Pass Through Dishwasher & Hood Dishwasher Suppliers in Sydney

Here’s one of the big dishwashing dilemmas facing commercial kitchens: under-counter dishwasher or pass-through dishwasher? 

And here’s the straightforward answer: if a commercial kitchen doesn’t plate at least 200 meals in each service session, it probably doesn’t need a pass-through dishwasher, an under-counter option will keep up with daily needs just fine. 

However, if a commercial kitchen is serving in excess of 200 meals during a breakfast, lunch or dinner sitting, a pass-through dishwasher is a great way to ensure the demand for plates, pots and pans keeps up with the demand for great food. 

Pass-through dishwashers have a three-stage process – a feed-in table at one end, the pass-through dishwasher in the middle and a feed-out table at the other end.

A good pass-through dishwasher can cope with as many as 80 full racks of dishes every hour. And if clean plates and cooking vessels are always staying ahead of the pace set by dining customers, it’s one major process kitchen staff can rely on.

Less stress about cleaning basics means more time focused on creating great dishes, especially in a large, busy kitchen full of chefs, food preppers and kitchenhands.