Commercial Dishwasher & Glasswasher Problems
Table of Contents
ToggleIn any busy commercial kitchen, dishwashers and glasswashers are essential for keeping up with demand, but they’re also among the most frequently neglected appliances.
Whether you're running a restaurant, bar, hotel, or catering operation, breakdowns can bring your service to a standstill. From poor cleaning results to complete machine failure, many problems are avoidable with simple routine maintenance.
Common Commercial Dishwasher & Glasswasher Faults — and How to Avoid Them
1. Filters & Spray Arms Blocked with Food Debris
Clogged filters or spray arms reduce water pressure and leave plates, glasses, and cutlery dirty or streaky. Left unresolved, this can lead to unpleasant odours, damaged components, and even health code violations.
Solution:
At the end of each day, remove and rinse filters and spray arms under warm water. This prevents grease and food build-up from causing blockages.
2. Limescale Build-Up on Heating Elements
Hard water causes mineral deposits to form inside the machine, especially on vital components like heating elements, wash tanks, and jets. This affects cleaning performance, increases energy use, and can shorten the life of your equipment.
Solution:
Descale your commercial dishwasher or glasswasher regularly, ideally once a week in hard water areas. Use a professional-grade descaler that’s designed for catering equipment.
3. Incorrect Detergent or Rinse Aid
Using standard or domestic cleaning chemicals can damage your machine over time, leaving residues, causing corrosion, or failing to clean at high temperatures.
Solution:
Use specialist commercial dishwasher detergent and rinse aid, and ensure correct dosing. This delivers effective, streak-free cleaning and protects your machine’s internal parts.
Extra Commercial Dishwasher Maintenance Tips
Wipe Down the Interior: Use a soft cloth to clean doors, walls, and seals at the end of service.
Fully Drain the Machine: Always drain and dry the wash tank to prevent standing water and bacteria.
Leave the Door Open Overnight: Airflow helps prevent mould and foul odours.
Regular Commercial Dishwasher & Glasswasher Servicing
To keep your equipment running reliably, plan a professional service every **6 to 12 months**. A commercial dishwasher engineer can check for early signs of failure, clean internal components, and carry out small repairs before they turn into big issues.
This not only improves hygiene and performance, it also extends the lifespan of your equipment and reduces the chance of sudden, costly breakdowns.
Need a Dishwasher or Glasswasher Repair?
If your commercial dishwasher isn’t draining, heating, or cleaning properly, or you just want peace of mind, give our expert Service + Maintenance Team a call today.
We work with restaurants, cafes, pubs, hotels, and commercial kitchens across the North West.
