Daily Rental: $22.02 Inc GST
Daily Rental: $27.68 Inc GST
Daily Rental: $26.88 Inc GST
Daily Rental: $40.05 Inc GST
Daily Rental: $39.24 Inc GST
Daily Rental: $52.30 Inc GST
Daily Rental: $46.16 Inc GST
Daily Rental: $63.05 Inc GSTA standard dishwasher runs a one to three minute cycle designed for plates with light soil. Baked-on roasting pans, burnt stock pots and trays with caramelised sugar need sustained contact time and mechanical force, and no amount of running them through a dish machine twice will fix that. Pot washers run cycles of five to fifteen minutes at higher wash pressure with more aggressive water flow, which is what actually shifts hard soil. Trying to do it with a dish machine means staff scrubbing by hand anyway, and you've paid for a machine that isn't doing the work.
Pot washing is the job nobody wants and the one most often done badly at the end of a long shift. A production kitchen with a heavy roasting program can easily lose two hours a day to it, plus the water and back strain that come with a deep sink and a scourer. A pot washer takes that down to loading and unloading. In venues where the pot wash is the reason someone stays back, the machine usually justifies itself on labour before you've even counted the water saving.
This is the spec that matters most and it's the one to check against your actual gear. Measure your largest stock pot, your deepest gastronorm pan and your longest baking tray, then check the chamber's usable height and width, not just the external dimensions. A machine that takes 1/1 GN pans lying flat is a different proposition to one that takes them upright, and a chamber that won't take your biggest pot means that pot is still going in the sink.
Because cycles run long, a pot washer isn't part of the plate wash flow. It sits in or near the production area and gets loaded once or twice through a shift rather than continuously. Plan the location around where pots actually come off the stove, not next to the dish machine, and allow space for a landing bench because a wet 40 litre pot has to go somewhere when it comes out.
Most pot washers want three phase given the heating load, and they use significantly more water per cycle than a dish machine. Drainage needs to handle that volume, and you want a drain that copes with food solids rather than a domestic-spec waste. Worth confirming the plumbing and the board before ordering rather than discovering it on install day.
We stock Hobart pot and utensil washers and Washtech, built for continuous commercial use. For a full wash-up area, see our undercounter and conveyor dishwashers, plus pot sinks and benching. Everything is available on SilverChef Rent-Try-Buy, and our licensed technicians handle installation and servicing.