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.