Kitchens across Newcastle, Maitland and the Hunter Region rely on consistent dishwashing to maintain hygiene and keep operations on schedule. Without the right system, dishes build up, manual labour increases and cleaning standards drop. These issues often lead to delays during service hours or compliance risks.
Commercial dishwashers are designed to meet higher cleaning demands. Models vary based on size, wash cycle speed, loading configuration and capacity. Choosing the right system can improve workflow and reduce long-term costs.
This guide covers common commercial dishwasher types, key selection points, installation requirements and maintenance practices. Coles Refrigeration & Air Conditioning supplies, installs and services dishwashers across food service businesses in NSW.
Common Commercial Dishwasher in NSW
Selecting the correct dishwasher depends on kitchen space, dish volume, and cleaning needs.
| Type | Typical Use |
| Undercounter | Small cafes, bars, and snack shops with limited space |
| Glasswashers | Bars, pubs and drink-focused venues |
| Pot washers | Bakeries, caterers and kitchens with high-volume cookware |
| Pass-through (hood) | Medium restaurants, aged care and hotel kitchens |
| Conveyor | Hospitals, universities and large institutional kitchens |
Each system operates with different water pressure, cycle time and rack handling. Equipment must match kitchen layout and expected dish throughput.
Undercounter and Glasswasher Units
Undercounter dishwashers are compact units designed for tight spaces. These machines operate with short wash cycles and are compatible with standard-size dish racks. They handle low-to-mid volumes and are common in small venues.
Glass washers are used for rapid cleaning of drinkware. Their low-pressure rinse cycles help prevent breakage. Most models are designed to run multiple short cycles per hour, supporting continuous service.
Both unit types require basic water, drainage and electrical setup. They benefit from scheduled cleaning and occasional filter replacement. Coles Refrigeration supplies and services these systems across the Newcastle and Maitland food service sectors.
Pot Washers, Pass-Through and Conveyor Systems
Pot washers are built for cookware, trays and utensils that require extended wash times or higher water pressure. They use reinforced racks and targeted spray arms. These units reduce manual scrubbing time and water usage.
Pass-through dishwashers (hood type) improve kitchen workflow by separating load and unload areas. They are designed for high volume, repeat operation. Racks slide through continuously, reducing cycle time and minimising handling.
Conveyor dishwashers are high-capacity systems with automated movement through wash and rinse stages. These machines are used in institutional kitchens where dish volume exceeds hundreds of racks per hour.
All models require specific plumbing, water temperature control and space clearance for ventilation and access.
Planning the Right System for Your Kitchen
Before selecting a commercial dishwasher, review the following:
- Estimate how many racks per hour are needed during peak periods
- Measure kitchen layout, including service clearances and bench height
- Check available water pressure, drainage gradient and power supply
- Identify the main items being cleaned, such as glassware, plates or cookware
We assess which dishwasher model suits your kitchen layout, cleaning volume and operational flow. Our team also checks compliance, utility access and equipment spacing.
Compatibility with existing catering equipment is reviewed to ensure installation can proceed without disrupting your setup.
Commercial Dishwasher Installation Across Hunter Region
Installation must follow manufacturer and plumbing regulations. Poor setup may cause flooding, electrical faults or underperformance.
Coles Refrigeration provides installation for commercial dishwashers in Newcastle, Maitland, Lake Macquarie and Cessnock. Our technicians are trained to connect water, drainage, power and chemical dosing systems safely.
We test units after setup to verify rinse temperature, drain timing and electrical compliance. All work is completed to NSW building and safety codes.
For sites upgrading older units, we coordinate equipment removal and adjust fittings as required.
Maintenance and Repairs for Reliable Operation
Scheduled servicing prevents breakdowns and ensures wash quality.
Routine checks should include:
- Filter and spray arm cleaning
- Rinse temperature calibration
- Detergent dosing inspection
- Seal and drain testing
Daily cleaning by staff can reduce build-up, but technical servicing is required for consistent operation.
We offer commercial dishwasher servicing across the Hunter. Our service team supports models from Comcater, Stoddart, Moffat, Skope, Williams and other major suppliers.
We stock key spare parts for faster repairs and provide onsite response for businesses experiencing leaks, heater faults or wash cycle errors.
Frequently Asked Questions
How often should a commercial dishwasher be serviced?
Professional servicing is recommended every 6–12 months depending on usage levels.
Can undercounter models handle cookware?
No. These are designed for plates and glassware. Use pot washers for trays, pans and large utensils.
Do dishwashers need special water pressure?
Yes. Most systems require minimum water pressure for rinse cycles to meet sanitation standards.
Are glasswashers different from dishwashers?
Yes. Glasswashers operate at lower pressure and temperatures to avoid damaging drinkware.
What brands do you install and service?
We work with major commercial brands including Comcater, Stoddart, Moffat, Skope and Williams.
End-to-End Dishwasher Support from Coles Refrigeration
At Coles Refrigeration & Air Conditioning, we supply, install, service and repair commercial dishwashers across Newcastle, Maitland and the broader Hunter Region.
We work with cafés, restaurants, bars, aged care kitchens, schools and other food service operations. If you’re upgrading equipment or experiencing issues with an existing unit, contact our team to arrange a site visit or system assessment.
All work is carried out by licensed technicians in line with NSW regulations and manufacturer requirements.
