Undercounter machines, glasswashers, hood-type dishwashers, rack conveyors, pot and utensil washers — supplied, installed and commissioned across the UAE, with the water treatment that decides whether they last.
Warewashing is where most kitchens under-spec and then live with it for ten years. The machine is rarely the problem. The water going into it, and the tabling either side of it, usually are.
WhatsApp us about warewashingSizing is decided by racks per hour against covers at peak — not by the space left over once everything else is drawn. Menu complexity counts as much as cover count: a menu running several plates and serving pieces per cover generates far more to wash than a simple one feeding the same number of people.
There is also a trade-off most operators meet too late. How much crockery you hold and how big a machine you need are the same decision. Carry enough china and glass to cover a full service and you can wash after it, with a smaller machine and one person. Carry less and you have to wash through service, which means a faster machine and somebody tied to it all night. Neither is wrong — but the crockery order is usually placed by someone who is not in the equipment conversation, and the two decisions need to be made together.
Bars, cafés and small covers. A dedicated glasswasher is worth arguing for wherever glassware matters — plate soil and glass clarity are different problems and a single machine compromises both.
The workhorse for most restaurants. Works when there is room for a dirty side and a clean side; struggles when it has been squeezed into a corner with nowhere to stack.
Continuous service, hotels, canteens, central kitchens and anywhere a hood-type machine cannot keep up through a full peak. Takes more space and more services, and repays both. Two things are settled when a conveyor is quoted and are awkward to change afterwards: the direction of travel, which has to match the wash-up layout rather than the layout bending around the machine, and whether a drying zone is fitted.
Where the pot sink is the real bottleneck. Often the cheapest way to take a person off scrubbing and put them back on production.
UAE mains and tanker water is hard. A dishwasher heats that water all day, and the minerals stay behind. Untreated, it does three things at once: scale builds in the boiler and on the elements until the machine over-fires and fails early; glassware comes out spotted and cloudy no matter what the rinse aid promises; and detergent consumption climbs, because the chemical is working against the hardness before it gets to the soil.
The fix is not a better machine. It is treatment sized to the water at your site and to what the glassware has to look like — softening for most kitchens, reverse osmosis where clarity is part of the service. We test the water, size the treatment, and quote it as a separate line so you can see what it costs and what it is for.
We hold three Winterhalter machines in Dubai: the U50 undercounter, the P50 hood-type and the C50M rack conveyor — ask for current availability.
Between them they cover most of what a kitchen needs: a machine for a bar or a small operation, the hood-type that suits most restaurants, and a conveyor for continuous service.
| Model | Type | Throughput | Footprint (W×D×H) | Supply |
|---|---|---|---|---|
| U50 | Undercounter glass and dishwasher | 60 / 30 / 20 racks/h | 600 × 600 × 810 mm | 380–415V 3N · 7.8 kW convertible to single phase |
| P50 | Hood-type, pass-through | 60 / 20 racks/h | 850 mm working height | 380–415V 3N · 12.7 kW |
| C50M | Rack conveyor | 110 racks/h standard up to 200 on HighSpeed |
1300 × 800 × 1420 mm | 400V three phase · 45 kW |
All three run a 500 × 500 mm rack, so racks and baskets carry across if you run more than one machine, and all three have a drain pump built in. One thing to budget for on the U50: it comes without detergent and rinse-aid dosing, so the dosing equipment is a separate item rather than an afterthought.
The C50M is the entry point into rack conveyors, not the ceiling. Where the volume needs more, the range runs to longer conveyor machines, flight-type rack machines and tray washers. We specify and supply those as well — they are simply not something we hold on the floor.
That matters more than it used to. Shipping into the region has been slow and unpredictable, and a machine ordered to indent can sit months out with a date that moves. On a fit-out that is a programme risk; on a replacement it is a kitchen running a pot sink by hand until it lands. A unit already on the ground removes that question entirely.
