Guide to Warewashing & Janitorial Equipment
Anatomy of a Dishwasher
Commercial dishwashers are often underestimated. While they may appear simple on
the outside or maybe just like your home dishwasher, inside is a precise combination
of heat, water pressure, chemical dosing, and mechanical motion — all engineered
to deliver fast, hygienic, and consistent cleaning results. Whether you’re evaluating
an undercounter unit or a high-volume conveyor system, understanding the key
components of a dishwasher helps operators and decision-makers troubleshoot
problems, compare models, and assess long-term value.
Wash Tank &
Detergent System
At the heart of every dishmachine is the
wash tank — a stainless steel reservoir
that holds water mixed with detergent.
This solution breaks down grease, food
particles, and residue. Some units use a
dump-and-fill method (draining the tank
between cycles), while others operate as
overflow systems (gradually diluting the
water over multiple cycles). The detergent
concentration must be monitored to
ensure cleaning effectiveness and avoid
damage to dishware.
01
Wash Chamber
The enclosed chamber contains the
water spray during the wash and rinse
cycles. In door-type units, this is often a
hinged or sliding “door” that seals off the
dishware as it’s cleaned by sliding down in
to the base of the unit. For conveyor and
flight machines, the hood forms a tunnel
through which racks pass. A properly
sealed hood prevents
steam loss and keeps wash temperatures
consistent — both crucial for sanitation
and energy efficiency.
02
Pumping & Spray
Arm System
This component is the workhorse of the
machine. High-powered pumps circulate
water through strategically positioned
spray arms that blast away food soil from
every angle. The arms may be fixed or
rotating and are often removable for easy
cleaning. Blocked spray arms are a leading
cause of poor wash performance — a daily
inspection is highly recommended.
03
Rinse System
After the detergent wash, a separate
rinse cycle uses fresh water to remove
remaining soap and sanitize the wares.
High-temperature machines rely on a
final rinse at or above 180°F (82°C), while
low-temp models use chemical sanitizers.
Many machines include a pressure-
regulating valve to ensure a consistent
rinse, even when water
supply fluctuates.
04