| Model |
Lamber DSP3 (gravity drain) |
| Rack size |
16" x 16" (406 x 406 mm) |
| Cycle time |
2 minutes |
| Capacity |
30 racks / hour |
| Glass clearance |
11.81" (300 mm) |
| Dimensions (W × D × H) |
18.11" W × 19.92" D × 29.25" H (460 × 506 × 743 mm) |
| Net weight |
77 lbs (35 kg) |
| Construction |
18/10 AISI 304 stainless steel, inside & out |
| Electrical |
208-240 V / 1-Phase / 60 Hz, 15 A |
| Total load |
3.2 kW |
| Wash pump |
210 W centrifugal – 42 GPM (160 L/min) |
| Heaters |
Tank 3.0 kW • Boiler 3.0 kW |
| Tank / boiler capacity |
5.3 gal (20 L) / 0.8 gal (3 L) |
What our Experts Think
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Compact high-temp cleaning performance – The DSP3 is a commercial undercounter glasswasher designed for bars, cafés, and small restaurants needing fast, hygienic glass cleaning in tight spaces.
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Fast 2-minute wash cycles – Experts highlight its ability to deliver up to 30 racks per hour, making it ideal for continuous beverage service environments.
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High-temperature sanitizing system – Maintains 179–194°F rinse temperatures, ensuring chemical-free thermal disinfection for food safety compliance.
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Ultra-low water consumption – Uses roughly ~0.5–0.6 gallons per cycle, helping reduce operating costs while maintaining strong cleaning performance.
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Commercial stainless steel durability – Built from 18/10 AISI 304 stainless steel, ensuring long-term resistance to corrosion, heat, and daily heavy use.
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Operator-friendly design – Includes built-in detergent & rinse pumps, automatic tank fill, and removable control panel, reducing manual effort and improving workflow efficiency.
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Installation flexibility – Available in gravity drain configuration, making it suitable for compact bar setups where space and plumbing access are limited.
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Best suited for – Experts recommend it for bars, cafés, tasting rooms, and small hospitality venues that need fast, consistent, and hygienic glasswashing in a compact footprint.
Q&A
Q: What is the DSP3 used for?
A: The Eurodib Lamber DSP3 is a commercial high-temperature undercounter glasswasher/dishwasher designed for bars, cafés, restaurants, and small professional kitchens that need fast, hygienic cleaning of glassware and light dishware.
Q: What is its washing capacity?
A: It can wash up to 30 racks per hour, using a fast 2-minute wash cycle, making it ideal for busy service environments.
Q: What type of items can it clean?
A: It is mainly designed for glasses, cups, small plates, and utensils, making it especially popular in bar and café operations.
Q: What rack size does it use?
A: It uses standard 16" x 16" commercial glass racks, which are common in foodservice dishwashing systems.
Q: Does it sanitize with heat?
A: Yes, it uses a high-temperature rinse system (around 179–195°F / 82–90°C) to sanitize dishes without chemical reliance.
Q: What are its water and efficiency levels?
A: It is designed for efficiency, using about 0.5–0.6 gallons of water per cycle, helping reduce operating costs in commercial use.
Q: What are its electrical requirements?
A: It runs on 208–240V single-phase power with approximately 3.2 kW load, standard for commercial undercounter equipment.
Q: Does it require special installation?
A: Yes, it typically needs professional installation with proper plumbing and electrical hookup, and drainage may be gravity-based depending on model setup.
Q: What materials is it made from?
A: It is built with AISI 304 stainless steel construction, ensuring durability, hygiene, and corrosion resistance in busy kitchens.
Q: What makes it popular in commercial kitchens?
A: Its main advantage is fast cycle time, reliable high-temperature sanitization, and low water usage, making it efficient for continuous daily operation in front-of-house environments like bars.
Maintenance Tips
- Clean filters daily to prevent food debris buildup and maintain strong wash performance.
- Rinse spray arms regularly to ensure even water distribution and effective cleaning results.
- Descale boiler and wash tank on a routine schedule to prevent limescale and heating inefficiency.
- Inspect and clean door gasket frequently to maintain a proper seal and prevent leaks.
- Drain and clean wash tank at the end of each day to avoid odors and residue buildup.
- Use only commercial dishwasher detergents and rinse aids approved for high-temperature systems.
- Wipe exterior and control panel with a soft cloth; avoid harsh chemicals or abrasive pads.
- Ensure proper water pressure and inlet filter cleanliness for consistent cycle performance.
- Schedule preventive maintenance to keep pump, heating elements, and rinse system operating efficiently.
Damage 
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