Are commercial dishwashers an option for residential use?

Who wouldn’t want to have a load of dishes done in 3 minutes? It seems like the demands of our fast paced lives would have pushed manufacturers towards producing units for use in residential spaces. Are they out there or are we just waiting for the next cycle?

Question posed by Josh in person

This wasn’t the first time I have had this question tossed around by a client, but it’s the first time I’ve taken it seriously. Imagine the amount of dishes produced by a family of 6 every day. You may be reading this thinking “Imagine it?! I live it!”. What if we could wash and dry dishes as fast as a restaurant? The technology exists so why aren’t they part of the mainstream market?

If you’ve ever worked in a fast-paced restaurant, you can probably picture the dishwashing station. Plates, glasses, and food waste strewn about. At least a dozen items are on the precipice of taking a deep dive to a jeered demise. The entire area looks like it had been doused by a firehose. I remember being 16 and soaking wet covered in everything that Irish pub I worked at could throw at me. It wasn’t a glamorous job, but it paid for my gas and taught me that every job is important no matter how low it seemed. These are the first images that cross my mind every time I think about a commercial grade dishwasher.

A quick search online reveals that commercial grade residential dishwashers do exist. You can have this power in the heart of your home, but the next question is should you? To answer this, we should really look at how they achieve such a quick wash and dry so quickly.

The differentiators

They say you can find anything on the internet and I think they’re right. After watching videos of GoPros in both commercial and residential models, it is safe to say that the water pressure in the commercial models puts their residential counterpart to shame. This lack of pressure is also why the ones in our homes run so long. Along with the amount of water pressure, chemicals and heat are used in combination to clean up after dinner. There are two types of commercial dishwashers: low temperature and high temperature models. Although both types use chemical cleaners, low-temp models run between 120-140°F (50-60°C) which doesn’t quite sanitize without a higher chemical dose. These units require less electricity to heat, but typically require the water to be purged and replenished after each wash. With the lower heat, the items being washed take longer to dry just like a load run by your residential dishwasher. Despite the vastly improved time frame compared to their residential counterparts, they still fall short of their high-temp based rivals when it comes to speed.

With running temperatures ranging from 160-180°F (70-80°C), high-temp machines require 240V of electricity which is the same as your electric oven. At temperatures this high, less chemicals are required because the heat does the sanitizing. It also helps with drying as water molecules at higher temperatures evaporate faster. This is especially true with condensation on glassware, dishware, and pans, but be prepared to have a drying towel ready nonetheless. Plastic doesn’t retain heat the same way so Timmy’s favorite sippy-cup won’t dry as fast as your other dishware. Some models run so hot that within a couple minutes of cycle completion, the dishes are essentially dry. So why wouldn’t everyone use a high temperature model? For one thing, they are considerably more expensive. The additional cost burden comes from not only the machine, but the items needed to accommodate it. Along with the larger electrical output, you’ll need a water heater specifically for the unit to get the reservoir up to the required temperature. If that wasn’t a lot already, with the amount of moisture displaced from the initial door opening, an active ventilation system is often required.

You may be asking if there are any other benefits to help outweigh the costs which there are a few. If you’re looking for energy efficiency, the high heat allows you to run subsequent washes without purging and replenishing the water reservoir which saves on water. There are also models available with heat capture systems to help reduce the electricity needed to complete subsequent loads. You also save money compared to low temperature models because you aren’t relying so heavily on chemicals which add up over an extended amount of time

What’s on the market?

Now, I haven’t thought about dabbling in rating or reviewing products, but if you were clamoring for a direction, I wanted to make sure I gave you something. There are many manufacturers who offer under counter models that could be used in a residential setting, but of the traditional residential manufacturers, Miele appears to be leading the pack. They offer an option with a whopping $6,600.00 price tag, which boasts of a 6 minute run time. It is only available with a stainless front (sorry panel-ready lovers like myself) and I can’t say it’s the most visually appealing dishwasher I’ve ever seen. For that price, you could buy two top of the line machines or 20 entry level dishwashers!

The Consultant’s Thoughts

The residential competition seems pretty barren so far, but I think the market will eventually push for it. It always becomes a battle of engineering. These manufacturers are constantly inventing new methods in order to produce new versions of products with stricter and stricter energy requirements.

I did come across a story from a chef who couldn’t take long cycle times anymore. He chose a high-temp model and had great success with it. The downfall he had was that commercial grade dishwashers don’t have the rubber gasket yours and my dishwashers have to seal them. The initial water pressure would eventually cause about a tablespoon of water to leak out onto the floor. After multiple rounds with the manufacturer and even shipping it back to be tested in their quality control facility, they deemed it to be normal leakage. They were able to do this because in a traditional restaurant setting where these units are used, the areas are often wet all over and this would not be a problem. Unlike that manufacturer, my recommendation is to hold off until this market is more mature so you don’t get left out to dry.

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