Consistent hot water for dishwashing and sanitation, in a compact system that fits a tight back-of-house kitchen.
Written by the March Technology Technical Team · Last Updated: July 2026 · 5 min read
Restaurant kitchens need reliable hot water for dishwashing and food-safety sanitation, with demand peaking hard during lunch and dinner service and again during post-service cleanup. Back-of-house space is almost always tight in a working restaurant kitchen, so we specify compact units and plan placement carefully around existing kitchen layout during the site survey.
This page covers standalone restaurants, cafes and catering kitchens; if you're sizing hot water for a hotel's in-house restaurant alongside guest rooms, see our hotel & hospitality page instead, which accounts for combined demand.
Typical demand: Dishwashing, food prep, washroom hot water
Peak hours: Lunch and dinner service, plus post-service cleanup
Space: Compact units suited to tight back-of-house areas
Ideal for: Standalone restaurants, cafes, catering kitchens
We install restaurant heat pump systems nationwide, sized to fit tight kitchen back-of-house spaces.
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This depends on cover count, menu type and dishwashing method; we calculate realistic peak demand during the free site survey rather than a generic seat-count formula.
Yes — we specify compact units and work with your existing kitchen layout, including outdoor unit placement, to minimise the footprint required.
Yes, this page covers standalone restaurants and cafes specifically; hotel in-house kitchens are sized as part of the wider hotel system on our hospitality page.
Kitchen environments accumulate grease and steam faster than most commercial settings, so we recommend more frequent filter and coil checks as part of a maintenance contract.