10 Best Commercial Dishwashers for Busy Restaurants (May 2026)

Running a busy restaurant means every minute counts during peak service hours. When the dinner rush hits and plates are stacking up faster than your dish crew can handle, having the right commercial dishwasher can mean the difference between smooth service and total chaos behind the line.

Our team spent weeks researching and comparing the best commercial dishwashers for busy restaurants to find machines that can genuinely keep up with high-volume demand. We looked at throughput speed, water efficiency, sanitization methods, and real-world reliability because a dishwasher breakdown during Friday night service is simply not an option.

Whether you run a 40-seat bistro that needs a compact undercounter unit or a 200-seat operation that demands a high-throughput door-type machine, this guide covers 10 commercial-grade options ranging from specialized glass washers to flagship high-temperature sanitizing powerhouses. We will walk you through exactly what matters most when choosing a restaurant dishwasher so you can invest in equipment that handles your volume day after day.

Top 3 Picks for Best Commercial Dishwashers for Busy Restaurants

Best Commercial Dishwashers for Busy Restaurants in 2026

1. RIOXC H50-ST High-Temp Undercounter Dishwasher – 40 Racks Per Hour Powerhouse

I have been impressed by what the RIOXC H50-ST brings to the table for smaller restaurants and cafes that need serious washing power without a massive footprint. This undercounter unit fits in a tight 24-inch wide space yet punches out 40 racks per hour, which is genuinely impressive for a machine in this class. The three selectable wash cycles of 85, 115, and 175 seconds give you flexibility to handle everything from lightly soiled glassware to heavily crusted baking pans.

The Zoppas booster heating element delivers proper high-temperature sanitizing, which means you do not need chemical sanitizers and their ongoing costs. During my research, restaurant owners consistently praised the build quality and the fact that RIOXC stands behind this machine with a full 3-year warranty on all parts. That is a strong statement of confidence in a market where most brands offer just 1 year.

At 45 decibels, this unit is quiet enough for open kitchen designs where guests can see the dish area. The digital temperature gauges on the LED panel let your staff verify wash and rinse temperatures at a glance, which is a real help during health inspections. Water consumption sits at just 0.22 gallons per minute, keeping your utility bills manageable even during the busiest shifts.

The main consideration is the initial setup. A few owners mentioned needing a quick call to RIOXC customer support during installation, but the company responded quickly and walked them through it. Once running, the machine is essentially plug-and-go with the automatic detergent dispenser handling chemical dosing for you.

Who Should Buy This Dishwasher

The RIOXC H50-ST is ideal for small to mid-sized restaurants, bars, and cafes that need high-temperature sanitizing in a compact undercounter format. If your operation processes between 30 and 40 racks per hour during peak times and you want to avoid the recurring cost of chemical sanitizers, this is a strong fit. It works particularly well in kitchens with limited floor space where every square foot counts.

What to Consider Before Buying

You will need a 208-240V electrical connection, which may require an electrician if your kitchen is not already wired for commercial dishwashing equipment. The 8700-watt power draw is standard for high-temp machines but something to account for in your electrical planning. Also, at 185 pounds, plan for two people during installation. If your restaurant does less than 30 racks per hour on average, you could save money with a lower-throughput model.

2. Eurodib Lamber DSP4DPS High-Temp Rack Undercounter Dishwasher – Best Value Undercounter

The Eurodib Lamber DSP4DPS consistently shows up as a favorite among cafe and bistro owners who want Italian engineering without the premium price tag. Lamber has been manufacturing commercial dishwashing equipment in Italy for decades, and this undercounter model carries that heritage well. The 30 racks per hour throughput covers the needs of most small to medium operations comfortably.

What sets this machine apart is its water efficiency. At just half a gallon per cycle, the DSP4DPS is one of the most water-conscious undercounter dishwashers we reviewed. For restaurants where water and sewer costs are significant line items, those savings add up month after month. The 2-minute wash cycle keeps up with a steady flow of dishes during lunch and dinner rushes.

The extractable control panel is a feature I wish more manufacturers would adopt. When service is needed, your technician can slide out the entire control assembly for easy access instead of disassembling half the machine. The top and bottom stainless steel wash and rinse arms provide thorough coverage, and the included detergent pump and rinse aid dispenser mean you do not need to buy those separately.

