Planning a commercial dishwashing area
A commercial dishwashing area is planned based on the volume of crockery and peak periods. In addition to the machine, the routes from the dirty return to the clean crockery are crucial.
This is what we need for assessment
- Type and quantity of crockery, cutlery, trays and cooking utensils.
- Return times and available staff.
- Space, connections and existing dishwashing equipment.
More than just selecting a commercial dishwasher
Pre-sorting, pre-clearing, loading and acceptance must work together. We consider the separation of work areas and the return of clean crockery in conjunction with your kitchen operations.
Let’s discuss your kitchen project.
A short overview is enough. We can discuss any open questions together.
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