How do I choose a commercial dish machine?
Start with volume: estimate racks per hour at your peak (covers times items per cover, divided by ~20 items per rack, over your busy hours). Undercounter machines suit low volume, door/hood-type machines mid volume, and conveyor/flight machines high volume. Then choose high-temp vs low-temp sanitizing based on operating cost and whether you can add a booster heater.
High-temp vs low-temp dish machine - which is better?
High-temp machines sanitize with ~180F water (they need a booster heater), dry faster, and have lower chemical costs - better for higher volume and long-run cost. Low-temp machines sanitize with chemicals, need no booster (lower upfront and simpler install), but cost more in chemicals and can leave items wetter - good for lower volume or tight electrical.
How many racks per hour do I need?
Roughly: covers per day times about 5 items per cover, divided by ~20 items per rack, gives racks per day; concentrate that into your peak hours (often 2x average) to get peak racks/hour. This tool does that estimate and maps it to a machine class.
Do I need a booster heater?
Only for a high-temp machine - it boosts incoming hot water to the ~180F final-rinse temperature. Low-temp (chemical) machines don't need one. Budget the booster separately if you go high-temp.