JD CATERING EQUIPMENT GUIDE
Glasswasher vs Dishwasher: What’s the Difference?
A practical guide to choosing between a commercial glasswasher and dishwasher, including cycle times, wash temperatures, capacity, water treatment and which machine is better suited to pubs, bars, cafés and restaurants.
01
What is the difference between a commercial glasswasher and dishwasher?
The main difference is what each machine is designed to clean.
Designed around glassware
Commercial glasswashers are typically used in pubs, bars, hotels and restaurants where large quantities of glasses need to be washed quickly and returned to service.
- Fast cycle times
- Suitable glass baskets
- Designed around bar workflow
- Useful where glass turnover is high
Designed around crockery and kitchenware
Commercial dishwashers are built for plates, bowls, cutlery and other foodservice items that can carry more significant food residue.
- Suitable for crockery
- Handles heavier soil
- Different basket options
- Available in higher-capacity configurations
If your bar regularly runs out of clean glasses while your kitchen dishwasher is processing plates, a dedicated glasswasher can remove that bottleneck.
02
What is a commercial glasswasher?
A commercial glasswasher is a high-speed warewashing machine designed primarily for drinking glasses and barware.
They are commonly installed behind bars because they can wash batches quickly and allow clean glasses to return to service with minimal delay.
When comparing models, look at basket size, cycle time, required water pressure, drainage, electrical supply and whether a water softener or treatment system is recommended by the manufacturer.
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What is a commercial dishwasher?
Commercial dishwashers are designed for repeated professional use and are available in several formats depending on output and available space.
Smaller restaurants and cafés may use an undercounter dishwasher, while higher-volume kitchens may need a hood-type or pass-through machine.
04
Glasswasher vs dishwasher comparison
| Area | Glasswasher | Dishwasher |
|---|---|---|
| Main use | Drinking glasses and barware | Plates, bowls, cutlery and kitchenware |
| Typical location | Behind the bar | Kitchen or wash-up area |
| Priority | Fast glass turnover | Cleaning crockery and food residue |
| Business type | Pubs, bars, hotels and restaurants | Cafés, restaurants, hotels, schools and catering kitchens |
| Capacity | Selected around glass volume | Selected around covers and wash-up demand |
05
Should you buy a glasswasher or dishwasher?
The right answer depends on what your business washes most often and where the biggest service bottleneck occurs.
Pub or bar
If most of your washing is glassware, a dedicated commercial glasswasher will usually make more sense.
Café
A café serving food may prioritise a dishwasher, although venues with significant drinks trade may benefit from both.
Restaurant
Restaurants often need a dishwasher for the kitchen and a separate glasswasher for the bar or front-of-house area.
Hotel
Hotels may need multiple warewashing areas because restaurant, bar, breakfast and function service can all generate demand simultaneously.
06
How much glasswasher or dishwasher capacity do you need?
Choose capacity based on your busiest realistic service rather than your average trade.
For a glasswasher, think about how many glasses are used during your busiest hour and how quickly they must return to service. For a dishwasher, consider covers, basket capacity, cycle time and how much crockery arrives at the wash-up area during peak periods.
A fast cycle time only helps if staff can load, unload and organise clean items efficiently. Think about the complete workflow, not just the machine.
07
What installation requirements should you check?
Before ordering a commercial glasswasher or dishwasher, check the exact manufacturer's data sheet for the model you are considering.
- Electrical supply and connected load
- Single-phase or three-phase requirement
- Water inlet requirement
- Water pressure
- Drainage position
- Machine dimensions
- Access route
- Required operating clearance
A competent installer should confirm that the site is suitable before the equipment is ordered or connected.
08
Does a commercial glasswasher or dishwasher need water treatment?
Water quality can affect wash results and the long-term condition of the machine. Hard water can contribute to scale build-up, while glassware can also show spotting or marks if water quality and rinse performance are poor.
Check the manufacturer's requirements for the exact machine and take local water hardness into account when planning the installation.
09
Common mistakes when buying a glasswasher or dishwasher
- Choosing purely on the lowest purchase price.
- Buying based on average demand instead of peak service.
- Not checking basket dimensions.
- Ignoring water treatment requirements.
- Ordering before confirming power and drainage.
- Using one machine for both bar and kitchen when simultaneous demand is high.
- Forgetting detergent and rinse aid costs.
- Not checking service and warranty support.
10
Glasswasher vs dishwasher FAQs
What is the difference between a commercial glasswasher and dishwasher?
A commercial glasswasher is designed primarily for fast cleaning of glassware, while a commercial dishwasher is designed for plates, cutlery, bowls and other foodservice items.
Can you wash glasses in a commercial dishwasher?
This depends on the machine, glassware, baskets and manufacturer's guidance. Where glass volumes are high, a dedicated glasswasher is usually more practical because it keeps bar washing separate from kitchen crockery.
Can you wash plates in a glasswasher?
Glasswashers are intended primarily for glassware. For plates and crockery, use equipment designed and specified for commercial dishwashing and follow the manufacturer's stated application.
Does a pub need a glasswasher?
A dedicated glasswasher can be particularly useful for pubs and bars with high glass turnover because it allows glasses to be cleaned and returned to service quickly without competing with kitchen wash-up.
Does a restaurant need both a dishwasher and glasswasher?
Many restaurants benefit from separate machines where the kitchen and bar both generate significant washing demand at the same time.
How do I choose the right size commercial dishwasher?
Compare basket size, cycle time, expected baskets per hour and the volume generated during peak service. Also check the available space, utilities and staff workflow.
Do commercial glasswashers need a water softener?
Requirements depend on local water hardness and the manufacturer's specification for the exact machine. Check the installation guidance before ordering.