The dishwasher for a restaurant is an indispensable business tool but everyone knows that it’s difficult to choose. On the market there are dishwashers for restaurants of any kind, designed to work with different loads and speeds and of different shapes and sizes to suits perfectly the spaces in which are inserted.
There are hood type dishwashers, washing chamber with stainless steel that comes down, or double-walled, with the classic and functional front door: a difference that is not only aesthetic but also functional. Hood type dishwashers for example, are undoubtedly much more practical for the chance to manage the operations of loading and unloading without bending over.
There are a lot of different models of dishwashers for restaurans, whit differences concerning both the energy requirements and the machine efficiency: usually the smallest models have a washing capacity of 40 racks per hour, undercounter dishwashers, equivalent to an average of 720 plates per hour, but you can reach - in particular with the hood type dishwashers, but not exclusively - up to 60 racks per hour, ie one per minute, for a total of 1,080 dishes washed in 60 minutes.
Dishwashers for restaurants, like any industrial machine, need a regular check-up by a qualified technician, to be sure that the machine hasn’t anomalies: a restaurant cannot stand the risk of ending up with a broken dishwasher in the middle of an important evening. For this reason we recommend to choose always quality products.
Logistics is also another aspect to consider: placing the dishwasher for restaurant near a sink and garbage can be ideal: the access for waiters to the machine must also be practical and functional, avoiding placing it away from the door that leads to the room service and thus avoid to have waiters crossing the kitchen disturbing those cooking.
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