Commercial dishwashers are used in places such as restaurants, bars, schools, hospitals, and institutional cafeterias.
There are no national standards for commercial dishwashers. In May 2018, Vermont adopted the first state standards based on ENERGY STAR Version 2.0, which has been in effect since 2013. The ENERGY STAR specification includes an idle energy rate requirement, which reduces energy use when a dishwasher is powered on but not actively running, and a water efficiency requirement. ENERGY STAR–qualified dishwashers use about 20–40% less water than standard models. In 2015, 67% of total shipments of commercial dishwashers were ENERGY STAR qualified.
Commercial dishwashers are designed in various configurations and include both “high temp” models, which use hot water to achieve sanitization, and “low temp” models, which use a chemical sanitizing solution.