Dishmachines vary by sizes (conveyor, upright or undercounter), capacity, and sanitization cycle (hot water rinse up to 180º degrees, or chemical disinfectant rinse). Taller models to support pizza or sheet pans are available. Dishmachines assume an incoming hot water source between 120º-140º for washing. Dishmachines that sanitize with a hot water rinse have booster heaters to take the incoming hot water up to 160º-180º degrees for the rinse cycle. Some high capacity dishmachines may require a condensate hood. The number of racks a unit can process per hour is a common way to measure capacity. Observe your workflow and the number of racks utilized in your peak hours to determine your requirements.