If the stocked machine is not the right one for the operation, we will say so — the point of holding stock is to give you the option, not to talk you into it.
Winterhalter is what we specify most often, for a specific reason: they build machine, water treatment and chemical around each other rather than selling the machine and leaving the water to someone else. In a market where hardness is what kills dishwashers, that is the part that matters.
We are not tied to them. Electrolux Professional goes in regularly, particularly where the rest of the line is Electrolux and the kitchen is better served by one manufacturer across it. Hobart and other brands go in where the operator, the group standard or the franchise specification calls for them — and we will source and support those properly rather than steering you off them.
Tell us what you are already running, or what the brand standard says. If there is a reason to specify something else we will explain it, and if there is not, we will fit what you asked for.
A dishwasher is only as good as what is either side of it. The three things that most often go wrong:
Tabling. A dirty side long enough to land a service on, and a clean side long enough to let racks dry before anyone touches them. Undersize either and the machine idles while staff stack, which is the real reason a kitchen feels short of washing capacity when the spec says otherwise.
Steam. Hood-type and conveyor machines put a lot of moisture into the room. That needs extraction sized for it, or a condensate hood on machines built to take one. Without it the ceiling, the lights and the staff all suffer.
Services. Hot and cold supply, power to a local isolator, and dosing lines run so the chemical containers sit somewhere a person can actually change them.
Drainage, and whether you need a drain pump. A dishwasher drains by gravity unless it has a pump. That is fine when the drain is a floor gully next to the machine. It is not fine when the drainage point is on the wall — common in units where the shell was built before anyone knew where the wash-up was going — because gravity will not lift waste up to it. In that case the machine needs a drain pump, and that is a specification decision, not a site fix. All three machines we stock have a drain pump built in, so a wall drain is not a problem with them — but it is worth settling early on any machine, because retrofitting a pump is far more disruptive than specifying one.
Run the waste generously while you are at it. Dishwasher and sink drainage carries grease, and grease collects in elbows and tight bends. A narrow run with sharp corners is a callout waiting to happen.
Installation is included in the price we quote unless we tell you otherwise. Water treatment is quoted as its own line, so you can see what it costs and what it is for. How the design stage sets this up →
No. Winterhalter is what we specify most often because their machines, water treatment and chemicals are designed around each other, which matters in a hard-water market. But we supply Electrolux Professional, Hobart and other brands wherever the operator, the group standard or a franchise specification calls for them, and we support them the same way.
In the UAE, almost always. Mains and tanker water here is hard, and untreated it scales the boiler and elements, spots the glassware and drives up detergent use. Treatment is sized to the water at your site and to what the glassware has to look like, and we quote it as a separate line item.
It depends on the model. We hold three Winterhalter machines in Dubai — the U50 undercounter, the P50 hood-type and the C50M rack conveyor — ask for current availability. Other machines are ordered, and we will tell you the lead time for the specific model before you commit rather than after.
Work from racks per hour against covers at peak, not from the space left in the layout. As a rough guide, the machines we stock run up to 60, 60 and 110 racks an hour. Tell us your covers, your service pattern and whether glassware is a significant part of the load, and we will size it. Where a glasswasher should be separate from the main machine we will say so.
Only if the drainage point is above the machine — typically a wall drain rather than a floor gully. A dishwasher drains by gravity unless it has a pump, so a wall drain means a pump is required. All three machines we hold in Dubai have one built in, but on any machine it is worth settling at specification rather than at installation, because retrofitting a pump is far more disruptive than ordering one.
We deliver, position, connect to the services terminated at the machine, set up the dosing, commission it and hand over with the documentation. Installation is included in the price we quote unless otherwise specified.
Yes. Our technicians work across all major commercial kitchen brands, not only what we sold. Maintenance contracts →
Send us the covers at peak, the service pattern and where the site is. We will size the machine, tell you what treatment it needs, and quote the two separately.
WhatsApp us about warewashing