Sparkling clean and shine dishes, wine glasses and fraje reputation of the restaurant or cafe has a great importance, as well as the exclusivity of dishes and drinks. With the use of technology to achieve miraculous results made easy.
Dishwasher for the kitchen help to avoid complaints and fines from regulatory authorities or violent and unpleasant scandals customers.
Content:
- Differences from home
- Benefits
- Frontal dishwasher for cafe
- Dome dishwasher for cafe
- Tunnel dishwasher for cafe
- Exploitation
- Precautionary measures
- malfunctions
Differences from home
- They are made of parts, which will increase the quality of working life;
- high performance, resulting in a number of dishes reworked over the same time period;
- to connect require special communication - the capacity of water supply and three-phase electricity;
- maximum accelerated cycle;
- increased performance for a long time;
- the presence of the water tank. Different types of tank volume is ten - one hundred liters, the set starts simultaneously with switching and operates throughout the washing cycle. Due to the reduced water flow tank, the detergent and the processing time.
Efficiency, design and optimal load selected individually, taking into account the attendance of catering establishments.
Benefits
The advantage is unsurpassed by processing speed, which is not available to humans. Depending on the capacity and cross-catering industrial dishwashers are divided into groups - single- and multi-chambered. But those and others will help in achieving excellent results:
- shiny surface without streaks and spots;
- disinfection during processing;
- time savings;
- water savings and special equipment;
- elimination of the human factor, which is expressed in expenses for salaries, taxes and the quality of work.
These machines - not a luxury and prestige, and everyday needs of cafes and restaurants. To achieve the desired result will help the temperature corresponding to the instructions, and professional detergent compositions.
Frontal dishwasher for cafe
It has upper and lower shower. Per hour about 35 downloads performed, for disinfection rinsing step. Suitable for small catering establishments. Profitable at daily loadings of 4 to 6. Practical, has a small size, its easy to install and you can do it on any free space.
Management is both mechanical and electronic. It works with laundering objects of any size and shape, equipped with a special. feeders, controls the flow of chemicals and rinse aid, the required amount which is easy to vary the special settings, which is very important for the management of chemicals.
There are different types:
- Glasswashers - for bars;
- kotlomoechnye - for production needs.
The various models of changing the degree of exposure of water streams, temperatures, organization baskets. Impact - mechanical determined water pressure in the injectors and their quantity.
Rinsing takes place under the pressure of water supply, often recommended to install the pump, enhancing efficiency. Dispenser with tow-gun, introducing washing agents after each cycle. Usually it is built.
Pros:
- ergonomic, it can be built;
- one download - two to five minutes;
- reliable in use;
- easy to operate.
Minuses:
Laborious downloads. Must be loaded and unloaded manually pull the basket with both hands, bring, unload, assemble the next tray with the other party, be referred to the machine, inserted there.
Dome dishwasher for cafe
The perfect solution for professionals. Rotating shower for an hour about 80 downloads, suitable for catering establishments that serve up to 200 meals during the peak. Performance of up to 1,500 items per hour.
The quality and speed of cleaning glasses, kitchen utensils while maintaining the highest level. In some models built table with sink for initial cleaning or washed items.
Installation vodopodatchika wavy shape, the position and drilling feed roll embodiments verified, the stream is fed into pomyvochnaya cart from different angles to further refine the result. Step purification of waste dumps in the central drum, which is immediately cleared.
In such devices pose sensors that monitor the correctness of inclination. Friendly management.
Washing dishes is completely automated; Worker participation is that you only need to lay and remove items. Makes the work organization catering optimized.
Special protection against mechanical damage during washing. The amplitude range of the jet pressure and is ideally configured to achieve the result.
Pros:
- cycle - a maximum of two minutes;
- reliability, independent of producers;
- ergonomics;
- the working surface for the dirty and clean utensils;
- Cart is fed into the machine along the guide easily;
Minuses: in size more than the front. Costly maintenance and repair.
