Washing

Subcategories

• Dishwashers

  The professional dishwasher is the beating heart of any catering wash area. Built to wash fast, hard and consistently, it has nothing in common with a domestic appliance. Frigo Horeca offers a full range of front-loading dishwashers for bars, brasseries, restaurants and institutions, from compact models to versions fitted with a water softener, a drain pump or built-in dosers. For very high volumes, also explore the hood-type dishwashers.

  Why a professional dishwasher

  In catering, dishes must come back clean and dry within minutes, without interrupting service. A professional dishwasher meets this requirement with short cycles and high-temperature rinse water, which ensures both hygiene and rapid drying by evaporation. Where a domestic machine runs cycles of one to two hours, the professional machine processes a rack in just a few minutes.

  • Very short cycles suited to the pace of service;
  • High-temperature rinse for hygiene and drying;
  • All-stainless construction, robust and easy to clean;
  • Standardised racks compatible with plates, glasses and trays;
  • Modular options: softener, drain pump, dosers.

  What sets professional apart from domestic

  The difference is not only speed. The professional dishwasher works with a permanently heated water tank and a dedicated booster (boiler) for rinsing. Many models integrate a break tank, a cut-off reservoir that protects the drinking-water network against any backflow. The stainless steel structure, the standardised racks and the ease of maintenance complete an appliance designed for dozens of cycles a day, over several years.

  Front-loading or undercounter

  The models in this category are "front-loading" or "undercounter" dishwashers: the door opens at the front and the machine slides under a worktop. It is the ideal configuration for bars and medium-sized kitchens, where a rack is loaded at waist height. For higher throughput, a hood-type model, loaded from above, processes more racks per hour.

  The 500×500 mm rack, a standard

  Almost all of these dishwashers use the square 500×500 mm rack, the reference format in catering. This standardisation allows interchangeable plate, glass or cutlery racks, and the building of a consistent fleet alongside the kitchen's other machines. A large number of plates or glasses fit per cycle, depending on the type of rack chosen.

  Power supply: 230 V single-phase or 400 V three-phase

  The choice of electrical supply is decisive for installation. 230 V single-phase models plug into a reinforced standard socket and suit small establishments; 400 V three-phase models offer higher heating power and therefore a faster temperature rise, but require a three-phase installation. Our "Power supply" filter lets you target machines compatible with your electrical panel directly, such as the 400 V Maestro or the 230 V Maestro.

  Drain pump: gravity or forced evacuation

  Without a pump, the dishwasher drains by gravity: the drain must then be below the tank level. Models fitted with a drain pump, such as the D86/6-PS or the DC502/6M-PSD5, actively push the waste water out and can be installed even when the drain is higher up. Our "Drain pump" filter shows at a glance which machines have one. Failing that, a drain pump kit can be added.

  Built-in softener and limescale control

  Limescale is the main enemy of a dishwasher: it scales the heating elements, lengthens cycles and leaves a white film on glasses. Some models, such as the DC502/6-A with built-in softener or the Full Hygiene versions with continuous softener, carry water treatment on board. When the appliance has none, installing a water softener upstream remains the best protection and guarantees perfectly clear glasses.

  Detergent and rinse dosers

  Consistent washing requires precise dosing of products. Models equipped with built-in dosers, such as the Diverso WR-LV50-MPD5 with pump and doser, automatically inject detergent and rinse aid on every cycle. The result is consistent, with no staff intervention and no waste. On machines without them, dosing kits can be added to automate this step.

  Hygiene and food safety

  The high-temperature rinse of professional dishwashers contributes directly to kitchen hygiene: it limits microbial growth and ensures towel-free drying, which is a frequent source of recontamination. The "Full Hygiene" versions, such as the DFS7/6 or the DFE8/6, emphasise these sanitary requirements, valuable in an HACCP approach.

  Base units and integration

  For installations where the machine is not slid under a counter, sets with a base unit offer a comfortable working height and extra storage. The D86/6 with closed base and the D86/6 with open base illustrate these turnkey solutions, to be chosen according to whether you favour protected storage or ventilation.

  How to choose your dishwasher

  The right model depends on the volume of items to process, the available space, the electrical supply and water hardness. For a glass bar, a dedicated glasswasher is preferable; for dishes and bulky utensils, a utensil dishwasher. The Power supply, Drain pump and Type filters help you refine the selection. If in doubt, the Frigo Horeca team advises you according to your business.

  • Small bar or café: compact 230 V model;
  • Restaurant: 400 V machine with softener and dosers;
  • Hard water: built-in or upstream softener essential;
  • High drain: provide for a drain pump.

  Installation and connection

  A professional dishwasher connects to water, drainage and an electrical network sized to its power. Three-phase models require a dedicated 400 V line. We recommend entrusting commissioning to a qualified installer, who will set the water hardness, check the booster and break tank, and ensure compliance with electrical and sanitary standards. A careful connection durably determines the appliance's performance.

  Day-to-day maintenance

  Regular maintenance extends the machine's life: draining and cleaning the tank after service, checking the wash and rinse arms, cleaning the filters and periodic descaling according to local hardness. Keeping correct product dosing and using softened water greatly reduces scaling. A maintained appliance keeps short cycles and effective rinsing for years.

  Water and energy consumption

  Contrary to popular belief, a professional dishwasher often uses less water per rack than manual washing at the sink, while guaranteeing better hygiene. The rinse uses a controlled volume of water, partly reused to feed the wash tank, which limits waste. Controlling consumption also depends on protection against limescale: a scaled heating element heats for longer and pushes up the bill. Pairing the machine with softened water and respecting product dosing keeps running costs stable over time, an essential point for an establishment operating every day.

  Capacity and hourly throughput

  A dishwasher's throughput is measured by the number of racks processed per hour. The shorter the cycles and the more racks the machine chains together, the higher the throughput. For a bar or café, a compact front-loading model is more than enough; for a busy restaurant, a fast machine is preferable, or even a hood-type model able to absorb service peaks. Correctly sizing throughput avoids congestion in the wash area at rush hours and preserves the pace of service.

  Glasses, plates and suitable racks

  The 500×500 mm format accepts a wide range of racks: pegged plate racks, compartmented glass racks, open racks for cutlery and trays. Choosing the right rack protects fragile items, optimises loading and improves the wash result. For drinks service, a dedicated glasswasher, with its specific racks, remains the most suitable solution; for large items and utensils, a utensil dishwasher is the way to go.

  Stainless steel build and longevity

  Professional dishwashers are built almost entirely from stainless steel, inside and out. This construction withstands the constant humidity, heat and cleaning chemicals of the wash area, and resists the knocks of daily handling. Smooth, non-porous surfaces are easy to wipe down and disinfect, supporting good hygiene practice. Beyond appearance, stainless steel is what allows these machines to endure dozens of cycles a day for many years. Combined with simple, accessible maintenance — removable filters, easy-clean wash arms and a self-draining tank — a stainless build keeps the appliance reliable long after a domestic machine would have failed, protecting the investment it represents for the business.

  Frequently asked questions

  What is the difference between a professional and a domestic dishwasher?
  The professional washes in a few minutes thanks to a permanently heated tank and high-temperature rinse, where the domestic takes one to two hours. It is also more robust and entirely stainless steel.

  230 V or 400 V?
  230 V single-phase plugs into a reinforced standard line and suits small establishments; 400 V three-phase heats faster but requires a three-phase installation.

  Do I need a drain pump?
  Yes if the drain is above the tank level. The "Drain pump" filter lets you spot the models that have one.

  Do I need a softener?
  If your water is hard, yes. Some models integrate one; otherwise, a softener installed upstream protects the machine and guarantees mark-free glasses.

  What is the 500×500 mm rack?
  It is the standard rack format in catering. It allows interchangeable plate, glass or cutlery racks from one machine to another.

  What is a break tank?
  A cut-off reservoir that isolates the machine from the drinking-water network to prevent any backflow, required in many installations.

  How long is a cycle?
  Professional cycles are short, in the order of a few minutes, and several durations can often be selected depending on the degree of soiling.

  Explore the full Washing range from Frigo Horeca, from dishwashers to accessories.

