S400 Rack Conveyor Dishwasher

Dishwasher with a capacity of 220 baskets is suitable for restaurants and hotels with a cleaning demand of about 1,000 people per hour.

The cleaning mechanism of the dishwasher primarily involves the use of a motor to drive the cleaning pump, which pressurizes the water to create a high-pressure water flow. Simultaneously, water is heated via electric heating elements to enhance the efficacy of the detergent. The pressurized water is then sprayed through the spray arm to scrub the tableware, repeatedly rinsing its surface. This process reduces the viscosity and adhesion of grease, enabling rapid decomposition of oil stains and food residues on the tableware. Following the main wash cycle, a high-temperature rinse with clean water is performed. After the cleaning process is complete, a drying accelerator is utilized to expedite the drying phase.

1. The machine is solely intended for washing dishes, plates, cutlery, baskets, and other tableware. Do not use it for any other purposes. Before placing tableware into the machine, remove food residues to prevent clogging of the filters; pre-soak dried-on substances such as eggs, rice, milk, juice, and starch in the wash basin before cleaning.

2. Only qualified and trained personnel should operate the machine.

3. Use only commercial dishwasher detergents and drying agents. Incorrect selection or use of these chemicals can cause harm to the human body.

4. When removing the baskets from the dishwasher, wear sanitary gloves to avoid burns.

5. After each use, clean the dishwasher thoroughly.

6. In addition to regular cleaning, it is recommended to perform periodic inspections and maintenance on the dishwasher, such as descaling to prevent damage to the heating element.

7. If unusual noises occur during operation, immediately turn off the machine and check for faults. It is advisable to contact professional after-sales service personnel promptly if the machine malfunctions to avoid further damage due to improper handling.

1. Enhance users' dining experience in restaurants and increase their trust in the hygiene and safety of tableware.

2. Reduce the loss of tableware.

3. Alleviate the shortage of staff in restaurants.

4. Reduce the operating costs of restaurants.