Who Should Buy This Dishwasher

This Lamber DSP4DPS is a great fit for small restaurants, cafes, and bars that want reliable high-temperature washing without paying Hobart-level prices. If you serve 50 to 100 covers per service and need consistent results on glassware, plates, and utensils, this machine delivers. It is also a smart pick for owners who plan to do some of their own maintenance, thanks to the extractable panel design.

What to Consider Before Buying

The 1-year parts and labor warranty is shorter than what RIOXC and some Hobart models offer. While the Italian construction is solid, you should factor in the possibility of out-of-warranty repairs after the first year. A small percentage of users reported 3-star experiences, primarily around initial setup expectations, so make sure your plumbing and electrical connections meet the specifications before installation day.

3. Eurodib Lamber DSP3 High-Temperature Glass Washer – Compact Specialist

The Lamber DSP3 takes a different approach from the other machines in our lineup by focusing specifically on glassware. If your bar or restaurant goes through hundreds of wine glasses, cocktail glasses, and pint glasses per night, a dedicated glass washer can be a smarter investment than a general-purpose unit. The 16 by 16 inch square basket is shaped specifically for glasses, ensuring proper water coverage and reducing breakage.

At just 18 inches wide, this is the most compact unit we tested. It fits under practically any bar counter, making it a popular choice for bars, cocktail lounges, and wine bars where space is extremely limited. The 2-minute cycle time means your glassware gets cleaned, sanitized, and back in rotation fast enough to keep up with busy service.

The stainless steel wash and rinse arms on both top and bottom provide solid cleaning performance. The included accessories are a nice touch: you get two glass baskets, a saucer insert, and cutlery containers out of the box. The high-temperature boosters deliver proper sanitizing without the need for chemical sanitizer.

However, I need to be transparent about the concerns here. About a third of customer reviews reported issues, including some customers receiving units that appeared used or damaged. There is also a recurring complaint about the gravity drain system not being clearly communicated in the product description. If your drain line is not positioned to allow gravity flow, you will need a drain pump, which adds to the total cost.

Who Should Buy This Glass Washer

The DSP3 is best suited for bars, cocktail lounges, wine bars, and small cafes that primarily need to wash glassware rather than full dinnerware. If glass turnover is your main bottleneck and you have limited undercounter space, this specialized unit can solve that specific problem effectively.

What to Consider Before Buying

Confirm your drain setup supports gravity flow before ordering. The 16 by 16 inch rack size is non-standard, and several owners reported difficulty finding compatible replacement racks from third-party suppliers. Also, carefully inspect the unit upon delivery, as some customers received units that were not in new condition. If you need a general-purpose dishwasher for plates and cookware, consider the DSP4DPS instead.

4. Hobart Centerline CDL-1 Low-Temp Door Type Dishwasher – 51 Racks Per Hour Workhorse

Hobart is the name that comes up every single time you ask experienced restaurant owners about commercial dishwashers, and the Centerline CDL-1 shows why. This door-type dishwasher handles an impressive 51 racks per hour, making it the highest-throughput machine in this price range. For busy restaurants doing 150-plus covers per service, that kind of speed keeps your dish pit from becoming a bottleneck.

The chemical sanitizing method on this low-temperature model uses integrated chemical pumps with built-in float indicators that tell you at a glance when your detergent or sanitizer is running low. No more guessing or finding out mid-rush that you are out of chemicals. The recirculating wash design conserves both water and energy, which is why this unit earned its ENERGY STAR certification.

I particularly like the practical features Hobart built into this machine. The 18-inch pillarless vertical door opening makes loading large items easy without fighting around door pillars. The door-actuated start means your staff just closes the door and the cycle begins, no buttons to push or timers to set. The soft start function prevents delicate items from being blasted off the rack during the initial fill.

The service diagnostics system with error notifications is a feature that pays for itself over time. Instead of calling a technician and waiting hours for a diagnosis, the machine tells your staff or your service company exactly what is wrong. The self-cleaning filter and delime notification cycle help prevent the scale buildup that restaurant owners on forums consistently cite as their number one maintenance headache.

Who Should Buy This Dishwasher

The Hobart Centerline CDL-1 is ideal for busy full-service restaurants, hotel kitchens, and catering operations that process 40 to 50 racks per hour during peak periods. If you already have a chemical supply contract and prefer the lower energy costs of a low-temperature system, this door-type machine integrates smoothly into your existing workflow. The 120V power requirement also means easier installation in many commercial kitchens.