• Glasswashers

  The professional glasswasher is the essential equipment of any bar, café, brasserie or restaurant serving drinks. More compact and faster than a dishwasher, it is designed for a single mission: to make glasses perfectly clear, sparkling and dry, cycle after cycle, without the slightest mark. Frigo Horeca offers a wide range of Diamond, Diverso, Gastro M and Buffalo glasswashers, from compact countertop models to versions with a built-in softener, drain pump or doser.

  Why a dedicated glasswasher?

  At the bar, glasses come back by the dozen during service, often marked with lip prints, foam or sugar. A glasswasher processes a rack in a few minutes, at high temperature, and returns immediately reusable glasses. Its small size lets it slide under the counter, close to the beer tap and service area, avoiding back-and-forth trips to the main wash area.

  • Very short cycles suited to bar pace;
  • Sparkling, dry glasses, free of limescale marks;
  • Compact format for undercounter installation;
  • All-stainless, hygienic and durable construction;
  • Options: softener, drain pump, doser.

  Glasswasher or dishwasher?

  Although similar, these two machines meet distinct needs. The glasswasher is optimised for glasses: suitable racks, short gentle cycles, reduced footprint. The dishwasher handles plates and cutlery with more powerful cycles. In an establishment serving both drinks and food, the ideal is often to have both: a glasswasher at the bar, a dishwasher in the kitchen. For small mixed volumes, glass and dishwashers offer a compromise.

  Rack sizes

  Glasswashers come in several rack formats. Round-basket models, such as the DC202/6R with Ø 350 mm basket or the DC202/6 square 350×350 mm, suit small counters. The 400×400 mm baskets, the most common, hold more glasses per cycle and also accept cups and small tableware. The format choice depends on service volume and space available under the counter.

  Limescale, the enemy of glasses

  Nothing gives away a badly washed glass more than a whitish limescale film. On glass, transparent by nature, the slightest deposit shows immediately and spoils drink presentation. The versions with a built-in softener or continuous softener treat the water directly in the machine. When the appliance has none, adding a water softener upstream is the best guarantee of flawless glasses.

  Osmosis for perfect shine

  For absolute clarity, with no drying marks at all, some sets pair the glasswasher with an osmosis unit. Osmosed water, stripped of its minerals, dries without leaving any residue, eliminating the wiping step. Frigo Horeca offers turnkey glasswasher + water treatment sets, particularly appreciated by cocktail bars and upmarket establishments.

  Drain pump

  As with dishwashers, gravity drainage requires a pipe below the tank level. Models fitted with a drain pump, such as the DC402/6-PS, actively push the waste water out and can be installed even when the drain is higher up. Our "Drain pump" filter shows at a glance which machines have one.

  Product dosers

  Consistent washing relies on precise dosing of detergent and rinse aid. Models with a built-in doser, such as the Diverso WR-LB40-MC and its pump-and-doser variants, automatically inject the right amount of product on each cycle, guaranteeing sparkling glasses with no staff intervention and no waste.

  Power supply

  Almost all glasswashers run on 230 V single-phase: they plug into a simple reinforced socket, with no three-phase installation, which eases integration behind a bar. This electrical simplicity, combined with short cycles, makes them economical to run. Our "Power supply" filter confirms compatibility with your installation.

  Pace and short cycles

  At the height of service, a bar can chain dozens of rounds. The glasswasher meets this pressure with cycles of about one or two minutes, sometimes selectable according to the degree of soiling. A well-sized short cycle avoids running out of clean glasses at peak times and keeps the service rhythm without a build-up of dirty glasses.

  Shine and presentation

  A drink's presentation begins with the glass. A beer is judged by its head and the clarity of the glass, a cocktail by its limpidity. A high-performing glasswasher, paired with treated water, returns brilliant glasses that enhance every service. It is a detail that immediately sets apart a well-kept establishment, and that justifies investing in a dedicated machine rather than irregular manual washing.

  Hygiene and safety

  The high-temperature rinse ensures impeccable hygiene of glasses, in direct contact with customers' mouths. Fast towel-free drying avoids recontamination, frequent with manual wiping. These machines fit naturally into an HACCP approach and protect both the clientele and the establishment's reputation.

  How to choose your glasswasher

  The choice depends on glass volume, space under the counter, water hardness and desired options. For a small bar, a compact 350-basket model is enough; for intense service, a 400×400 basket with softener and doser is preferable. In hard water, a softener (built-in or upstream) is essential. Washing accessories usefully complete the installation.

  • Small counter: compact 350-basket model;
  • Intense service: 400×400 basket + softener + doser;
  • Hard water: built-in softener or osmosis;
  • High drain: drain pump.

  Installation and maintenance

  The glasswasher connects to water, drainage and a 230 V socket. Commissioning by an installer ensures correct setting of water hardness and dosing. Day to day, maintenance involves draining and cleaning the tank after service, checking the wash arms, cleaning the filters and periodic descaling. Using softened water greatly reduces scaling and extends the appliance's life.

  The bar, a wash station in its own right

  In an establishment serving drinks, the bar works like a miniature kitchen with its own washing cycle. Separating glass washing from dish washing has several advantages: glasses never come into contact with food grease, drink service is not slowed by the kitchen wash area, and bar staff stay self-sufficient. A dedicated glasswasher under the counter, fed with softened water, thus forms an independent, fast and reliable wash station, designed for the particular rhythm of drink service.

  Running cost and savings

  A well-chosen glasswasher pays for itself quickly. Its short cycles use little water and electricity per rack, and 230 V single-phase avoids the cost of a three-phase installation. The main source of extra cost remains limescale: a scaled heating element heats for longer and eventually fails. Protecting the machine with softened water and dosing products correctly stabilises costs and reduces glass breakage linked to manual washing. Over time, the appliance costs less than risky hand washing.

  Protecting fragile glassware

  Stemware, flutes and cocktail glasses are fragile and costly to replace. Mechanised washing, with suitable racks that hold each glass in place, limits knocks and breakage compared with manual washing at the sink. Compartmented racks protect stems and rims, while gentle air drying avoids towel scratches. Properly loaded, the glasswasher extends the life of the glassware, an often underestimated expense in a bar.

  Stainless steel for durability

  Like all professional washing equipment, the glasswasher is built from stainless steel. Stainless withstands constant humidity, the heat of cycles and cleaning products, with no corrosion. Its smooth, non-porous surfaces are easy to clean and disinfect, supporting hygiene. It is this robustness that allows a glasswasher to chain many cycles a day for years behind a bar, in a humid, hot environment, without losing performance.

  Undercounter integration

  The compact design of glasswashers aims at discreet integration under the counter, as close as possible to the point of service. Before buying, check the available height, access to water and a drain, and the proximity of a 230 V socket. Good integration places the machine within reach of the beer tap and the preparation area, for a smooth flow of glasses. Washing accessories help organise this station ergonomically.

  Continuous softener versus traditional

  Some glasswashers feature a continuous softener built into the machine, treating the water permanently as it flows, rather than relying on periodic regeneration. This keeps the rinse water consistently soft throughout service, which matters for glasses where any hardness shows instantly. It also simplifies daily use: there is no separate salt tank to manage at the bar. For establishments in hard-water areas that prioritise glass clarity above all, a continuous-softener model offers a convenient, low-maintenance way to guarantee spotless results from the first round to the last.

  Frequently asked questions

  What is the difference between a glasswasher and a dishwasher?
  The glasswasher is more compact, with short cycles and racks suited to glasses; the dishwasher handles plates and cutlery with more powerful cycles.

  Why do my glasses come out with marks?
  It is usually due to limescale. A built-in or upstream softener, or even an osmosis unit, removes these marks and makes glasses perfectly clear.

  Which rack size should I choose?
  The 350 baskets suit small counters; the 400×400 mm ones hold more glasses and small tableware, for more intense service.

  Does a glasswasher run on a normal socket?
  Yes, most are 230 V single-phase and plug into a reinforced socket, with no three-phase installation.

  Do I need a drain pump?
  Yes if the drain is above the tank level. The "Drain pump" filter lets you spot the models that have one.

