Question 1

What type of commercial dishwasher do I need for my restaurant?

Accepted Answer

For restaurants serving under 100 covers, an undercounter dishwasher (40–60 racks/hour) handles the load. Restaurants serving 100–200 covers need a hood-type pass-through dishwasher (60–80 racks/hour). High-volume operations like hotels and banquet halls need flight-type or rack conveyor dishwashers. Always factor in your peak hour volume, not your daily average.

Question 2

How much water does a commercial dishwasher use?

Accepted Answer

Modern commercial dishwashers use 2–3 litres per rack — far less than hand washing, which uses 40+ litres to wash the same volume. A hood-type machine processing 70 racks/hour uses about 150–200 litres per hour total. In Lebanon, where water costs and availability are real concerns, investing in an efficient dishwasher pays for itself quickly.

Question 3

Do I need a separate glasswasher or can my dishwasher handle glasses?

Accepted Answer

If you serve cocktails, wine, or specialty coffee, a dedicated glasswasher is worth it. Glasswashers use lower water pressure and shorter cycles that won't damage delicate glassware. They also rinse cleaner — no water spots on wine glasses. Bars and cafés in Lebanon that care about presentation should invest in a glasswasher; casual restaurants can usually manage with their main dishwasher.

Question 4

What maintenance does a commercial dishwasher need?

Accepted Answer

Daily: clean the filters and check rinse aid and detergent levels. Weekly: run a descaling cycle (essential in Lebanon's hard water areas — limescale builds up fast). Monthly: inspect spray arms, door gaskets, and the boiler element. A well-maintained commercial dishwasher lasts 8–10 years. IPEC provides installation, commissioning, and ongoing service for all warewashing equipment.

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