Undercounter warewashing
A better wash-up workflow
Hobart equipment for the whole kitchen.
Explore Hobart warewashing, mixing and cooking equipment. Build a shortlist around your busiest service, production tasks and available space.
Explore your equipment options
Explore the Hobart range
Undercounter warewashingKeep glassware and crockery moving through an accessible wash-up station.
Pass-through dishwashersPlan rack handling and clean-to-dirty flow for a busy kitchen.
Commercial mixersMatch mixing duty and bowl capacity to your recipes.
Match the workload
Compare model format and capacity with your busiest service.
Plan the whole station
Consider access, adjacent equipment and the way staff work.
Check site requirements
Confirm the selected model’s services, clearances and installation scope.
A starting point for your shortlist
Compare featured Hobart models
Check each model’s current specifications, then discuss the right fit with our team.
Pass-through dishwashers
Hobart Pass Through Hood-Type Dishwasher ECOMAX-H604
Commercial mixers
Hobart 20L Planetary Mixer A200-2251-E-D
Before you buy
Size wash-up around the busiest hour.
Plan rack demand, loading and unloading together. The machine and surrounding benches need to work as one station.
- Items and racks per busiest service hour
- Rack format, wash cycle and handling time
- Water, drainage, power and bench layout
Your questions, answered
Choosing your Hobart
Glasswasher or dishwasher?
Choose around the glassware, crockery and kitchen items you wash. Compare rack format and the model’s intended applications.
Undercounter or pass-through?
Compare peak rack demand with loading space, staff handling and clean-to-dirty flow. A pass-through layout needs suitable inlet and outlet benches.
Can cycle time alone show capacity?
Allow for scraping, loading, unloading and interruptions alongside the stated cycle time.
Hospitality tools
Put numbers behind your equipment plan
Wash-up planning
Dishwasher Capacity Finder
Estimate rack demand and the handling time behind a busy service.
Use this tool Running costsEquipment Energy Calculator
Compare equipment power, operating hours and your electricity rate.
Use this tool Menu planningFood Cost & Overheads Calculator
Explore ingredient costs, selling prices and menu margins.
Use this toolFrom selection to installation
A model is only part of the plan.
Discuss the site requirements, delivery, installation and ongoing service needs before finalising your equipment choice.
- Site access, equipment position and operating clearances
- Utilities and the selected model’s installation requirements
- Cleaning, staff training and service arrangements
ICE Group project experience
Kazzi Beach Greek, Mosman
See ICE Group’s wider kitchen delivery experience: a café and Greek eatery fitout at Balmoral Beach, including equipment supply and custom fabrication.
- Complete café and Greek eatery kitchen fitout
- Custom stainless fabrication and exhaust-hood installation
- Equipment installation, gas commissioning and front/back integration
Let's plan your next step
Let's find your Hobart setup.
Tell us your menu or application, peak demand, space and timeline. We’ll help you compare models and prepare an equipment quote.
Shop all Hobart equipment
Browse the current catalogue. Refine by type, availability or price.
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Plan • compare • specify
Your next buying steps
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.