitchens, it is worth considering whether a higher-capacity pass-through or conveyor machine would be more appropriate.

The UX-130BC is well suited to restaurants, hotels, schools, care homes, and contract catering operations running consistent services where hygiene compliance and reliable throughput are both priorities. It offers more than an entry-level pass-through in terms of hygiene assurance and build quality, without the footprint or cost of a conveyor system.

If you are weighing up whether this model fits your service volume or kitchen layout, the team is happy to talk it through before you commit.

The Sammic UX-130BCV is a pass-through hood dishwasher designed for commercial kitchens that need reliable, high-throughput warewashing with consistent hygiene standards. It operates on a rack-feed basis — dishes are loaded on one side and collected clean on the other — making it a practical choice for kitchens with a defined wash-up workflow. The machine incorporates Sammic's Sani-Control system, which is certified to DIN 10534 and ensures rinse temperatures are maintained at a level that achieves genuine thermal disinfection, not just surface cleaning. WRAS certification confirms it meets UK water regulations.

In service, the UX-130BCV is built to sustain consistent performance across a busy shift. The three-stage filtration system — covering surface, tank, and extraction — keeps wash water clean throughout service, which directly affects the quality of the result rack after rack. The Hydroblade washing arms are designed to deliver even water coverage across the full basket, and the Wash Plus+ function allows operators to increase cycle intensity when loads are particularly soiled. The factory-integrated steam condenser reduces steam output at the exit point by a meaningful margin, which helps manage kitchen environment conditions without the need for a separate condensation hood unit.

Practical advantages for kitchen teams include:

• Double-walled hood construction that reduces operating noise and retains heat, improving energy efficiency across a full service
• A top-mounted control panel — useful where the machine sits in a corner and a front-facing display would be obscured
• Colour LCD display with icon-based cycle selection, keeping operation straightforward for all staff
• Soft-start wash pump that reduces the risk of breakage on glassware and finer crockery
• Rounded internal bodywork and stainless steel filters designed to make end-of-service cleaning quicker and more thorough

Installation requires a dedicated electrical supply, a cold water inlet, and a drain connection. The integrated steam condenser reduces — but does not entirely eliminate — the need for ventilation management at the unload end, so it is worth discussing your kitchen layout before finalising positioning. The machine accepts GN 1/1 and Euronorm racks, with a 43 cm load height that accommodates most standard commercial crockery and cookware. Weight and dimensional clearances should be confirmed prior to delivery given the typical constraints of a pass-through installation.

The UX-130BCV suits mid-to-high volume operations — hotel restaurants, contract catering facilities, staff canteens, and busy pub kitchens — where a conveyor machine would be oversized but an undercounter glasswasher or dishwasher would not keep pace with demand. For lower-volume sites a single-rack hood machine may be sufficient, while very high-volume operations handling continuous covers may benefit from a heavier-duty pass-through or conveyor configuration.

If you're unsure whether this model suits your service volume or want to talk through the installation requirements for your specific kitchen, the team is happy to work through it with you before you commit.

The Hobart Ecomax Plus F515SW is a pass-through hood dishwasher designed for commercial kitchens that need to turn around crockery, glassware and cutlery reliably throughout a busy service. It takes a standard 500x500mm rack and runs on either 90 or 180 second cycles, giving operators a degree of flexibility depending on how heavily soiled the load is. Two features that set it apart from basic machines in this category are the built-in drain pump and the integrated water softener — both of which simplify installation and help protect the machine's internal components over time, particularly on sites with hard water supply.

In day-to-day kitchen use, the F515SW handles continuous operation well across a full lunch or dinner service. It can process up to 40 racks per hour, which is a comfortable throughput for a medium-sized restaurant, café or staff dining facility running one or two sittings. The double-walled construction reduces noise on the kitchen floor — a practical consideration for open or semi-open kitchen layouts — and also contributes to better heat retention during operation.