  What does the osmosis unit add?
  Osmosed water dries without leaving residue, eliminating wiping and guaranteeing perfect shine — ideal for cocktail bars.

  Can it wash anything other than glasses?
  The 400×400 basket models also accept cups and small tableware, but for table ware a dishwasher remains more suitable.

  Discover the full Washing range from Frigo Horeca.

• Hooded dishwashers

  The hood-type dishwasher is the benchmark machine for high-throughput kitchens. Its lift-up hood allows racks to be loaded and unloaded from the top, at a sustained pace, where a front-loading dishwasher shows its limits. Brasseries, restaurants, canteens and institutions equip themselves with it to absorb peaks of dirty ware without slowing service. Frigo Horeca offers a full range of Diamond and Buffalo hood dishwashers, from standard models to versions with a steam condenser or built-in softener.

  What is a hood-type dishwasher?

  The hood-type dishwasher, also called a "pass-through" or "bonnet" machine, is distinguished by its lift-up hood. You slide a rack under the hood, lower it, and the cycle starts; on opening, the clean rack comes out the other side or at the front. This vertical ergonomics considerably speeds up rack turnover and reduces staff fatigue, as they no longer have to bend to load a front machine.

  • Fast top loading and unloading;
  • High cadence suited to large volumes;
  • High-temperature wash and rinse;
  • Robust all-stainless construction;
  • Options: steam condenser, softener, doser, break tank.

  Hood or front: when to choose?

  The choice between hood and front-loading depends above all on the volume to process. The front-loader, compact, slides under a counter and suits bars and small kitchens. The hood, bulkier, processes more racks per hour and becomes essential as soon as the flow of ware is sustained. Where the front-loader is loaded at worktop height, the hood fits into a washing line with inlet and outlet tables, for a continuous flow from dirty to clean ware.

  Throughput and productivity

  The hood's strength is its productivity. The vertical hood movement, fast and repeatable, allows racks to be chained far faster than front loading. Coupled with short cycles, the hood processes a large number of racks per hour, making it the ally of intense service. To size your machine, assess the number of covers to wash at peak: the higher the required throughput, the more the hood gains over the front-loader.

  The steam condenser and heat recovery

  On opening the hood, a cloud of steam escapes: this is inherent to high-temperature rinsing. Models fitted with a steam condenser-recovery unit capture this vapour, improving wash-area comfort by reducing ambient heat and humidity, and recover part of the thermal energy to preheat the water. On the "RC" versions, this recovery helps limit energy consumption while clearing the working atmosphere.

  Break tank and water hygiene

  Many hood dishwashers integrate a break tank, a cut-off reservoir that physically isolates the machine from the drinking-water network. This device prevents any backflow towards the network and ensures the rinse water stays clean. Required in many professional installations, the break tank is a guarantee of sanitary compliance and water safety.

  Softener and limescale control

  Limescale scales the heating elements, lengthens cycles and dulls the ware. The versions with a built-in softener or continuous softener treat the water directly in the machine. When the appliance has none, installing a water softener upstream remains essential in hard-water regions, to protect the machine and guarantee perfectly clear glasses and plates.

  Detergent and rinse dosers

  Precise dosing of products determines the quality and consistency of washing. Models with a built-in detergent doser automatically inject the right amount on each cycle, without staff intervention. On machines not so equipped, dosing kits can be added to automate detergent and rinse aid.

  Pots and large racks

  Some models, such as the DCR37/6 "& pots" range, accept 600×500 mm racks to wash utensils and bulky containers as well as tableware. These versatile versions suit kitchens wanting a single appliance able to handle both table ware and cooking pots, without multiplying machines.

  Power supply

  Hood dishwashers, more powerful than front-loaders, mostly run on 400 V three-phase to ensure a fast temperature rise between two racks. This power requires a suitable electrical installation, with a dedicated three-phase line. Check compatibility with your panel before buying; our team advises on the needs of each model.

  How to choose your hood dishwasher

  The right model depends on the required throughput, the available space, the supply and water hardness. For neat glass presentation, a dedicated glasswasher usefully complements the hood; for pots, a 600×500 rack is preferable. The condenser, softener and break-tank options are added according to the constraints of the kitchen and installation.

  • High throughput: 400 V hood with short cycles;
  • Hot, humid wash area: steam condenser-recovery;
  • Hard water: built-in or upstream softener;
  • Tableware + pots: 600×500 rack.

  Installation and connection

  The hood dishwasher connects to water, drainage and an electrical line sized to its power, most often 400 V three-phase. The space above must allow the hood to lift fully. We recommend commissioning by a qualified installer, who will set the water hardness, check the break tank and condenser, and ensure compliance with electrical and sanitary standards.

  Day-to-day maintenance

  Regular maintenance determines the machine's longevity: draining and cleaning the tank after service, checking the wash and rinse arms, cleaning the filters and periodic descaling. Using softened water and correct product dosing greatly reduces scaling. A well-maintained hood keeps its cadence and rinse effectiveness for years.

  One hood, one washing line

  The hood dishwasher comes into its own when integrated into a true washing line. Upstream, an inlet table receives the dirty ware and a spray-gun prewash clears the large residues; the rack then slides under the hood; at the exit, a draining table receives the clean ware. This continuous-flow organisation, from dirty to clean, avoids crossovers and smooths the work. Washing accessories — tables, dosers, cleaning stations — complete the installation and turn the hood into the heart of an efficient professional wash area, designed for the most intense service.

  Energy and water savings

  A well-set hood dishwasher controls its consumption. The rinse uses a determined volume of water, partly reinjected into the wash tank, which limits waste. Steam-condenser versions recover part of the vapour's energy to preheat the water, reducing energy spend accordingly. Finally, protection against limescale plays a key role: a scaled heating element heats for longer and pushes up the bill. Pairing the hood with softened water and dosing products correctly stabilise costs over time.

  Staff comfort and safety

  The hood's vertical loading spares the back: no more bending as in front of a front-loading machine. The lift-up hood also keeps hot-water splashes inside during the cycle, which makes the work area safer. On condenser models, capturing the vapour reduces heat and humidity in the wash area, a welcome comfort during long service. A well-designed washing station means staff who tire less and a safer kitchen, where cadence does not come at the expense of working conditions.

  Stainless steel for durability

  Like all professional washing equipment, the hood is built from stainless steel, inside and out. Stainless withstands constant humidity, the heat of cycles and cleaning products, with no corrosion or alteration. Its smooth, non-porous surfaces are easy to clean and disinfect, supporting impeccable hygiene. It is this robustness that allows a hood to chain hundreds of cycles a week for years, keeping its wash and rinse performance.

  Hygiene and HACCP

  The high-temperature rinse of hood dishwashers contributes directly to food safety: it limits microbial growth and ensures fast, towel-free drying, a frequent source of recontamination. Coupled with the break tank that protects the rinse water, the hood fits naturally into an HACCP approach. For establishments subject to strict checks, it is an asset: the consistency of mechanised washing is easier to trace and guarantee than that of manual washing.

  Digital controls and ease of use

  Modern hood dishwashers increasingly feature digital controls, as on the Buffalo DN975, which make daily operation simpler and more consistent. Clear displays show the selected cycle and temperatures, help the team follow the wash and rinse phases, and signal when intervention is needed, such as refilling salt or detergent. Combined with selectable cycle durations, these controls let staff match the wash to the soiling level without guesswork, keeping results consistent across shifts and operators. Intuitive operation also shortens training time for new staff, a real benefit in a sector with frequent turnover.

  Frequently asked questions

  What is the difference between hood and front?
  The hood loads from the top via a lift-up bonnet and processes more racks per hour; the front-loader, compact, slides under a counter and suits smaller volumes.

  What is the steam condenser for?
  It captures the vapour released when the hood opens, reduces heat and humidity in the wash area, and recovers energy to preheat the water.

  What is a break tank?
  A cut-off reservoir that isolates the machine from the drinking-water network and prevents any backflow, required in many installations.

  Can a hood wash cooking pots?
  Yes, the "& pots" versions with a 600×500 mm rack accept utensils and bulky containers as well as tableware.

  Do I need a three-phase installation?
  Most hoods run on 400 V three-phase. Check compatibility with your electrical panel before buying.