Tunnel dishwasher for cafe
Queen among dishwashers - conveyor type. Applying the workplace, you will receive an economic benefit. Flushing large number of products in a short time, reducing the flow portion in terms of time, water, cleaning chemicals, electricity, at least cullet.
Cleaning cycle - multistage, consisting of purification of waste encapsulation detergent circular manner, the initial and final boiling water and rinse with cold clean water. Additional special ergonomic work surfaces allow to create conditions for staff.
special "soft start" provided for washing dishes easily beating, which are equipped with modern models. Water is supplied initially in small jets, gradually increasing the pressure. Some models have a 2 "hose" - separately for the rinse aid and detergent. It provides high quality cleaning and flushing.
Designed for washing kitchen utensils (1500-2000 objects for 1 hour) in cafes and restaurants. The difference between the two types is unimportant. The advantage of affecting choice is the drying function using the washed dishes heating, thereby reducing the drying time.
differences:
- The conveyor ware is mounted directly onto the tape. Using the device, it moves inside and finishing work when the plates abut the end of the machine. They have rarely used.
- The tunnel uses a basket. With them, it eliminates the need for four workers servicing the machine. Moyschitsa required only in the preliminary cycle for rinsing utensils from food debris and installed in the tray. Once typed 3 full pallet, the machine will pick up and wash them. The process is continuously as required.
Pros:
- the highest speed and quality;
- drying products.
Minuses:
- large size;
- for service tunnel requires a minimum of 4 employees;
- costly maintenance and repair.
Exploitation
There are built-in or free-standing - the choice depends on the capacity of outbuildings cafe. It is important to consider when installing a power line or a new network. Apparatus equipped with a device that protects against voltage surges, and the system "Aquastop" which will protect against leaks.
If the water in the unit exceeds the permissible limits, a built-in pump is required to pump out her.
These devices are suitable exclusively professional products for washing and rinsing. Listen to equipment manufacturers in this regard - to competently use the dosage. Dispensers installed in machines, to successfully cope with it.
Maintenance work for the operation in the normal mode, the components parts - a necessity.
Precautionary measures
We can not allow waste dried up - in this case, be sure to spend soaking.
Follow the manufacturer's instructions on the rules of computation. Be sure to remove large impurities, normally done using the shower fixture.
Aqua-Stop system - comprises a robust Hydrohose which has a valve with a magnet, instantly blocking the flow of water during the flow. Machines with indicator float type, filling triggered when exceeding the working area with water.
washing of limitations for:
- silver-plated items;
- aluminum;
- made of plastic;
- antiques;
- porcelain, wood, products with bone inlays;
- non-ferrous metal and frosted glass.
Water requirements
Required water treatment apparatus is installed, so as not to miss the solids. It is important to monitor the level of hardness - at elevated not achieve the desired gloss. On the heaters starts to form scum.
This will certainly increase the risk of breakage. Requires softener - special device ensuring passage of liquid through the sodium solution.
Enlarge energosberegaemost possible to the heat exchanger. This process uses the heat generated by the machine.
Dishes from metal, porcelain rinsed at 85 ° C, a thin wine glasses require 65 ° C. Rinse the glass with boiling water - and it becomes cloudy at the physical level.
malfunctions
- Need constant cleaning to prevent blockage;
- hard water - scum provided inside the unit requires the use of special tools;
- The dishes are dirty - look at the quality of the chemicals;
- there is water inside the unit - broken pump, bend the hose draining of waste water;
- insufficient heating or default program - water hardness is not regulated;
- electricity: voltage fluctuations - is not uncommon, so it is important to insure through the use of voltage stabilizers.
Each year, expanding the lineup, increasing the number of options due to the competition among manufacturers. Attention is paid to energy efficiency and functionality.
"Value for Money" - the main criteria for the selection and purchase. Talk to the manager of the company: it will tell you how to buy a model that will provide clean utensils institution and will not be idle, half-filled.
