AFAIK commercial dishwashers are very diverse: some are rugged equivalent of a consumer dishwasher, some can only sterilize pre-washed dishes, and some do the quick 40 seconds wash... but use really a ton of electricity.
My style of cooking is wash as I prep and cook, so I'm constantly in motion while prepping and cooking. I dynamically figure out ahead of time whether what I'm using at that moment is needed the rest of the session, and wash it the moment I get a "let simmer for N minutes" break, and everything that is dirty that doesn't land on the meal table lands in a sink of hot soapy water. I scrape for a compost pile as I go as well.
This minimizes clean up time and food waste at the end of the meal, but I have since found out few people do this. I learned it when I worked back of house. While I had dedicated team members for various clean and prep activities, there was still plenty to do with not a moment wasted, so building that habit was the only way to keep up with the service rush. Having just learned queuing theory gave me a leg up over a couple old salts who learned the same through brute force intuiting the habit, and I taught the less-experienced team members by giving them rote expert-system-like if-then procedure.
It was a glorious feeling when my entire shift team had only a few minutes of cleaning and tidying at the end of the shift well before the cleaning crew arrived (thank goodness we did not have draining and cleaning the fryer on our duty list), and we could relax a few minutes over a snack and shoot the breeze just before clocking out.