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Commercial kitchens produce large volumes of food, so no matter what your operation; you will generate a lot of dirty dishes that need to be washed. Small food service establishments that serve under 100 meals during the day should be able to get by with an under counter dish machine Bar operations are much more efficient with an under counter glass washer.
Machines with a pull-down door (door type) are ideal for mid-sized kitchens that serve 100+ meals during their peak business hours. Larger operations that serve more than 200 meals per hour would benefit from a conveyor dishwasher. For even larger operations, flight-type machines are the way to go.
And don’t forget dish tables (soiled and clean) and commercial garbage disposals that go hand-in-hand with creating an efficient dish room, and choosing the proper equipment to keep operations running smoothly throughout every shift.
Featuring American Dish, Champion, Hobart, Jackson, Moyer Dieble & Salvajor.
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