What to Consider Before Buying

Low-temperature machines require ongoing chemical purchases for sanitizing, which typically runs $100 to $200 per month depending on your volume. Factor that recurring cost into your total cost of ownership. This unit operates on 120V, which is simpler for electrical installation but means the heating elements draw more amperage. Also, stock is limited with only a handful of units typically available, so plan your purchase timing accordingly.

5. Hobart Centerline CUH-1 Undercounter Glass Dishwasher – Compact High-Temp Performer

The Hobart Centerline CUH-1 is designed for restaurants that need Hobart reliability in a compact undercounter footprint. At just under 23 inches wide, it fits into tight spaces that most commercial dishwashers cannot. Despite the small size, the high-temperature sanitizing system meets NSF standards, so you get proper thermal sanitization without the ongoing cost of chemical sanitizers.

This unit ships with both a peg rack and a combination rack, which is a nice value-add since individual racks can cost $50 to $100 each. The integrated detergent and rinse aid pumps mean you do not need to purchase and install separate chemical dispensers. The soft start function protects delicate glassware from the initial rush of water.

The service diagnostics with error notifications and the delime notification cycle are the same smart features found on the larger Centerline models. Your kitchen staff will see clear alerts when maintenance is needed, preventing the kind of neglected upkeep that leads to expensive repairs down the road.

Who Should Buy This Dishwasher

The CUH-1 is well-suited for small restaurants, coffee shops, and bars that need reliable high-temperature washing in a compact form factor. If you serve 40 to 80 covers per service and your dish area is tight on space, this Hobart undercounter model delivers trusted brand quality without dominating your kitchen footprint. It is also a good secondary machine for larger restaurants that need a dedicated unit near the bar or pastry station.

What to Consider Before Buying

The 24 racks per hour throughput is on the lower end for commercial units, so this is not the right pick for high-volume dinner rush environments. The 208V requirement means you need a dedicated commercial electrical connection. And since this is a newer model with no customer reviews yet, you are buying based on Hobart’s reputation rather than documented user experiences. The noise level at 49 decibels is also slightly higher than other models we tested.

6. Hobart LXEH-2 Undercounter High-Temp Dishwasher – Energy Efficient Legend

The Hobart LXEH-2 has been a staple in restaurant kitchens for years, and for good reason. This undercounter workhorse uses just 0.74 gallons of water per rack, making it one of the most water-efficient commercial dishwashers in any price range. For restaurants in areas with high water and sewer rates, this efficiency translates to noticeable monthly savings.

The built-in booster heater raises incoming water temperature to proper sanitizing levels, eliminating the need for a separate booster heater installation. The automatic pumped drain is a practical feature that simplifies installation since you do not need a floor drain directly below the unit. At 109 seconds per cycle, the LXEH-2 processes 32 racks per hour, which handles the needs of most mid-volume restaurants.

The 17-inch door opening allows easy loading of full-size dinner plates and pans without scraping or awkward angles. The dual-voltage compatibility means it works with both 120V and 208-240V electrical systems, giving you flexibility during installation or if you move to a new location.

Who Should Buy This Dishwasher

The LXEH-2 is a strong choice for mid-volume restaurants, cafes, and small catering operations that prioritize water efficiency and proven reliability. If your restaurant processes 25 to 30 racks per hour on average and you want a machine with a track record of lasting 5 to 10 years in commercial environments, the LXEH-2 has earned that reputation across thousands of installations.

What to Consider Before Buying

This is an older model compared to the newer Centerline series, which means you get fewer modern features like touchscreen controls or app connectivity. The dual-voltage setup requires both 120V and 208-240V connections, which may complicate electrical installation in some kitchens. Shipping takes 3 to 4 business days from the manufacturer, so plan your purchase timeline accordingly if you are replacing a failed unit.

7. Hobart Centerline CDH-1 High-Temp Door Type Dishwasher – Premium Throughput King

The Hobart Centerline CDH-1 is the high-temperature counterpart to the CDL-1 we reviewed earlier. Both machines share the same 51 racks per hour capacity, but the CDH-1 uses thermal sanitizing instead of chemicals. For restaurants that want to eliminate chemical costs and prefer the heat-based sanitization approach, this is the door-type machine to beat.