From an operational standpoint, the key practical advantages are:

• Front-mounted digital controls keep daily operation straightforward and limit training time for new staff
• Integrated water softener maintains wash quality and protects internal components in hard water areas
• Built-in drain pump gives more flexibility in positioning the machine on the kitchen floor
• Double-walled construction reduces ambient noise and supports energy efficiency
• Rinse cycle reaches 82°C for 12 seconds, meeting commercial hygiene standards that handwashing cannot consistently achieve

The machine requires a hardwired electrical connection and can be configured for single or three-phase supply, so it is worth confirming your site's electrical provision before ordering. The 600x600mm footprint fits into most standard pot wash positions, though it is sensible to allow adequate clearance around the unit for routine servicing access. The integrated softener requires periodic salt replenishment — a straightforward maintenance task, but one worth building into your kitchen routine from the outset.

The F515SW is well suited to medium-volume operations: restaurants, cafés, hotel food and beverage outlets, or workplace catering facilities running one or two sittings per day. Sites with lighter demand may find a smaller undercounter machine more appropriate. For high-volume operations running continuous service across multiple sittings, or where rack throughput needs to be significantly higher, a heavier-duty rack conveyor or flight-type machine is likely to be the better fit.

If you would like to talk through whether the F515SW is the right match for your service volumes or installation setup, our team is happy to help before you make a decision.

The Wmaxx Optimaxx Maxx Hood is a hood-type passthrough dishwasher designed for commercial kitchens where throughput, hygiene, and running costs all matter. Unlike a door-type or undercounter machine, a passthrough configuration allows racked items to be loaded from one side and unloaded clean from the other, keeping dirty and clean ware separated and maintaining a logical flow through the wash station. This model comes with an integrated water softener and drain pump as standard.

In a busy service environment, consistent wash results depend on water quality as much as machine performance. Hard water deposits limescale on heating elements, spray arms, and glassware, reducing cleaning efficiency and increasing maintenance intervals over time. The built-in water softener addresses this directly, protecting the machine's internals and helping to deliver consistently clear, spot-free results across a full service. The Wmaxx water management system is designed to regulate consumption so the machine isn't using more energy or water than each cycle demands.

From an operational standpoint, the hood-type design offers practical advantages over smaller door machines:

• Full rack-height clearance accommodates larger items including pots, trays, and hotel pans
• Faster cycle throughput supports high cover counts without a backlog building at the wash station
• Integrated softener removes the need for a separate softener unit, simplifying installation
• Drain pump allows flexible positioning where gravity drainage isn't available
• Water management system helps keep utility running costs predictable over time

Installation will require a suitable electrical supply, a mains cold water connection, and a waste drainage point. The drain pump gives flexibility on positioning, but the machine still needs adequate space for the hood to lift fully and for operators to work comfortably on both the dirty and clean sides. Ventilation above the machine should also be considered, as hood dishwashers generate steam during operation.

This machine is well suited to mid-volume operations — restaurants, hotels, staff canteens, and contract catering sites — where a door-type machine is no longer keeping pace but a full conveyor system would be disproportionate. For very high-volume sites running continuous service, a higher-capacity passthrough or rack conveyor machine may be worth considering instead.

If you're unsure whether this model matches your service volume or site layout, we're happy to talk it through before you commit to anything.

The Hobart Premax AUPW-10B is a commercial pass-through dishwasher designed for professional kitchens where consistent throughput and hygiene standards need to be maintained across a full service. It operates on the rack-to-rack pass-through principle — crockery, glassware, cutlery, and utensils enter one side and exit the other, allowing the wash cycle to run continuously without creating a bottleneck at the pot wash.

One of the more practical features of this machine is Hobart's Permanent-Clean system, which handles automatic soil removal as part of the wash cycle itself. In busy kitchens, manual pre-rinsing before loading is a significant drain on time and labour. By integrating soil removal into the cycle, the AUPW-10B reduces that preparation step and helps maintain consistent wash quality throughout service without requiring operator intervention. For a kitchen turning over a high volume of covers, the cumulative time saving is worth accounting for when evaluating running costs.

