Commercial dishwashers are one of the most important equipment in hospitality establishments and the most labor-saving equipment that hospitality businesses can invest in. There are many options when buying a commercial dishwasher. There are many different versions and models of models. Many products have a cycle time of only 2 minutes, which means that more than 500 dishes can be washed and dried per hour.
When choosing a commercial dishwasher to buy, a common question is: Can the same machine be used to wash cups and plates? The simple answer to this question is yes. In fact, many smaller establishments use a combination of glass and dishwashers because they cannot afford to purchase a separate unit and the space is usually expensive. However, if only one combination machine is used, there could be potential pitfalls. Compared to kitchenware, glassware washing time is shorter, which means that washing glass in a longer cycle is not energy efficient. If dirty dishes and glassware are washed together, food residues in the dishes may cause stains and stains on the glassware. You should also pay attention to the effect of the pre-cleaning cycle on the removal of food debris and the cycle of extreme heat (which can damage glassware).
The glasswasher has traditionally been a compact front loader that can be used in places with limited space as the maximum basket size is approximately 400mm x 400mm. The cleaning cycle is very fast, which ensures a rapid turnover of glassware, avoiding the need for high inventory levels. In addition, we have a cabinet-like dishwasher, which is similar in design to a glasswasher, and is also an ideal choice when space is limited. When we go upstairs, we have a model of a fold-down hood, which is faster and more powerful than a washing machine in the closet. Typically, the plates are manually loaded into the rack and then pre-rinsed on the sink. When cleaning a shelf with dirty dishes and utensils, another shelf can be loaded and another shelf removed. Therefore, although some manual input is of course required, a continuous wash cycle can be maintained.
Change a size and we have a commercial rack conveyor dishwasher. A basket of dirty dishes is placed on the conveyor and the conveyor passes through the machine in several wash cycles, pre-rinse first, then hot rinse and rinse. The conveyor came from the other end of the conveyor and was ready to empty the pottery. Finally, we have a flying dishwasher that resembles the conveyor belt, only bigger. These machines are designed to handle large quantities of dirty dishes, such as those found in the kitchens of hospitals, universities or exhibition centers.
When choosing a commercial dishwasher, it is important not to underestimate the required machine capacity. Some companies make mistakes when looking at the total daily amount and buying washing machines based on that number. However, when stock has to be replenished on time, peak demand is not taken into account. In addition, simply buying a machine based on your current needs does not take into account possible growth of your business.