Commercial undercounter dishwashers closely resemble residential units. However, these machines still require commercial-grade detergents and can only wash a single rack at time. If your dish washing capacity needs require this type of unit, you will want to consider things like rinse temperature, overall dimensions and whether or not a rack is included. Undercounter dishwashers are short enough to fit underneath standard-height countertops. You will also want to check the front-to-back and side-to-side measurements to make sure it will fit in your intended space. Also, you will need enough room for the chemical jugs. If you decide that the machine is best placed out in the open, specialized stands are available to raise it up off the floor, making it easier to load and unload racks. These units are ideal for restaurants and other foodservice establishments.
There are two rinsing methods used on commercial undercounter dishwashers. Chemical (or low-temp) units mix a sanitizer into the final rinse water to eliminate any bacteria that may be on the dish surface. Hot water sanitizers (high-temps) use rinse water that is 180 to 195° F. High-temp machines are better at cleaning dishes in one washing than low-temps. The reason is the hotter water; it can melt away lipstick or food grease that chemical sanitizing machines cannot.