Conveyor Dishwasher
Often installed in high-volume foodservice operations, such as large restaurants and hospital cafeterias, conveyor dishwashers feature a unique belt configuration that moves racks of soiled dishes from one end to the other during the cleaning process, facilitating faster throughput and a smoother workflow. More
Use 180 degree F water to sanitize and clean completely without chemicals. These may require separate booster heater purchase.
Use chemical sanitizers, providing lower utility and HVAC demand. These will require a contract with a chemical company.
The largest conveyor dishwashers are capable of washing hundreds of racks per hour, churning out thousands of clean dishes and glasses, which can quickly be put back into service. Large commercial kitchens, such as those serving a university cafeteria or assisted living facility, can rely on a commercial conveyor dishwasher to significantly increase the efficiency of the dishwashing process. Some models include the option for operators to adjust the speed of the conveyor belt, so employees can modify the unit's settings in reaction to busier or slower periods.
Conveyor dishwashing machines are available in either low-temp or high-temp models, with some models built with the capabilities for both. A low-temp conveyor dishwasher utilizes less energy to complete a wash cycle but requires additional sanitation chemicals to be continually purchased because the water alone doesn't get hot enough to sufficiently clean dishes. High-temp dishwashers rely on high heat rather than chemicals for sanitation, but this can result in higher energy costs.