[Skwid]

Those I've used in the UK aren't so bad, they're cold fill only with a heating element in the sump. It takes maybe 15 minutes to fill and get up to temperature at the start of a shift, after that each cycle is ~2 minutes.

The hot water is recirculated during the wash, the rinse uses fresh water from the tap with the excess going out an overflow. A little sump water gets replaced every cycle, but enough stays that it's back up to temperature before you've emptied and refilled it. There's also a small peristaltic pump to top up the detergent directly from the bottle.

Not much benefit in a home setting unless you fancy having it hot and ready 24/7 though.

[swiftcoder]

They also have the clever system of standardised, removable baskets. Need to increase dishwashing throughput? yank the clean basket, line them up on the counter to dry, and run a new basket through

This is probably the one trick consumer dishwashers should emulate

[hilariously]

The problem in basically any consumer kitchen is storage - having racks and racks of stuff under your big stainless steel commercial countertops is no problem.

[emj]

So sell small scale scullery, sink, storage and sorting systems to save and subvert storage solutions.

[youngtaff]

Buy two dishwashers — one of clean stuff and one for dirty stuff — my brother’s seriously thinking about doing it when his kitchen is remodelled