The machine offers both Intensive and Eco wash modes, giving kitchen managers a practical way to match energy and water use to actual demand. Lightly soiled loads through a quiet service can run on the Eco programme; the Intensive mode is there when stubborn soiling or heavily tarnished cutlery requires a more thorough cycle.

• Permanent-Clean system removes soil automatically during the wash cycle
• Intensive and Eco modes allow operators to manage energy and water use day to day
• Pass-through configuration keeps throughput moving continuously during service
• Stainless steel construction supports hygiene compliance and long-term durability
• Suited to continuous rack loading across a full commercial service period

Installation requires water inlet and drain connections, and the electrical supply specification should be confirmed against the machine's requirements before ordering. At 135kg, positioning needs to be planned carefully — particularly in tighter kitchen layouts — and adequate access for installation and ongoing servicing should be factored in. The footprint should be checked against your available pass-through run before committing.

The AUPW-10B is well suited to restaurants, hotels, staff canteens, and contract catering operations running a steady volume of covers. For smaller or lower-volume sites, a hood-type or undercounter machine may be a more proportionate choice. At the other end of the scale, very high-volume operations such as large banqueting kitchens or central production facilities may benefit from discussing whether a higher-capacity pass-through or flight machine would be a better fit for their throughput requirements.

If you'd like to talk through whether this machine suits your service volume or your site's installation setup, the team is glad to help you work through it before you make a decision.

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.

The Hobart Ecomax Plus H615SW is a pass-through dishwasher designed for continuous commercial use. It accepts standard 500x500mm racks and is hardwired to a three-phase supply, with a drain pump and integrated water softener included as standard. Manufactured in Germany, it reflects Hobart's long-established reputation for robust warewashing equipment in demanding kitchen environments.

In a working kitchen, the H615SW is capable of processing up to 60 racks per hour — a realistic throughput for medium-volume service periods in restaurants, canteens, cafeterias, and similar operations. The pass-through configuration supports a clean dirty-to-clean workflow across the wash-up area, which helps keep service moving without backtracking or cross-contamination risk. Rinse temperatures are delivered consistently at the level required for effective thermal sanitisation, which matters for any site subject to hygiene inspection or compliance records.

The integrated water softener is a practical inclusion that's easy to overlook on paper but significant in operation. Limescale build-up inside wash chambers is one of the most common causes of deteriorating wash results and premature machine wear, particularly in hard water regions. Having softening built into the unit removes the need for a separate inline softener and reduces the maintenance burden over time. Key operational advantages include:

• Integrated softener protects the wash chamber and extends machine service life
• Drain pump removes dependence on gravity drainage, giving more flexibility in positioning
• Pass-through layout supports an organised, hygienic wash-up workflow
• Consistent rinse temperatures help operators maintain hygiene compliance records
• Stainless steel construction throughout is practical to clean and built for daily service demands

Installation requires a three-phase hardwired electrical connection, so confirming the appropriate supply is in place before ordering is essential. Water inlet and drain connections will need to be planned ahead of installation, and the softener requires periodic salt replenishment as part of routine upkeep. At 96kg, the unit will need adequate access for delivery and final positioning within the wash-up bay.

The H615SW is well suited to sites running a single busy service or back-to-back covers where around 60 racks per hour is sufficient. It is particularly appropriate for kitchens in hard water areas where an unprotected machine would otherwise require frequent descaling. For higher-volume operations running extended continuous service, a heavier-duty model may be worth exploring. For lighter-demand sites, a smaller hood-type or undercounter unit may represent better value for the volume involved.

If you'd like to talk through whether this machine suits your wash-up setup or want to confirm installation requirements before going ahead, the team is happy to work through the details with you.

The Hobart Profi TLWW-10A is a pass through dishwasher with two independently operable wash chambers stacked vertically, allowing it to deliver roughly double the wash capacity of a conventional single-chamber hood-type machine within the same floor footprint. Both chambers can be run simultaneously during peak service, or a single chamber used during quieter periods, giving teams a degree of operational flexibility that a standard machine cannot offer.