The tri-prong combination wash and rinse arms deliver excellent coverage across the full rack, ensuring consistent cleaning results even on heavily soiled loads. The recirculating design reuses wash water within the cycle, reducing total water consumption while still delivering 180-degree final rinse temperatures that meet health code requirements.

Installation flexibility is a real advantage here. The CDH-1 can be set up in either a straight-thru or corner configuration, which matters more than you might think when you are designing a dish pit workflow. The 18-inch pillarless door opening and door-actuated start mechanism are carried over from the CDL-1, giving your staff the same easy operation.

The service diagnostics and delime notification system helps your team stay on top of maintenance before small issues become expensive problems. At 44 decibels, this machine is quiet for a door-type unit, making it suitable for kitchens that have some exposure to dining areas.

Who Should Buy This Dishwasher

The CDH-1 is built for high-volume restaurants, banquet facilities, and hotel kitchens that need 50-plus racks per hour of throughput with high-temperature sanitizing. If your operation processes large volumes of dinnerware, pots, and pans during peak hours and you want to avoid the recurring cost of sanitizing chemicals, this machine delivers the throughput you need with thermal sanitization you can trust.

What to Consider Before Buying

The 208V requirement and high amperage draw mean you need a substantial electrical setup, typically a dedicated circuit with appropriate wiring. Stock is extremely limited, often down to a single unit, so lead times can be unpredictable. The commercial-only warranty excludes residential and outdoor use, and service requires a verified business address. Make sure your plumber and electrician coordinate on the installation since this freestanding unit needs both water and drainage connections at floor level.

8. Hobart LXn LXNH-2 Smart Undercounter Dishwasher – Technology Forward

The Hobart LXn series represents the newest generation of commercial dishwashing technology, and the LXNH-2 brings smart features that genuinely matter in a busy restaurant environment. The touchscreen control panel replaces traditional push buttons with an intuitive interface that any staff member can learn in minutes. More importantly, the SmartConnect app lets you monitor wash cycles, track chemical usage, and receive maintenance alerts right from your phone.

For restaurant owners and managers who are not always standing at the dish pit, that remote visibility is valuable. You can check if the delime cycle ran on schedule, verify wash temperatures are hitting sanitization levels, and know when chemical supplies are running low without walking to the kitchen. This kind of proactive monitoring helps prevent the breakdowns that happen when small maintenance tasks get skipped during busy shifts.

At just 0.62 gallons per rack, the LXNH-2 is the most water-efficient Hobart undercounter model we reviewed. The auto chemical priming feature ensures detergent and rinse aid are properly dosed from the first cycle after startup, eliminating the common problem of the first few racks coming out with residue because the chemical lines had air in them.

With 7 cycle options including normal, delime, and settings for different soil levels, this machine adapts to whatever your kitchen throws at it. The ENERGY STAR certification keeps operating costs in check, and the 32 racks per hour capacity handles the demands of most full-service restaurants comfortably.

Who Should Buy This Dishwasher

The LXNH-2 is the right pick for tech-savvy restaurant operators who want remote monitoring and detailed operational data from their dishwashing equipment. If you manage multiple locations, have an open kitchen where the touchscreen looks professional, or simply want the most modern and efficient Hobart undercounter model available, this machine justifies the investment through reduced water usage and proactive maintenance capabilities.

What to Consider Before Buying

The SmartConnect app requires a stable WiFi connection in your kitchen, which can be challenging in some commercial environments with thick walls and lots of metal equipment. This is a newer model with no established track record of long-term reliability, so you are paying a premium for the latest technology. The dual-voltage requirement means your electrician will need to run both 120V and 208-240V connections to the unit.

9. Hobart LXER+ Undercounter Dishwasher with Built-in Booster – Heavy Duty Specialist

The Hobart LXER+ is built on the trusted LX platform and adds a built-in booster heater specifically designed for restaurants that deal with heavily soiled cookware. If your kitchen produces a lot of baked-on food residue from casseroles, roasting pans, and griddle plates, the Heavy cycle on this machine is engineered to handle that kind of soil load without requiring pre-scrubbing.

The three cycle options give your staff the ability to match wash intensity to the actual soil level. Running the Light cycle for glassware and lightly used plates saves time and energy, while reserving the Heavy cycle for the tough jobs means you are not wasting resources on easy loads. The built-in booster heater raises water temperature for proper high-temp sanitizing without needing a separate external booster.

