To my understanding, restaurant dishwashers also assume that foods residue has already been removed, and are primarily to sanitize the surface with high temperatures. Residential dishwashers, by contrast, start by prewashing anything that is immediately removable, main wash to slowly break down anything stuck on, and only then go to the high temperature sanitization step.

Commercial dishwashers also assume they’re installed in a location with lots of airflow and ventilation, so they can just dump steam into the room and trust the HVAC to remove it. A residential dishwasher may instead have a cool-down step during which the steam condenses, which avoids releasing steam into the kitchen.