In busy commercial kitchens, the practical value of this arrangement becomes clear quickly. Operations that have outgrown a single-chamber machine — but where floor space rules out a larger footprint or a full conveyor system — will find the TLWW-10A a well-proportioned solution. Running two chambers does not proportionally double water, energy, or chemical consumption, which matters over the course of a long service week. The machine is built throughout in stainless steel, which holds up well in the wet, heavy-use environment of a commercial pot wash area.

• Two independent wash chambers operable simultaneously or separately
• Doubles wash throughput without increasing the machine's floor footprint
• Rinse temperature sustained at 82°C for 12 seconds, meeting commercial hygiene requirements
• Available with an integral water softener to protect components and glassware in hard-water areas
• Full stainless steel construction throughout for durability and ease of cleaning

Installation requires careful planning. At 140kg, the machine needs adequate floor loading and sufficient clearance for the pass-through configuration. Water supply, drainage, and electrical connections should all be confirmed before delivery. If the integral softener option is selected, a salt connection point will also be needed. A qualified installer should be involved early, particularly where existing services need re-routing.

The TLWW-10A is best suited to mid- to high-volume sites — restaurants, hotels, staff canteens, and contract catering operations — where a single-level machine is no longer keeping pace but a full conveyor system would be excessive or impractical. Smaller or lower-turnover kitchens are likely better served by a single-chamber hood-type model, while very high-volume continuous operations may find a conveyor-type machine more appropriate.

If you are weighing up whether this machine matches your service volumes and kitchen layout, we are happy to work through the detail with you before you make a decision.

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.

The Hobart Ecomax 602SW is a hood-type pass-through dishwasher with an integrated water softener, built for medium-volume commercial kitchens that need consistent, reliable wash results across a full service period. Racks pass through via a pull-down hood mechanism, and the machine operates on a three-phase hardwired supply — a configuration that supports the sustained power draw required for proper temperature recovery between cycles.

In a working kitchen, the 602SW holds up well across continuous service. The pull-down hood allows a steady loading rhythm without interrupting front-of-house flow, and the machine's recovery between cycles keeps wash quality consistent even during peak periods. The integrated water softener is worth noting as a practical operational feature rather than a sales point — in hard water regions, limescale is one of the most common causes of early dishwasher failure and declining wash quality. Having softening built in removes the need for a separate inline softener unit and reduces the maintenance burden over time. The rinse temperature reached also provides a level of sanitation that hand-washing cannot reliably replicate, which matters for operators with food hygiene obligations.

Day-to-day operational advantages include:

• Integrated water softener reduces scale build-up in hard water areas, protecting components long-term
• Pull-down hood mechanism supports a consistent, efficient loading rhythm during busy service
• Three-phase operation maintains the power draw needed for reliable cycle-to-cycle recovery
• Drain pump included as standard, avoiding a common additional cost at installation
• Straightforward front-mounted controls keep operation accessible for all kitchen staff

Installation requires a three-phase hardwired electrical connection, so a qualified electrician should be engaged well before delivery. At 99kg, the machine is substantial — access routes, doorway widths, and floor loading should all be assessed in advance. Adequate drainage provision and a confirmed water supply connection will also need to be in place before the unit arrives on site.

The 602SW is well suited to hotels, restaurants, contract catering operations, and staff dining facilities running moderate to busy covers. Where a three-phase supply is not available, or where service volume is lower, a single-phase undercounter machine is likely a more practical fit. For high-volume sites running extended services or back-to-back sittings, a heavier-duty pass-through model may offer more appropriate throughput capacity.

If you are working through the electrical supply requirements, trying to match throughput capacity to your expected covers, or simply want to confirm this is the right machine for your site, we are happy to talk it through before any decisions are made.

The Hobart Premax AUPSW-10B is a pass-through dishwasher built for professional kitchens that need consistent, reliable warewashing throughput across demanding service periods. Constructed entirely in stainless steel, it sits within Hobart's Premax range and includes an integral water softener — removing the need for a separate softener unit and simplifying installation in medium to hard water areas.

