Restaurant Dishwasher Equipment
The restaurant dishwasher equipment asks to place the tableware that has been washed rough first inside special washing blue basket, send into dishwashing machine next, although transport chain moves in whole washing process blue basket, and tableware is relatively immobile in blue basket, because this principle, tableware damage rate wants a few lower.
Description
The restaurant dishwasher equipment asks to place the tableware that has been washed rough first inside special washing blue basket, send into dishwashing machine next, although transport chain moves in whole washing process blue basket, and tableware is relatively immobile in blue basket, because this principle, tableware damage rate wants a few lower. This innovative solution makes dishwashing faster while significantly increasing the machine capacity. For ease and comfort of operation, the trays are automatically stacked in the exit section of the machine.
Machine specification
Restaurant dishwasher equipment parameter details | |||
Voltage | 380v/46kw | Dimension | 1100*750*1600mm |
Capacity | 1500-2500 plates | Volume | Main water tank: 118L Rinse water tank: 21L Water consumption: 320L/hour |
Temperature | Main wash temperature: 55-65℃ Rinse temperature: 82-95℃ | Feature | Built-in distributor, strong metal sense of printing LOGO, touch screen display strong sense of human-machine interaction, stepping track, main washing, rinsing independent trigger water to save electricity and water |
Machine feature
1. Touch screen control panel, running status display, friendly human machine interface.
2. Overload protection on the restaurant dishwasher equipment.
3. Safety and emergency protection switch
4. Detergents distributor adjustable more effective
5. The heating pipe and water pump are imported components
6. Electrical accessories contactor, relay and switch adopts Schneider brand
7. Double pumps are used to ensure the stability of water pressure
8. 18 spray pipes, more effective
9. Reduced 50% water consumption
Machine advantage
➢ Wash the dishes cleaning
The working principle of dishwasher is to use high-pressure water pump to spray, to wash the surface of tableware under high pressure, and to match certain proportion of washing things, so that the residual material on tableware surface melts, the combination of the two to achieve real spray cleaning.
➢ Cost savings for workers
Fully automatic dishwasher abandoned artificial washing dishes, soaking, scruping, artificial rinsing, now has soaked cleaning drying process completely connected together, and automatically completed by the machine, only need to be in the dishwasher entrance arrangement of a person to put tableware in the dishwasher export arrangement - people receive tableware can, Conditions can also be equipped with disinfection cabinets and dishwashers with more advantages, to avoid the secondary pollution of tableware.
Service
The company has established after-sales service certification system, attach importance to product after-sales service, has a professional and professional service team, 24 hours 400-838-0982 fault telephone hotline regular telephone consultation equipment use, regular door-to-door maintenance and record feedback information, small problems telephone, video communication in time
FAQ
➢ How big a dish can the restaurant dishwasher equipment clean?
The equipment is equipped with a standard washing basket of 500*500, and only the dishes that fit into the basket can be cleaned.
➢ Does the equipment need slag removal? Or just put it there?
The automatic warewashing machine needs to be cleaned first, soaked and then placed in a dishwashing basket.
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