Hood-type dishwasher is a commercial dishwashing equipment, which mainly completes tableware cleaning through mechanisms such as high-pressure and high-temperature water spray, chemical detergent assistance and circulating water utilization. Its core working principle can be divided into the following steps:
1. Water inlet and heating
The dishwasher sucks in clean water through the water inlet valve and is quickly heated to above 60°C by the stainless steel ring electric heating tube (the main wash water tank is usually set to 50-55°C, and the rinse water tank is 80-85°C). High temperature helps dissolve grease and sterilize.
Some models are equipped with a water softener to prevent scale formation.
2. High-pressure spray cleaning
The main wash water pump pressurizes the heated water (the head can reach 10-13 meters), forms a high-pressure water flow through the nozzle of the rotating spray arm, and sprays the surface of the tableware in three directions.
The spray arm rotates due to the reaction force of the water flow to ensure that all corners of the tableware are covered.
Detergent is automatically distributed and decomposes oil stains through chemical reactions.
3. Rinsing and disinfection
After the main wash is completed, the rinse water pump will rinse the dishes with clean high-temperature water (including drying agent) to remove residual detergent.
High-temperature water (80-85°C) further disinfects, and residual heat assists drying.
4. Water circulation and drainage
The main wash water is partially recycled after filtration (replaced every 30 baskets), and the rinse water flows into the main wash water tank for reuse, achieving energy saving.
The sewage is automatically discharged through the drainage pump.
