More like 90-120s. There's the type that close from the top (expensive) and the conveyor type (more expensive), but they're incredibly fast, mostly because they blast near-boiling water at pressure-washer velocities. They also don't typically have a "drying" cycle -- because the dishes are so superheated they dry themselves in another half minute. Downside is no plastics or anything else meltable. See https://www.cafemutfak.com/en/blog/content/industrial-dishwa...

Having worked in a commercial kitchen, I can say these dishwashers are not really made for the same purpose as home dishwashers. The commerical ones with the 2 minute cycle kinda suck at cleaning, probably because of the shorter cycle and minimal design. They don't remove stuck-on food. They only remove what can be removed by spraying water for a short while. What they will do well is sanitise your dishes, because the water is fucking hot. It was an art form in the kitchen to find the most efficient balance between prescrubbing/presoaking the dishes and getting them through the dishwasher.