The best commercial dishwasher is the one that suits your particular type of operation. If you have a wine bar or offer cellar door tastings, then a compact glasswasher would be ideal. If you are in an area with relatively hard or chlorinated water then you may want to add a high sparkle RO unit to improve final results.
A small to medium sized coffee shop, reception area in a showroom, ice cream parlour, a small office environment and you may want to consider a bar washer, which is a machine with slightly more power that a glass washer and would be capable of washing light plates, cups, saucers and glassware.
If you are a food establishment serving light meals then the smallest machine that would suit is an under-bench dishwasher. These are available in various configurations. Small restaurants, office canteens, schools, ward kitchens and pantries where space is at a premium. Machines are also available with disinfection cycles for high risk areas such for gastro outbreaks as nursing homes, child care etc.
If you have a larger establishment then a pass through dishwasher would be better suited. Pass through machines give a clear physical separation between soiled and clean items which is a good HACCP hygiene principle. Inlet benches can be fitted with sinks and overhead spray units (pre-rinse spray). Note that a pre-rinse spray should not be connected to hot water, first of all for safety reasons and secondly use tepid water to prevent soil baking on.
Moving up from pass through dishwashers the next size would be a conveyor dishwasher. These are available in either a rack conveyor configuration where by dish racks are automatically transported through the various pre-wash, wash, rinse and dryer stages or as continuous conveyor dishwashers (so called flight type machines).
Expert advice is required to help determine the best outcome for your operation. Rhima specialises in washing machines and has a full product range to give you independent expert advice.