Miele PFD 101
Freestanding fresh-water dishwasher
- Place settings
- 13
- Programme time
- 17 min
- Design
- freestanding
Commercial dishwashers for professional catering
Professional Miele dishwashers for restaurants, hotels, bars and commercial kitchens where dishwashing has to keep pace with operations even at peak times.
11 products
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ProfiLine (fresh-water)
Compact fresh-water dishwashers for offices, staff kitchens and smaller commercial kitchens.
Miele PFD 101 i
Built-in fresh-water dishwasher
- Place settings
- 13
- Programme time
- 17 min
- Design
- built-in
Miele PFD 102 i
Built-in fresh-water dishwasher
- Place settings
- 13
- Programme time
- 17 min
- Design
- built-in
Miele PFD 103 SCi XXL
Built-in XXL fresh-water dishwasher
- Place settings
- 14
- Programme time
- 17 min
- Design
- XXL, built-in
Miele PFD 104 SCVi XXL
Fully integrated XXL fresh-water dishwasher
- Place settings
- 14
- Programme time
- 17 min
- Design
- XXL, built-in
MasterLine (fresh-water)
High-performance fresh-water dishwashers for hospitality and healthcare facilities.
Miele PFD 401
Freestanding fresh-water dishwasher, SpeedPlus
- Output
- 456 plates/h
- Programme
- 5 min
- Design
- freestanding
2 variants: lotus white · stainless steel
Details – Miele PFD 401Miele PFD 401 U
Undercounter fresh-water dishwasher, SpeedPlus
- Output
- 456 plates/h
- Programme
- 5 min
- Design
- undercounter
2 variants: lotus white · stainless steel
Details – Miele PFD 401 UMiele PFD 407
Freestanding fresh-water dishwasher, HygienePlus
- Output
- 456 plates/h
- Programme
- 5 min
- Design
- freestanding
2 variants: lotus white · stainless steel
Details – Miele PFD 407Miele PFD 407 U
Undercounter fresh-water dishwasher, HygienePlus
- Output
- 456 plates/h
- Programme
- 5 min
- Design
- undercounter
2 variants: lotus white · stainless steel
Details – Miele PFD 407 U
Tank dishwashers
Tank dishwashers with very short programme times for bars, restaurants and catering.
Miele PTD 701
Tank glasswasher, 46 cm wide
- Output
- 1535 glasses/h
- Width
- 46 cm
Miele PTD 703
Tank dishwasher, also suitable for undercounter installation
- Output
- 1170–1188 plates/h
- Programme
- 55 seconds
2 variants (water softener, detergent container)
Details – Miele PTD 703
How to choose
The right commercial dishwasher should not be chosen on machine size alone. Peak-time load, cycle time, hourly capacity, type of tableware, available space and water quality together determine which system suits your kitchen.
The Miele Professional dishwashers below offer solutions for different hospitality workloads.
Size for peak time, not the daily average
The daily workload of a hospitality venue is rarely even. The machine has to deliver sufficient capacity when large quantities of plates, glasses and cutlery come back to the kitchen in a short time. That is why machine selection is based on the busiest period.
- How many place settings or racks must be processed at peak time?
- How quickly must items be back in use?
- What is the ratio of glasses, plates, cutlery and other tableware?
- How much space is available in the dishwashing area?
- What water quality and water treatment are needed?
- What does the kitchen workflow look like, and how many operators are there?
Which design could be suitable?
Several designs are available in the current Miele Professional range.
- compact or freestanding professional dishwashers;
- undercounter models;
- integrated and fully integrated models;
- systems designed for heavier catering workloads.
Why does water quality matter?
Water quality is not a minor installation detail. It can affect the dishwashing result, glass and tableware surfaces and the long-term operation of the equipment. The water treatment required must always be determined based on site conditions and the manufacturer's specifications.
When choosing a commercial dishwasher, machine capacity must be matched to the kitchen's real workflow. A machine that is too small can cause bottlenecks and shortages of tableware at peak times, while one that is too large can be an unnecessary investment. The right solution handles the busiest period yet can still be sensibly utilised.
Overall operating factors include cycle time, water and energy consumption, dosing, water quality, the rack system, ergonomics, as well as service and maintenance. It is therefore worth treating machine selection as a complete system.
Frequently asked questions
Which commercial dishwasher does a restaurant need?
Above all, you need to look at peak-time volume, cycle time, types of tableware, available space and water quality.
How does a professional dishwasher differ from a household machine?
When choosing a professional machine, short cycle times, hourly throughput, intensive use and service support are all decisive.
What does the plates/hour or racks/hour figure mean?
It is a performance figure specified by the manufacturer. Only the official Miele figure and any conditions attached to it may be published on this website.
Why does water quality matter?
Because it can affect the dishwashing result, the surfaces of your tableware and the long-term operation of the equipment.
Is it enough to choose a machine based on the number of guests per day?
No. The peak-time load and how quickly the tableware must be turned around are more important sizing factors.
Not sure which machine you need?
A few basic details are enough for an initial assessment of the right capacity: what textiles or dishes you process, in what quantity, how many hours a day you operate, how much space is available and which utilities are on site.
