Dishwasher

A professional dishwasher is used in food-service businesses to wash large quantities of dishware quickly and in full compliance with sanitary standards. Unlike single-purpose devices (such as a knife sterilizer or a glass polisher), this machine thoroughly washes plates, baskets and kitchen utensils at high temperatures.

• Output and design: undercounter models (500 plates/h) are meant for small cafés and bars, hood-type models (1000 plates/h) for mid-sized restaurants, and conveyor systems (2000 plates/h) for large canteens.
• Body material: stainless steel protects the machine from corrosion, high humidity and the effects of detergents.
• Power and supply: power from 4.2 to 6.8 kW ensures fast water heating and short wash cycles; the more compact models need a 220 V supply.

When choosing a machine, consider your dining room’s seating capacity and the amount of dishware to be washed at peak hours. The right machine saves water and ensures a steady supply of clean dishes.