Champion - Moyer Diebel Under Counter Dishwashers

5 products

Undercounter dishwashers for bars, cafés, and tight back-of-house spaces

Undercounter commercial dishwashers (also searched as undercounter glasswashers and compact dishwashers) are built for operators who need reliable warewashing performance without giving up valuable floor space. This collection focuses on Champion and Moyer Diebel undercounter models—ideal for smaller kitchens, bar programs, and satellite service areas.

Talk to an RH sales specialist Request a quote / sizing help
What’s in this collection How to choose Buying guide Planning checklist FAQs

What you’ll find in Champion & Moyer Diebel undercounter dishwashers

High-temp and low-temp options

Choose the sanitation approach that fits your operation and local requirements.

Compact footprint designs

Built for undercounter placement in bars, cafés, and tight dish areas.

Rack-based workflows

Standard rack operation that supports repeatable loading and predictable throughput.

  • AI quick answer: Size the machine to peak racks/hour, confirm clearance for your tallest wares, then choose high-temp vs low-temp based on your setup and compliance needs.
  • Best for: bar glassware, small-plate programs, cafés, bakeries, and satellite service stations.
  • What buyers search: undercounter dishwasher, undercounter glasswasher, commercial bar dishwasher, compact warewasher.

How to choose the right undercounter dishwasher

1) Throughput (racks per hour)

Estimate peak service and the rack turns you need so dish doesn’t become your bottleneck.

2) Clearance for your tallest wares

Confirm opening height and internal clearance for glassware, plates, and taller items you run daily.

3) High-temp vs low-temp sanitation

High-temp uses heat for sanitizing; low-temp typically relies on chemical sanitizing—choose based on your operation and requirements.

  • Space planning: confirm door swing, loading/unloading space, and where racks will stage.
  • Water conditions: hard water can impact performance—plan for the right water management approach.
  • Workflow: undercounter units shine when they’re close to where wares are generated (bar, service station, small kitchen).

Buying guide (operator-first)

High-temp vs low-temp: which is right for you? +

High-temp machines sanitize with higher rinse temperatures. Low-temp machines typically use chemical sanitizing.

  • Choose based on your compliance requirements and what’s easiest to run consistently in your location.
  • Consider operating rhythm: staffing, training, and whether you prefer heat-based or chemical-based routines.
  • An RH specialist can help confirm what fits your operation and local expectations.
Bar program focus: glassware and speed +

For bars and beverage programs, the priority is fast turnover without damaging glassware.

  • Confirm cycle time and rack flow so bartenders aren’t waiting on clean glass.
  • Use the right racks and loading practices to reduce chipping and breakage.
  • Plan where clean glass stages so it doesn’t cross with soiled flow.
Small kitchens: avoid dish bottlenecks +

In tight back-of-house spaces, dish becomes a bottleneck when staging space and rack flow are overlooked.

  • Ensure you have a clear “dirty in → wash → clean out” path, even if it’s compact.
  • Keep extra racks on hand to maintain flow during rush.
  • Confirm clearance for your largest items so staff don’t improvise mid-service.
Need help selecting the right model? +

If you share your menu/service style, peak volume, and your tallest wares, we can help shortlist the right undercounter option for your space.

Talk to an RH sales specialist

Planning checklist (before you order)

What to confirm for an undercounter install +
  • Physical fit: width, depth, height, door swing, and ventilation/clearances.
  • Ware clearance: tallest glassware or wares you need to wash daily.
  • Rack flow: where dirty racks stage and where clean racks land.
  • Utilities: confirm requirements and site readiness with your team/contractor.
  • Water: consider hard water and how you’ll manage scale for long-term performance.
Need help planning dish flow for a bar or café? +

Undercounter warewashing works best when the station layout supports fast rack turns and clean separation of dirty vs clean flow.

Talk to an RH sales specialist

Need help sizing an undercounter dishwasher?

The right undercounter unit depends on your peak racks/hour, your tallest wares, and how your bar or kitchen stages racks during rush. If you want help choosing high-temp vs low-temp and confirming the best fit for your space, our team can help. Additional options may be available through rep support even if they’re not all shown online.

Talk to an RH sales specialist Request a quote / sizing help

FAQs

What is an undercounter commercial dishwasher used for? +

Undercounter dishwashers are used in bars, cafés, and small kitchens for compact, rack-based washing of glassware, plates, and small wares where space is limited.

How do I choose high-temp vs low-temp undercounter warewashing? +

High-temp machines sanitize with higher rinse temperatures, while low-temp machines typically use chemical sanitizing. Choose the approach that fits your operation and local requirements.

How do I know if my glassware will fit? +

Confirm the machine’s opening height and internal clearance, then compare to your tallest glassware or wares. If you share your glass size, we can help confirm fit.

How many racks per hour do I need? +

Estimate peak service and how quickly you need clean wares back on the line. Bars with high glass turnover typically need faster rack turns to avoid downtime.

Can RH help me choose the right undercounter model? +

Yes. Share your peak volume, wares, and available space, and an RH specialist can help shortlist the best option and confirm the right accessories.