Tiger Hospo Equipment offers premium commercial catering equipment to clients across New Zealand backed by personalised advice

You may be considering if you need a commercial dishwasher and a glasswasher for your premises.

Helpful tips for commercial dishwashers and glasswashers

Some important things to know include:

1. If you are serving food or drinks and using crockery or glasses, NZ regulations require you to have a commercial dishwasher as they operate at higher temperatures and fully sanitise tableware to keep your customers safe. Takeaways using only disposable containers and cups are exempted.
2. If you have a restaurant with a small bar you may be tempted to just use a commercial dishwasher for your glassware, rather than a dedicated commercial glasswasher. There are no regulations preventing this, but you should be prepared for more breakages, especially of your stemware, as glassware is fragile and easily broken in the machine when coming up against crockery and pots.
3. All dishwashers and glasswashers sold by us come with drain pumps, rinse pumps, and peristaltic pumps for chemicals built in for accurate dosing per wash. Some companies sell low spec models that rely on gravity to drain and can have more potential for problems. At Tiger Hospo Equipment, we believe in giving our customers the best options for their business and only sell higher quality models.
4. To keep your washing equipment in great condition, remember to empty and rinse your machine at the end of every day, ensuring the filter over the drain hole is kept clean and replaced before use for trouble-free operation.

Get in touch if you would like to purchase benchtop equipment, a commercial dishwasher, or other catering kitchen equipment.

Order the right equipment the first time to avoid future difficulties

When you are getting ready to purchase commercial cleaning equipment for your restaurant or organisation, it is important to choose the right products for your needs so you avoid unnecessary expenses and hassles down the road. Here's are some tips to get you started in your planning:

Talk with your chef and the experts at Tiger Hospo Equipment - It’s always a good idea to discuss the equipment with the chefs and other experts to ensure you get the right restaurant equipment for the number of guests.

Think about your power requirements - Make sure you have correctly powered equipment for your needs. Underpowered equipment can lead to longer waits for customers which can mean less customers are served, resulting in less money for you.

Check if your building has three phase power - Most heavy duty electrical equipment requires three phase power, making it vital to check to see if you have this in your building before ordering equipment. 

Once you let us know your commercial cleaning requirements, we can help you find the best solution, new or used, at the best price. If you would like advice with equipment selection please get in touch, we are happy to assist.