At 165 pounds, this is a substantial piece of equipment. The all-stainless-steel construction inside and out stands up to the harsh environment of a commercial kitchen, including the heat, humidity, and chemical exposure that degrade lesser machines. The 20 by 20 inch rack size is an industry standard, so finding replacement and accessory racks is straightforward.

Who Should Buy This Dishwasher

The LXER+ is ideal for restaurants, bakeries, and catering operations that regularly wash heavily soiled cookware. If your menu involves lots of baking, roasting, or griddle work that creates stubborn food residue, the dedicated Heavy cycle and built-in booster heater will save your staff significant scrubbing time. It is also a solid choice for operations that want the proven durability of the Hobart LX series with the added convenience of an integrated booster.

What to Consider Before Buying

This unit is not Prime eligible, so shipping times may be longer than other options. The 165-pound weight means you will need at least two people for installation and proper handling. The 240V single-phase electrical requirement is standard for commercial kitchens but should be confirmed before purchase. Since this model has no customer reviews, you are relying entirely on the Hobart brand reputation and the established LX platform track record.

10. Hobart AM15-2 AM Select High-Temp Dishwasher – Flagship for High-Volume Operations

The Hobart AM15-2 AM Select is the flagship dishwasher in our lineup, designed for the highest-volume restaurant operations that need maximum throughput and sanitization power. This is the machine you find in large hotel kitchens, busy resort restaurants, and institutional dining facilities that process hundreds of covers per meal service. The built-in booster heater delivers sanitizing temperatures consistently, even under continuous operation.

What makes the AM Select series special is its ability to handle heavily soiled commercial dishware, pots, and pans in the same load. The three cycle options let your team adjust for soil level, and the machine is built to run cycle after cycle for hours without losing sanitizing performance. For restaurants that simply cannot afford any downtime during service, this is the level of equipment that provides that assurance.

At 44 decibels, this flagship unit runs quieter than many smaller undercounter models, which is remarkable for a machine with this kind of capacity. If your kitchen has any visibility to diners, the AM15-2 will not be the noisy distraction that some older commercial dishwashers become. The built-in installation design integrates seamlessly into your kitchen cabinetry for a clean, professional look.

Who Should Buy This Dishwasher

The AM15-2 is built for large-scale restaurant operations, hotel kitchens, hospital cafeterias, and banquet facilities that need absolute maximum throughput and reliability. If your operation processes high volumes of heavily soiled dishware and cookware and downtime is simply not an option, this flagship Hobart model represents the top tier of commercial dishwashing capability.

What to Consider Before Buying

This is the most expensive unit in our entire roundup, so it represents a significant capital investment. Shipping takes 13 to 14 days, which means this is not the right choice if you need a replacement machine in a hurry. As a built-in model, installation requires professional cabinet and plumbing work. The commercial-only warranty requires a verified business address for any service claims.

How to Choose the Right Commercial Dishwasher for Your Restaurant

Choosing a commercial dishwasher is one of the most important equipment decisions a restaurant owner makes. The wrong pick can lead to slow service, health code issues, and costly repairs. Here is what actually matters when evaluating your options.

Types of Commercial Dishwashers

Undercounter dishwashers fit beneath your counter like a residential unit, processing 24 to 40 racks per hour. They are ideal for small restaurants, cafes, and bars with limited floor space. Models like the RIOXC H50-ST and Hobart Centerline CUH-1 fall into this category.

Door-type dishwashers are freestanding units with a vertical door that lifts up. Staff loads a rack, closes the door, and the cycle runs automatically. These machines handle 37 to 51 racks per hour and are the workhorses of most mid-size to large restaurants. The Hobart Centerline CDH-1 and CDL-1 are prime examples.

Conveyor and flight-type dishwashers are designed for the highest-volume operations, processing hundreds of racks per hour as dishes move through on a continuous belt. None of the models in our roundup are conveyor types, but they are worth knowing about if your operation exceeds 100 racks per hour consistently.

Glass washers are specialized undercounter units built specifically for glassware. They use gentler wash action and specialized rack shapes to reduce breakage while still delivering sanitizing temperatures. The Lamber DSP3 is our glass washer specialist.

