Commercial or catering glass washers tend to be front-loading compact machines for small to moderate usage of glassware, often fitting under a counter or on a bench in a preparation area
Location While they are often sited underneath the bar because of space restrictions, it is better to use the bar area for retailing rather than glass washing. Busy pubs and bars may need to move to a pull-down hood machine which enables rapid washing of a large volume of glasses
Always check size of basket Usually 350mm (12 pints), 400mm (16 pints) or 500mm (25 pints) based on Nonic pint glasses
Electrical Supply Check electrical supply: 13 amp (plug) hard wired single phase or three phase.
Water Connection Check water connection: 3/4 inch BSP will work on both hot and cold fill.
Drainage Do you need a drain pump? If you have an existing machine that when you pull the drain plug out the water drains away on its own then it doesn’t need a drain pump. If you press a switch to drain water your existing machine has a drain pump fitted.
Drain Pump Required when the drainage is higher than the dishwasher drain outlet. Only required to pump water up hill to connect to your existing drainage. In some cases it may be more practical or less expensive to use a stand or lower the existing drainage pipe.
Break Tank otherwise known as Type A air gap. Required to conform to the water regulations so that in the unlikely event of the machine becoming blocked the dirty water will not siphon back into the mains water system. You may need a booster pump to assist – generally used on dishwashers.
Booster Pump Required to boost water pressure therefore ideal where the water pressure is low (below 2 bar). Hot fill machine should consider a booster pump.
Stands Where possible always put the machine on a stand. By sitting on a stand you will not need a drain pump and a stand is much cheaper
Softeners Check if you have hard water if so you will need a water softener. Manual water softeners need to be regenerated manually where the automatic softeners regenerate automatically with no staff assistance. Approx 8 Ltrs for 350mm and 400mm basket machines and 12 Ltrs for 500mm machines. Water softeners reduce your existing water pressure by around half a bar.
Regenerate Manual softeners must be regenerated at least once a week. Regenerating is where you drain the existing water out of the softener, add salt (amount depends on size of softener), flow water through the softener (takes approx 40 mins) until the water is no longer salty. Some internal manual softeners may require regenerating daily (depending on size).Renovator A detergent used for maintenance cleaning the machine. Liquid renovator can also be used for cleaning tanning.
Cold Water For cold water conversion the element and power loading is increased to allow the machine to run on cold water.

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