A defining feature of the Premax is Hobart's Permanent-Clean automatic soil removal system. Racks can be loaded directly without pre-rinsing, as the machine manages soil removal within the wash cycle itself. In a working kitchen this is a meaningful operational gain: it reduces the time kitchen porters spend at the sink and cuts both water usage and the labour attached to pre-rinse routines over the course of a full service.

The AUPSW-10B offers two wash modes — Eco for lighter loads and standard soiling, and Intensive for heavily soiled items such as baked-on crockery or greasy cookware. This allows operators to manage running costs sensibly without compromising on wash performance when conditions demand more.

• Permanent-Clean soil removal system eliminates pre-rinsing before loading
• Integral softener supports installation without a separate external unit
• Eco and Intensive wash modes let operators balance efficiency with performance
• Pass-through configuration maintains continuous rack flow during busy service
• Full stainless steel construction throughout, suited to commercial hygiene standards

At 135kg installed, this machine requires confirmed flooring suitability and adequate access for positioning within the warewash area. A mains water connection, drainage, and the correct electrical supply must all be in place prior to installation. Even with the integral softener, it is worth verifying local water quality and supply pressure at the specification stage.

The AUPSW-10B is well matched to mid-to-large volume operations — busy restaurants, hotels, contract catering sites, and staff restaurants where the machine will be running continuously across service. For very high-volume sites processing a large number of racks per hour over extended periods, a rack-conveyor or flight-type machine may be a more appropriate fit. Smaller operations with modest cover numbers may find a hood-type or undercounter machine more proportionate.

If you are working through kitchen layout, utility requirements, or want to sense-check whether this model is the right match for your service volume, the team is happy to work through the details with you.

The Buffalo Digital Pass-Through Dishwasher is a 500mm basket, single-phase machine designed for commercial kitchens that need reliable, high-volume warewashing without the wiring demands of a three-phase supply. It handles crockery, cookware, glassware, utensils and cutlery, with five selectable wash programmes that allow operators to match cycle intensity to the load — a shorter cycle for lightly soiled service plates during a busy lunch run, or a more intensive programme for heavily soiled pans and trays at the end of service.

In practice, the machine is capable of running up to 69 cycles per hour on its fastest setting, which gives kitchens meaningful throughput during peak demand. The built-in detergent dispenser and rinse booster pumps are included as standard, helping to deliver consistent results even with stubborn, burnt-on food residue. The pass-through format suits kitchens where a clear workflow between dirty and clean sides is important — ware goes in one end, comes out the other, and service keeps moving.

From an operational standpoint, the key practical benefits are:

• Five wash programmes provide flexibility across different load types and soil levels
• Up to 69 cycles per hour supports fast turnaround during busy service periods
• Integrated detergent and rinse booster pumps reduce manual intervention
• 500mm baskets accommodate larger items including gastronorm trays and pans
• Digital control panel is straightforward to operate and easy to wipe clean

On the installation side, this machine runs on a 6.6kW single-phase supply, which makes it accessible for sites where three-phase power is not available — though a 30A circuit is required and your electrical supply should be confirmed before ordering. Stainless steel construction throughout keeps cleaning straightforward and stands up well to the demands of a working kitchen. At 120kg, positioning and access for delivery should be planned ahead of installation. If your site is in a medium to hard water area, a water softener is advisable to protect the machine and maintain wash quality over time — this is sold separately and worth factoring into your setup costs.

This machine is well suited to cafés, pub kitchens, school canteens, hotel restaurants and contract catering operations running moderate to high volumes of covers. It is a practical choice where a single-phase connection is the limiting factor but throughput requirements remain demanding. For very high-volume sites — large event venues or central production kitchens running extended service periods — a heavier-duty model with a three-phase supply may be worth considering instead.

If you are unsure whether this machine matches your service volume or water supply conditions, our team is happy to talk it through with you before you commit to a purchase.

The Hobart Ecomax Plus H615W is a hood-type pass-through dishwasher designed for continuous warewashing in commercial kitchen environments. Operating on a 500x500mm rack format, it is capable of processing up to 60 racks per hour, making it a practical choice for sites where crockery, glassware, and trays need to move reliably through the wash cycle throughout a full service period.