  Do I need a softener?
  In hard water, yes. Some models integrate one; otherwise, an upstream softener protects the machine and guarantees mark-free glasses.

  How many racks per hour?
  Throughput depends on the model and chosen cycle, but the hood processes clearly more racks than a front-loader thanks to its fast vertical loading.

  Explore the full Washing range and accessories from Frigo Horeca.

• Dishwashers & utensils

  Utensil dishwashers are reinforced washing machines designed to handle what standard dishwashers struggle with: pots, baking trays, gastronorm containers, plates and bulky utensils. Deeper and fitted with suitable racks, they take over in production kitchens where a simple dishwasher for glasses and plates reaches its limits. Frigo Horeca offers a selection of Diamond models built for this demanding washing.

  What is a utensil dishwasher?

  A utensil dishwasher combines the speed of a professional dishwasher with the capacity needed for kitchen containers. Its tank and racks accept tall and wide items: oven trays, GN containers, pots, trays. Washing relies on hot water and a high-temperature rinse, ensuring a hygienic result and rapid drying, even on utensils heavily soiled by cooking.

  • Wide racks for tall, bulky items;
  • High-temperature wash and rinse;
  • All-stainless construction for intensive use;
  • Compatibility with plates and gastronorm containers;
  • Options: softener, base unit, rack formats.

  Difference from a standard dishwasher

  Where a classic front-loading dishwasher is optimised for 500×500 mm racks of plates and glasses, the utensil dishwasher favours depth and robustness. It accepts 500×600 mm racks and 600×400 mm plate trays, formats suited to kitchen containers. Its washing mechanics are sized to lift baked-on soiling, more stubborn than table residues.

  Racks and formats

  The rack format determines what the machine can hold. The 03D/6S model offers 600×400 mm plate trays and 500×600 mm racks, while the 03D/6H is dedicated to the 500×600 mm rack. These standardised formats allow specific racks depending on the items to wash: containers, lids, trays or long utensils.

  Continuous softener and limescale

  Like all washing equipment, the utensil dishwasher suffers from limescale. The DFS7/6-AC versions integrate a continuous softener that treats the water permanently, protecting the heating elements and guaranteeing deposit-free utensils. When the machine has none, installing a water softener upstream remains the best protection against scaling.

  Open or closed base unit

  For a standalone installation, sets with a base unit offer a comfortable working height and storage space. The closed-base model protects storage from dust and splashes, while the open-base model eases access and ventilation. The choice depends on the kitchen's organisation and the type of items stored underneath.

  Power supply

  Like other professional dishwashers, these machines come in 230 V single-phase or 400 V three-phase versions. Three-phase offers a faster temperature rise, useful for chaining utensil racks in a production kitchen, but requires a suitable installation. Check compatibility with your electrical panel before buying; if in doubt, our team will guide you.

  Hygiene and food safety

  The high-temperature rinse ensures impeccable hygiene of utensils, a critical point in production kitchens where containers move from raw to cooked. Mechanised washing guarantees a consistency that manual washing cannot achieve, and towel-free drying limits recontamination. These machines fit naturally into an HACCP approach.

  How to choose your utensil dishwasher

  The choice depends on the volume of utensils, the formats to wash and the available space. For tableware and glasses, stick with a standard dishwasher or a glasswasher; for pots, trays and GN containers, the utensil dishwasher is essential. For very high throughput, a hood-type model can complete the installation.

  • Production kitchen: 500×600 rack and softener;
  • Need for autonomy: set with base unit;
  • Hard water: continuous or upstream softener;
  • High cadence: prefer 400 V three-phase.

  Installation and connection

  Connection to water, drainage and the electrical network must be carried out according to the machine's power. Three-phase models require a dedicated 400 V line. We recommend commissioning by a qualified installer, who will set the water hardness and check the correct operation of the whole, in compliance with electrical and sanitary standards.

  Day-to-day maintenance

  Draining and cleaning the tank after service, checking the wash arms, cleaning the filters and periodic descaling according to water hardness: regular maintenance keeps short cycles and effective rinsing. Using softened water and correct product dosing greatly reduces scaling and extends the appliance's life.

  Why mechanise utensil washing

  Manually washing pots, trays and containers ties up staff for long minutes, with an irregular result and high hot-water consumption. Mechanising this task frees up working time, guarantees consistent hygiene and reduces the risk of burns and musculoskeletal problems linked to scrubbing. In a production kitchen, the utensil dishwasher quickly becomes essential: it absorbs peaks of dirty ware during and after service, without tying a commis to the sink. Over time, the productivity gain and hygiene consistency far outweigh the initial investment.

  Gastronorm containers and the modern kitchen

  Professional kitchens are now organised around the gastronorm (GN) standard, which normalises the dimensions of containers, trays and pans. A utensil dishwasher able to accept these formats simplifies the whole chain: containers go from the cold room to the oven, then to washing, without transferring. The 500×600 mm racks and 600×400 mm plate trays accept most common containers, making the machine a coherent link between the washing area and the cooking and storage stations.

  Cycles and productivity

  Like any professional dishwasher, these machines offer short cycles, often selectable according to the degree of soiling. For utensils heavily soiled by cooking, a longer cycle and well-heated water deal with carbonised residues. The ability to chain racks determines productivity: the more containers the machine processes per hour, the more fluid the kitchen stays. Correctly sizing throughput to production volume avoids the build-up of dirty utensils at critical moments.

  Water and energy consumption

  Mechanised washing controls water consumption better than manual scrubbing at the sink, while ensuring better hygiene. The rinse uses a controlled volume of water, partly reused for the wash tank. The main source of overconsumption remains limescale: a scaled heating element heats for longer. Pairing the machine with softened water and respecting product dosing stabilise running costs, a real issue for a kitchen operating daily.

  Stainless steel for durability

  These machines are built from stainless steel, inside and out. Stainless withstands constant humidity, heat and cleaning products, and absorbs the knocks of heavy containers handled daily. Its smooth, non-porous surfaces are easy to clean and disinfect, supporting good hygiene practice. It is this construction that allows a utensil dishwasher to endure intensive use for years, where a consumer appliance would quickly give way.

  Racks and loading accessories

  The right rack protects items and optimises washing. Depending on the utensils, you choose open racks for containers and trays, supports to hold lids or trays upright, or versatile racks. Well-planned loading lets water circulate around each item and avoids poorly rinsed shadow zones. Washing accessories complete the installation, from dosers to inlet and outlet tables to organise the flow.

  Safety and working comfort

  Manually scrubbing heavy, soiled utensils is hard and hazardous: scalding water, repetitive movements, risk of cuts on metal edges. Entrusting this work to the machine clearly improves staff conditions and reduces downtime linked to musculoskeletal problems. Sets with a base unit also place the loading zone at a good height, limiting repeated back bending. A well-designed washing station means a safer kitchen and staff who tire less over the course of service.

  Integration into the wash area

  The utensil dishwasher comes into its own when it fits into an organised wash area. Upstream, a prewash table with bowl and waste hole clears the largest residues; downstream, an outlet table allows draining before storage. Washing accessories and an upstream softener complete a coherent set. Designed as a continuous line, from sorting to storage, the wash area gains fluidity and the utensil dishwasher naturally finds its place.

  From raw to cooked, in full safety

  In a production kitchen, the same containers often move between raw preparation, cooking and service. This back-and-forth makes thorough washing of utensils between uses a key point of food safety: a poorly cleaned container can carry residues and bacteria from one stage to the next. The high-temperature rinse of a utensil dishwasher provides a level of cleaning and disinfection that manual washing struggles to match consistently. Combined with towel-free drying and removable, easy-clean filters, it gives the kitchen a reliable, traceable washing step that supports HACCP requirements day after day, even when the pace of service leaves little time for manual care.

  Frequently asked questions

  What is the difference from a classic dishwasher?
  The utensil dishwasher accepts taller and wider items (pots, trays, GN containers) thanks to 500×600 mm racks and 600×400 mm plate trays, and mechanics suited to baked-on soiling.

  Can it wash tableware?
  Yes, but for large volumes of glasses and plates, a standard dishwasher or a dedicated glasswasher remains more suitable.

