Conveyor Dishwashers

Smaller scale models like underbench dishwashers are suitable for lower-volume cleaning, but when you want to get through higher volumes continuously, without compromising on an exceptional clean, a conveyor dishwasher is the best choice. They’re capable of moving racks throughout the machine on a cycle, while staff load more into the entry point, which will then be fed through the dishwashing cycle. As a result, with the capability to continuously advance dishes through pre-wash, wash and rinse zones, throughput is far higher than manual or batch-style machines.

They also operate at high temperatures, and some have special sanitation cycles that make them suitable for hospital settings where this is especially essential. You can rest assured that each item is exposed to a reliable sanitising process, rather than relying on variable manual rinsing.

When you’re looking for the best conveyor dishwasher for your establishment, choosing one comes down to both size and speed. For example, larger loading racks and a more rapid cycle will be the top choice for catering businesses or large hotel kitchens that need to keep a continuous supply of dishes during peak meal service hours.

It’s important to strike a balance, finding a dishwasher that has enough space, while also not being so oversized that you end up underutilising it as this can be a waste of water and power, resulting in higher operational costs. The range we stock, especially those from Fagor, have exceptionally energy efficient design and innovative features, meaning the main consideration comes down to what capacity you need. If you’re unsure, please contact the team at REO and we’ll be happy to give you a personal recommendation.

High efficiency conveyor dishwasher models will include features like well-insulated boilers and heat-recovery systems that reuse steam or hot exhaust air. It’s then recycled within the machine to pre-heat incoming cold water, reducing the amount of energy needed, all while getting your dishes consistently clean. Many also come with different wash cycles, allowing you to choose whether you’re cleaning something that’s been pre-rinsed, or something that needs a much deeper clean.

Internally, the mechanics often feature smarter spray arm and nozzle layout, meaning water use is as efficient as possible, even with fast and high output. In turn, lower water use and the recycling of heat and greater efficiency in terms of speed all contribute to an exceptional clean, without overloading your operational costs in the process.

The temperature is one of the key elements in a dishwasher that guarantees you’re getting proper, reliable sanitation across every tray. Before the hottest parts of the cycle, chemical cleaning before the rinse cycle is what serves to remove food debris. Generally, the rinse temperature is optimised to be hottest, removing any remaining dishwashing chemicals and typically is set to 70℃ - 85℃, while the wash cycle is a little lower, between 50℃ and 65℃.

The conveyor design ensures each dish passes through the same sequence of sanitising steps, eliminating variability in manual rinsing or hand-washing. These dishwashers also remove the dirty water used in the initial stages, ensuring there’s no cross contamination.

Conveyor dishwashers transform the dishwashing workflow by replacing manual, dish-by-dish loading and unloading as much as possible. Instead, you load up the trays and when they’re full, you can put them straight into the loading bay of your dishwasher and quickly remove the entire trays of clean dishes after the cycle is complete. Instead of slow loading and unloading, your staff only need to focus on initial sorting and loading a tray then stacking and returning clean items to their proper place as they go through the wash.

When you have set meal times, or particularly large volumes of people to feed at any one time, like in hospitals, hotels, and catering facilities, conveyor dishwashers are integral in reducing a backlog of dishes during those busy hours. With continuous, high-frequency operation, you can process hundreds of racks in an hour, giving you the ability to cater to everyone without ending up short of cutlery, glassware, or crockery.