Short answer
They differ by volume and footprint. An undercounter dishwasher loads from the front and fits under a counter, suiting cafes and bars. A door-type machine sits between dish tables and takes racks through a lifting door, suiting many full-service restaurants. A conveyor machine pulls racks through continuously, for high-volume kitchens and institutions.
Each step up handles more racks per hour and needs more floor space, water, power and ventilation. Match the machine to your busiest service, not an average day, because a dish room that falls behind soon leaves the line short of plates.
Door-type and conveyor machines are built into a dish room layout, with a soiled table and pre-rinse sink on one side and a clean table on the other. Undercounter units need no tables but are loaded and unloaded one rack at a time.
Bars often use an undercounter glass washer, a smaller machine with racks sized for glassware.
Updated · By Norpex