Whether you’re running a busy café in Auckland, a winery in Marlborough, or a care facility in Christchurch, clean, sanitised dishes are essential. Rhima’s underbench dishwashers are fast becoming the go-to solution across New Zealand’s commercial kitchens — and with good reason. They’re compact, powerful, and purpose-built for tight spaces without compromising on hygiene standards.
But owning a top-tier machine is only part of the story. Getting the most out of your investment means using it correctly and keeping it well-maintained. Here’s a practical, step-by-step guide to help you do exactly that.
Step 1: Know Your Model Inside Out
Rhima offers a range of underbench dishwashers, each designed with specific industries in mind:
- High Sparkle 40/45/50 – Ideal for restaurants and bars where spotless glassware is a must.
- Med Sparkle Washer – Built for aged care and healthcare facilities with high-temperature cleaning capability.
- VU-40 – A reliable all-rounder for smaller cafés, coffee carts, and lunch spots.
- RBW50U Bottle Washer – Tailored for businesses that wash reusable bottles and need internal sanitisation.
Understanding your model’s features is key to choosing the right cycle and accessories. For more detail, refer to Rhima’s commercial underbench dishwasher guide.
Step 2: Load Smarter, Not Harder
Start by scraping off food scraps — no need to rinse. Load dishes upright, keep cutlery separated, and angle glassware to prevent water pooling. Avoid overloading; good water circulation is essential.
Place taller items at the back, and make use of the correct racks for specific items. For example, bottle washers like the RBW50U come with custom nozzle racks that ensure thorough interior cleaning.
Smart loading isn’t just good practice — it’s one of the best underbench dishwasher practices for achieving reliable results every time.
Step 3: Select the Right Wash Cycle
Each Rhima model comes with tailored wash settings. The VU-40, for instance, offers fast, standard, and heavy-duty modes. The Med Sparkle can reach up to 87°C and delivers increased spray pressure — ideal for sterilising kitchenware in medical or aged care environments.
Match your cycle to your load. Glasses usually need less time than greasy cookware. Choosing the right cycle helps reduce water, energy, and detergent use — a smart approach when learning how to use an underbench dishwasher effectively.
Step 4: Keep Up with Daily Maintenance
Routine upkeep is what keeps your machine performing at its best. Here are some simple, daily underbench dishwasher maintenance tips:
- Remove and rinse the filters after each shift
- Wipe down internal surfaces
- Check for blocked or worn nozzles
- Refill rinse aid and detergent as needed
Many Rhima units come with built-in alerts or self-cleaning functions, which make maintenance even easier. Staying on top of these small tasks can help extend your dishwasher’s lifespan and maintain hygiene compliance.
Step 5: Prioritise Energy and Water Efficiency
With more NZ businesses focused on sustainability, energy-efficient underbench dishwashers are no longer a luxury — they’re a necessity.
Rhima machines are designed to minimise waste without sacrificing cleaning quality. Features like double-skinned doors for heat retention and rinse water reuse (in models like the High Sparkle 50) contribute to lower utility bills and a smaller environmental footprint.
Final Thoughts
From managing small kitchens to adapting to varying water pressure in regional areas, Rhima understands the unique challenges New Zealand businesses face. Our underbench dishwashers are engineered for real-world use — delivering consistent, efficient results day after day.
Explore our range today and find out how Rhima helps Kiwi businesses clean smarter, not harder.