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Industrial dishwashers are essential for increasing speed, maintaining hygiene, and reducing costs in professional kitchens. They wash everything from glasses, plates, and trays to large pots in a very short time and make them ready for service. Industrial dishwasher options increase service speed and reduce water and energy consumption in hotels, restaurants, cafés, canteens, hospitals, and production facilities. Their short wash programs clean dishes within minutes. All these products are available from Mutbex.
Thanks to their space-saving design, they are an excellent choice for kitchens with limited room. Generally operating on a standard electrical supply, undercounter dishwashers offer considerable convenience during installation and use for small and medium-sized businesses. With programs lasting from 40 seconds to 3 minutes, they complete washing quickly and are among the most popular professional machines in cafés, restaurants, and hotels.
They are an ideal solution for the daily dishwashing operations of bars, cafés, and restaurants. Their short programs, which take an average of 2 to 3 minutes, deliver sparkling results on glassware without leaving water spots. With their low electricity and water consumption, glasswashers can be installed on or under a counter and can also wash plates and trays whenever they fit inside. Since these models share the same technical infrastructure as undercounter machines, you can also choose an undercounter dishwasher directly if space is not an issue.
They are the most practical choice for large kitchens with a high dishwashing turnover. Because the hood opens upward, kitchen staff can slide heavy dish racks into and out of the machine easily, greatly speeding up the workflow. Wash cycles on door-type dishwashers range from 40 seconds to 3 minutes, allowing you to wash approximately 1,000 plates per hour. Rinse water reaching 80–90°C also means that plates come out almost dry, helping operations continue smoothly during busy service periods.
They are the most suitable option for large facilities such as hotels, hospitals, canteens, and factories that require very high washing capacity. Also known as tunnel-type machines, these systems move dishes automatically along a conveyor through washing, rinsing, and drying stations. The continuous flow provided by conveyor dishwashers allows operations to run much faster with fewer staff in very large kitchens where thousands of plates and glasses are washed, significantly reducing the operational workload.
These machines are highly suitable for high-volume production kitchens and catering companies. Pot washing machines use high water pressure to clean large kitchen equipment such as pots, pans, oven trays, and large cooking vessels that take considerable time to wash by hand. Water temperatures reaching 85–90°C during the wash remove even stubborn burnt-on food and grease. This reduces the physical strain on dishwashing staff while keeping kitchen operations efficient and uninterrupted.
Above all, an industrial dishwasher provides businesses with time savings and operational convenience. The hours-long wash cycles of domestic machines cannot keep up with the turnover of a commercial kitchen. Industrial machines wash large quantities of dishes within minutes, rinse them with high-temperature water, and make them ready for immediate service. As a result, businesses do not run short of clean equipment even during their busiest hours, kitchen staff do not lose time, and order flow remains uninterrupted. By exploring Mutbex, you can select affordable, functional models and purchase with confidence.
When choosing an industrial dishwasher, you should consider the size of your kitchen, service speed, and daily dishwashing load. If space is limited, an undercounter model can easily meet your needs. However, if you operate a professional kitchen with heavy order volumes, a high-capacity hood-type machine will make the work much easier. You can choose quality models available from Mutbex and benefit from long-term savings.
With its 50 × 50 cm basket size and compact design, this model is suitable for cafés, restaurants, bars, and small to medium-sized professional kitchens. The Öztiryakiler OBY 500 undercounter dishwasher supports service flow in medium-volume businesses with a capacity of 35 baskets and approximately 560 plates per hour. Its stainless-steel body, boiler, and wash tank make it suitable for long-term use. It delivers hygienic and efficient washing with 2.8 litres of water per cycle, a wash-water temperature of 55–60°C, and a rinse temperature of 80–85°C.
