Daily Rental: $6.92 Inc GST
Daily Rental: $8.31 Inc GST
Daily Rental: $8.54 Inc GST
Daily Rental: $12.22 Inc GST
Daily Rental: $15.55 Inc GST
Daily Rental: $19.14 Inc GST
Daily Rental: $5.76 Inc GST
Daily Rental: $8.56 Inc GST
Daily Rental: $24.88 Inc GST
Daily Rental: $11.07 Inc GST
Daily Rental: $12.18 Inc GST
Daily Rental: $8.52 Inc GST
Daily Rental: $8.05 Inc GSTAn undercounter machine runs a two to three minute cycle and handles roughly 20 to 30 racks an hour, which covers a cafe, a small restaurant or a bar doing modest food. The moment you're consistently stacking racks waiting for the machine, you've outgrown it, and the answer is a pass through rather than a second undercounter. Buying undercounter for a venue that needs passthrough is the most common mistake in this category, and it shows up as a wash-up bottleneck every service until someone replaces it.
Australian food safety needs either a thermal final rinse, generally 82°C or above, or chemical sanitising for machines that can't reach it. Thermal machines need enough electrical capacity to heat rinse water on demand, and that's where undercounter units vary. Some run on a standard 15 amp single phase outlet, others want three phase. Check what's at the board before you order, because the difference between a plug-in machine and one needing a new circuit is a sparky and a wait.
Most undercounter machines take a 400mm or 500mm rack. Rack size determines both throughput and what actually fits, so check the maximum plate diameter and clearance height against the crockery you use. A machine that handles side plates fine may not take your dinner plates upright, and oversized platters and trays often won't fit at all, which means hand washing the very items you least want to hand wash.
This one catches people out on a fitout. A gravity drain needs the waste connection below the machine's outlet height. If your floor waste is higher, or there isn't one under the bench, you need a model with a built-in drain pump, and retrofitting one is more expensive than specifying it upfront. Worth checking the plumbing before you pick the machine rather than after it lands.
Hard water scales up the boiler and wash arms, drops wash performance and shortens element life. In much of regional and outer metro Australia that's a real problem rather than a theoretical one, and a softener or filter on the feed line is cheap next to a boiler replacement. It's usually a warranty condition too. Detergent and rinse aid dosing should be set at commissioning rather than left on factory default, since under-dosing leaves film and over-dosing just wastes chemical.
If you're a bar or pub putting glassware through an undercounter dish machine, expect clouding and etching over time. Dish machines run hotter with harsher detergent because they're shifting baked-on food, and glass doesn't take that treatment. A dedicated glasswasher runs gentler cycles and keeps glass clear, which matters if head retention on beer is part of your product.
We stock Hobart undercounter dishwashers, Washtech and Smeg, with water treatment and dosing equipment to suit your supply. Everything is available on SilverChef Rent-Try-Buy, and our licensed electricians and technicians handle installation, commissioning and servicing.