A commercial dishwasher keeps clean plates, glasses and pans flowing back to the line while meeting health-code sanitation requirements. Babak Food Equipment offers undercounter dishwashers, door-type (pass-through) dishwashers, conveyor dishwashers, glasswashers and booster heaters for restaurants, bars, cafés, hotels and institutional kitchens across Vancouver and British Columbia – from brands such as Hobart, Jet-Tech and Ecomiser.
Types of commercial dishwashers
Undercounter dishwashers
Undercounter commercial dishwashers fit under a standard counter and wash a rack in about two minutes. They suit cafés, bars and small restaurants with limited space and moderate volume.
Door-type dishwashers
Door-type dishwashers – also called pass-through or hood-type dishwashers – connect to soiled and clean dish tables so staff can slide racks straight through. They handle the volume of most full-service restaurants.
Conveyor dishwashers
Conveyor dishwashers pull racks through wash and rinse zones automatically, for hotels, hospitals, schools and banquet kitchens that wash hundreds of racks per hour.
Glasswashers
Glasswashers are designed for bars and pubs, cleaning glassware gently and quickly for a streak-free finish.
Booster heaters
Booster heaters raise incoming water to the final-rinse temperature that high-temperature dishwashers need for sanitizing.
High-temp vs. low-temp dishwashers

High-temperature machines sanitize with a final rinse of about 180°F (82°C). Dishes dry faster and no sanitizing chemical is needed, but the machine needs a booster heater (built-in or separate) and usually a hood or condensate system.
Low-temperature machines sanitize with a chemical sanitizer at lower water temperatures. They cost less to install and use less energy, but require ongoing chemical supply and dishes may take longer to dry.

How to choose a commercial dishwasher

Racks per hour: estimate the racks you wash at peak service and choose a machine with capacity to spare.
Space and layout: undercounter units fit under a counter; door-type and conveyor machines need dish tables on both sides.
Utilities: check voltage and phase, hot-water supply, drain and ventilation requirements before you buy.
Water and chemicals: soft water and the right detergent and rinse aid protect the machine and improve results.
Local code: health and building codes set sanitizing temperatures, grease interceptor and ventilation requirements.

Why buy your commercial dishwasher from Babak Food Equipment?
Babak Food Equipment has served commercial kitchens for more than 20 years and holds a 4.9★ Google rating from 380+ reviews. Our team can help you size the right machine, choose between high- and low-temperature models and plan the electrical, water and drain connections. Delivery and installation options are available across BC – details and costs are discussed when you order. Planning a full dish room? Ask about sinks, dish tables and certified used equipment.
Commercial dishwasher types at a glance
TypeTypical capacityBest forUndercounterAbout 20–40 racks / hourCafés, bars, small restaurantsDoor-type (pass-through)About 40–80 racks / hourFull-service restaurantsConveyorAbout 150–300+ racks / hourHotels, hospitals, schools, banquetsGlasswasherVaries by modelBars and pubs
Frequently asked questions
What is the difference between a commercial and a residential dishwasher?
Commercial dishwashers wash a full rack in about one to three minutes, reach sanitizing temperatures or use chemical sanitizing to meet health code, and are built for continuous use. A residential machine takes much longer per cycle and isn’t designed for restaurant volume or health-code sanitation.
Do I need a high-temperature or low-temperature dishwasher?
High-temp machines sanitize with very hot rinse water, dry dishes faster and avoid sanitizing chemicals, but need a booster heater and often ventilation. Low-temp machines cost less to install and run but rely on chemical sanitizer. Your volume, utilities and local code usually decide.
Does a commercial dishwasher need a hood?
Many high-temperature door-type and conveyor dishwashers need a hood or a built-in condensate/ventless system to handle steam. Requirements depend on the model and your local code.
What size commercial dishwasher do I need?
Count the racks you wash during your busiest hour and add a margin. Small cafés and bars are often well served by an undercounter unit, while most full-service restaurants choose a door-type machine.
Are Hobart dishwashers available?
Yes – Hobart is one of the most popular commercial dishwasher brands we offer, along with Jet-Tech and Ecomiser. Request a quote to check current availability.
Availability, pricing, warranty terms, delivery and installation are confirmed at the time of purchase – request a quote on any model or call our team at (604) 566-9747.