  What does the continuous softener add?
  It treats the water permanently to prevent limescale from depositing, protecting the heating elements and guaranteeing mark-free utensils.

  Open or closed base unit?
  The closed one protects storage from dust; the open one eases access and ventilation. The choice depends on your organisation.

  230 V or 400 V?
  400 V three-phase heats faster and suits high cadences; 230 V is enough for more moderate use.

  Do I need an installer?
  We recommend it, especially for three-phase models and setting the water hardness.

  Can it handle gastronorm containers?
  Yes. The 500×600 mm racks and 600×400 mm plate trays are sized for most common GN containers, lids and oven trays used in production kitchens.

  Explore the full Washing range and accessories from Frigo Horeca.

• Glass & dishwashers

  The glass and dishwashers are hybrid machines that combine in a single appliance the capabilities of a glasswasher and those of a dishwasher. Thanks to their 450×450 mm basket, larger than that of a standard glasswasher, they accept both glasses and plates and cutlery. This is the ideal solution for small establishments short of space but needing to wash both glassware and tableware. Frigo Horeca offers a selection of versatile Diamond models, with or without softener and drain pump.

  What is a glass and dishwasher?

  This hybrid machine sits between the compact glasswasher and the kitchen dishwasher. Its 450×450 mm square basket offers a compromise: big enough for plates, versatile enough for glasses. Like any professional equipment, it washes and rinses at high temperature in a few minutes, for a hygienic result and rapid drying. It installs under a counter or worktop, where two separate machines cannot fit.

  • Versatile 450×450 mm basket (glasses and tableware);
  • Short high-temperature cycles;
  • Compact format, one machine for two uses;
  • All-stainless, robust and hygienic construction;
  • Options: softener, drain pump.

  For whom? When to choose the hybrid

  The hybrid is aimed at establishments with moderate volume and limited space: small bars also serving food, food trucks, snack bars, neighbourhood brasseries, function rooms. Where a large restaurant will separate a glasswasher at the bar and a dishwasher in the kitchen, the small establishment benefits from investing in just one machine able to handle everything, provided volumes stay reasonable.

  A versatile 450×450 basket

  The 450×450 mm format is the key to versatility. Larger than the 400×400 basket of a glasswasher, it holds standard-sized plates while remaining compatible with glass racks. You can thus alternate racks by service: glassware during the day, tableware at meal times. The 046D/6 model illustrates this versatility in a compact machine.

  Space and investment savings

  The hybrid's main asset is economy: a single machine to buy, install, maintain and connect, instead of two. The reduced footprint frees up precious space behind the counter or in the kitchen. For an establishment starting out or whose volumes do not justify two appliances, it is a rational choice that covers all washing needs without overinvesting.

  Limescale and the softener

  Like all washing equipment, the hybrid suffers from limescale, which scales the heating elements and leaves marks on glasses. The built-in softener model (046D/6-A) treats the water directly in the machine. When the appliance has none, adding a water softener upstream remains essential in hard water to guarantee clear glasses and protect the machine.

  Drain pump

  When the drain is above the tank level, a drain pump is needed. The 046D/6-PS model integrates this pump and actively pushes the waste water out, widening installation possibilities. Our "Drain pump" filter lets you spot the equipped models.

  Power supply

  These models run on 230 V single-phase and plug into a reinforced socket, with no three-phase installation. This simplicity, suited to small establishments, eases installation and limits costs. The "Power supply" filter confirms compatibility with your electrical panel.

  Cycles and versatility

  The hybrid offers short cycles, often selectable according to the type of load. A gentle cycle suits glasses, a stronger one dirtier tableware. This adaptability allows switching from one use to another within the same day, which is the whole point of a single machine for mixed service.

  Hybrid or two machines?

  The choice depends on volume and space. For high throughput with an active bar and kitchen, two specialised machines — a glasswasher and a dishwasher — remain more efficient and allow washing in parallel. For moderate volume and constrained space, the hybrid covers both needs with one appliance. Our team helps you decide according to your real business.

  Hygiene and food safety

  The high-temperature rinse ensures impeccable hygiene of both glasses and tableware, and fast towel-free drying limits recontamination. The hybrid thus fits into an HACCP approach while simplifying the organisation of washing in small structures.

  Installation and maintenance

  The hybrid connects to water, drainage and a 230 V socket. Commissioning by an installer ensures correct setting of water hardness. Day to day, maintenance involves draining and cleaning the tank, checking the wash arms, cleaning the filters and periodic descaling. Softened water greatly reduces scaling and extends the appliance's life.

  Stainless steel for durability

  Built from stainless steel, the hybrid withstands humidity, heat and cleaning products. Its smooth surfaces are easy to clean and disinfect. This robustness lets it chain cycles for years, even in a demanding environment, without losing performance — an asset for an appliance that single-handedly handles all the establishment's washing.

  The smart compromise for small catering

  Not every establishment has the space or budget for two separate washing machines. The glass and dishwasher answers precisely this reality: it offers the versatility of a single appliance, able to switch from glasses to plates depending on the time of day. For a café serving a few dishes at lunch, a tapas bar or a small function room, it is the most rational compromise. It avoids tying up a rarely used second appliance, while providing reliable mechanised washing for the whole service, from morning coffees to evening glasses.

  Racks and loading

  Versatility relies on the set of racks. An open rack holds plates and saucers, a compartmented rack protects stemware, a cutlery basket completes the set. Choosing the right rack for the load optimises loading and the wash result, while protecting fragile glassware. Well organised, switching from one rack type to another takes a few seconds, letting you adapt the machine to the real service flow without wasting time.

  Water and energy consumption

  Like other professional washing machines, the hybrid controls its consumption with short cycles and a controlled-volume rinse. A single machine to run means a single one to heat and power, which limits overall energy spend compared with two appliances. Protection against limescale remains decisive: softened water prevents scaling of the heating elements and keeps consumption stable over time.

  A controlled running cost

  Beyond the purchase price, the whole cost of ownership falls with a single machine: one maintenance contract, one set of wear parts, one connection to monitor. For a small structure, this simplicity means less management time and more predictable charges. Combined with correct product dosing and treated water, the hybrid offers an excellent balance of versatility, reliability and operating cost.

  The limits of the hybrid

  The hybrid also has its limits, which should be known before buying. It does not wash in parallel: during a dish cycle, glasses wait, and vice versa. At very busy times, this constraint can slow service. Likewise, it does not match the pace of a hood-type dishwasher or the speed of a dedicated glasswasher. For large volumes, two specialised machines remain the benchmark; the hybrid shines above all on small and medium throughput.

  Day-to-day maintenance

  Regular maintenance ensures the machine's longevity. After service, drain and clean the tank, check the wash and rinse arms, rinse the filters. Periodically, descaling suited to water hardness preserves the heating elements and nozzles. Keeping good product dosing and using softened water greatly reduces scaling. A maintained appliance keeps short cycles and effective rinsing for many years of mixed service.

  From bar to table in one machine

  The strength of the hybrid is its ability to follow the rhythm of a small establishment across the day. In the morning, it handles cups and saucers; at lunch, plates and cutlery; in the evening, glasses for drinks service. This single point of washing keeps the workflow simple for a small team, who learn one machine rather than two. With a 450×450 mm basket and adaptable cycles, it bridges the gap between the bar and the kitchen without forcing the establishment to choose between glassware care and dishwashing capacity.

  Pairing with the right water treatment

  Because the same machine washes both glasses and plates, water quality matters even more: glasses reveal the slightest limescale, while plates benefit from effective rinsing. Pairing the hybrid with a water softener — built in or installed upstream — protects the heating element and guarantees clear results on every load. In very hard-water areas, an osmosis stage can be added for spotless glass drying. The right treatment chain turns a compact, affordable machine into a dependable workhorse for the whole establishment.

  Frequently asked questions

  Does a glass and dishwasher really replace two machines?
  For moderate volume, yes: its 450×450 mm basket washes both glasses and plates. For high throughput, two specialised machines remain preferable.

  What basket size?
  450×450 mm, larger than a glasswasher (400×400) to hold plates, while remaining compatible with glass racks.