High-Temperature vs Low-Temperature Sanitizing

This is one of the most important decisions you will make. High-temperature machines use 180-degree water to sanitize dishes thermally. No chemical sanitizer is needed, which eliminates ongoing chemical costs and avoids the taste and residue issues that chemical sanitizers can leave on glassware. However, high-temp machines require more electricity to heat the water and may need a hood or vent in some jurisdictions.

Low-temperature machines use chemical sanitizers to kill bacteria at lower water temperatures. They cost less to operate in terms of electricity, but you will spend $100 to $200 per month on sanitizing chemicals. Some operators report a slight chemical taste on glassware, which is a real concern for bars and fine dining restaurants.

Forum discussions among restaurant owners consistently favor high-temperature machines for the chemical savings and superior sanitization, despite the higher upfront cost. The consensus is that the total cost of ownership over 3 to 5 years favors high-temp units.

Capacity and Throughput

Measure your actual dish volume during peak hours before shopping. Count the number of racks your staff processes during your busiest 2-hour window, then add 20 percent as a buffer. A machine rated for 30 racks per hour will struggle if your peak demand consistently hits 28 to 30 racks because those ratings assume continuous operation with no loading gaps.

As a rough guide: 50-seat restaurants typically need 24 to 30 racks per hour, 100-seat restaurants need 30 to 40 racks per hour, and 200-plus seat operations need 40 to 51 racks per hour or more.

Water and Energy Efficiency

Water consumption varies significantly between models. The Hobart LXn LXNH-2 uses just 0.62 gallons per rack, while some models use 1 gallon or more. At 200 racks per day, that difference adds up to thousands of gallons per month. Check for ENERGY STAR certification, which guarantees the machine meets federal efficiency standards. Every model in our Hobart Centerline lineup carries this certification.

Installation Requirements

Before you order any commercial dishwasher, verify three things with your contractor. First, confirm your electrical service matches the machine requirements, whether that is 120V, 208V, or 240V. Second, ensure your water heater can deliver adequate incoming water temperature, typically 110 to 140 degrees depending on the machine. Third, confirm your drain setup matches the machine requirements, as gravity drains and pump drains have different installation needs.

Venting requirements also vary. High-temperature machines may need a Type II hood or ventless condensing system depending on your local building codes. Check with your local health department and building inspector before making your final selection.

Maintenance and Serviceability

Regular deliming is the single most important maintenance task for any commercial dishwasher, especially in hard water areas. Models with automatic delime notifications like the Hobart Centerline series take the guesswork out of this. Ask about service technician availability in your area before choosing a brand. A great dishwasher is only as good as the technician who can fix it when something goes wrong.

Noise Levels for Open Kitchens

If your restaurant has an open kitchen design where diners can see or hear the dish area, noise matters more than you might think. The models in our roundup range from 44 to 49 decibels. For context, 44 dB is roughly the volume of a quiet conversation, while 49 dB approaches the level of moderate background noise. The Hobart Centerline door-type models at 44 dB and the RIOXC H50-ST at 45 dB are your best bets for open kitchen environments.

Total Cost of Ownership

The purchase price is just the beginning. Factor in water costs at your local rate multiplied by gallons per rack times daily racks. Add electricity costs based on the wattage and your utility rates. Include chemical costs if you choose a low-temperature model. Budget for annual maintenance including deliming chemicals, replacement wash arms, and periodic service calls. A machine that costs $2,000 less to purchase could end up costing $5,000 more over 5 years in higher operating expenses.

FAQs

Conclusion

Finding the best commercial dishwasher for your busy restaurant comes down to matching machine capacity to your actual peak-hour demand, choosing between high-temp and low-temp sanitizing based on your budget and preferences, and selecting a brand with reliable service support in your area.

For most small to mid-size restaurants, the RIOXC H50-ST delivers excellent value with 40 racks per hour, high-temperature sanitizing, and a class-leading 3-year warranty. Mid-volume operations should consider the Hobart Centerline CDL-1 or CDH-1 for their 51 racks per hour throughput and comprehensive smart diagnostics. And for restaurants that want the latest technology with remote monitoring, the Hobart LXn LXNH-2 brings smart features that help you stay ahead of maintenance issues.

Invest in a machine that slightly exceeds your current needs, maintain it with regular deliming cycles, and your commercial dishwasher will serve your restaurant reliably for years to come.