Two decisions drive the dish room: machine type (by throughput) and high- vs low-temp (by sanitizing method). Get those right and the rest is plumbing.
| Type | Best for |
|---|---|
| Undercounter | Bars, cafés, small kitchens — fits under a counter, ~35–40 racks/hr. |
| Door / hood type | The workhorse for most full-service kitchens — ~50–80 racks/hr. |
| Conveyor (rack) | High volume — racks feed through continuously, 150–400+ racks/hr. |
| Flight (rackless) | Very high volume — cafeterias, banquet, stadiums; dishes ride pegs, no racks. |
Size by peak racks per hour, not seats — estimate it with the dish machine selector.
High-temp machines sanitize with 180°F rinse water — they need a booster heater (often a heavy electrical circuit) and a vent hood for the steam, but chemical cost is low and dishes dry fast. Low-temp machines sanitize with a chemical (usually chlorine) at lower water temperature — cheaper to install (no booster, often no hood), but ongoing chemical cost and dishes can stay wetter. High volume and glass-heavy bars usually favor high-temp; small or budget builds often start low-temp. Both need the right water hardness and a 3-compartment sink as backup.