When it comes to professional kitchens, dishwashers are no longer a luxury — they are a necessity. But many buyers get confused between commercial dishwashers and industrial dishwashers. Both are designed for heavy use, yet they serve different purposes. Let’s break down the differences and help you decide which one is right for your business.
What is a Commercial Dishwasher?
A commercial dishwasher is designed for small to medium kitchens such as cafés, restaurants, bakeries, and bars.
- Capacity: 30–150 racks/hour.
- Cycle Time: 1–3 minutes per wash.
- Best For: Small restaurants, hotels, pubs, and bakeries.
- Types: Undercounter, Hood/Pass-Through, Glasswashers.
What is an Industrial Dishwasher?
An industrial dishwasher is built for very large kitchens and institutions where thousands of dishes must be washed every day.
- Capacity: 1000–5000 dishes/hour.
- Cycle Type: Continuous conveyor system.
- Best For: Hospitals, central canteens, universities, defense kitchens, and large hotels.
- Types: Rack Conveyor Dishwashers, Flight-Type Dishwashers.
Key Differences Between Commercial and Industrial Dishwashers
| Feature | Commercial Dishwasher | Industrial Dishwasher |
|---|---|---|
| Capacity | 30–150 racks/hour | 1000–5000 dishes/hour |
| Size & Design | Compact, fits in small kitchens | Large, conveyor-based, needs more space |
| Operation | Batch wash (racks or cycles) | Continuous, automated conveyor system |
| Best Suited For | Cafés, restaurants, bakeries, bars | Hospitals, canteens, universities, defense kitchens |
| Cost Range (India) | ₹2.5–10 lakh | ₹15–50 lakh+ |
Which One Do You Need?
- Choose a commercial dishwasher if you run a small to medium food outlet where space is limited and washing volumes are moderate.
- Choose an industrial dishwasher if you manage a large-scale kitchen or institution where thousands of meals are served daily.