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Guide to Warewashing & Janitorial Equipment 6
www.redcanada.com
Pot, Pan &
Utensil Washers
Handling the Heavy Lifting in the
Kitchen.
Guide to Warewashing & Janitorial Equipment
While most warewashing systems focus on plates, glasses, and cutlery, every commercial kitchen
faces another persistent challenge: cleaning large, heavily soiled items like stockpots, sheet pans,
mixing bowls, cutting boards, and specialty kitchen utensils. That’s where pot, pan, and utensil
washers come in. Purpose-built for high-capacity, heavy-duty washing, these machines are
designed to tackle the dirtiest, most cumbersome items in the kitchen — freeing up labour, improving
cleanliness, and reducing downtime between prep cycles.
Pot washers are typically front-loading or pass-through units, resembling oversized upright
dishmachines with reinforced wash chambers. Potwashers have powerful pump systems,
aggressive spray arms, and increased clearance heights (often 24” to 30” or more) to accommodate
tall & wide items that make up the pots and pans of a commercial kitchen. Interior racks are often
removable or repositionable to fit full-size sheet pans, large stockpots, immersion blenders, and
other bulky tools that cannot be cleaned efficiently by hand or
in a standard dishmachine.
Potwashers operate with longer wash cycles — typically
between 2 and 10 minutes — depending on the soil load and
the selected settings. Unlike conveyor machines focused
on speed and volume, pot
washers prioritize intensity
and deep cleaning, combining
higher water pressure, longer
contact time, and chemical
injection to remove baked-on
sauces, grease, and starches.
So while there may be some
door-type or undercounter units
that are certified for pot & pan
washers, it is not recommended
to put any glass or china in a
potwasher to avoid damage or
breakage due to the intensity of
the clean.
Champion Moyer Diebel model: PP-20,
distrubted by W.D. Colledge