  Does it run on a normal socket?
  Yes, these models are 230 V single-phase and plug into a reinforced socket.

  Do I need a softener?
  In hard water, yes. Some models integrate one (046D/6-A); otherwise an upstream softener protects the machine and guarantees mark-free glasses.

  When to choose the drain pump?
  When the drain is above the tank level. The 046D/6-PS model is equipped with one.

  For which type of establishment?
  Small bar-restaurants, snack bars, food trucks, function rooms — anywhere space and volume do not justify two machines.

  Discover the full Washing range and accessories from Frigo Horeca.

• Water softeners

  Water softeners are the silent guardians of any professional kitchen fitted with washing machines. By reducing water hardness, they protect dishwashers and glasswashers against limescale, extend their service life and guarantee a flawless wash result, free of marks and whitish deposits. Frigo Horeca offers a range of Diamond water softeners, from the compact monobloc model to the external-cylinder version for the largest volumes.

  Why soften water in catering

  Mains water contains mineral salts, mainly calcium and magnesium, which are responsible for its hardness. The harder the water, the more it scales the equipment that heats it. In a professional kitchen where machines run continuously, this process accelerates and ends up degrading performance, increasing energy consumption and causing costly breakdowns. Softening the water upstream is the most effective preventive measure to protect your equipment.

  • Protect heating elements against scaling;
  • Keep performance and energy use stable over time;
  • Avoid limescale marks on glasses and dishes;
  • Reduce the consumption of cleaning products;
  • Extend machine life and limit breakdowns.

  Limescale, the enemy of washing machines

  When hard water is heated, limescale precipitates and deposits as scale on the walls, heating elements and rinse nozzles. A thin layer of scale is enough to significantly reduce heat transfer: the machine has to heat for longer to reach the same temperature, which increases the energy bill. Scale also clogs the nozzles, degrading rinse quality, and eventually damages the components. On glasses, it leaves that whitish film that can no longer be wiped away.

  How a water softener works

  A water softener relies on the principle of ion exchange. Water passes through a resin loaded with sodium ions; in contact with this resin, the calcium and magnesium ions responsible for hardness are captured and replaced by sodium. The water that comes out is said to be "softened": it no longer scales the equipment. The resin volume, expressed in litres, determines the capacity of the unit: our models range from the 6-litre softener to the 60-litre external-cylinder model.

  Chrono-volumetric regeneration

  With use, the resin becomes saturated with calcium and must be regenerated. Regeneration consists of passing a brine (salt water) through the resin to flush out the limescale and recharge it with sodium. Chrono-volumetric softeners trigger this regeneration by combining two criteria: the elapsed time and the volume of water actually consumed. This mixed mode avoids regenerating too often during quiet periods and guarantees consistently softened water during busy periods, optimising salt and water use.

  Monobloc or external cylinder?

  The monobloc models, such as the 6-litre and 8-litre, combine the resin and the salt tank in a single compact housing. They slide easily under a worktop or beside the machine and suit medium-sized installations. The 60-litre external-cylinder model separates the resin bottle from the salt tank: this configuration offers greater capacity and suits high-throughput kitchens where several machines draw on the same network.

  Sizing your water softener

  The choice of capacity depends on local water hardness, the daily volume of water consumed and the number of machines to protect. An undersized capacity results in too-frequent regenerations and sometimes insufficiently softened water; an oversized capacity is an unnecessary extra cost. If in doubt, tell us your water hardness and consumption: the Frigo Horeca team will guide you towards the right model.

  • Very hard water or high consumption: choose a large capacity;
  • Compact installation: opt for a monobloc model;
  • Several machines on the network: consider the external cylinder.

  Water softeners and wash quality

  Softened water radically changes the result coming out of the machine. Glasses come out sparkling, with no film or marks, which is essential for a bar or brasserie that cares about presentation. Dishes dry more evenly and cleaning products work better, because limescale no longer neutralises part of them. As a result, you can often reduce the doses of detergent and rinse aid, which offsets part of the cost of the salt.

  Installation and connection

  The softener is installed on the cold water supply, upstream of the machines to be protected. It requires a water connection, a drain for the regeneration water and, depending on the model, an electrical supply for the control valve. We recommend entrusting installation to a qualified fitter, who will set the unit according to the measured hardness and ensure compliance with sanitary rules. A bypass assembly makes maintenance easier without cutting off the establishment's water.

  Day-to-day maintenance

  Maintaining a water softener is simple but regular. It essentially involves keeping the salt tank supplied with good-quality food-grade regeneration salt: without salt, the resin can no longer regenerate and the water becomes hard again. You should also periodically check that the regeneration cycles run correctly and disinfect the resin in line with the manufacturer's recommendations. A well-maintained unit keeps its efficiency for many years.

  Protection for the whole washing line

  Installing a softener means protecting all your washing equipment in one move. Combined with the right washing accessories — dosers, pumps, tables — it forms the foundation of a reliable, economical dishwashing area. It is an investment that pays for itself through the savings in energy, products and repairs it generates.

  The hidden cost of limescale

  Scale does not only increase the risk of breakdown: it weighs on the establishment's running costs every day. A scaled heating element uses more electricity to heat the water, cycles get longer and efficiency drops. To this are added technical call-outs, part replacements and, sometimes, the machine being out of service in the middle of a shift. Over the life of a dishwasher, the cumulative cost of these problems far exceeds that of a softener and its salt. Softening water is therefore first of all an economic decision: the unit pays for itself through the savings in energy, products and repairs it helps avoid, while securing service continuity.

  A benefit for all hot-water equipment

  While the dishwasher is the first concern, it is not the only equipment sensitive to limescale. Coffee machines, steam-injection ovens, kettles and percolators also suffer from scaling, which impairs their operation and, in the case of coffee, the taste of the drink. Installing a softener on the main water supply, or dedicated to a specific station, protects all of these appliances. For uses requiring even purer water, reverse osmosis complements softening; however, these two treatments meet distinct needs and do not replace one another.

  Softening is not filtering

  It is useful to distinguish softening from other water treatments. A softener acts only on hardness, exchanging calcium and magnesium for sodium: it retains neither particles, nor tastes, nor any contaminants. To clarify the water, a pre-filter is added; to demineralise it thoroughly, reverse osmosis is used. Understanding what a softener does — and does not do — makes it possible to build the right treatment chain for the intended use, from protecting machines to the quality of drinks.

  Signs your water is too hard

  Several everyday signs reveal water that is too hard for your equipment. Glasses that come out of the machine with a persistent whitish film, dishes that dry with spots, heating elements furred with a hard white crust, longer cycles and rising energy bills are all symptoms of scaling. You may also notice scale building up around taps, nozzles and tank edges. When these signs appear, the limescale is already at work inside the machine, and the longer it is left, the harder and more costly it becomes to remove. Fitting a water softener upstream stops the process at the source and protects the investment that your washing machines represent, while restoring the clarity and shine your service depends on.

  Frequently asked questions

  Why install a softener on a dishwasher?
  To prevent scale from depositing on the heating elements and nozzles. This preserves performance, reduces energy use and avoids limescale marks on dishes and glasses.

  What does "chrono-volumetric" mean?
  It refers to a regeneration mode triggered both by elapsed time and by the volume of water consumed, which optimises salt and water use.

  Which capacity should I choose?
  It depends on water hardness and your consumption. The 6 and 8-litre models suit small installations; the 60-litre external-cylinder model is intended for high consumption.

  What is the difference between monobloc and external cylinder?
  The monobloc combines resin and salt tank in a single compact housing; the external-cylinder version separates the two to offer greater capacity.

  Do I need to add salt?
  Yes. The salt tank must stay supplied with regeneration salt: it is what allows the resin to recharge during each regeneration cycle.

  Is softened water salty?
  Ion exchange adds a small amount of sodium, generally imperceptible to taste for washing uses. The primary goal remains protecting the machines.

  Does a softener reduce my product consumption?
  Generally yes. As limescale neutralises part of the detergents, softened water often lets you reduce doses while improving the result.

  Where should the softener be installed?
  On the cold water supply, upstream of the machines it protects. A bypass assembly is recommended so maintenance can be carried out without cutting off the establishment's water supply.

