CE-HL-80 S.steel Free Standing Lift-Up Type Single Tank Dish Washing Machine for Restaurant and Hotel

Specifications

Matter of Singel door washer machine:

The ware-washing machine in a food service facility usually represents the largest single cost of any piece of equipment. The purchased price of the machine plus the cost of the dish tables represents a substantial investment. In addition to the purchased price, the operating costs of the machine will include:

l        Water

l        Electricity for machine motors,

l        Electricity, steam, or gas for the wash/rinse tanks and water booster heater

l        Ventilation

l        Sewer charges

l        Detergents

l        Drying agents

l        Labor

l        Maintenance

Because of these costs, ware-washing equipment is among the most expensive to operate in the foodservice facility. The dish machine must therefore be carefully selected, with consideration given both to the initial (capital) cost and to the ongoing cost of operation.

       One common misconception is that the larger the ware-washing machine, the higher the operating costs. In some instances the opposite is true. The smaller single-tank dish machine requires an employee to lift the doors and push the racks through manually, and it uses hot water and detergent far less efficiently. Moreover, since the low speed and small capacity require longer working hours, the cost per dish washed indeed might be higher.

       The machine selected should wash the dishes at the lowest possible cost per dish, assuming that the needed funds and space are available.

       For purposes of comparison, a university foodservice dining hall will be used as an example. The hall serves 800 students three meals per day with one-and-a-half-hour dining periods. The number of dishes to be washed per meal is estimated in this way:

       800 persons X 6 dishes per person (includes glasses or cups)

              = 4,800 dishes and glasses per meal

       Because the dish operation cannot run continuously, an efficiency factor of 70 percent is assumes, so the rated capacity of any machine is multiplied by 0.7.

lA Small single-tank door machine (rated capacity 1,500 dishes per hour) would wash these dishes in just over four and a half hours.

lA single-tank conveyor machine (rated capacity 4,000 dishes per hour) would wash them in less than two hours.

lA two-tank conveyor machine (rated capacity of 6,500 dishes per hour) would complete the job in about one hour.

If students working part time were used for the on-hour period needed to wash the dishes with the two tank conveyor machine, then the economy of the largest machine, in comparison to machines that require a full-time dishwasher, is clear. In other words, over-sizing the machine results in a significant labor savings.

Types of dish machines

Ware-washing machines all operate on the same principle. A spray of water is pumped over dishes and other utensils so that the soil is washed off by hot water and a detergent. The final rinse sanitizes the dishes either by spraying water at 180 Fahrenheit (82 Celsius) or by using a chemical sanitizer. The dishes must be hot enough to dry without toweling when exposed to the air.

Single-tank door machines

Single-tank door machines consist of a tank containing hot wash water and a detergent dispense. The machine is provided with stainless-steel doors. Scraping, loading, and unloading are done manually. The operator opens the doors, slides the loaded dish rack into the machine, closes the door, and initiates the wash cycle. Water and detergent are re-circulated by an electric motor-driven pump that pushes water through sprays arms or nozzles above and below the rack of dishes. The final rinse is sprayed onto the dishes at 180 Fahrenheit (82 Celsius) after the wash cycle is complete. When the cycle is complete, the operator opens the door and slides the clean rack of dishes out of the machine and onto the clean-dish table for air drying.