A commercial glasswasher is the backbone of any pub or bar operation. Get it wrong and you'll be running short of clean glasses on busy Friday nights, dealing with breakdowns at the worst possible times and spending money you hadn't budgeted for on repairs.
Get it right and you'll have a machine that quietly does its job night after night — keeping your glasses sparkling clean, your hygiene scores high and your service flowing without interruption.
After 25 years supplying glasswashers to pubs across Manchester, Liverpool and the full Northwest, we've seen what works and what doesn't. This guide gives you the honest advice we'd give a friend opening a pub for the first time.
Glasswasher vs Dishwasher — What's the Difference?
A glasswasher is specifically designed for glassware. It runs at lower temperatures (55°C wash, 65°C rinse) to prevent thermal shock cracking delicate glasses. Cycles are faster — typically 90-120 seconds — because bar service demands constant glass turnover. The detergent is gentler, designed to clean without leaving residue that affects the taste of drinks.
A commercial dishwasher runs hotter and uses stronger chemicals. It's ideal for plates, cutlery and kitchen equipment but will eventually etch and cloud glassware with repeated use. Don't use a dishwasher for your bar glasses — get a dedicated glasswasher.