Commercial underbench dishwashers deliver fast, hygienic wash cycles in a compact footprint—ideal for cafés, bars, bistros and small Australian commercial kitchens. Installed under counters like domestic units but engineered with 82°C+ sanitising rinse, strong wash pressure and fast heat recovery, they keep up with peak service without taking valuable floor space.
Designed for professional performance, modern underbench models feature low water consumption, integrated detergent dosing, quiet double-skin cabinets and optional softeners for long-term reliability.
Explore the underbench dishwasher options below to match your service volume, bench layout and installation requirements.
Cafe Equipment
Cafe Equipment
Hobart ECOMAX 504-C Undercounter Dishwasher – 2 L Cycle | KW
Commercial Dishwasher
Meiko M-iClean US-GiO Under Counter Dishwasher | GiO Reverse Osmosis
Commercial Dishwasher
Hobart Ecomax Plus F515 Undercounter Dishwasher – 60 Racks/hr | KW
Commercial Dishwasher
Cafe Equipment
Commercial Dishwasher
Commercial Dishwasher
Meiko M-iClean UM Dishwasher | Compact, LED Status, 2.4L Cycle
Commercial Dishwasher
Meiko Upster U500 M2 GIO Under Counter Dishwasher – No Polishing
Commercial Dishwasher
Meiko UPster U500 M2 Under Counter Dishwasher – Powerful Cleaning, Quiet Operation
Commercial Dishwasher
Meiko Upster U500 G M2 GIO Under Counter Glasswasher – 500mm Rack
Commercial Dishwasher
Buying Guide: Commercial Underbench Dishwashers
A commercial underbench dishwasher fits neatly beneath benches and bar counters, providing fast, hygienic cycles while saving floor space. They are the preferred solution for cafés, wine bars, bistros and small restaurants across Australia.
1. Capacity & Cycle Speeds
- 30–40 racks/hr: Small cafés and coffee shops.
- 40–60 racks/hr: Restaurants, bars and mixed-use kitchens.
- 90–180 sec cycles: Much faster than domestic dishwashers.
If staff wait for clean plates or glasses during peak hours, consider a faster machine or upgrading to a passthrough unit.
2. Power & Electrical Requirements
- 15A Single Phase: Standard on most underbench commercial units. Requires a dedicated circuit.
- 3-Phase 20A–32A: Premium Hobart/Meiko/Fagor units for ultra-fast heat recovery.
- Dedicated circuit: Prevents voltage drop and rinse temperature failure.
3. Water Supply, Softening & Pressure
Water quality directly impacts wash performance and machine life.
- Hot vs Cold Inlet: European units prefer 50–55°C hot water; Washtech can heat from cold.
- Ideal Pressure 200–400 kPa: Low pressure = poor rinsing; high pressure = valve fatigue/water hammer.
- Water Softener: Essential in many Australian regions to prevent scale build-up.
4. Drainage & Installation Pitfalls
- Drain Pump Required: If waste is above floor height.
- Gravity Drain: Only when drain is below outlet level.
- Drain Temperature < 65°C: Required for compliance.
- Level Installation: Ensures proper sealing and drainage.
Incorrect drainage and water pressure are the two most common causes of underbench installation failure.
5. Wash Temperatures & Hygiene Control
- 82°C+ Final Rinse: Required for hygienic sanitisation.
- Thermostop: Rinse does not begin until correct temperature is reached.
- Chemical Dosing: Integrated pumps ensure consistent detergent and rinse-aid delivery.
6. Water & Energy Use, Noise & Steam
- 2.0–2.5 L per cycle: Modern rinse systems reduce running cost.
- Double-skin cabinets: Lower noise and heat—perfect for bar installations.
- Steam Management: Heat reduction/condenser options protect cabinetry.
7. Underbench vs Glasswasher vs Passthrough
- Underbench: Best for mixed loads of plates, cutlery and some glassware.
- Glasswasher: Best for beer-clean glassware and delicate stemware.
- Passthrough: Best for venues exceeding 60 racks/hr or requiring a full washline.
8. Leading Underbench Dishwasher Brands
- Hobart & Meiko: Premium European engineering with rapid heat recovery.
- Washtech: NZ-built reliability with cold-water compatibility.
- Fagor: Strong value and performance for restaurants.
- Adler & Asber: Compact, cost-effective units for smaller venues.
9. Labour Savings & ROI
Underbench dishwashers improve workflow, reduce delays and cut labour costs.
- Example ROI: 1 staff × $30/hr × 30 min/day = $15/day saved.
- Faster turnover: Shorter cycles reduce table wait times.
- Consistent hygiene: Rinse temperature and dosing ensure repeatable results.
10. Summary
Choose an underbench dishwasher when you need professional washing performance in a compact space. It provides faster cycles than a domestic unit and acts as the mid-range solution between a glasswasher and a full passthrough system.
Related Dishroom Equipment & Dishwasher Types
Explore the full W7 Dishwash Zone ecosystem:
- Commercial Dishwashers (Parent)
- Underbench Dishwashers
- Passthrough Dishwashers
- Conveyor Dishwashers
- Potwashers
- Glasswashers
- Stainless Steel Sinks
- Dishwasher Inlet & Outlet Benches
- Pre-Rinse Tapware
- Dishwasher Accessories
Frequently Asked Questions
Underbench vs passthrough: how to choose?
If you wash fewer than 60 racks/hr and space is limited, choose underbench. For continuous high-volume flow, use a passthrough.
Can an underbench wash glasses?
Yes, but high-volume bars often pair it with a dedicated glasswasher for beer-clean results.
Do I need a softener?
Most Australian venues benefit from softening to prevent scale build-up and maintain wash quality.
Is a drain pump required?
If the waste point is above floor level or distant, yes—a pump ensures reliable emptying.
Still unsure? Call 1300 001 366 for personalised recommendations.