High-Temp vs Low-Temp Commercial Dishwashers: Which One Is Right for Your Kitchen?

If you’ve ever been behind the line during a lunch rush, you know that your dishwasher is as important as your chef’s clam knife. When the orders keep flying and the racks keep piling up, the right machine keeps your kitchen breathing.

But “right” means different things for different kitchens. Some need speed and spotless shine. Others need quiet efficiency and lower utility bills. That’s where the conversation about high-temp commercial dishwashers and low temp systems really begins.

This isn’t about what’s technically better, it’s about what works for your space, your staff, and your service rhythm.

The Unsung Hero That Keeps Your Kitchen Moving

Most people don’t think twice about the dishwasher until it breaks. But anyone who’s worked a Friday night knows it’s the heartbeat of the backline.

Your dishwasher doesn’t just clean. It protects your reputation. It keeps the next plate ready. And it saves you from spending your morning polishing glassware instead of prepping for the next shift.

So before you buy, it’s worth knowing what kind of system will actually make your life easier and that means understanding the main commercial kitchen dishwasher types.

Getting to Know the Dishwasher Types

You’ll typically find three setups in professional kitchens:

Undercounter dishwashers that fit under prep tables, perfect for bars, cafés, and smaller operations.

Door type dishwashers that handle bigger loads and faster turnover.

Conveyor or flight type machines that keep plates moving in high-volume kitchens like hotels or cafeterias.

Within each of these, you’ll see both high temp and low temp systems. The difference? It’s all in how they sanitize.

What a High-Temp Commercial Dishwasher Really Does

A high-temp commercial dishwasher sanitizes with heat, usually around 180°F. That burst of heat kills bacteria and dries dishes almost instantly. You won’t find chemical residue or water spots on your glassware.

Think of systems like the Omcan Door Type High Temp Dishwasher or the Jackson TempStar HH-E Ventless Hood Door Type High Temperature Dishwasher. They’re built for volume and visual perfection, the kind of results you notice when you serve wine in a glass so clear it looks new every time.

Why chefs and operators swear by them:

• They deliver spotless, streak-free finishes.
• There’s no need for extra wiping or polishing.
• They meet strict sanitation standards naturally.
• They’re built for constant use during heavy rush hours.

Of course, they use more power and require proper ventilation but in a fast-moving restaurant, the time they save is worth it.

The Case for Low-Temp Dishwashers

If your kitchen runs lean or space is tight, a low-temp system might be the smarter move. These machines sanitize using a chemical rinse instead of high heat.

Models like the Omcan CD L Low Temp Chemical Sanitizing Dishwasher or the CMA Energy Mizer Door Type Washer run efficiently without needing booster heaters or major ventilation. They get the job done with less energy and smaller footprints.

What makes low-temp dishwasher benefits stand out:

• Lower installation and utility costs.
• Easier setup and maintenance.
• Ideal for locations with limited electrical capacity.

The tradeoff? You’ll need to manage sanitizing agents and drying takes longer. But for many cafés, schools, or small restaurants, the savings and simplicity are unbeatable.

Comparing High Temp and Low Temp Dishwashers

How to Decide What Fits Your Kitchen

The best choice depends on your pace.

If your kitchen runs nonstop and presentation matters, a high temp unit earns its keep. It’s faster, cleaner, and built for heavy lifting.

If you run a smaller operation or you’re watching utility costs, a low temp system might make more sense. It’s gentle on energy bills and easier to maintain and when paired with quality detergents, the results still shine.

It’s really about matching the dishwasher to your team’s rhythm. Fast turnover kitchens thrive on heat. Steady, low-volume kitchens win with efficiency.

The Final Rinse - Choosing a Dishwasher That Works for You

In the end, it’s not about which system is “better.” It’s about which one feels made for how you work.

Both high-temp commercial dishwashers and low-temp systems have their place, one gives you unmatched speed and polish, the other delivers quiet reliability and cost control.

When you’re comparing commercial kitchen dishwasher types, don’t start with price. Start with workflow, space, and consistency.

Ask yourself: what slows your team down now? That’s where the right dishwasher makes the biggest impact.

If you’re reviewing low-temp dishwasher benefits, take a few minutes to see what modern systems look like today. The technology has come a long way, quieter, cleaner, and smarter than ever.

You’ll find both options in Zanduco’s commercial kitchen equipment Collection, from compact undercounter units to conveyor systems designed for heavy-duty kitchens. Each one is built for the reality of a busy day, not just the spec sheet.

Because the right dishwasher doesn’t just keep things clean. It keeps service moving.

Frequently Asked Questions

How do high-temp and low-temp dishwashers differ in sanitization standards?

High-temp dishwashers sanitize with very hot water of about 180°F, so heat does all the work. Low-temp models use approved chemical sanitizers instead. Both meet health code requirements when they’re maintained properly. The difference is simply whether your kitchen relies on heat or chemicals to hit those standards.

What are the typical installation and ventilation requirements for high-temp units?

High-temp machines need a booster heater, enough electrical power to run it, and a vent hood or similar setup to handle the steam they release. If your kitchen already has ventilation for ovens or steamers, adding a high-temp dishwasher usually fits into that existing system without much trouble.

How much can I expect to save on energy with a low-temp dishwasher?

Low-temp units avoid heating water to extreme temperatures, so they naturally use significantly less energy. Many kitchens see 30–40% lower utility costs compared to high-temp systems. You will spend a bit more on sanitizing chemicals, but overall energy savings still win out for most smaller or medium-volume operations.

What chemicals and concentrations are required for low-temp commercial washers?

Most low-temp dishwashers use a chlorine-based sanitizer at roughly 50–100 ppm. Staying within that range is important as too little won’t sanitize effectively, too much can damage glassware or leave a strong smell. A quick daily test is usually all it takes to keep the concentration where it should be.