Make cleaning and sanitizing pots, pans, mixer bowls,
and trays simple and fast.
Throughout the day, pots, pans, and utensils pile up, and the job of the commercial dishwasher is never done. Not only are pot, pan, and utensil washers. The product adopts a new type of shower nozzle, so it can ensure the system shower temperature keeps 80℃, make the disinfection function of washing dishes reach the international standard.
Products are imported stainless steel sheets, the core components are manufactured using foreign technology, easy operation, energy saving, stable performance #characteristics. Our company has passed the ISO9001 international quality system certification, in strict accordance with the modern enterprise management, the production of commercial #dishwasher functional, smart structure, easy operation, high degree of automation, with #automaticcleaning,high-temperature sterilization, internal drying, and other features.
What is a utensil washer?
Pot and utensil dishwashers are designed to clean and sanitize pots, pans, large containers, and bowls. If your kitchen is large enough and busy enough, you may find it makes sense to have this model of the machine in addition to a ‘universal washer’
How do you know if you need a commercial dishwasher?
Many restaurants serve a large number of customers on a daily basis. It’s important that as a restaurant, you’re able to keep up with this demand. The large majority of restaurants are equipped with compartment sinks to wash dishes and pots. But this is usually seen as a backup and not as the preferred method to ensure pots, pans, and dishes are sanitized properly.
· This Washer is designed and built for cleaning and #degreasingpots, pans, vessels.
· It is the perfect solution for cleaning every type of vessel right from transportation & packing to the production line.
· It can also be customized according to your #materialhandling system suiting to specific purposes.
Comparison of Washing Vessels:
BY Hand | By Machine: |
ONE PERSON CAN WASH ABOUT 42 CRATES IN ONE HOUR WATER REQUIRED FOR | CRATE WASHER CAN CLEAN AROUND 1000 CRATES/HOUR WATER CONSUMPTION FOR |
CLEANING ONE CRATE = 2.5 L | ONE CRATE = 0.13 L |
Standard Technical Specifications
Total Weight: 3.8 TONS
Height: 1620 MM
Width : 1550 MM
Length: 13000 MM
Load – Capacity
- Connected load : 32 HP = 24 kW Connected heaters : 60 kWTotal power consumption of machine per hour: 84 units (on full load)
- Water consumption: 1100 - 1300 litters for 4 - 6 hours
- Area Required: Minimum installation area required is 10 m X 3 m.
- Proper drain points near the machine have to be provided
The amount of water a #commercialdishwasher can go through in a day also varies. Talk to your dealer about the water efficiency of the models you are looking at and how it will impact your bottom line.
Some models are more efficient than others, using advanced #jetspraytechnologies that clean dishes with less water. A higher purchase price may be offset by lower water use and faster cycles.
Water pressure:
Water pressure is a really important part of a good-functioning commercial dishwasher. Your commercial dishwasher should maintain water pressure between 200kpa and 350kpa.
Check the water pressure in your kitchen to make sure it will meet the needs of your commercial dishwasher. If it doesn’t, you may need a rinse booster pump to add to your dishwasher purchase.
Water Inlet & Outlet:
- Connect the machine to the 4000 L - 5000 L overhead tank and maintain minimum water pressure at 1.5 - 2.0 bar.
- The float valve and low-level switches in the machine tanks monitor and control the cutting and filling operations of the water.
Detergents used in the machine:
#Detergent liquids like TPOL, BECHEM, etc. or you can use caustic soda to maintain the pH value of the solution at 12 - 13.
If the vessels are in direct contact with the food products, then we can use the food grade-based detergent liquid in the washing zone.
1% - 1.5% detergent liquid has to be added to the machine detergent tank's volume.
We are offering a detergent dosing pump in order to sense the pH value and maintain the concentration in the solution.
