Running a commercial kitchen in Australia means balancing speed, consistency, and hygiene—every single day. That’s why more cafés, pubs, and restaurants are turning to Rhima underbench dishwashers. Compact but powerful, these units are built to deliver reliable results without taking up valuable floor space.
To get the most out of your investment, it’s not just about having the right machine—it’s about using and maintaining it properly. Here’s a practical guide to help you keep things running smoothly and hygienically, no matter how busy your kitchen gets.
Using Your Underbench Dishwasher Effectively
Using a Rhima underbench dishwasher is simple, but getting consistently clean results comes down to good habits.
- Scrape off food scraps before loading. There’s no need to pre-rinse—Rhima units are built to handle heavy-duty grime.
- Load everything evenly, avoiding overlap. Water needs to hit every surface to do its job properly.
- Choose the right cycle depending on the load. Heavier soil? Go for a longer program.
- Check detergent and rinse aid levels regularly—some models include alerts to help with this.
- Once the cycle is done, give items a moment to cool before unloading. This helps avoid heat-related smudges or handling burns.
If you’re unsure where to start, consult the Rhima Commercial Underbench Dishwasher Guide for specific model instructions.
Best Practices in a Busy Kitchen
For kitchens that are constantly under the pump, consistency is key. These tips help maintain hygiene and keep your machine performing day in, day out:
- Load strategically: Keep plates, glassware, and cutlery in separate areas. Machines like the High Sparkle 45 and High Sparkle 50 are ideal for delivering a polished finish without extra manual work.
- Make the most of clean cycles: Select Rhima models reuse rinse water to boost efficiency while still maintaining hygiene.
- Use sanitising temperatures when needed: The Med Sparkle, for example, can reach up to 87°C—ideal for hospitals, aged care, or anywhere strict sanitisation is critical.
These small steps help reduce re-washing and keep your kitchen flowing smoothly.
Keeping Your Machine in Top Condition
Even the best dishwashers need regular maintenance to keep running at their best. Here are a few simple routines that can make a big difference:
- Clean filters daily to prevent blockages.
- Wipe down the inside of the unit to avoid detergent build-up and keep odours at bay.
- Inspect spray arms weekly—a quick check can prevent reduced spray pressure or missed spots.
- Run a descale cycle weekly, especially if your kitchen is in a hard water area.
Sticking to a regular maintenance schedule helps avoid costly repairs and downtime.
Saving Energy Without Compromising Cleanliness
In today’s commercial kitchens, energy efficiency isn’t a nice-to-have—it’s expected. Rhima’s underbench dishwashers are designed with sustainability in mind.
Models like the RBW50U Underbench Bottle Washer feature targeted nozzles that clean reusable glass bottles inside and out, making them ideal for eco-conscious venues. Plus, energy-saving features like insulated doors and water-reuse technology help cut utility costs without compromising on hygiene.
Why More Australian Kitchens Choose Rhima?
From small suburban cafés to high-volume restaurants, Rhima dishwashers are trusted by commercial kitchens across Australia. They’re reliable, efficient, and built to meet HACCP standards—helping you meet your cleanliness requirements without overcomplicating the process.
Take a look at Rhima’s full range of underbench dishwashers and find a solution that suits your space, your team, and your standards.