Dishwashing Machine Hood Type

Compact Batch Washing with Dishwasher Racks

 

The dishwashing machine hood type uses a lift-up hood and dishwasher-rack loading system for plates, bowls, cups, and other foodservice utensils.

Staff can remove food residue and sort used tableware at a dirty-dish table before placing the items into a dishwasher rack. The loaded rack is pushed into the machine, the hood is closed, and the washing program is started. After washing, the rack can be moved onto a clean-dish table for draining, inspection, sorting, and storage.

Compared with a large conveyor dishwasher, the hood structure occupies a more concentrated area. It is suitable for kitchens with medium tableware volumes that require fast turnover but have limited dishwashing-room space.

Typical applications include medium-sized restaurants, hotels, coffee shops, school canteens, staff restaurants, and chain foodservice outlets.

Washing capacity is approximately 40–70 racks per hour. A common standard dishwasher rack measures 500 × 500mm and can hold plates, bowls, cups, and other utensils.

The washing time for one cycle is approximately 60–150 seconds. Actual processing speed depends on the selected program, the amount of residue, loading arrangement, and the workflow between the dirty and clean sides.

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

Multi-direction spray arms apply water from different angles. Operators should arrange tableware according to its shape and avoid excessive overlapping that could block water coverage.

The lift-up hood allows staff to load and remove dishwasher racks from the front. It does not require the outward opening space of a large hinged cabinet door.

By preparing several racks, staff can load used tableware, operate the machine, and organize clean items at the same time. This creates a more continuous working process even though the machine handles one rack at a time.

The dishwashing machine hood type may be installed independently or connected with a dirty-dish table, clean-dish table, and pre-rinse sink. The workflow can be arranged as left-in/right-out or right-in/left-out according to the room layout.

A planned direction allows used tableware to move from the collection area through pre-treatment and machine washing toward the clean-storage section.

Zhejiang Anneng Kitchen Equipment Co., Ltd. can confirm the solution according to rack dimensions, inlet and outlet direction, worktable height, water supply, drainage, and electrical conditions.

The company can also provide dishwasher tables, stainless steel sinks, disinfection cabinets, and clean-storage cabinets for a coordinated washing area.

OEM/ODM manufacturing, non-standard production, and manufacturing from technical drawings or prototypes are supported. The minimum order quantity is 10 units. Standard models normally require 7–20 days, while customized products generally require 1–3 months.

A sample or technical solution can be confirmed before batch production. Photographs and videos may be provided during manufacturing. Every finished unit receives a 100% inspection before packing, and third-party inspection is accepted.

Remote technical guidance, spare-parts support, and a one-year warranty are available after delivery.