  Discover the full Washing range from Frigo Horeca to equip and protect your dishwashing area.

• Water separators

  Water osmosis units provide the most advanced water treatment in a professional kitchen. Through reverse osmosis, they strip the water of almost all its dissolved minerals, for a result that neither a simple filter nor a water softener can achieve: glasses of absolute clarity, without the slightest drying mark. Frigo Horeca offers Diamond stainless steel monobloc osmosis units, designed to feed glasswashers and dishwashers and guarantee impeccable water quality.

  What is an osmosis unit?

  An osmosis unit relies on the principle of reverse osmosis. Under pressure, water passes through a semi-permeable membrane whose pores are so fine that they let only water molecules through, retaining mineral salts, limescale and impurities. The water that comes out is called "osmosed": almost pure, it no longer deposits anything as it dries. It is the benchmark technology when very high water purity is sought.

  • Near-total removal of dissolved minerals;
  • Mark-free glasses and tableware, no wiping;
  • Maximum protection against limescale;
  • Stainless steel monobloc construction;
  • Flow rate suited to continuous catering use.

  Osmosis or softening?

  It is essential to distinguish the two treatments. The softener exchanges calcium and magnesium for sodium: it prevents scaling but leaves the water mineralised. The osmosis unit removes almost all minerals: the water becomes pure and leaves no residue as it dries. The softener protects machines; the osmosis unit goes further by also guaranteeing perfect shine. The two can complement each other, the softener protecting the osmosis membrane.

  Why an osmosis unit in catering?

  Beyond washing machines, osmosed water benefits several stations: glasswashers for perfect clarity, but also coffee machines and steam ovens, sensitive to taste and limescale. Pure water improves the quality of hot drinks and durably protects hot-water equipment. For a cocktail bar or an upmarket establishment, it is an investment that enhances every service.

  A 150 litres/hour flow rate

  Our models produce 150 litres of osmosed water per hour, a flow rate calibrated to continuously feed a professional glasswasher or dishwasher during service. This flow ensures the machine never runs short of treated water, even at sustained pace, while remaining compact. Sizing depends on the number and type of appliances to feed; our team will guide you according to your installation.

  Stainless steel monobloc construction

  Diamond osmosis units are designed as monoblocs: membrane, prefilters and connections are combined in a compact, robust unit. The stainless steel construction withstands constant humidity and eases integration into the wash area or near the machines. The monobloc format simplifies installation and maintenance compared with separate elements.

  With or without expansion vessel

  Some models, such as the RS15/PP with expansion vessel, integrate a tank that stores osmosed water under pressure and delivers instant flow during demand peaks. The simpler RS15/AT model suits cases where continuous production is enough. The choice depends on the consumption profile: the expansion vessel provides a useful reserve for occasional, closely spaced demands.

  Perfect glasses, no wiping

  The main visible benefit of osmosis is the total elimination of drying marks. Where water, even softened, can leave a faint film, osmosed water dries without depositing anything. Glasses come out brilliant and ready to serve, without the chore of manual wiping — which is itself a frequent source of marks and microbes. For premium glassware, it is a decisive advantage.

  Protecting your equipment

  By removing limescale and minerals, osmosed water protects the heating elements, nozzles and circuits of the machines it feeds. Less scaling means fewer breakdowns, stable energy consumption and a longer service life. It is even more complete protection than that of a softener, particularly valuable in very hard-water regions.

  Installation and connection

  The osmosis unit installs on the water supply, upstream of the machine to feed, and requires a drain connection for the reject water inherent to the process. We recommend installation by a professional, who will check the water pressure, the inlet water quality and correct sizing. A prefilter and, in very hard water, an upstream softener extend the membrane's life.

  Maintenance

  Maintaining an osmosis unit mainly involves periodically replacing the prefilters and, depending on use and water quality, the osmosis membrane. Regular checking of the produced water quality and pressure ensures optimal operation. Well maintained, an osmosis unit keeps its efficiency for years and continues to supply water of constant purity.

  How reverse osmosis works

  Reverse osmosis reverses the natural phenomenon of osmosis. Naturally, water migrates from a less concentrated solution towards a more concentrated one through a membrane. By applying a pressure higher than the osmotic pressure, the reverse movement is forced: water crosses the membrane, leaving behind the salts and impurities, which are flushed out with a fraction of the water known as "reject" water. The result is water of remarkable purity, whose mineral content is reduced by several tens of times compared with the inlet water.

  Water in service of quality

  In an establishment that cares about presentation, water quality shows right down to the glass. Osmosed water leaves no mark, which enhances drinks and glassware. But the benefit goes further: for coffee, controlled water better reveals the aromas; for steam ovens, it prevents scaling of the generators. The osmosis unit thus becomes a cross-cutting piece of equipment, serving washing, hot drinks and steam cooking alike.

  Reject water and yield

  The reverse osmosis process produces, alongside pure water, reject water that concentrates the retained minerals and goes to the drain. This reject is inherent to the technology. A well-sized, well-maintained osmosis unit optimises the ratio between produced and rejected water. A drain connection is therefore essential, and it should be taken into account during installation to ensure clean, compliant operation.

  For which establishments?

  The osmosis unit is aimed primarily at establishments where drink presentation is essential: cocktail bars, brasseries, hotels, fine-dining restaurants. It is particularly relevant in hard-water regions, where softening alone is not enough to obtain perfect glasses. Paired with a glasswasher, it transforms the look of the glassware; paired with a dishwasher, it improves drying and protects the machine.

  Sizing your installation

  The right choice depends on the volume of treated water needed, the number of appliances fed and the consumption profile. A flow rate of 150 litres/hour covers the needs of a glasswasher or dishwasher in continuous service. For occasional, intense demands, a model with an expansion vessel provides a pressurised reserve. If in doubt, send us your configuration: we will guide you towards the right model.

  Stainless steel and durability

  The stainless steel monobloc construction ensures the robustness of the unit in the humid environment of the wash area. Stainless does not corrode, cleans easily and withstands intensive long-term use. Combined with regular maintenance of the prefilters and membrane, it gives the osmosis unit a longevity that makes it a profitable investment, paid back by the constant water quality and the protection it brings to downstream equipment.

  The osmosis unit in the water treatment chain

  The osmosis unit comes into its own when integrated into a coherent treatment chain. Upstream, a prefilter retains particles and a softener protects the membrane from limescale; the osmosis unit then refines the water to the desired purity. This staged approach extends the life of each element and ensures stable water quality. Thinking of water treatment as a whole, rather than as an isolated appliance, is the key to a durable result and a controlled maintenance cost.

  A long-term investment

  While an osmosis unit represents a more significant initial outlay than a simple filter, it pays back over time. Spotless glassware enhances the establishment's image and removes the labour of manual wiping; protected machines break down less and last longer; coffee and steam equipment keep performing. For establishments where presentation and equipment reliability matter, the osmosis unit is less an expense than a long-term investment in quality, consistency and peace of mind across the whole washing and beverage operation.

  Frequently asked questions

  What is the difference between an osmosis unit and a softener?
  The softener removes limescale by exchanging calcium and magnesium for sodium; the osmosis unit removes almost all minerals for pure water that leaves no mark as it dries.

  Why install an osmosis unit on a glasswasher?
  To obtain glasses of absolute clarity, with no drying marks and no wiping — a result that softening alone cannot achieve.

  What flow rate?
  Our models produce 150 litres/hour, enough to continuously feed a professional glasswasher or dishwasher.

  What is the expansion vessel for?
  It stores osmosed water under pressure to deliver instant flow during demand peaks, as on the RS15/PP model.

  Do I also need a softener?
  In very hard water, an upstream softener protects the osmosis membrane and extends its life. The two treatments are complementary.

  Is maintenance demanding?
  It is limited to periodically replacing the prefilters and membrane, and checking water quality and pressure.

  Does an osmosis unit need a drain connection?
  Yes. The reverse osmosis process produces reject water that carries away the retained minerals, so a connection to a drain is required and should be planned at installation.