This high-capacity model was developed for restaurants, hotels, canteens, and professional kitchens that require fast loading and unloading during busy service hours. Its hood design makes basket movement more convenient and saves time in kitchen operations. The Öztiryakiler OBM 1080 door-type dishwasher meets high-volume dishwashing demands with a capacity of approximately 1,080 plates per hour, 50 × 50 cm baskets, and water consumption of 2.8 litres per cycle. Its stainless-steel body, hygienic wash tank, touchscreen control panel, and 80–85°C rinse temperature provide a powerful solution for professional use.
| Features | Öztiryakiler OBY 500 Glasswasher |
Öztiryakiler OBY 50T Industrial Dishwasher |
Öztiryakiler OBM 1080T Hood-Type Dishwasher |
Öztiryakiler OBK 2000 Conveyor Dishwasher |
|---|---|---|---|---|
| Washing Capacity (per hour) | 500 Glasses | 560 Plates | 1,108 Plates | 2,130 Plates |
| Rinse-Aid Pump | Yes | No | No | No |
| Detergent Pump | Yes | No | No | No |
| Rinse Pump | No | No | No | Yes |
| Drain Pump | Yes | Yes | No | No |
| Number of Wash Programs | 1 | 5 | 5 | 1 |
| Height (cm) | 63 | 83 | 148 | 188 |
| Depth (cm) | 46.5 | 65 | 78.5 | 80 |
| Width (cm) | 42.5 | 59.5 | 67 | 255 |
| Control Panel | Mechanical | Touchscreen | Touchscreen | Manual |
| Power Supply | Single-phase | Single-phase | Three-phase | Three-phase |
| Weight (kg) | 30 | 70 | 120 | 350 |
The price of a dishwasher varies according to its capacity, pumps, body quality, and energy-saving features such as heat recovery. These features determine the purchase price, but the initial investment is only one part of the total cost. The real difference comes from long-term operating expenses such as the water, electricity, and detergent consumed in daily use. By evaluating these criteria, you can compare dishwashers with different capacities and equipment options at Mutbex and confidently select the model best suited to your business’s daily needs.
Industrial dishwashers may use 304, 316, or 430 grade stainless steel depending on the operating conditions in different parts of the machine. Grade 304 is the most common standard for components in constant contact with water and detergent, such as the internal tank and wash arms, because of its high corrosion resistance and food-safe properties. Grade 316 alloys provide additional resistance to wear in demanding washing systems that use much stronger chemical disinfectants. Grade 430 stainless steel may be used for exterior body panels that are not exposed to direct and intensive water contact, providing protection from external factors while keeping production costs reasonable. Choosing a machine in which the appropriate steel grades are used in the correct areas meets kitchen hygiene expectations and provides measurable cost advantages through a long service life.
Yes. Selecting pumps that suit the application and using a durable boiler heating element are important for the long-term operation of an industrial dishwasher. Correctly configured wash, drain, detergent, and rinse-aid pumps ensure that chemicals are dosed appropriately and wastewater is discharged properly. A stainless-steel boiler heating element quickly raises the rinse water to a high temperature, making it easier to achieve the required hygiene standards.
Yes. In areas with hard mains water, using a water softener extends the service life of the machine. These devices remove calcium and magnesium ions from the water, preventing limescale deposits in the wash tank and internal components. This helps prevent a gradual decline in washing performance and reduces potential maintenance and repair costs.
| Water Hardness Level | Description |
|---|---|
| 30 °f and above | Very Hard Water / Very High Limescale |
| 20–30 °f | Hard Water / High Limescale |
| 10–20 °f | Slightly Hard Water / Low Limescale |
| 5–10 °f | Soft Water |
| 0–5 °f | Very Soft Water |
You can review our buying guide to choose the most suitable dishwasher for your business.
The dishwasher brands most frequently preferred in the industrial kitchen sector include Öztiryakiler, Empero, Hobart, Zanussi, Electrolux, Classeq, İnoksan, and Cancan. Business owners prioritise these brands because their machines withstand long periods of intensive use and technical support is readily available when needed. These manufacturers also offer energy-efficient models in different capacities, making it possible to find an option that fits your operation regardless of kitchen size. You can review the selected brands available at Mutbex and choose a machine suited to your needs.
