Industrial dishwashers and professional washing systems for hospitality

Industrial glass washers for bar and café

Optimize bar service with our professional glass washers, designed for bars, cafés, restaurants, caterings and hotels that require fast glass turnover. This category offers compact solutions for under-counter installation, with controlled high-pressure washing that protects delicate glasses and cups, preventing breakage and loss of shine. Available with baskets of 35x35 cm and 40x40 cm, they feature short wash cycles and an option for cold rinsing, allowing immediate beverage service and maximizing efficiency in limited spaces.

Delicate and fast glass cleaning.

Front-Load industrial dishwashers

Front-load industrial dishwashers provide the ideal balance of power, efficiency and reliability for restaurants, bars, and professional kitchens. This category offers equipment designed for intensive daily use, compatible with 50x50 cm universal baskets and a usable height over 32 cm, allowing washing of large plates, GN trays, and cutlery comfortably. They feature independent wash and rinse arms, surface filtration systems, and double-wall options to improve thermal and acoustic insulation, optimizing energy consumption and ensuring consistent professional wash cycles.

Versatile under-counter machines.

Hood or dome industrial dishwashers

Hood or dome industrial dishwashers are designed for professional kitchens with high workload and continuous washing flow. This category includes machines designed to integrate into wash lines with input and output tables, allowing ergonomic and efficient operation. With a production capacity of up to 1,000 plates per hour, automatic start when the hood closes, and high-power wash pumps, they guarantee professional results even against stubborn dirt, optimizing time, water consumption, and operational performance in intensive services.

High performance and ergonomic workflow.

Utensil washers and cutlery dryers

The industrial utensil washers and cutlery dryers are designed to handle the most demanding cleaning tasks in professional kitchens. This category groups machines capable of washing pots, pans, pastry trays 60x40, and GN 1/1 containers, efficiently managing high-volume utensil cleaning. Thanks to reinforced high-pressure wash pumps, dual filtration systems, and intensive cycles, they remove grease and burnt residue without manual effort, optimizing time, reducing labor costs, and increasing daily productivity in restaurants, workshops, caterings, and school cafeterias.

Extreme power for kitchen utensils.

Industrial tunnel dishwashers

Professional tunnel dishwashers represent the ultimate solution for hotels, hospitals, school cafeterias, and large collectives requiring high-volume automatic washing. These modular systems manage thousands of items per hour, integrating prewash zones, double rinsing, vapor condensers, and drying tunnels to optimize operational efficiency. Equipped with heat recovery systems and advanced energy-saving technology, our professional tunnel dishwashers ensure impeccable results, reduce labor costs, and provide consistent performance in high-demand industrial kitchens.

Full automation for large volumes.

Dishwasher baskets and accessories

Optimize washing in professional kitchens with our professional dishwasher baskets and accessories, designed to protect glassware and ensure water reaches every corner during the cycle. This category includes flat-base universal baskets, plate finger baskets, wine glass compartments, and cutlery baskets, all made from high-temperature and chemical-resistant polypropylene. These professional accessories guarantee safety, efficiency, and durability, maximizing productivity in restaurants, hotels, caterings, and collectives.

Organization and protection of dishes.

Frequently asked questions about industrial dishwashers

1. When do I need a dishwasher with a drain pump?

It is essential if the wall drain is above the machine's floor level (for example, if the drain is 40cm above the floor and the dishwasher sits on the ground). If the drain is floor-level, water can flow by gravity and no pump is needed, although a pump always helps empty the tank more efficiently.

2. What is the difference between a glass washer and a dishwasher?

Mainly basket size and pressure. Glass washers use 35x35 or 40x40 cm baskets with gentler pressure to avoid breaking glass. Dishwashers use 50x50 cm baskets, have more height for large plates, and stronger pumps to remove grease.

3. Why do glasses come out white or spotted?

Usually due to hard water or lack of rinse aid. In hard water areas, a pre-softener is required. Also, check that the rinse aid dispenser works properly and the rinse temperature is correct.

4. Is single-phase or three-phase better?

For small machines (glass washers), single-phase (230V) is standard. For hood or tunnel dishwashers, three-phase (400V) is preferable as it allows more powerful heating elements, heating water faster between cycles, which is crucial during peak hours.

5. What daily maintenance does a professional dishwasher require?

At the end of the day, empty the tank, remove and rinse filters to remove food residues. It is also recommended to leave the door slightly open for ventilation to prevent odors and mold in the door gaskets.

6. What is cold rinsing in glass washers?

It is a function that, at the end of the wash cycle (using hot water at 85ºC for sanitization), sprays cold water on the glasses. This allows serving cold beverages immediately without warming the liquid or breaking foam.

7. Can I wash oven trays in a front-load dishwasher?

Generally not, unless it is a "large capacity" model. GN 1/1 or 60x40 cm trays usually do not fit or collide with the upper rotating arm. For trays, a hood dishwasher or specific utensil washer is ideal.

8. What does "double wall" mean in a dishwasher?

It means the machine's outer shell has an air or insulating layer. This reduces noise, prevents the outer surface from burning, and keeps heat inside, saving electricity for water heating.

9. How long is a standard wash cycle?

Industrial dishwashers are very fast. A standard cycle usually lasts 120 seconds (2 minutes). Many models allow selecting short cycles (90s) for light dirt and long cycles (180s) for stubborn dirt.

10. Is an automatic detergent dispenser necessary?

Highly recommended. Without it, the operator must add detergent manually each cycle, often leading to waste or poor washing. The dispenser delivers the exact amount needed, ensuring consistency and chemical savings.

Where to buy industrial dishwashers?

Your best option to buy industrial dishwashers is MBH, a company specialized in bar and hospitality machinery. Contact us and indicate your specific needs, and we will gladly recommend the best option for your case and budget.

What is an industrial dishwasher and why it is essential

An industrial dishwasher is a machine designed to wash and sanitize large quantities of dishes in very short times (90–180 second cycles). Unlike domestic machines, they reuse wash water across cycles (adding only clean water for the final 85ºC rinse), drastically saving water and energy, while complying with mandatory HACCP hygiene standards in hospitality.

Benefits of Professional Washing

Having a professional washing system brings immediate benefits. These machines ensure speed, with dishes ready in 2 minutes, and complete hygiene thanks to high-temperature rinsing that eliminates pathogens. They also offer significant savings in water and chemicals compared to manual washing, and improve staff ergonomics, reducing physical effort and accidental dish breakage.