Hood Type Commercial Dishwashers for Kitchen

Product Description

Restaurant Dish Washer Machine Dishwasher Commercial Free Standing Hood Dishwashers Machine

Details :
 

item	value
After-sales Service Provided	Free spare parts, Overseas Call Centers
Warranty	1 Year
Application	Hotel, Commercial
Power Source	Electric
App-Controlled	Yes
Type	Freestanding
Control Type	Semi-Integrated
Housing Material	stainless steel
Inner Material	stainless steel
Certification	ce
Voltage (V)	220
Place of Origin	China
Brand Name	HONGYI
Product name	Dishwasher Machine
Type	Freestanding
Name	Kitchen Appliance Dish Washer
Usage	Home Kitchen Appliances
Material	304 Stainless Steel
Function	Strong Dish Washing
Dishwasher Type	Automatic Commercial Home Dish Washer

FAQ:

1: What is the average cycle time of the dishwasher?

The average cycle of a commercial dishwasher is one minute, and it can clean 20-30 boxes per hour.

2: Is the dishwasher more water-efficient than hand washing dishes?
Each frame consumes 3L of water, and 50L per hour is more economical than hand washing.

3: Is hand washing dishes more hygienic than dishwasher?
Since commercial dishwashers use high-temperature water to kill bacteria and disinfect tableware, they are considered more hygienic than hand washing.

4: What chemicals are used in commercial dishwashers and are they safe?
A variety of chemicals are used in commercial dishwashers, and each chemical has a specific task; Scale removal prolongs the service life, reliability and washing effect of the machine by preventing and removing the accumulation of scale in the washing machine Detergent removes dirt and grime, cleans and disinfects your dishes Rinse aids reduce surface tension and ensure that your tableware is streaked and spot-free All chemicals must comply with regulations and be safe when used in accordance with the instructions. Read the manufacturer's safety recommendations and labels to understand the substances you are using, the hazards, and the safety measures you need to take if you or your colleagues directly inhale or consume these substances.

5: Can the dishwasher remove baking grease and dirt?

As long as you follow the manufacturer's guidelines and use recommended detergents and rinse aids, commercial dishwashers can
effectively remove most of the stains and baking grease on pots and pans. In some cases, stubborn baking fat may need to be pre-soaked. If you need a certain degree of efficiency, you can also use it with an ultrasonic bath to improve efficiency.

 

6. Does the glassware or tableware need to be dried or polished after the washing cycle is over?

If you use rinse aids in the washing process, there is no need for polishing or drying-your glassware and pottery will be immediately available for use. 

 

7. What kitchen utensils cannot be put into the dishwasher?

Although commercial dishwashers can wash dishes and other utensils carefully and efficiently, some items are more susceptible to damage than others.

 

8. Gravity drainage or drainage pump?

Commercial dishwashers require the use of dishwasher drain hoses to quickly and efficiently dispose of dirty water during the wash cycle. To do this, they use gravity or power pumps to discharge it. If the waste water outlet of the dishwasher is higher than the drain standpipe, gravity drainage is sufficient. However, if the outlet is under the riser, a drain pump is required-otherwise, your dishwasher will not be able to drain.

 

9. Water pressure and flushing booster pump.

Generally, commercial dishwashers require approximately 2 bar of water pressure to perform optimally. It is very important to check the water pressure before buying any commercial dishwasher. If the pressure is insufficient, you should look for a machine with an internal flushing booster pump. If required, these can also be installed externally.

 

10. Before buying a dishwasher, the hardness of the water is another key consideration.

In hard water areas, scale will quickly accumulate on internal components, which will have a real impact on the efficiency and performance of the machine. In severe cases, or if it is not handled in time, it may cause the machine to malfunction and cause expensive repairs that are not covered by the warranty.

 

11. How does a commercial dishwasher work? 

Commercial dishwashers consist of a sink, a pump, two independent manifolds with rotating arms, and necessary control and heating devices. When the machine is turned on, the sink will be filled with water. A pump is connected to the washing water tank and a manifold group. The other manifold group is connected to the feed water supply via a booster heater, which heats the water to 82ºC. When the circulation button is activated, the pump will spray washing water and detergent on the dishes. At the end of the set time period, the pump stops. After washing, the water valve (or pump) is activated, and fresh water is taken out of the booster heater and sprayed on the dishes for a period of time through the second manifold. This is the final rinsing stage. The rinsing water dripping from the plate falls into the washing tank and is used as makeup water. The overflow system ensures that the water level remains constant. The washing water will remain in the water tank for the next cycle, usually up to 40 cycles can be used, depending on the dirt level of the washing items, and then it needs to be updated.

 

12. Do items need to be pre-washed before being placed in the dishwasher? 

There is no need to pre-clean dirty items, but we recommend that you remove heavy, loose debris. The dishwasher will not replace your trash can.

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