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. Racks keep moving through the machine while staff load more in at the entry point, so dishes advance through pre-wash, wash and rinse without stopping. Throughput is far higher than manual washing or a batch machine.

They also operate at high temperatures, and some have special sanitation cycles that make them suitable for hospital settings where this is especially essential. Every item goes through the same sanitising process rather than depending on how carefully it was rinsed by hand.

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.

Strike a balance. A machine with enough space, but not so big that you run it half empty, which wastes water and power and costs you money every service. The range we stock, especially Fagor, is designed to be energy efficient, so the main question is 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.

Lower water use and recycled heat are what let a machine run at that speed without the running costs climbing with it.

Temperature is the main thing. It is what gets you proper 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 is the hottest part of the cycle, washing off any remaining dishwashing chemicals and typically is set to 70℃ - 85℃, while the wash cycle is a little lower, between 50℃ and 65℃.

Every dish passes through the same sequence of sanitising steps, which takes the variability out of hand washing. The dirty water used in the early stages is removed rather than carried into the rinse.

It takes out the dish-by-dish loading and unloading. Your staff fill a tray, push it into the loading bay and lift a whole tray of clean dishes off the other end. The job becomes sorting and loading at one end and putting clean items away at the other.

Those are the sites it is built for. Where everyone eats at a set meal time, the dishes all come back at once, and a batch machine leaves you short of cutlery, glassware or crockery before the next sitting. A conveyor keeps racks moving continuously instead, so the backlog never builds. Throughput per model is on the product page.

You will see conveyor type dishwasher, commercial dishwasher conveyor type, conveyor commercial dishwasher and industrial dishwasher conveyor used for the same kind of equipment. The name changes with the supplier and the region, not the job it does. Compare models on capacity, construction and the specification on each product page, and check the full conveyor dishwashers range to see every option side by side.