Conveyor Dishwashers

High-Volume Conveyor Dishwashers for Commercial Kitchens

A conveyor dishwasher moves racks automatically through wash, rinse, and sanitizing zones in a continuous belt, eliminating the idle wait time between loads that limits door-type and undercounter machines. For high-volume operations running hundreds of covers per service, a conveyor dish machine is the most efficient way to keep pace with demand without adding labor. Our selection includes 29 models from CMA Dishmachines, Champion, Jackson, and Moyer Diebel, with throughput ratings from 209 to 356 racks per hour across high-temperature and low-temperature sanitizing configurations.

High-Temperature vs. Low-Temperature Sanitizing

High-temperature conveyor dishwashers use a booster heater to bring the final rinse water to 180°F, which sanitizes without chemical additives and typically delivers spot-free results on plates, glassware, and flatware. These are the most common configuration in restaurants, banquet operations, and cafeterias where throughput and presentation standards are both high. Low-temperature models sanitize using a chemical injection system rather than heat, which reduces energy consumption and protects delicate glassware from thermal stress. Low-temp units are a strong choice for operations with energy cost concerns or those washing a high proportion of stemware and plastics.

Single-Tank vs. Dual-Tank Models

Single-tank conveyor dishwashers combine the wash and rinse functions in one chamber, making them more compact and suited to operations with moderate volume needs. Dual-tank models add a dedicated pre-wash tank, which removes heavier soil loads before ware enters the main wash zone, extending tank water life and improving cleaning performance at higher rack counts. For operations processing 250 or more racks per hour or handling heavily soiled ware from food production, a dual-tank configuration with a pre-wash section is worth the additional footprint.

Rack Direction and Footprint

Conveyor dishwashers are available in left-to-right and right-to-left feed configurations, allowing you to match the flow of your dish room without requiring staff to work against the natural traffic pattern. For facilities with limited linear space, some models pair with corner dishtable configurations that turn the conveyor at an angle. When planning your installation, account for soiled and clean dishtable runs on each end of the machine, as well as hood ventilation and drain connections. Pairing your conveyor dishwasher with the right dishtables on both the dirty and clean ends is essential to keeping the line moving efficiently.

What to Consider Before You Buy

Start with your rack-per-hour requirement, which should be calculated based on your peak cover counts and the number of pieces per cover rather than your average volume. From there, decide between high-temperature and low-temperature sanitizing based on your utility costs, ware types, and maintenance preferences. Booster heater inclusion matters for high-temp models -- some machines include an integrated booster while others require a separate unit. Steam tank heat is available on select models and integrates with existing steam lines for operations where electric heating is impractical. For a complete dishwashing setup, explore our full range of commercial dishwashers including door-type and undercounter models, as well as dishwashing equipment and accessories for racks, chemicals, and detergent dispensing.

Shop Our Commercial Conveyor Dishwashers Today

Browse all conveyor dishwasher models above and filter by brand, rack capacity, sanitizing type, tank count, and feed direction to find the right machine for your operation.