Professional dishwashers. Types and principles of work
A modern professional dishwasher is a small device that can take up no more than 1 square meter and at the same time wash from 1000 to 2000 dishes per hour.
The effectiveness of using a professional dishwasher in restaurants (canteens and cafes) does not require proof. Hand washing is not comparable to a dishwasher. Washing quality, process speed and human resources are the main factors in the efficiency of a dishwasher. Many users compare professional dishwashers with household ones, but this is completely wrong, because household and industrial dishwashers are fundamentally different. The only thing they might have in common is clean dishes.
None of the household dishwashers have a 1-2 minute wash cycle and are not designed to run continuously. But thanks to its design, the industrial dishwasher can be used continuously throughout the working day. Washing cycles range from 45 seconds to 4 minutes and can include 1, 2, 3 or even 4 dishwashing programs. Most dishwashers consume 2-3 liters of water per cycle, and the water consumption per 1000 plates will be about 120-150 liters.
Industrial dishwashers are divided into several types, which differ in the type of loading: front-loading machines, dome-type machines and conveyor-type machines.
Front-mounted dishwashers are more compact than other types of machines. The main difference is that the dishes are loaded through the front door. The capacity of these dishwashers is between 200 and 800 plates per hour. Front-loading machines can be quite small and can be used in glass bars. The main disadvantage of this type of machine is the way the basket is installed inside the machine. Since the basket with dishes is quite heavy and the operator has to manually install the basket, this work requires some physical effort. On the other hand, the machine's compact size and relatively low price make it the best selling dishwasher on the market.
These machines are equipped with a “canopy” that the operator raises and lowers, and is equipped with a special lifting mechanism. More convenient is a dome-type dishwasher, which can be additionally equipped with an “entrance” table filled with dirty dishes. The washing process on such machines allows achieving significant productivity - 1000-1200 plates per hour.
Such machines are intended for use in large companies with a large number of visitors: canteens, restaurants, etc. Conveyor type dishwashers are sometimes called tunnel dishwashers because of their design. They are equipped with a conveyor that transports the dishes to the tunnel where washing takes place. Conveyor type machines are much larger than front-loading and domed dishwashers. Connection and adjustment must be carried out by specially trained specialists from the BHS.LV team.
Operating principle
The principle of a professional dishwasher is based on two processes: washing and rinsing. Therefore, professional dishwashers are equipped with two heating elements:
• equipped with a washing bath for 30-40 liters, in which the water is heated to 50-60 ° C.
• equipped with a 5-10 liter boiler, in which water is heated to 80-90 ° C and is used for rinsing and disinfecting dishes.
