18
Guide to Warewashing & Janitorial Equipment
Dishwasher: The Common Term
The term dishwasher or dishmachine is
generally the most broadly used across
both residential and commercial settings –
in fact, “the dishwasher” is even a person
or people in most kitchens. However,
“dishwasher” can be a bit of a misnomer in
professional kitchens. After all, commercial
machines aren’t limited to just dishes —
they process everything from serving trays
to stockpots.
Used When:
• Talking to general audiences
• Referring to compact or
undercounter units
• Discussing overall dish area
processes
Warewasher: The Industry Standard
The term warewasher (or warewashing
machine) is preferred in industry
documentation, technical specifications,
and equipment catalogs. It reflects the
broader scope of what the machine cleans
— not just
dishes, but wares of all kinds, including
sheet pans, gastronorm trays, smallwares,
and glassware. Using this term signals
precision and professionalism, particularly
when speaking with equipment dealers,
health authorities, or design consultants.
Used When:
• Ordering from manufacturers or
suppliers
• Writing spec sheets or technical
guides
• Communicating across varied back-
of-house environments
Sanitizer: A Functional Descriptor
Some machines are referred to as
sanitizers, particularly in jurisdictions where
health codes prioritize or mandate final
sanitization as part of compliance. In this
context, “sanitizer” doesn’t mean a hand
rub or a chemical bottle — it refers to the
phase or capability of the dishmachine to
eliminate bacteria either through high heat
or chemical treatment. This term is often
used in a daycare or healthcare setting
when the unit is used for other purposes
aside from dishwares as well as seen on
labels, compliance signage, or chemical
dosing equipment.
Used When:
• Discussing food safety and
sanitation compliance
• Referring to low-temp machines that
require chemical sanitizer injection
• Describing a specific function within
a dish cycle
As with most foodservice terms, context is king. A kitchen manager
might casually refer to “the dishwasher,” while a technician specifies
“warewasher throughput,” and a health inspector asks about “sanitizer
temperature logs.”