Hobart passthrough dishwasher

Applications & Use Cases

• High-volume commercial kitchens in restaurants, hotels, and catering operations.
• Institutional settings such as schools, hospitals, and care homes.
• Food processing facilities requiring efficient warewashing of utensils and smaller components.
• Cafeterias and staff canteens with continuous dishwashing needs.

Typical Specifications

Typical capacity

Typically processes between 60 to 120 racks per hour, depending on cycle settings and model.

Power supply

Commonly requires a 3-phase electrical supply (e.g., 400V/50Hz) for heating elements and pumps, though some smaller units may be single-phase.

Water connection

Requires a mains cold water feed, with an integrated or external water softener often recommended for hard water areas.

Drainage

Features a gravity drain or a drain pump, typically requiring connection to a waste water system.

Footprint

For this class of equipment, units typically have a width of 600-750mm and a depth of 650-850mm, excluding tabling.

Construction material

Units are predominantly constructed from stainless steel for durability and hygiene.

Wash cycle temperature

Wash cycles commonly operate between 55-65°C, with rinse cycles typically reaching 80-85°C for sanitisation.

Frequently Asked Questions

• What is a passthrough dishwasher?

  A passthrough (or hood-type) dishwasher allows racks of dishes to be pushed into the wash chamber from one side and pulled out clean from the other, facilitating a continuous workflow.

• What kind of water pressure is required?

• Are chemical dispensers included?

• What kind of installation is needed?

• What maintenance is typically involved?