Daily Rental: $9.69 Inc GST
Daily Rental: $10.80 Inc GST
Daily Rental: $12.32 Inc GST
Daily Rental: $13.72 Inc GST
Daily Rental: $24.51 Inc GST
Daily Rental: $19.29 Inc GST
Daily Rental: $58.75 Inc GST
Daily Rental: $54.47 Inc GST
Daily Rental: $69.22 Inc GST
Daily Rental: $45.24 Inc GST
Daily Rental: $44.54 Inc GST
Daily Rental: $39.10 Inc GST
Daily Rental: $53.49 Inc GST
Daily Rental: $36.01 Inc GST
Daily Rental: $31.62 Inc GST
Daily Rental: $10.94 Inc GST
Daily Rental: $10.94 Inc GST
Daily Rental: $19.49 Inc GST
Daily Rental: $23.11 Inc GST
Daily Rental: $35.51 Inc GST
Daily Rental: $26.43 Inc GST
Daily Rental: $20.06 Inc GST
Daily Rental: $14.38 Inc GST
Daily Rental: $22.13 Inc GST
Daily Rental: $15.86 Inc GST
Daily Rental: $11.33 Inc GST
Daily Rental: $11.63 Inc GSTA pass through, or hood type, machine lifts vertically so racks slide in one side and out the other. That's the whole point: a rack goes in dirty from the scrape-down bench and comes out clean onto the drying bench without anyone lifting it or turning around. Cycle time drops to one or two minutes and you get 40 to 60 racks an hour, which is the throughput most restaurants and pubs need. The trade-off is that it needs benching either side to work properly, so it's a wash-up area decision as much as an equipment one.
This is the thing that gets underestimated. A pass through needs a soiled bench with a pre-rinse spray on the entry side and a clean bench with rack space on the exit side, and both need to be at the right height to match the machine. Get that wrong and staff end up lifting racks anyway, which loses you most of the benefit. Our sink benching can be fabricated to match the machine and the space, and it's worth specifying the whole wash-up run together rather than buying the machine and figuring out the benches later.
Count racks at your busiest service, not across the day. An undercounter machine caps out around 30 racks an hour, a pass through handles 40 to 60, and above that you're into rack conveyor territory for hotels, function venues and institutional kitchens. If your wash-up is backing up during service, the fix is usually a bigger machine rather than more staff.
Australian food safety needs a thermal final rinse at 82°C or above, or chemical sanitising where the machine can't reach it. Heating that rinse water on demand takes real electrical capacity, so most pass through machines want three phase. Check the board before you spec, because a supply upgrade can cost more than the machine and it's not a fast job to organise mid-fitout.
Hard water is the biggest killer of commercial dishwashers. Scale builds up in the boiler and wash arms, wash performance drops, and element life shortens noticeably. In much of regional and outer metro Australia the supply is hard enough that a softener or filtration on the feed line pays for itself, and it's usually a warranty condition on the boiler. Dosing for detergent and rinse aid should be set at commissioning, since under-dosing leaves film on crockery and over-dosing wastes chemical without improving results.
Some pass through machines include heat recovery, which captures steam from the wash chamber and uses it to pre-heat incoming water. That cuts energy consumption and, just as usefully, reduces the steam cloud that fills the room every time the hood lifts. In a small enclosed wash-up area that makes a real difference to working conditions and to your extraction load.
We stock Hobart pass through dishwashers, Washtech and Smeg, along with water treatment, dosing equipment and matching benching. Everything is available on SilverChef Rent-Try-Buy, and our licensed electricians and technicians handle installation, commissioning and servicing.