Commercial dishwasher product introduction

Commercial conveyor dishwashers are highly efficient dishwashing machines primarily used in high-traffic locations such as large restaurants, hotels, and cafeterias.

Core Technical Modules

1. Water Circulation System

Three-stage filtration (coarse → fine → micro filter membrane) traps particles >0.5mm; water softener prevents scaling,extending equipment life.

Stepped tank design (main wash → rinse → pre-wash) achieves 85% water reuse, with consumption 1/5 ofmanual cleaning.

2. Intelligent Control System

Conductivity sensors monitor detergent concentration in real-time, with automatic replenishment.

Built-in fault detection alerts operators to common issues for quick troubleshooting.

3. Hygiene & Safety Design

Food-grade 304 stainless steel interior (Ra s 0.8um)inhibits bacterial growth.

Dual disinfection (UV + high temperature) ensures >99.99% kill rate for E. coli and Staphylococcus aureus.

Application Scenarios

Catering Chains: Basket conveyor/in-line models for central kitchen bulk cleaning (up to 100.000 pieces/day).

Medical Systems: Ultrasonic + high-temperature rinsing meets strict hospital disinfection (bacterial countS 5CFU/piece).

School Canteens: Flat conveyor/in-line models boost tray/bowl processing efficiency by 60%.

Luxury Hotels: Hood-type + hot air drying ensures quick crystal glass cleaning (zero service delay).

Small Restaurants: Ultrasonic models offer auiet, efficient cleanina for space-constrained open kitchens

Maintenance Guidelines

Daily: Clean filters/spray arm nozzles; check seal tightness.

Monthly: Descale with specialized agents; test heating element efficiency.

Annual: Professional inspection of circuits, pumps, and control systems.