I've used these machines my entire career as a chef; we refer to them in the business as "undercounter machines" or "Bar machines". They're more about sanitizing than about deep cleaning. Some of them, like the one you posted are High-Temp machines, Low-Temp models are attached to a Clorox bottle or other liquid antimicrobial.

They're wonderful for quick cleanups after parties and large cooking jobs but they aren't going to do any "Bob Loads" or spend an hour and a half cleaning every yibble off your knives and forks. They usually have a passive strainer at the bottom of the tub which needs to be cleaned every so often. No detergent dispenser, no rinse aid dispenser (although some of the fancier ones can be connected to an Eco-Lab bottle). The best thing about these machines is how quick they are and anyone who has ever worked in a kitchen like me has to wonder why modern domestic dishwasher require sometimes up to two hours to complete a cycle.

The first one of these I ever worked with in the early Eighties was like a Hobart KitchenAid Superba with a Stainless Steel tub, same dimensions, same handle, no "adjustable racks", no silverware baskets, no buttons, no dispensers, no cycle indicators, just a lot of heat and clean kitchen wares in less than 5 minutes. The tub was also bigger than the one in the Web

restaurant ad and could accommodate the huge mixing bowls on 30 qt. mixers.