In a high-volume kitchen, uninterrupted throughput matters as much as raw cycle speed. The H615W is built with that operational reality in mind. Auto rinse-down and pump intake protection reduce the likelihood of unplanned stoppages during peak periods — the kind of mid-service downtime that puts pressure on the whole kitchen. Manufactured in Germany to Hobart's established commercial standards, the stainless steel construction is suited to the sustained daily use that a busy warewash station demands.

From an operational standpoint, the H615W offers several practical advantages:

• Hood-type loading allows fast, ergonomic racking at the pass without stooping
• Consistent rinse temperatures support sanitation standards that hand washing cannot reliably achieve
• Drain pump and intake protection reduce downtime risk during busy service periods
• High hourly rack capacity helps keep warewashing aligned with the pace of service
• Stainless steel construction supports hygiene compliance and withstands daily commercial use

The H615W is a three-phase hardwired machine, so confirming your site's electrical supply before purchase is essential — it is not compatible with single-phase installations. At 94kg, careful positioning during installation is required, and sufficient overhead clearance is needed for the hood to operate freely. These are straightforward requirements for a commercial fit-out but worth verifying early in the planning process.

This machine is well suited to mid-to-high volume operations — restaurants, hotels, contract catering sites, staff canteens, and similar environments where consistent warewashing capacity across a full shift is a core requirement. Smaller operations with lighter demand may find an undercounter model more appropriate, while very high-volume sites should consider whether a heavier-duty machine would better match their output.

If you are weighing up whether the H615W is the right fit for your volume, workflow, or installation setup, the team is well placed to help you work through the detail before you commit.

The Hobart Profi TLWW-10A is a pass-through dishwasher that stacks two independent wash chambers within broadly the same footprint as a conventional single-chamber hood-type machine. Each chamber can run separately or simultaneously, giving kitchens the flexibility to match wash capacity to service demand rather than running at full load throughout. It is a practical answer to the common problem of needing significantly more throughput without the floor space — or the budget — to justify a full conveyor system.

In operational terms, running both chambers in parallel can roughly double the number of rack cycles achievable from a single-chamber machine for broadly equivalent water, energy, and chemical consumption. During quieter periods, a single chamber can be used to avoid unnecessary resource draw. The machine delivers a final rinse at 82°C held for 12 seconds — a standard that underpins genuine hygiene compliance, not simply visibly clean ware. The integral softener included in this configuration is worth noting: in hard water areas, an unprotected wash system degrades noticeably over time, and the built-in softener helps maintain rinse quality and reduces descaling frequency.

Key operational advantages include:

• Dual independent chambers for flexible throughput management across a full service period
• Consistent 82°C final rinse temperature meeting commercial hygiene standards
• Running costs broadly comparable to a single-chamber machine despite doubled capacity
• Integral softener protecting wash quality and reducing maintenance in hard water regions
• Compact footprint relative to wash output — practical where floor space is a genuine constraint

Installation planning needs more attention than a standard hood-type unit. At 150kg, the machine requires a firm, level surface and adequate access for positioning. The dual-height configuration means the upper chamber sits noticeably higher than a conventional machine, so ceiling clearance and the position of any overhead extraction canopy must be confirmed before specifying. Water inlet, drain, and electrical connections all need to be in place, and professional installation by a qualified engineer is strongly recommended. The 713mm width fits within a standard pass-through bay, but service access to both chambers should be factored into the surrounding layout.

The TLWW-10A is well suited to mid-to-high volume operations — restaurants, hotels, contract catering sites, and staff dining facilities — where a single pass-through machine is becoming a consistent throughput bottleneck. For smaller operations with modest cover counts, a single-chamber pass-through or undercounter machine is likely more appropriate. For very high-volume continuous-load environments, a larger conveyor solution may still be worth considering.

If you'd like to talk through whether the dual-level configuration genuinely fits your service pattern and kitchen layout, the team is happy to work through the details with you.

