As others have mention, commercial dishwashers are faster. With cycle times well under 2 minutes. The primary purpose of a commercial unit is to sterilize. Cle

As others have mention, commercial dishwashers are faster. With cycle times well under 2 minutes. The primary purpose of a commercial unit is to sterilize. Cleaning off stuck food is secondary for the machines, as a by hand pre-wash is assumed. There are two main styles to achieve sterilization: 1) chemical systems. These need a water source of around 130F, use a series of harsh chemicals for cleaning, sterilization and speeding drying. While a home water heater is usually set to a high enough temperature, the commercial dishwasher requires its compartment water to be at this temperature. This usually requires a near by instant water heater. 2) hot water systems. These rely on a water source that is around 180F and do not typically rely on additional chemicals. To get water hot enough requires an attached heater. In North America, this often requires a Three Phase electrical connection. All of the commercial systems use vastly more energy and water. They produce huge amounts of noise. And far more steam than a home owner would want, they often require ventilation systems to deal with the steam. This covers the basic styles of dishwashers that would be somewhat recognizable to a homeowner. In fact there are a vast number of specialized systems, depending on specific task and operational scale. Source: I own a coffee house/bar/bakery More info https://www.webstaurantstore.com/guide/620/types-of-commercial-dishwashers.html https://www.webstaurantstore.com/guide/620/types-of-commerci...