What's a "door type" dishwasher?

Should I get a high temperature or low temperature commercial dishwasher?

For a growing, relatively high volume restaurant, what type of dishwasher should we invest in?

Any tips for reducing my energy and water bill?

Any tips for reducing my energy and water bill?

Pros and cons of a high temp/low temp dishwasher?

What are the benefits of a high temp vs. a low temp dishwasher?

Is it worth purchasing a dedicated glass washer machine for my restaurant-bar?

Usefulness of a pot and pan washer?

We run a cafe serving inhouse baked goods, sandwiches, etc.

Do I need to prerinse first?

How often do I need to put my dishwashing machine through a descaling cycle?

I have a new dishwasher machine that we clean regularly but seems to be a bit less effective after a few months.

Are low-temp dishwashers a good alternative to high-temp dishwashers?