S250-D Rack Conveyor Dishwashing Machine is the upgraded version of the S250, built for commercial kitchens that handle high-volume tableware and cannot afford wet dishes at the output end. On top of the standard four-stage washing process, it adds a dedicated light-wave far-infrared drying module - tableware comes out dry, streak-free, and ready for immediate use without manual wiping.
Typical applications: hotel kitchens, hospital canteens, school cafeterias, factory staff dining halls, chain restaurant central kitchens.
How It Works: 4-Stage Process
Pre-wash
High-pressure spray removes large food residue at 40–50°C.
Main wash
Detergent solution at 65–85°C breaks down grease and protein residue through 360° multi-angle spray arms.
Rinse
Clean water rinse at 85–95°C eliminates detergent residue and completes thermal disinfection.
Drying
Light-wave far-infrared system, adjustable 0–400°C, with strong penetrating power for comprehensive surface sterilization. Tableware exits dry and ready to stack.
Main Technical Parameters
| Parameter | Value |
|---|---|
| Model | S250-D |
| Dimensions | 2050 × 800 × 1650 mm |
| Maximum washing height | 450 mm |
| Washing capacity | 200 baskets / hour |
| Rack size | 500 × 500 mm |
| Water tank capacity | 90 L |
| Water consumption | 250 L/H |
| Washing pump | 1.5 KW |
| Wash water tank heater | 12 KW |
| Rinsing heater | 12 KW × 3 |
| Dryer light wave appliance | F1, one group, 9 KW |
| Dryer recycling system | 1.1 KW |
| Transfer system | 0.75 KW (adjustable speed motor) |
| Total power | 60.35 KW |
| Actual electricity consumption | 45 KW/H |
| Steam heating total power | 12.35 KW |
Core Components
Conveying system
Stainless steel tracks with adjustable speed to match tableware type and operator pace.
01
Spray arms
Multi-angle high-pressure nozzles providing full-surface coverage in every wash zone.
02
Filtration system
Separates food residue during operation to maintain water quality and prevent nozzle clogging.
03
Heating system
Schneider AC contactors used in the electrical system; heating elements tested for stable continuous output.
04
Control system
Intelligent adjustment of water temperature, spray intensity, and conveyor speed. IoT-ready for remote monitoring.
05
Applicable Scenarios
This machine is engineered for operations where tableware volume is high, cleaning windows are short, and wet output is not acceptable.
| Scenario | Why S250-D fits |
|---|---|
| Hotel banquet kitchen | High-volume output; dry tableware required for immediate table setup |
| Hospital canteen | Strict thermal disinfection standard; 85–95°C rinse + drying meets hygiene protocols |
| School / factory cafeteria | Peak-hour surge of 200 baskets/hour keeps the line moving without backlog |
| Chain restaurant central kitchen | Continuous operation across multiple shifts; consistent results per batch |
Customization & OEM/ODM
The S250-D supports modular configuration. Cleaning modules, rinsing passes, and drying groups can be adjusted based on your kitchen's actual layout and throughput requirement. Custom dimensions are available.
OEM/ODM accepted - including logo, exterior finish, and specification adjustments. MOQ: 1 unit.
CAD drawings available on request.
From the Blog
Sizing a dishwasher by daily meal count is one of the most common purchasing mistakes in institutional kitchens - what actually determines whether your operation runs smoothly is peak-hour demand, not daily totals. How to Choose the Right Rack Conveyor Dishwasher for Schools, Hospitals, and Factory Canteens →
Quality Assurance
- CE certified - meets European safety and hygiene standards for commercial food equipment.
- Cleaning verification report available - post-wash tableware test reports demonstrating compliance with baseline hygiene standards.
- Patents held - proprietary drying technology and IoT integration (patent documentation available on request).
- Factory testing before shipment - every unit undergoes 2–3 days of continuous burn-in testing covering leak detection, operational stability, and wash result verification before leaving the factory.
- Production process - metal cutting → bending → welding → assembly → control system installation → full-unit commissioning → disassembly into modules → individual packaging → shipment.
Frequently Asked Questions
Q: Who typically purchases this machine?
A: Procurement engineers, facility consultants, and equipment distributors for hotels, hospitals, school systems, factory dining facilities, and chain restaurant groups.
Q: What are the most common maintenance items?
A: Temperature sensors and heating elements are the components most subject to wear under intensive use. Both are standard parts; replacements are included in the spare parts package shipped with the machine.
Q: Is soft water required?
A: If local water hardness is high, a water softener can be configured alongside the machine. This is optional and depends on your local water conditions.
Q: How many staff are needed to operate the machine?
A: Standard operation requires one person at each end of the conveyor - one loading, one unloading. No additional technical staffing is needed for daily use.
Q: Does the machine support steam heating?
A: Yes. When connected to a steam supply, total heating power is 12.35 KW. This is an alternative to electric heating and can reduce operating costs depending on your facility's energy setup.
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