I've used these while working as a volunteer in a camp kitchen during work weekends, where we had maybe 20-40 guests eating a meal. You put dishes/silverware/pots/pans/whatever in a square tray, push it into one side of the Hobart, and pull down a lever to close the doors and start the cycle. They take a number of minutes that you can count on one hand... I seem to remember 90-120 seconds but I'm not sure. Stuff comes out clean and hot on the other side, and you want to pipeline this so it's one person with dirty hands feeding stuff in, and one person with clean hands (and thick gloves) pulling the square trays out, letting them cool, and putting the clean dishes/etc. away.
They release a huge amount of steam and they're wonderful for this kind of volume (20-40 people at a meal + all the cooking implements to support this). Larger than home use, though --- unless of course you had a mansion with servants. And I get the sense that maintenance and operating costs would be a lot higher than a regular plain dishwasher.