Conveyor Commercial Dishwasher

The conveyor commercial dishwasher is developed for facilities that need to process large quantities of tableware continuously. It can be used for plates, bowls, cups, and catering turnover utensils.

The available types include flight-type dishwashers and rack-conveyor dishwashers. A flight-type model uses a continuous conveying structure that carries tableware through each processing area. It is suitable for creating a high-volume dishwashing line where items move through the system in one direction.

A rack-conveyor model requires staff to classify tableware and place it into standard dishwasher racks. The racks are then transported through the washing process. This method makes it easier to organize plates, bowls, and cups before washing and to move them together after the cycle.

The equipment is suitable for large hotels, school canteens, hospitals, central kitchens, banquet centers, and centralized tableware processing facilities.

The stated washing capacity is approximately 1,000–5,000 pieces per hour. Actual capacity depends on the flight-type or rack-conveyor structure, conveying speed, tableware type, and selected machine modules.

The common main-wash temperature is approximately 55–65°C. The common rinse temperature is approximately 80–90°C.

A continuous conveying system can combine pre-washing, main washing, rinsing, and drying stages within one operating line. Separate temperature control allows different processing zones to be managed according to their functions.

Multi-angle spray systems direct water toward tableware from different positions. Actual washing performance can still be affected by tableware loading, residue removal before washing, detergent use, and operating procedures.