Undercounter vs Passthrough Dishwasher: Which Do You Need?

The Undercounter Dishwasher: Pros and Cons

As their name suggests, an undercounter dishwasher sits under a bench. They’re common in cafés, bars and smaller kitchens, running with one rack per cycle, making them a frequently space and budget-conscious option. However, like any appliance, there are pros and cons, depending on how you plan to run your kitchen.

Pros: Why undercounter dishwashers work in smaller kitchens

Choosing an undercounter vs. a hood dishwasher solves the simple problem of having a commercial-grade dishwasher without wasting too much space. There are many other benefits of a smaller kitchen, including:

• Fitting under a standard bench.
• Lowering upfront costs compared to passthrough machines.
• Simple installation in small fit-outs and refurbishments.
• Easy handling of plates, glassware and light cookware.

As it’s typically the bar, kitchen or service staff accessing its contents, having the dishwasher right where they work can make their workflow simpler.

Cons: Where undercounter dishwasher start to struggle

The limitations of an undercounter dishwasher start to show up as soon as the volume increases. As only one rack runs at a time, the cycle speeds are slower, making your staff constantly bend over to load and unload. During busy periods, dishes can stack up quickly, meaning:

• Slower turnaround during peak service.
• Staff are waiting for clean plates or glasses.
• Repetitive bending can affect comfort and speed.
• Limited capacity once trade grows.

These are some of the reasons why undercounter models are often swapped out in renovations, especially when cafés, restaurants and bars expand.

The Passthrough (Hood) Dishwasher: Pros and Cons

A passthrough dishwasher, also known as a hood dishwasher, is built for bigger kitchens where dishes are constantly moving during service. It sits at bench height with an open hood, allowing racks to be loaded from one side and unloaded from the other. In most fit-outs, it becomes the centre of a dedicated warewashing zone, typically operated by dedicated, trained staff members.

Pros: Passthrough dishwasher benefits for busy kitchens

The biggest passthrough dishwasher benefit is the flow. Racks move through the machine without stopping service, so dishwashing keeps up and out of the way, as well as:

• Bench-height loading reduces bending and lifting.
• Faster cycle times compared to undercounter units.
• Continuous washing flow during service.
• Higher output that supports busy kitchens.

Likely the biggest perk of passthrough models is that dishes are cleared as they’re used, rather than piling up and being washed later.

Cons: Where passthrough dishwashers don’t hold up

As passthrough dishwashers are not compact units that can be squeezed into leftover space, they require proper planning and a large footprint to perform properly. Some of the other potential cons include:

• Higher upfront cost compared to undercounter dishwashers.
• Space needed for entry and exit tables.
• Needing a dedicated area for pre-rinsing.
• Requiring proper layout planning.

Without surrounding space, the efficiency of a passthrough dishwasher is quickly lost.

Space Requirements: The "Hidden" Footprint

For a passthrough dishwasher to work effectively, it needs space on both sides. On one side, you need an entry table for dirty racks, room for pre-rinsing, and on the other, an exit table for the clean dishes. This is the part in planning a kitchen that many people don’t account for, especially since the dishwasher itself can look compact on plans

Some kitchens simply don’t have the space or high-capacity needs for a hood dishwasher. This is where an undercounter dishwashing unit can save you space. Sitting beneath the bench frees up surrounding workspace and can be accommodated in even tight kitchens.

The trade-off is pretty clear for an undercounter vs. hood dishwasher: undercounter units save space but rely on stop-start washing, while passthrough setups sacrifice space in exchange for speed and efficiency. It all comes down to your kitchen, workflow and service needs.

The Verdict: When to Upgrade

Upgrading to a passthrough dishwasher can make sense if your dish volume is starting to outgrow the stop-start washing of an undercounter appliance. This commercial dishwasher guide can help you make a decision:

If you need a dishwasher constantly running during service or dedicated staff just to keep up, the upgrade typically pays for itself.

Explore Commercial Dishwashers at AGC Equipment

Choosing the right dishwasher can make a huge difference in how smoothly your services run. To make it easier to get the model you need, AGC Equipment supplies a range of commercial dishwashers suited for different layouts, volumes and service needs.

If you’re planning a commercial kitchen fitout, renovation or upgrade, take a look at our current range of commercial undercounter and passthrough dishwashers.