The Wmaxx Optimaxx is a hood-type pass through dishwasher aimed at commercial kitchens that need reliable, consistent warewashing throughput without the footprint of a full conveyor system. The hood lifts to allow racked items to be loaded from one side and passed through to a clean landing area on the other, keeping soiled and clean ware separated and maintaining a logical flow through the wash station. A built-in drain pump is included as standard, giving more flexibility in where the unit can be positioned relative to floor drainage.

Pass through dishwashers of this type are well suited to kitchens running continuous service — restaurants, hotel kitchens, contract catering operations, and staff restaurants where the volume of plates, pans, and utensils is steady rather than sporadic. The hood configuration allows an operator to load and unload racks quickly, which keeps cycle times productive and reduces the risk of a backlog building during a busy service period. The Wmaxx water management system is designed to moderate water and energy consumption across cycles, which matters in high-frequency operations where running costs accumulate.

From a practical standpoint, the key operational benefits include:

• Continuous rack-to-rack workflow helps maintain pace during peak service
• Drain pump inclusion reduces dependency on below-floor drainage positioning
• Water management system helps control energy and water consumption over time
• Hood-type format suits kitchens with a dedicated wash-up area and two-person operation
• Designed to maintain hygiene standards required by commercial food safety compliance

Installation will require a dedicated water supply and appropriate drainage, along with a suitable electrical connection. The unit needs adequate space for rack clearance on both the load and unload sides — a common oversight in tighter wash-up areas. Ventilation should also be considered, as hood dishwashers generate steam during operation.

This machine is best suited to mid-sized commercial operations with a regular volume of covers. Very high-volume sites — large event catering, hospital kitchens, or high-turnover canteens — may benefit from a conveyor or higher-capacity model, while smaller operations with lighter throughput may find a smaller undercounter or hood unit more proportionate.

If you're not certain whether this model matches your service volume or wash-up layout, our team is happy to talk through the options with you before you commit.

The Hobart Ecomax H604W is a hood-type pass-through dishwasher built for medium-volume commercial kitchens. It accepts standard 500x500mm racks and processes them at a consistent rate that keeps pace with steady service periods without creating a backlog at the wash station. The pull-down hood and front-mounted controls keep daily operation straightforward — which matters in environments where the person running the machine may change between shifts or services.

In practice, the H604W sits in a useful middle ground: it handles volumes where a glasswasher or under-counter machine would be inadequate, but where a full conveyor system would be disproportionate both in footprint and cost. The drain pump clears waste water reliably without manual intervention, and the stainless steel construction is built to Hobart's commercial standard — this is a machine designed for sustained daily use, not occasional light-duty washing. Recovery between cycles is consistent, which keeps throughput predictable during peak service and avoids the kind of bottlenecks that slow down a kitchen pass.

From an operational standpoint, the main advantages are:

• Reliable rinse temperature ensures effective sanitation that hand-washing cannot match
• Consistent cycle throughput reduces staffing pressure at the wash station
• Straightforward controls shorten training time for new or temporary kitchen staff
• Drain pump supports dependable waste clearance throughout service
• Stainless steel construction throughout supports longevity under heavy daily use

The H604W is hardwired and requires a three-phase electrical supply — this must be confirmed and in place before installation. At 99kg, the unit will require appropriate handling on delivery and positioning. Allow adequate clearance around the hood for safe operation, and ensure drainage capacity at the installation point is sufficient for the machine's output. Electrical connection must be carried out by a qualified engineer; this is not a plug-and-play installation.

This machine is well suited to mid-sized restaurants, staff canteens, care homes, hotel food and beverage operations, and similar sites running consistent daily covers. It is not designed for very high-volume environments such as large contract catering or high-turnover quick-service restaurants, where a conveyor-type machine would be the more practical choice. Equally, smaller operations with lighter or intermittent demand may find a compact under-counter or smaller hood model a more proportionate fit.

If you want to talk through whether the H604W matches your service volume, or need to confirm your electrical supply before committing, our team is glad to help.