Commercial Dishwasher Solutions Singapore
In a fast-paced F&B operation, your dishwashing station is either your greatest asset or your most critical bottleneck. When the dinner rush hits, every plate, glass, and fork is needed back on the line. A slow, unreliable, or unhygienic wash-up area does not just slow down service. In fact, it costs you money, risks your reputation, and creates a high-stress environment for your staff.
A standard "off-the-shelf" dishwasher is not a complete solution. You need a complete system engineered for your exact workflow, volume, and space.
This is where we come in. This page outlines our approach to engineering professional warewashing solutions. We do not just sell boxes. We partner with F&B businesses, hotels, and canteens to design, supply, and support the perfect system, from expert equipment selection to final installation. This guide explains how to choose the right type and what to look for in a professional partner.
Why Global Tek? We deliver solutions that are not only high-speed but also fully compliant. We supply PUB WELS-certified Dishwasher models, ensuring you meet Singapore's mandatory water efficiency regulations while saving on utility costs.
Our Commercial Dishwasher Solutions (By Type)
The "engine" of your system is the machine itself. Your choice will define your kitchen's workflow. We supply and install all primary types, and our specialists will help you select the right one for your needs.
Undercounter Dishwashers
These compact, front-loading units are the perfect solution for tight spaces. They are installed directly under a counter, just like a residential model, but are built with commercial-grade power for fast, 1-1.5 minute cycles and high-heat sanitation. This category also includes specialized glasswashers for delicate bar service.
-
PUB WELS Certified: Our models are certified under the Water Efficiency Labeling Scheme (WELS) by PUB, a mandatory requirement for this category.
-
Best for: Small cafes, bars, remote pantries, and childcare centers.
Our Guide to Undercounter Dishwashers & Glasswashers helps you compare models.
%20for%20website_edited.png)
Door Type Dishwashers
This is the workhorse of most F&B operations. A Door Type (also called Passthrough or Hood-Type) machine is the heart of a "slide-and-go" system. You set it between an inlet table (for pre-rinsing) and an outlet table (for drying). An operator slides a rack in, pulls the hood down, and in 60 seconds, the rack is clean and ready to slide out.
-
PUB WELS Certified: Fully compliant with PUB's WELS listing requirements for water efficiency in commercial door-type machines.
-
Best for: Most full-service restaurants, school canteens, and busy bars.
This system defines your workflow. Read our Door Type Dishwashers: A Guide to Passthrough (Hood-Type) Systems to see how it works.
Conveyor Type Dishwashers
When you need to wash hundreds of dishes an hour, you need a conveyor. These large, high-capacity machines automatically pull racks of dishes through a tunnel with dedicated chambers for pre-washing, washing, rinsing, and drying.
-
Best for: Large hotels, university cafeterias, and high-volume canteens.
For a full comparison of high-volume options, see our Conveyor & Flight Type Dishwashers: A High-Capacity Guide.
Flight Type Crate and Dishwashers
This is the ultimate solution for massive, non-stop operations. A Flight Type machine does away with racks entirely. Instead, it uses a continuous peg belt, allowing operators to place wares directly on the line. This provides the highest possible throughput.
-
Best for: Large-scale hospitals, central production kitchens, and major catering facilities.
We break down the ROI of these systems in our Conveyor & Flight Type Dishwashers: A High-Capacity Guide.
Other Equipments
A system is more than a machine. The workflow around the dishwasher is just as important. We design and supply the complete set of peripheral equipment, including stainless steel inlet tables, pre-rinse stations, outlet tables, and specialized dish racks.
-
External Booster Heaters: Ensure consistent hot incoming water for perfect sanitization, even during peak hours.
-
Utensil Washers (Pot & Pan Washers): Specialized machines designed to cater to odd-sized pots and pans, delivering equal sanitizing results for your heaviest cookware.
-
Hot Air Blowers: Integrated modules for conveyor-type machines that provide fast, spot-free drying results.
-
Chemical Dispensers: Precision dosing systems that offer a complete package for all dishwashers, from Door Type to Flight Type.