ELECTRICITY & EQUIPMENT:
- Power required for the machine
- Connected load : 32 HP = 24 kW
- Connected heaters: 60 kW
- Total power consumption of machine per hour = 84 units (on full load)
RYB indication on the panel board
R = Red light
Y = Yellow light
B = Blue light
- Check RYB indication on the panel board after connecting to the main supply
- Water immersion heaters: 2" BSP threaded flange brass plated with SS check nut, 10 kW element, 415 v, 3 pHs, 50 Hz, 410 mm length, tube diameter 10.8 mm in SS 316 grade material
TRAIL RUN / DRY RUN:
After assembling the machine, a trial run to check the operation of the machine without full load is conducted.
1. It should be easy to use so your staff don’t have issues or require complicated training to figure it out.
2. It should work fast enough that your kitchen never has to wait on a clean dish in order to get food out to your customers.
3. It should meet all sanitary requirements so you don’t risk a health code violation.
4. It should get your dishes clean enough that no patron will feel they’re eating off something that’s less than pristine.
If you can find one that does all that without making too much noise or using too much energy, then you’ve pretty much hit the jackpot.
Whatever commercial dishwasher you buy has to manage the basics, but what’s required to manage the basics will vary for different commercial kitchens and some models can provide extra benefits beyond just the things you need it to do. If it’s time to buy a new commercial dishwasher for your kitchen, here are the main things you should know to ensure you find the best one for you.
Purpose:
- To inspect the chain drive and its alignment and operation for smooth feeding of crates.
- To check for any abnormal sounds or vibrations. If found any, proper adjustments are to be taken care of.
- To check and tighten any loose ends or fittings causing abnormal vibrations which lead to unusual sounds.
- To check the alignment of chain tracks.
- To check the feeding of crates.
Complete trial run with healing Source & Water:
This is conducted after the first Trail Run check
Purpose:
1. To check the functioning of the machine with a full load of water and an electrical heating system.
2. To inspect all the utilities connected with the machine such as water, electrical & mechanical, etc.
The Sequence of Procedure(SOP)
- It is the plan of operations to be followed in order while using the machine.
- SOP is the information supplied for recommended use only. Customers are obviously responsible for their operator’s health and safety and their own site rules may vary from the details.
- Only items that were provided as samples or detailed within the agreed specification should be washed with this machine.
- Failure to comply will result in damage being caused to the machine.
- Follow the maintenance checklists periodically
- Machine installation checklist
- Daily checklist
- Weekly checklist
- Monthly checklist
- Bi-annual checklist
Breakdown Maintenance:
- Breakdown Maintenance List is provided in the Manual -
- Which covers –
- What to do – When:
- The machine does not start
- The pump does not start
- Insufficient pump pressure
- pump labors under load
- Heater functioning problems
- Slipping/Jerking of Conveyor Chain
- Nozzle clogging
- Water leakage/internal mixing
- Water overflows at machine tanks
Spare parts & Accessories:
ACCESSORIES SUPPLIED WITH THE MACHINE:
Tool Kit & Nuts
C spanner
Set of Gaskets
Water jet nozzle tips, etc.
FAQ's
How to Get the Best Wash Performance?There are four important factors for good wash performance in all areas of your dishwasher:
· Loading the dishes correctly
· Water temperature of the machine
· Detergent and Rinse aid
· Water inlet pressure
· Quality of water
Water temperature?
The entering water must be at least 20 degrees Celsius and not more than 60 degrees Celsius
The wash temperature of the machine is 60 – 65 deg. C
The final rinse temperature of the machine is 82 – 87 deg. C
Detergent and Rinse aid?
It is important to use the correct type of detergent
Use detergents meant for commercial dishwasher application only.
Washmatic recommends Washmate Plus detergent and Rinsemate Ultra rinse agent
Rinse agents help water to sheet off glass and dinnerware which prevents spotting and improves overall drying performance.
Water inlet pressure?
The water inlet pressure should be 2 – 4 bar (dynamic pressure)
Quality of water
The water used for dishwashing should be of potable quality with hardness less than 40 Mg
SS Engineers Industrial washing machines are ideally suited for large-scale, heavy-duty cleaning applications. Available in single and multi-stage process formats specified with combinations of wash, phosphate, rinse, and drying stages to satisfy the widest range of applications and cleanliness standards. Their robust design and rugged construction make them ideal for cleaning applications across a wide range of industry sectors.