Professional Dishwashing Machines


Dishwashing, saving resources, making systems more flexible, or digitalization – what will be the next stage of development? Perhaps digitally controlled funding?

By Dieter Mailander, mailander marketing.

Buying thermal equipment for professional kitchens is a challenge. The devices are becoming more complicated: hot air steamers bake; blast chillers and shock freezers cook at low temperatures. Today a multi-functional unit carries out cooking processes, for which one needed different devices only a few years ago. Parallel to this development, the equipment uses fewer resources, requires less space, and has be-come considerably easier-to-use in comparison to the past.

Dishwashers have also gone along with this development. However, chefs are not always very fond of being bothered with washing dishes, seeing it often as an unpopular secondary job, which is “unfortunately” closely connected to cooking. Those, who know that 60 to 80% of the operating costs of a dish-washing facility fall on the staff, pay more attention to rinsing technology. The more efficient the procedures around the dishwashing facilities are, the less physical strain there is for the employees, the smoother the operations run in the scullery, especially if some basic requirements are taken into consideration.

The Analysis and Planning of Rinsing Processes

Chefs usually know how many portions they cook a day, or with time-delayed production (cook & chill), serve. The number of dishes and cutlery needed result from this volume of food. If the dishwasher runs several times a day, it is enough to have an appropriate partial quantity in addition to a sufficient contingency reserve.

Like all machines, dishwashers should also not be filled 100% to capacity during normal operations. The specialists from the Working Group for Commercial Dishwashing recommend

  • for under counter dishwashers 75%
  • for pass-through-dishwashers 80%, and
  • for basket transport and conveyor belt transport dishwashers 90%.

With the remaining capacity, extraordinary loads will be cushioned.


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