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Dishwashers & Glasswashers
Commercial warewashing
Commercial dishwashers and glasswashers for Australian restaurants, cafés, bars, hotels and institutional kitchens. Compare MEIKO, Winterhalter, Eswood and other models by peak rack demand, loading format, chamber size and site services.
Compare rack capacity and machine types.
Plan a clear dirty-to-clean workflow.
Choose around peak racks per hour and the complete wash-up layout. An undercounter dishwasher loads from the front; a pass-through machine needs suitable inlet and outlet space. Compare scraping, loading and unloading time alongside the stated wash cycle.
Compare rack compatibility, glass height, chamber clearance and the items being washed. A dedicated commercial glasswasher can support bar service; crockery, utensils and pots may need a different machine or a separate wash stream.
Compare peak racks per hour and the movement of dirty and clean wares through the room before selecting a machine format.
| Factor | Undercounter | Passthrough |
|---|---|---|
| Typical fit | Compact wash areas and moderate rack volumes | Busy restaurants, hotels, clubs and production kitchens |
| Workflow | Front-loading operation in a smaller footprint | Fast rack flow between inlet and outlet benches |
| Advantages | Simple placement and efficient use of limited space | Higher throughput and clearer dirty-to-clean movement |
| Plan for | Loading clearance, drainage, chemical dosing and rack storage | Benches, pre-rinse, extraction, water treatment and operator space |
Start a model shortlist with the MEIKO UPster U 500 undercounter dishwasher, then compare pass-through formats such as the Winterhalter Workhorse PT-M and MEIKO UPster H 500 M2. Confirm the exact version, rack size and services with each quote.
Plan the machine alongside compatible racks, pre-rinse and clean-side landing space. Send your peak rack estimate, largest wash items and room dimensions when requesting a warewashing quote.
Practical answers for choosing commercial warewashing equipment.
Undercounter models work well where space is limited and volumes are moderate. Passthrough machines suit higher-volume kitchens where racks need to move quickly from dirty return to clean storage.
Bars often prioritise fast glasswashing cycles and appropriate racks, while kitchens need machines designed for crockery, utensils and heavier food soils. Some venues benefit from separate machines.
Estimate peak racks per hour rather than daily totals. Include the busiest service period, rack loading time and the movement of clean and dirty items through the wash area.
Check electrical supply, hot or cold water requirements, drainage, ventilation, chemical dosing and water treatment. Specifications vary between undercounter and passthrough models.
Get practical advice on capacity, installation requirements, brands and the right equipment for your venue.
Shop commercial dishwashers and glasswashers for restaurants, cafés, bars, hotels, clubs, catering operations and institutional kitchens. ICE Group supplies undercounter, passthrough, pot-washing and higher-capacity warewashing systems from leading brands including MEIKO, Winterhalter and Eswood.
Select the right machine by peak wash volume, rack size, available space, workflow and site services. Compact glasswashers suit busy bars, while larger kitchens may require deep-chamber dishwashers, passthrough systems or dedicated pot washers. Our team can help match throughput and installation requirements to your venue.
Choosing the loading format? Read our undercounter vs pass-through commercial dishwasher comparison for help matching peak rack demand, bench layout and current model options.
For a compact front-loading station, compare the MEIKO UPster U 500. For a wash area with loading and unloading benches, compare the Winterhalter Workhorse PT-M and MEIKO UPster H 500 M2. Confirm the exact version, rack size, chamber clearance and site services for each quote.
Include compatible warewasher racks, pre-rinse, landing space and stainless steel bench planning in the comparison. A shorter machine cycle will not remove a loading or unloading bottleneck by itself.
ICE Group can help coordinate commercial dishwashing equipment with inlet and outlet benches, sinks, racks, stainless steel fabrication and the wider kitchen layout. For new projects and refurbishments, planning the wash area early helps reduce cross-traffic and creates a cleaner flow from dirty return through washing to clean storage.
Browse our commercial glasswashers and dishwashers below, or send ICE Group your peak rack demand and wash-area dimensions for help selecting the right warewashing system. Call 02 4228 0100 to discuss your shortlist.
Record what returns during the busiest wash-up period: plates, cups, glassware, utensils and kitchen equipment. Convert that mix into realistically loaded racks, then include time for scraping, loading, unloading and returning clean items to service. The machine's advertised cycle rate is only one part of the wash area's throughput.
Our commercial dishwasher and warewashing buying guide explains undercounter, passthrough and glasswashing choices. Check rack compatibility, water treatment and clean-side landing space before ordering, or ask ICE Group to help plan your wash area.
Plan • compare • specify
Connect your shortlist with practical guidance, capacity planning and the right venue setup.
Ready to check your specification? Bring your capacity, power, water, drainage, access and delivery questions to ICE Group.
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$10 off orders over $200. One use per customer. Cannot be combined with other discounts.