Industrial Dishwasher Faults and Solutions
Industrial Dishwasher Maintenance and Cleaning
How to Use Industrial Dishwashers
Answer: For cafés and bars, glasswashers and undercounter machines are recommended; for restaurants, undercounter or hood-type models; for hotels, canteens, and hospitals, hood-type or conveyor machines; and for production kitchens, conveyor and pot washing machines.
Answer: No. Industrial dishwashers are generally unsuitable for standard domestic infrastructure. They require a dedicated electrical supply, high water pressure, and professional plumbing to operate properly. If you are looking for a solution for a small office, a compact glasswasher may be a much more practical option.
Answer: The rinse temperature of an industrial dishwasher should be between 80°C and 90°C. Reaching this temperature ensures that detergent is completely rinsed from plates and glasses. High-temperature water also helps prevent water spots. Correct rinse-aid use is just as important as temperature for avoiding marks, spots, and cloudiness, especially on glassware.
Answer: Water and electricity consumption varies according to the machine model and selected program. Glasswashers and undercounter machines used by small businesses consume very little water per cycle. In conveyor systems used by larger facilities, heat- and water-recovery features help keep overall consumption to a minimum. Choosing a correctly sized machine makes it easier to control your business’s utility costs.
Answer: Yes. Rinse aid is necessary for brighter, spot-free results. It allows water to run off plates, glasses, and other surfaces more easily during rinsing. Without it, glassware in particular may become cloudy or develop water marks and spots.
Answer: An industrial dishwasher is designed to wash more items in much less time than a domestic dishwasher. Industrial machines use high temperatures and powerful water pressure and are built for intensive use in restaurants, cafés, hotels, and professional kitchens.
Answer: Yes. Industrial dishwashers dry dishes, although the process differs from domestic machines. Drying is primarily achieved through high water temperatures and rinse aid. Rinse aid prevents water droplets from clinging to hot dishware, allowing the water to evaporate quickly and leaving items dry and free from spots. High-capacity conveyor machines can complete this process even faster with integrated drying motors.
Answer: It is not mandatory. Special detergents and rinse aids are available for different water-hardness levels. However, using a water softener with an industrial dishwasher is recommended in areas with very hard water. A water softener reduces limescale, maintains washing performance, and helps the machine operate reliably for longer.
Answer: Always use detergents and rinse aids specifically manufactured for industrial machines. Standard domestic dishwasher products are not suitable for the high-pressure operation of professional equipment. Domestic chemicals can cause excessive foaming and seriously damage machine components. Industrial products dissolve quickly at high water temperatures and within short cycles, protecting the machine and helping prevent spots on dishes.
Answer: No. Domestic detergent is not recommended in an industrial dishwasher. Using industrial dishwasher detergent and rinse aid is the correct choice for both washing performance and machine health.
Answer: Yes. A detergent pump is recommended in an industrial dishwasher because it doses the industrial detergent correctly during every cycle. Detergent may be added manually as a temporary measure, but automatic dosing is safer for continuous use.
Answer: Yes. Hood-type and especially conveyor machines produce significant amounts of steam, so an extraction hood or ventilation system is recommended.
Answer: Depending on the model and selected program, industrial dishwashers complete a wash cycle in approximately 40 seconds to 3 minutes. This speed greatly improves kitchen workflow during the busiest service periods. Staff do not lose time waiting for clean plates or glasses, and service continues without interruption.
Answer: No. A drain pump is not mandatory for every model. It transfers dirty water from the machine to the waste line and may be required when the drain connection is higher than the machine’s outlet level.
Answer: No. Industrial dishwasher rinse aid should not be poured in manually. It must be automatically dosed into the rinse line in the correct amount by a rinse-aid pump. Incorrect use may adversely affect machine performance.
Choosing an industrial dishwasher with the correct capacity increases service speed while reducing long-term operating costs. By considering your kitchen space and daily customer volume, you can select the most suitable undercounter, glasswasher, hood-type, conveyor, or pot washing machine. If you also want to speed up beverage service while planning your kitchen workflow, you can explore our beverage equipment category.
