Food service establishments that go through a lot of cups and glasses should consider a specialized glasswasher. Commercial glasswashers use low water pressure to help prevent breakage. Both high- and low-temp models are available. You will also want to consider the interior clearance and whether you want a conveyor-, carousel- or undercounter-style machine. Carousel-style washers feature a spinning conveyor with metal or plastic dividers. The carousel is usually divided into three sections: one for dirty glasses, one for those being washed and one for clean dishes. Simply load up the dirty glasses and rotate them into the washing compartment. Undercounter-style glasswashers have a pull down door and resemble residential washers. These models usually have smaller interior dimensions but come with specialized racks to hold your cups. The largest type of washer is the conveyor-type. Wares are placed directly onto a conveyor belt that pulls them through the washing chamber.
Operations that need a constant supply of clean glasses usually opt for a low-temp glasswasher. These units use cooler rinse water (and a chemical additive) during the rinse phase to sanitize. The cooler water helps prevent temperature-related breakages for cups that need to be used shortly after being washed.