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Under Counter Glasswashers
Glasswashers are generally front-loading compact machines, similar in appearance and size to a domestic dishwasher and are designed for small to moderate washing of glassware
Most are best placed under a counter in the bar area.

These compact machines can deal with large volumes of glasses but more importantly their fast cycle times, commonly less than 3 min's, leads to fast turn around and reduces the need to hold large quantities of glasses.
Questions that should always be asked when selecting your glasswasher.

• How many glasses will it wash ?
  A standard machine 600mm wide will normally have a 500mm x 500mm basket that will hold 25 pint glasses. This reduces down to the smaller 350mm basket machines which will hold 12 pint glasses. That said, a 12 pint machine will probably be able to complete 30 cycles per hour making 360 glasses and hour!
• What size machine do I need?
  Consider volumes first, over all else.If you need to deal with larger numbers of glasses per hour then a 500mm basket machine will be more suitable.
  Many buyers consider average volumes and ignore peak times leading to them selecting the wrong machine - often the costs of buying the slightly larger model are negligible.
  You should also consider the space you have available, including the machine door dimensions when open, and if you have to get the machine up stairs and through doorways to where it will be installed.
• What electrical supply does it need?
  Smaller machines will probably require a 13amp supply, increasing to 25amp, 30amp and 3 phase.
  Larger machines have bigger wash tanks or boilers which leads to higher power requirements as more powerful heating elements are needed to heat water between cycles.
  As with any electrical appliances if unsure always take advice from a qualified electrician, better still use a warewashing machine installer.
• Do I need a drain pump?
  Imagine a horizontal 'waste line' drawn about 1/3 of the way up the machine - your waste outlet would need to be below this line or the waste water will have to be pumped out of the machine.
  Often buying a stand to raise the machine will solve this problem, reduce the machine cost and allow for easier removal of baskets reducing bending and lifting so far for staff.
• Is a water softener really necessary?
  Probably yes. Often the supply of water you receive can vary from day to day.
  Having softened water will help reduce harmful lime scale buildup, lead to better cleaning results, lower chemical use and increased machine life.
  It may also be a condition of the manufacturers warranty.
• Can I use one machine to wash both glassware and dishware?
  In some cases you can, and some smaller businesses have neither the space or the budget for two machines, however there are problems with this.

  Glasswashers often only have lower wash arms, dishwashers have both lower and upper - heavy soiling of food debris on dishware would not be removed.
  
  Glassware washtime is very short, so putting glasses in with the longer wash cycle needed for tableware wastes energy.
  Likewise putting dishware in a glasswasher would likely lead to poor results as the washtime would then be too low.
  
  Food debris from dishware can cause smears and spots on glassware, leading to the need for hand finishing or re-washing.
  Even putting glasses in the dishwasher on their own following a dishware cycle can still produce soiled glassware. Dishwashers are sometimes programmed to do a pre-rinse cycle to remove loose food stuck to plates and may have a high finishing hot rinse to aid sanitisation.

• Single or Double skinned?
  Most machines will have a double skinned door (two layers of steel with an insulated gap between), but the sides and top will often be single skinned as double skinned machines are more expensive.
  The double skin advantage is that the sides will be cooler to touch, the machine more heat and energy efficient and quieter operation.

If you wish to quote this guide please give credit and a link to www.warewashers.co.uk