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Guide to Warewashing & Janitorial Equipment
Installing a Commercial
Dishmachine — What You
Need to Know
Buying the right warewasher is only part of the equation. To ensure optimal
performance, long-term reliability, and health code compliance, a dishmachine must be
installed correctly and with attention to detail. Whether you’re adding a new machine
or replacing an existing one, overlooking any part of the setup process can lead to
operational headaches, plumbing issues, energy inefficiencies, or even violations during
inspection.
From utility hookups to staff training and safety equipment, here’s what every operator
needs to consider when installing a commercial dishmachine.
Before your machine even arrives, you’ll want to verify several key requirements:
Space & Clearance:
Confirm that your dishroom has enough
space for the unit, including door swing
(on undercounter or door-types), side-
loading or exit racks, and operator
workflow. Don’t forget clearance above
the unit if a Type 2 hood is required.
Drainage Access:
Many dishmachines require a floor
or wall drain with gravity feed or a
pump system. Ensure your dishroom
plumbing is compliant and up to code.
Hot Water Supply:
High-temp machines typically require a
dedicated hot water line, typically
between 140°F–160°F incoming
(boosted to 180°F internally or
externally). Ensure your water heater
can meet this demand at peak hours.
Floor Load & Moisture Protection:
Dishrooms must have non-slip, sloped
floors with appropriate drainage and
waterproofing to accommodate water
spillage and reduce slip risks.
Ventilation:
Determine if a Type 2 condensate hood
or a ventless machine is appropriate.
Improper ventilation can lead to
excessive humidity and failed health
inspections.