Earlier quoted context omitted.
Industrial dishwashers use different detergents and operate at a much higher temperatures. Most dishes don't like either. Not to mention if you're in the US you probably want three phase power.
> Industrial dishwashers Should be called dish sterilizers. They won't get dirt off - in industrial kitchens everything is rinsed first and then put in. Home dishwashers get just as hot as the industrial versions (if you turn on those cycles - might not be allowed by modern code, but older ones do), and use harsher chemicals because they are expected to get clean after food that has dried on for a few days.
Oh yeah they will. We used to wash car parts at the end of shift before cleaning and draining the machine.
>in industrial kitchens everything is rinsed first and then put in.
Because you'd be cleaning out the dishwasher strainer grates thrice daily if you didn't make a min-effort attempt to reduce its garbage intake.