Read our Guide to Dishwasher Equipment (Booster heater, utensil washer & Parts) to understand the full system.
Your Partners in Unmatched Hygiene
(The TR 60:2017 Standard)
In Singapore, hygiene is a non-negotiable part of your license to operate. As members of the committee that helped establish the TR 60:2017 (Hygiene requirements for automated dishwashing), we build this expertise into every solution we deliver.
This standard is your guarantee of food safety. We do not just follow it, we help to write it. We use this expertise to guide our recommendations on:
Hygienic Layout
The standard has principles for "spatial arrangements." We use this to design your dishwashing area to prevent cross-contamination.
Specialized Compliance
We are experts in the standard's specific requirements, including those for Halal-certified kitchens.
Proper Process
We can advise you on the correct workflow to ensure your team operates efficiently and safely.
Proof of Safety
We can explain the methods used to validate that your system is truly sanitizing your wares.
When you partner with Global Tek, you are partnering with the authority on commercial hygiene.
Our Process
From Expert Selection to Flawless Installation
We follow a proven, consultative process to ensure your solution is a perfect fit.
Consultation
We start by listening. We learn about your menu, peak capacity, and pain points.
Supply & Installation
Our team handles the logistics, power requirements (see Single Phase vs. 3-Phase: Power Requirements Explained and professional installation.
Analysis & Sizing
We analyze your needs. Do you need a High-Efficiency Dishwashers: A Guide to Eco-Friendly Models? Our Commercial Dishwasher Sizing Guide (Compact, Standard, & Large Models) helps inform this step.
Training & Support
We train your team on daily operation, cleaning, and maintenance, and we supply all the Commercial Dishwasher Chemicals & Rinse Aids Explained you need to keep running.
Tailored Recommendation & Compliance
We recommend the fitting dishwasher for your specific space and wash volume. Crucially, we ensure the equipment meets international safety and hygiene standards, including HACCP, ISO, and CE certifications, so your operation is audit-ready.
Frequently Asked Questions
What is the real difference between a commercial and a residential dishwasher?
The key differences are speed, hygiene, and power. A commercial machine washes and sanitizes within 1 minute at 82°C (180°F), while a home model takes over an hour and does not get hot enough to sanitize. We explain this in detail in our guide, Commercial vs. Residential Dishwasher: Can You Use One at Home?
What do I need for installation?
This is a critical step. You need to confirm your power supply (single-phase or 3-phase), hot water access, and floor drainage. A high-temp model may also need a ventilation hood. We cover all of this in our Commercial Dishwasher Installation: A Pre-Installation Checklist.
What is the running cost of a commercial dishwasher?
Costs include water, electricity, and chemicals. Modern high-efficiency models can save you thousands. For example, units with heat recovery reuse steam to heat incoming water, slashing electricity use. (Source: https://www.energystar.gov/products/commercial_food_service_equipment/commercial_dishwashers). We can help you calculate the total cost of ownership.
What is a "high-temp" vs. "low-temp" machine?
High-Temp machines are the standard. They use a booster heater to rinse at 82°C+, killing bacteria with heat. (Source: https://www.fsai.ie/food-business/food-safety-management-system/dishwashing-in-food-businesses).
Low-Temp machines use chemical sanitizers (like chlorine) to kill bacteria. They are cheaper to run but require the ongoing purchase of sanitizer chemicals. Our Commercial Dishwasher Chemicals & Rinse Aids Explained guide covers this.
How often do these machines need maintenance?
Daily cleaning of filters by your staff is essential. We recommend regular professional servicing to keep your machine in peak condition. Our complete Commercial Dishwasher Maintenance & Troubleshooting (A Complete Owner's Guide) provides a full schedule.
Partner with a Specialist for Your Kitchen
A commercial dishwasher is a 10-year investment. Do not leave it to chance. Choosing the right machine and, more importantly, the right system will pay dividends in speed, hygiene, and lower stress for years to come.
Stop fighting your dish pit. Let us design a solution that flows.