Commercial Dishwasher

Overview

The commercial dishwasher is a hood-type warewasher that cleans a 500 mm rack of dishes in a 60-, 90-, or 120-second cycle, reaching up to 60 racks per hour. A heated 30-litre tank recirculates detergent wash water, then a separate booster heats the final rinse to 82–90 °C for sanitation. Lowering the lift hood starts the cycle automatically.

How it works

The machine is built around the Cabinet & Frame, a welded stainless frame on adjustable feet. The Lift Hood is a counterbalanced lift door; raising it admits a rack and lowering it trips the cycle switch. Soiled water collects in the Wash Tank, whose sump holds a scrap strainer that traps food debris before it reaches the pump.

During the wash phase the Wash Recirculation Pump recirculates tank water at roughly 55–65 °C, driving the Spray Arm System of upper and lower rotating arms that blast detergent solution across the rack. The cycle then switches to the Rinse System, where a 9 kW booster heater delivers fresh water at 82–90 °C through dedicated rinse arms; a vacuum breaker prevents backflow into the supply. Rinse overflow replenishes the wash tank.

The Chemical Dispenser System meters detergent and rinse aid by peristaltic pump in proportion to fill volume. A Drain Pump empties the tank between change-outs, and the Control System sequences fill, wash, drain, and rinse from a touchscreen, interlocking the cycle to hood position and rinse temperature so that dishes leave only after the sanitizing rinse completes.