What is the difference between a high-temp and a low-temp dishwasher?

A high-temperature machine sanitizes with a very hot final rinse, typically around 82°C (180°F), which usually requires a booster heater, and ware dries quickly. A low-temperature machine sanitizes with a chemical, often chlorine-based, at a lower water temperature, so it needs a chemical supply and ware dries more slowly. Many health units expect either method to be checked regularly, with temperature readings for heat or test strips for chemical sanitizer.

How is a door-type dishwasher set up?

A door-type machine usually sits between a soiled dish table on one side and a clean table on the other, in a straight line or a corner layout, and racks slide through when the hood lifts. It needs the water supply its specification sheet calls for, a drain and an electrical connection, installed by licensed trades following the manufacturer's installation manual.

Is a dishwasher required if the kitchen already has a three-compartment sink?

Not necessarily. Many health units accept a properly used compartment sink for washing, rinsing and sanitizing ware, and many kitchens keep one for pots even after adding a dishwasher. Requirements differ between health units and by type of operation, so confirm with your local public health unit before deciding.

How much do commercial dishwashers cost?

List prices on Norpex range from $2,400 to $19,641.10 CAD, with a median of $8,833.21 across 31 priced models; prices are list prices before tax and shipping. Models without a listed price are quoted on request.

What types of commercial dishwashers do you carry?

Norpex lists these types of commercial dishwashers, with the number of models of each: pass-thru (12) and undercounter (12).

Which brands of commercial dishwashers do you carry?

Norpex lists 35 commercial dishwashers. The brands with the most models listed are Lamber with 16, Omcan with 5, DIHR with 4, Kromo with 4 and Jet-Tech with 3.

Do you ship commercial dishwashers across Canada?

Norpex ships to delivery addresses across Canada. Equipment ships from distributor warehouses, so dispatch timing depends on the supplier and the destination. For items that can be bought online, shipping is calculated at checkout from live carrier rates for the delivery address and confirmed before payment. There is no automatic free-shipping or flat-rate offer.

Commercial Dishwashers in Canada

Commercial dishwashers wash and sanitize ware in short, repeatable cycles, and the format decides how much they handle: undercounter machines for bars and small kitchens, door-type machines that sit between dish tables, conveyor machines for high-volume operations, and dedicated glasswashers. Restaurants, hotels, cafeterias and care homes choose between them by peak rack volume, the room available and whether they sanitize with heat or with chemicals.

About commercial dishwashers

Before you buy

Estimate how many racks you wash in your busiest hour and compare that with the machine's rated racks per hour, leaving headroom for pots and reloading time.
Decide between high-temperature and low-temperature (chemical) sanitizing before shortlisting, because a high-temp machine usually needs a booster heater and more electrical capacity while a low-temp machine needs a chemical supply and dispensing.
Confirm the voltage, phase and amperage that the machine and any booster heater draw, since some door-type and conveyor machines need a three-phase supply.
Ask your local building or mechanical inspector whether a high-temperature machine needs an exhaust or condensate hood above it, since the steam released after each cycle has to go somewhere.
Test the incoming water hardness and plan for a softener or filter if needed, because scale on heating elements and wash arms reduces cleaning performance.

Common questions

What is the difference between a high-temp and a low-temp dishwasher?: A high-temperature machine sanitizes with a very hot final rinse, typically around 82°C (180°F), which usually requires a booster heater, and ware dries quickly. A low-temperature machine sanitizes with a chemical, often chlorine-based, at a lower water temperature, so it needs a chemical supply and ware dries more slowly. Many health units expect either method to be checked regularly, with temperature readings for heat or test strips for chemical sanitizer.
How is a door-type dishwasher set up?: A door-type machine usually sits between a soiled dish table on one side and a clean table on the other, in a straight line or a corner layout, and racks slide through when the hood lifts. It needs the water supply its specification sheet calls for, a drain and an electrical connection, installed by licensed trades following the manufacturer's installation manual.
Is a dishwasher required if the kitchen already has a three-compartment sink?: Not necessarily. Many health units accept a properly used compartment sink for washing, rinsing and sanitizing ware, and many kitchens keep one for pots even after adding a dishwasher. Requirements differ between health units and by type of operation, so confirm with your local public health unit before deciding.
How much do commercial dishwashers cost?: List prices on Norpex range from $2,400 to $19,641.10 CAD, with a median of $8,833.21 across 31 priced models; prices are list prices before tax and shipping. Models without a listed price are quoted on request.
What types of commercial dishwashers do you carry?: Norpex lists these types of commercial dishwashers, with the number of models of each: pass-thru (12) and undercounter (12).
Which brands of commercial dishwashers do you carry?: Norpex lists 35 commercial dishwashers. The brands with the most models listed are Lamber with 16, Omcan with 5, DIHR with 4, Kromo with 4 and Jet-Tech with 3.
Do you ship commercial dishwashers across Canada?: Norpex ships to delivery addresses across Canada. Equipment ships from distributor warehouses, so dispatch timing depends on the supplier and the destination. For items that can be bought online, shipping is calculated at checkout from live carrier rates for the delivery address and confirmed before payment. There is no automatic free-shipping or flat-rate offer.

Guides

Buying guide

Lamber – High-Temperature Pass-Through Dishwasher

DIHR Twin Star Single Face Rack Conveyor Dishwasher

Kromo Aqua-50-USA High-Temperature Undercounter Dishwasher | Trento – 220-240 V, 1 Ph, 7.09 kW

26″ Upright High Temperature Dishwasher with Digital Control

Lamber – L25EKDPS 1Ph High-Temperature Pass-Through Dishwasher w/ Drain Pump – L25EKDPS1PH

Omcan CD-GR-1500 Dishwasher

Lamber – Multi-Function Universal Dishwasher w/ Soap Pump – LMSP800EK

Kromo Hood-110-USA Upright High-Temperature Dishwasher | Trento – 220-240V, 1 Ph, 10.92 kW

Lamber – L25EKDPS 3Ph High-Temperature Pass-Through Dishwasher – LMSL25EKS3PH

Jet-Tech – Undercounter Dishwasher – EV18

23″ Under Counter High Temperature Dishwasher with Digital Control

Lamber – Commercial Dishwasher for Pots and Pans

Lamber – High Temperature Pass Through Dishwasher 208-240 V 6650 W – L21EKS

Lamber – High Temperature Pass Through Dishwasher W/ Drain Pump 208-240 V 6650 W – L21EKDPS

Kromo Dupla-50-USA High-Temperature Undercounter Dishwasher | Trento – 220-240 W, 1 Ph, 7.09 kW

Fagor – 208-240V Evo Concept+ 38 Racks/Hr 26″ Hood Type Dishwasher with Heat Recovery System – COP-174W-HRS

Kromo HD-130-Premium-USA Heavy-Duty Upright High-Temperature Dishwasher | Trento – 220-240V, 3 Ph, 10.75 kW

Lamber – High-Temperature Pass-Through Dishwasher

Fagor – 208-240V Evo Concept+ 60 Racks/Hr 26″ Hood Type Dishwasher – COP-174W

DIHR HT 11 USA Pass-Through Dishwasher

Lamber – Deluxe High-Temperature Undercounter Dishwasher – DSP4DPS

DIHR Twin Star Double Face Rack Conveyor Dishwasher

Lamber – High Temperature Pass Through Dishwasher W/ Drain Pump 208-240 V Hard Wire – L25EKDPS

Jet-Tech – Door Type Dishwasher – EV22