Passthrough Dishwashers

Buying Guide: Passthrough Dishwashers (Hood-Type Washers)

A passthrough dishwasher is a high-speed warewashing system designed to eliminate dishroom bottlenecks. With lift-up hood operation, fast 60–180 second cycles and ergonomic loading height, these machines maintain service speed while reducing repetitive bending and steam exposure for staff.

1. Why Passthrough Dishwashers Are Essential

• Continuous workflow: Dirty in → pre-rinse → wash → clean out.
• No bending: Hood lifting eliminates fatigue and WH&S risks.
• Peak readiness: Handles rush periods without slowing service.
• Mid-tier solution: Bridges the gap between underbench and conveyor systems.

2. Performance & Rack Capacity

• 40–60 racks/hr: Cafés and restaurants.
• 60–100+ racks/hr: Hotels, hospitals and high-volume venues.
• 60-second cycles: Essential for pubs, banquets and peak turnover.

True value comes from preventing dishroom delays that reduce table turnover.

3. Key Technology

• 0.75–1.3 kW wash pumps: Reliable wash force every cycle.
• Thermostop control: Ensures 82°C rinse for HACCP compliance.
• Heat recovery: Captures steam to preheat incoming water.
• Double-skin insulation: Reduces noise and heat loss.
• Self-draining spray arms: Prevent dirty drips.

4. Water Quality & Softening

Hard water is the #1 cause of dishwasher faults and boiler scale.

• Built-in softeners: Common on European brands.
• External softeners: Required in high-mineral regions.
• Chemical auto-dosing: Maintains accurate detergent delivery.

5. Plumbing Requirements

• 55°C inlet: Required for rapid recovery on many European models.
• Cold-water compatible: Washtech & Hobart heat water internally.
• 200–400 kPa pressure: Ensures proper rinse coverage.
• Drain type: Gravity or pump-out.
• Drain temp below 65°C: Required for compliance.

6. Electrical Requirements

• Single phase (15A): Entry-level passthrough units.
• 3-phase 20A–32A: Required for heat recovery and 60-second cycles.

7. Washline Layout Options

A passthrough dishwasher forms the centre of a hygienic washline:

• Straight-line: Simple and fast.
• Corner setup: Saves space while maintaining one-way flow.
• U-flow: Improves circulation in compact rooms.

8. Energy & Water Efficiency

• 2–3 L per cycle: Ultra-efficient rinse systems.
• Heat recovery: Reduces canopy load and energy use.
• Insulated boilers: Reduce power consumption.

9. Leading Passthrough Dishwasher Brands

• Meiko: German hygiene precision with heat recovery & ActivePlus filtration.
• Hobart: Global leader in efficient PROFI & PREMAX systems.
• Washtech: NZ-built, robust and cold-water compatible.
• Fagor: High-value European performance.

10. Labour Savings & ROI

Passthrough dishwashers reduce dishroom labour by 30–50%.

• Example ROI: 1 staff × $30/hr × 6 hr/day = $180/day saved.
• 1–2 year payback depending on service volume.
• Hood lifting: Eliminates bending fatigue.
• One-way flow: Reduces staffing requirements.

Summary: Is a Passthrough Dishwasher Right for You?

Choose a passthrough system when you need faster cycles than an underbench unit and more hygiene control than manual washing— without the footprint or cost of a conveyor system.

Related Dishroom Equipment & Dishwasher Types

Explore the full W7 Dishwash Zone ecosystem:

• Commercial Dishwashers (Parent)
• Underbench Dishwashers
• Conveyor Dishwashers
• Potwashers
• Glasswashers
• Stainless Steel Sinks
• Dishwasher Inlet & Outlet Benches
• Pre-Rinse Tapware

Frequently Asked Questions

Is a passthrough dishwasher better than an underbench?

Yes. Passthrough systems are faster, more ergonomic and built for peak service.

Can it wash GN pans?

GN 1/1 pans yes; large stockpots require a commercial potwasher.

Do I need a softener?

In many Australian regions, yes—hard water causes scale and poor results.

Do I need 3-phase power?

If you need heat recovery or 60-second cycles, choose a 3-phase model.

Need help designing your washline? Call 1300 001 366.