Commercial hospitality equipment advice from the Port Macquarie region, NSW
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Precision Commercial Hospitality Equipment

Commercial dishwashers and warewashing

Compare undercounter, pass-through and high-volume warewashing equipment for the space, rack size and peak demand of your venue. Confirm inlet water, drainage, electrical supply, bench configuration and water treatment before selecting a machine.

What this range covers

  • Undercounter dishwashers
  • Pass-through dishwashers
  • Glasswashers
  • Pot and utensil washers
  • Rack and conveyor systems
  • Infeed and outfeed benches
  • Racks, chemicals and water treatment
Dishwashers and Warewashing supplied by Precision

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Choosing dishwashers and warewashing

Published throughput is usually based on a particular cycle and operating setup. Allow for loading, unloading, pre-rinsing and the mix of items your venue actually washes.

What to confirm before you order

  • The external dimensions, plus the clearance the manufacturer requires around the unit.
  • The access route from the delivery point to the final position, including doorways, corners and steps.
  • The electrical, gas, water and drainage services already available at the position.
  • Who will carry out any licensed connection work, and when they are available.

Get help choosing a dishwasher

Tell us the venue, the output you need and what you are replacing. We will shortlist suitable models and confirm what each one requires.

Request a quote Call 0488 111 152

Common questions

Work from the busiest hour rather than the daily total. Count the racks of plates, glasses and trays that must clear in that hour, then allow time for loading, unloading and pre-rinsing. A machine at its published maximum for the whole service leaves no recovery margin.

A pass-through suits a venue with the bench space for a dedicated wash-up line and a steady flow of racks. It handles more per hour than an undercounter machine but needs more space, a compatible bench configuration and, in most cases, a three-phase supply.

That depends on the water hardness at your address. Hard water causes scale in the boiler and spotting on glassware. Ask us to check the requirement for your postcode and the specific machine before you order.

Each model states its own inlet size, water temperature and pressure, drain type and electrical load. These appear in the manufacturer installation document, which we can supply with any quote.

Other equipment ranges

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Ovens, ranges, fryers, grills and specialist cooking.

View range Commercial Refrigeration supplied by Precision Commercial Refrigeration

Upright, underbench, prep counters and display.

View range Bakery and Pizza Equipment supplied by Precision Bakery and Pizza Equipment

Mixers, provers, deck ovens and dough preparation.

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Heated and refrigerated display, bain-maries, food bars.

View range

Get help choosing a dishwasher.

Share the model, equipment type, site details or plans you have. We will help identify the next useful step.

Request a Quote Call the team