  Whether for a cocktail bar chasing flawless glasses or a kitchen protecting its equipment from very hard water, an osmosis unit delivers a level of purity that completes the washing line. Discover the full Washing range from Frigo Horeca.

• Accessoires

  The washing accessories category brings together all the equipment that extends and improves a professional dishwashing area: detergent dosing kits, drain pumps, inlet and outlet tables, prewash tables and wall-mounted cleaning stations. In a catering kitchen, these peripheral items are what turn a simple dishwasher into a genuine washing line that is fast, hygienic and comfortable for staff. Frigo Horeca gathers here a selection of stainless steel accessories designed to fit both front-loading dishwashers and hood-type models.

  The role of accessories in a washing line

  A high-performing washing station is never limited to the machine itself. The real throughput of a dishwashing area depends on the organisation around the dishwasher: space to set down dirty dishes, a sorting and prewash zone, waste evacuation, and an area for draining and storing clean items. Washing accessories address exactly these logistical needs. Chosen well, they cut down handling, reduce breakage and speed up dish turnover during rush hours.

  • Smooth the flow between dirty and clean dishes;
  • Automatically dose detergent for a consistent result;
  • Evacuate waste water and food waste efficiently;
  • Protect staff backs with work surfaces at the right height;
  • Make it easier to clean floors, walls and equipment after service.

  Detergent and rinse dosing kits

  Dosing is a critical point of any wash cycle. Under-dosing leaves marks and a greasy film; over-dosing wastes product and may damage the dishes. The peristaltic liquid detergent dosing kits from Diamond automate this step by injecting the right amount of product on every cycle. Peristaltic technology, which moves the liquid by squeezing a tube with rollers, has the advantage of never putting the pump in direct contact with the chemical, which extends its life and makes dosing reliable.

  Frigo Horeca offers several versions of these dosers, including the DD-LC/1-NP peristaltic dosing kit, suited to different dishwasher formats. They connect to the product container and trigger automatically according to the cycle phases, ensuring consistent washing without manual intervention.

  Drain pumps

  Not every dishwasher comes with a built-in drain pump. When evacuation relies on gravity, the machine tank must sit higher than the drain pipe, which is not always feasible. The DPS-LB/4 drain pump kit adds forced evacuation: waste water is actively pushed out to the network, even when the connection is above the tank level. It is a simple way to install a machine where the plumbing would not allow natural drainage.

  Inlet and outlet tables

  Inlet and outlet tables sit on either side of the dishwasher to organise the flow. Dirty dishes arrive on the inlet table, where they are sorted and scraped; after washing, they come out on the outlet table to drain before storage. The 700 mm ECO stainless steel inlet/outlet table is sized to align with front-loading dishwashers and to provide a stable, easy-to-clean work surface.

  Made of stainless steel, these tables withstand the permanent humidity of the washing area and are easy to disinfect. Their raised edge limits water runoff onto the floor and channels liquids towards the machine or drain.

  Prewash tables

  Manual prewashing removes the largest residues before the machine cycle, protecting the filters and improving the final result. The 1200 mm left-hand prewash table with bowl and waste hole includes a soaking bowl and a waste opening: food scraps are scraped straight into the waste hole, while the bowl lets you rinse or soak dishes before loading. The "left" orientation refers to the side of the bowl relative to the loading zone, to be chosen according to the layout of the washing area.

  Wall-mounted cleaning stations with hose reel

  Cleaning floors, work surfaces and equipment after service requires a practical, mobile water point. The Diamond wall-mounted cleaning stations with automatic hose reel combine a reel, a hose and a spray gun in one wall-fixed unit. The automatic reel retracts the hose after use so it never trails on the floor; the "no-drip" function prevents residual dripping once the tap is closed.

  Three hose lengths are available to cover different surface sizes: the 6 m MID-6/R2 model for compact spaces, the 10 m MAX-10/R2 for medium kitchens and the 15 m MAX-15/R2 for large areas and extended washing zones. Built from stainless steel, these stations resist splashes and frequent cleaning.

  Stainless steel, the hygiene standard

  Nearly all of these accessories are made of stainless steel, the benchmark material in professional kitchens. Its smooth, non-porous surface absorbs neither water nor grease, harbours no bacteria and cleans with a simple food-grade detergent. Stainless steel withstands the constant humidity of the washing area, temperature variations and repeated contact with cleaning products. It is also a durable, recyclable material that keeps its appearance for years.

  Integration into the washing area

  To get the most out of these accessories, the washing area should be designed as a continuous line. A classic layout places the prewash table and bowl at the entry, the dishwasher in the middle, then the outlet table for draining. The wall-mounted cleaning station is fixed nearby, ideally close to a floor drain. The dosers and drain pump integrate directly with the machine. This continuity limits movement and speeds up service.

  • Prewash table with bowl and waste hole on the arrival side;
  • Front-loading or hood-type dishwasher in the centre of the line;
  • Stainless steel outlet table for draining;
  • Peristaltic dosers connected to the machine;
  • Wall-mounted cleaning station for area maintenance.

  Installation and connections

  Installing washing accessories requires careful connection to water and drainage. The drain pump connects to the machine outlet; the dosers link to the product container and to the low-voltage supply of the dishwasher; the wall station fixes onto a partition able to support the reel and connects to the water network. We recommend entrusting the connections to a qualified installer to comply with the electrical and sanitary standards in force.

  Maintenance and durability

  Regular maintenance ensures the longevity of this equipment. Stainless steel surfaces are cleaned daily with a non-abrasive product; the hoses of wall stations are drained and checked periodically; the tubes of peristaltic dosers are wear parts to monitor. Checking for leaks at the fittings and descaling according to local water hardness significantly extends the life of the whole set. To reduce scaling, a water softener upstream of the dishwasher remains the best protection.

  How to choose your washing accessories

  The choice depends on the existing machine, the layout of the washing area and the volume handled. Check the compatibility of the doser and pump with your dishwasher model, the hose length suited to the surface to be cleaned, the side (left or right) of the tables according to the direction of circulation, and the dimensions available in the room. If in doubt, the Frigo Horeca team helps you put together a coherent washing station, from the dishwasher or glasswasher through to the finishing accessories.

  Hygiene, water and food safety

  In a professional kitchen, the washing area is a sensitive point for food safety. Clean, well-drained dishes are essential to prevent cross-contamination, and the equipment around the machine plays a direct part in this. A prewash table with a waste hole keeps food residues away from the clean zone, while an outlet table lets dishes drain and air-dry without towels, which are a common source of recontamination. Stainless steel surfaces, easy to disinfect, support good HACCP practice throughout the line.

  Water and energy management also matter. Pairing the dishwasher with a softener limits scaling and protects heating elements, which keeps consumption stable over time. Correct detergent dosing avoids waste and unnecessary rinsing, while a no-drip cleaning station prevents water loss between uses. Together, these accessories help control running costs while maintaining a consistently high standard of cleanliness in everyday service.

  Frequently asked questions

  What is the difference between a peristaltic doser and a standard one?
  The peristaltic doser moves the product by squeezing a tube, with no contact between the pump and the liquid. It offers precise dosing and resists aggressive chemicals better than standard diaphragm pumps.

  When do you need to add a drain pump?
  When the wall or floor drain is above the tank level, or when the machine has no built-in pump. The pump then actively pushes the waste water out.

  How do you choose the length of a wall-mounted cleaning station?
  You choose the hose length according to the surface to reach: 6 m for a compact space, 10 m for a medium kitchen, 15 m for a large washing area or an extended room.

  What does the "no-drip" function mean?
  It prevents residual dripping from the hose once the tap is closed, keeping the floor dry and reducing the risk of slipping.

  Should you choose a "left" or "right" table?
  It depends on the direction in which dishes move through your washing area. The side indicates the position of the bowl relative to the machine loading zone.

  Are these accessories compatible with all dishwashers?
  Most are designed for front-loading and hood-type machines, but exact compatibility depends on the model. Feel free to send us the reference of your dishwasher.

  Why stainless steel?
  Because it is hygienic, non-porous, easy to disinfect and resistant to the permanent humidity of the washing area. It is the professional kitchen standard.

  Explore the full Washing range from Frigo Horeca to equip your dishwashing area from start to finish.