Glasswashers

Professional glasswashers for bars, cafés and brasseries

Behind the bar, glassware turns over fast and is judged at a glance: a dull or marked glass is noticed immediately. The professional glasswasher answers this with ultra-short cycles and a rinse that delivers clean, sparkling glasses ready to reuse within minutes. At Horeca Mat Pro we select compact, reliable machines designed to slide under the counter and keep up with service. Here is a complete guide to choosing and running your glasswasher.

Why a glasswasher rather than a dishwasher?

The glasswasher is optimised for glassware: its 40 × 40 cm rack, 90-to-120-second cycles and tailored rinse preserve shine and limit breakage. A dishwasher, with its 50 × 50 cm rack, remains preferable for plates, cutlery and utensils. Many venues fit both: a glasswasher at the bar for a continuous flow of glasses, a dishwasher in the kitchen for the rest.

Choosing the right glasswasher

Electronic or electromechanical control

Electromechanical control is simple and robust, ideal for direct, intensive use. Electronic control offers programmed, consistent cycles, sometimes with a temperature display and specific programmes, for finer control and greater consistency.

Softener, osmosis and water quality

Glassware is unforgiving with limescale: in hard water, glasses come out cloudy. A water softener, built-in or fitted upstream, is strongly advised in Belgium to guarantee crystal-clear glasses and protect the machine's heating element. For perfect shine without polishing, some bars add a reverse-osmosis system that removes the minerals responsible for marks. Always pair it with the right rinse aid for a brilliant result.

Capacity and throughput

A glasswasher handles on average 30 to 40 racks per hour — plenty to keep up with a busy bar. Estimate your peak (after-work, evening, event) to choose a model with enough throughput and avoid running short of glasses at the busiest moment.

Footprint and connection

Measure the space under your counter and check the water supply and drainage. Most glasswashers connect to 230 V, which simplifies installation. A stand or base raises the machine to the right height, spares your back and stores clean racks just above.

Clean, sparkling glasses, service after service

A glass's shine depends on three factors: softened water, a well-dosed rinse aid and a sufficient rinse temperature. A clean glass does not spoil the head on a beer and shows off the colour of a wine or cocktail. It is a detail that matters for your venue's image and the customer's experience.

Daily maintenance

Empty and rinse the tank at the end of service, clean the filters and check the wash and rinse arms. Regular descaling extends the appliance's life and maintains rinse quality. Leave the door ajar overnight to air the tank. Our teams advise you on the consumables suited to your water and glassware.

Essential consumables

A professional glasswasher detergent, a rinse aid for streak-free drying and regenerating salt for the softener form the winning trio. A well-set automatic doser guarantees a consistent result while controlling consumption. Poor dosing shows immediately on the glass: marks, greasy film or lack of shine.

Completing your bar station

Plan the right glass racks and extenders to protect glassware during washing and storage and to match the rack height to your glass size. For the adjoining wash-up area, find sinks, taps and sprays in our Sinks & Wash Basins section. The full range is gathered in the Washing & Wash-up world.

Installation and commissioning

Plan a water supply, a drain and a 230 V socket near the counter. Make sure the cabinet takes the machine with some clearance for ventilation and that the door opens without hindering service. At commissioning, set the dosers, check the temperature and prime the softener: a well-configured glasswasher delivers perfect glasses from the very first cycle.

Adapting the glasswasher to your glassware

Not all glasses have the same needs. Tall beer glasses sometimes need a rack extender, stemware (wine, cocktail) needs support to stop glasses knocking together, and the thick glasses of brasseries withstand sustained pace. Choose the usable tank height according to your tallest glasses, and equip yourself with suitable compartmented racks to protect stems and rims during washing.

Hygiene and brand image

A flawless glass is first a matter of hygiene: temperature rinsing removes residue and limits lipstick or grease marks. But it is also about image: in a bar, the cleanliness of the glassware is the first quality signal perceived by the customer. A high-performance glasswasher directly supports your venue's reputation, glass after glass.

Durability and running costs

A well-chosen, well-maintained glasswasher lasts many years. Think in terms of total cost: a machine that saves water and electricity, protected from limescale by a softener, costs less to run and breaks down less often. Rinse aid and detergent, precisely dosed, complete a controlled operation. It is profitable equipment that pays for itself through time saved and customer satisfaction.

Frequently asked questions

How long is a cycle? Generally 90 to 120 seconds, to keep up with the bar.

Do I need a water softener? In hard water it is essential for mark-free glasses and to protect the machine.

Which rack for a glasswasher? The standard format is 40 × 40 cm; specific racks and extenders exist depending on glass size.

Electronic or electromechanical? Electromechanical is robust and simple; electronic offers more consistent programmed cycles.

How do I avoid marks on glasses? Soften the water, dose the rinse aid correctly and, if needed, add an osmosis system for shine without polishing.