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Dishwashers

Commercial Dishwashers in Toronto & Canada

A commercial dishwasher takes over the moment hand-washing can't keep pace — once a rush leaves dirty plates backing up at the sink, it's time for a machine built to run rack after rack without slowing service. Smaller kitchens, bars, and cafes usually do well with an under-counter model like the Hobart Centerline CUH-1/CUL-1 Under Counter Dishwasher or Stero SUH-1/SUL-1 Under Counter Dishwasher, while a dedicated glass washer such as the ATA B21 High-Temp Under Counter Glass Washer keeps stemware spot-free without tying up the main machine. Higher-volume operations need a hood-type pass-through unit — Hobart, DIHR, and Moyer Diebel all build high-temp and heat-recovery models that push a rack through every 60-90 seconds, and a busy pot-scrubbing station calls for its own dedicated washer, like the Hobart PW-20 High-Temp Hood Type Large Pot & Pan Washer, rather than running cookware through a standard dish rack. Jet-Tech rounds out the lineup with budget-friendly under-counter options for lighter-volume kitchens. From a downtown bistro in Toronto to a banquet hall in Mississauga, we deliver commercial dishwashers across the GTA — Markham and Brampton included — and nationwide across Canada, right from our home base in Vaughan.

Frequently Asked Questions

Common questions we hear from operators.

What's the difference between a commercial dishwasher and a glass washer?

A glass washer runs a gentler, lower-pressure cycle designed to protect glassware and stemware from etching, chipping, or clouding — something a standard dishwasher's stronger spray and hotter rinse can shorten the life of. Our ATA B21 High-Temp Under Counter Glass Washer and Hobart LXGER-1 Under Counter Glass Washer are both built for exactly that, sized to sit behind a bar rather than in the main dish pit, and the Moyer Diebel DF Revolution Rotating Glass Washer adds a continuous rotary cycle for high-volume bars that need glasses coming out steadily rather than in batches. If your kitchen already runs a hood-type dishwasher for plates and flatware, a dedicated glass washer at the bar keeps stemware handling separate and protects it from getting knocked around with heavier dishware.

Do I need a dedicated pot and pan washer for my kitchen?

Standard dishwasher racks aren't built for stockpots, sheet pans, and mixing bowls — they're too big, too heavy, and too soiled to get properly clean in a normal cycle, and running them through a regular dishwasher anyway just slows down service for everyone else's plates. A dedicated pot and pan washer runs a longer, higher-pressure cycle built for baked-on grease and scorched food, without tying up your main dish machine. Our Hobart PW-10 High-Temp Hood Type Pot & Pan Washer handles standard back-of-house volume, and the larger Hobart PW-20 High-Temp Hood Type Large Pot & Pan Washer steps up for high-volume kitchens with bigger cookware and sheet pans running through constantly. Most kitchens doing any real volume of scratch cooking benefit from separating the two.

What is a heat-recovery commercial dishwasher, and is it worth it?

A heat-recovery dishwasher captures the hot, humid exhaust air a hood-type machine normally vents out and uses it to preheat incoming rinse water, instead of relying entirely on the booster heater to bring cold water up to sanitizing temperature. Our DIHR OPTIMA 12 HR PLUS Heat Recovery Dishwasher is built around this, and the energy and water savings add up fastest in kitchens running the machine for long stretches every service — a busy full-service restaurant or banquet kitchen sees a real payback, where a low-volume operation running the dishwasher for an hour or two a day may not recoup the higher upfront cost as quickly.