Commercial Low-Temp Dishwashers

Low-Temp Commercial Dishwashers for Cost-Effective Warewashing

KaTom carries low-temp commercial dishwashers designed for restaurants, bars, cafes, cafeterias, churches, schools, and foodservice operations that need reliable sanitizing without the utility demands of a high-temperature rinse. These chemical-sanitizing dish machines use detergent and sanitizer to clean plates, glassware, flatware, and kitchen tools while often requiring less electrical infrastructure. Shop low-temperature dishwashers from trusted brands, including CMA Dishmachines, Jackson, Hobart, Centerline by Hobart, MoTak, and 5O7O.

Chemical-Sanitizing Dishwashers by Configuration

Selecting the right low-temp dishwasher layout helps your dishroom handle peak demand while fitting your available space:

• Low-Temp Undercounter Dishwashers – Compact front-loading dish machines from MoTak and CMA fit beneath counters, underbar spaces, and prep areas

• Low-Temp Door-Type Dishwashers – Upright commercial dishwashers from Jackson and 5O7O are designed for straight-through or corner dish table configurations

• Low-Temp Glass Washers – Bar-focused dish machines and glass washers are designed to clean cocktail glasses, beer glasses, and beverage service items in compact layouts

Choosing the Best Low-Temp Commercial Dishwasher

Understanding power requirements, chemical usage, and rack capacity can help you choose the right machine for your operation:

• 115V Electrical Compatibility – Many low-temp commercial dishwashers operate on standard 115V or 120V power, which may simplify installation compared to high-temp models with booster heaters

• Ventless Operation – Because low-temp machines don't use a 180 degrees Fahrenheit final rinse, they generally produce less steam than high-temp dishwashers and may not require the same ventilation setup

• Chemical Management & Injection Lines – Low-temp dishwashers rely on sanitizer, detergent, and rinse aid, so operators should plan for ongoing chemical inventory and proper pump calibration

• Hourly Rack Throughput – Match the machine to your busiest service periods. Low-temp door-type dishwashers can process dozens of racks per hour, helping restaurants keep dinnerware in rotation

Frequently Asked Questions

What is the difference between a high-temp and low-temp commercial dishwasher?

A high-temp dishwasher sanitizes with hot water, typically at least 180 degrees Fahrenheit. A low-temp dishwasher uses chemical sanitizers in a cooler rinse cycle, which can reduce energy demand but requires ongoing sanitizer purchases.

###Do low-temp commercial dishwashers require a ventilation hood?

Many low-temp dishwashers don't require a dedicated exhaust hood because they produce less steam than high-temp models. Always check local building and health codes before installation.

Can a low-temp dishwasher affect glassware?

If chemicals are properly calibrated, low-temp dishwashers can clean and sanitize effectively. Too much sanitizer or rinse chemical can leave residue, which is why some beverage programs prefer high-temp glass washing for beer and cocktail glassware.

Trusted Brands for Low-Temp Commercial Dishwashers

• CMA Dishmachines: Known for chemical-sanitizing door-type and undercounter dishwashers, including Energy Mizer® models

• Jackson: Manufactures durable door-type and undercounter dishwashers with dependable daily performance

• Hobart & Centerline by Hobart: Provide commercial kitchen warewashing equipment for restaurants, schools, and institutional kitchens

• MoTak: Offers budget-friendly low-temp and high-temp dishwashers for commercial kitchens

• 5O7O: A KaTom-exclusive line of economical door-type and undercounter low-temp dishwashers for restaurant operators