Commercial and consumer dishwashers are only the same in that they're both called "dishwashers" and use water. The former expect little to no food, have cycles measured in minutes, and run at temperatures that would eat more sensitive dishes alive.
A commercial dishwasher will cut right through amounts of food that a normal residential dishwasher wouldn't touch (pre-wash is more for efficiency and to keep crap from piling up in the bottom tray of the dishwasher) and it will actually be ever so slightly less harsh on whatever goes in it (plastics are the problem mostly) because while it washes and rinses way hotter it doesn't have a stupid heating element that runs to dry things.
It will also use fucktons more water and more power and make more noise.
My last guess is more frequent cycles, meaning hotter water already at the spigot / dishwasher outlet, similar to the consumer recommendation to run the hot water for a minute prior to starting the dishwasher?
Plastics / tupperware were actually what I had in mind lol
If they're talking about the water being hotter, but not a "stupid heating element that runs to dry", then it sounds like they mean the hot air.
This in contrast to the consumer unit at home which heats the interior of the dishwasher for 45 minutes or so after it has done its washing cycle to dry things while still inside the dishwasher.