Hood-type Dishwasher Manufacturers
Dishwashers that can increase your business revenue
Hood-type Dishwasher Manufacturers
Dishwashers that can increase your business revenue
Restaurants lose up to 48% every year due to slow washing
30% energy saving than similar products Save 50% on water costs compared to labor the cleaning rate is as high as 99.99%
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BEST CHOICE FOR YOUR CATERING BUSINESSES:
Clean one rack(23.62x23.62 inches) in 60 seconds, use immediately.
1. Clean one rack(23.62x23.62 inches) in 60 seconds, use immediately.
90°C high-temperature and UV sterilization.
2. 90°C high-temperature and UV sterilization.
Uses only 0.65 gallons of water per rack.
3. Uses only 0.65 gallons of water per rack.
Simple and easy-to-use operation interface.
4. Simple and easy-to-use operation interface.
Compared with dishwashers of the same size, can wash 45% more dishes
5. Compared with dishwashers of the same size, can wash 45% more dishes
Intelligent detergent distribution cuts usage by 60%
6. Intelligent detergent distribution cuts usage by 60%
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Clean two rack(23.62x23.62 inches) in 60 seconds, use immediately.
1. Clean two rack(23.62x23.62 inches) in 60 seconds, use immediately.
Cleans up to 3000 dishes/hour, suitable for various foodservice establishments.
2. Cleans up to 3000 dishes/hour, suitable for various foodservice establishments.
90°C high-temperature and UV sterilization.
3. 90°C high-temperature and UV sterilization.
Uses only 0.55 gallons of water per rack.
4. Uses only 0.55 gallons of water per rack.
Simple and easy-to-use operation interface.
5. Simple and easy-to-use operation interface.
Intelligent detergent distribution cuts usage by 60%
6. Intelligent detergent distribution cuts usage by 60%
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After you complete the information, our product manager will provide you with an order quotation based on your customization options.
High table turnover rate leading to customer loss?
30% energy saving than similar products Save 50% on water costs compared to labor the cleaning rate is as high as 99.99%
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Conveyor Dishwasher
Made for Schools/Factories/Large Restaurants
Created for your 500+ person restaurantLarge Restaurant Solutions
Free design according to your restaurant
4500-5500 dishes can be washed per hour
Tailor-made tableware recycling conveyor system
Built-in dryer and water tank heating
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Why choose HeCheng
Derived from our decades of persistence in quality and patience with our customers
Quality is our standard
Customer Support
Our customer support starts from the first communication. We will take the extra time and effort to provide you with the right and most cost-effective solution. Hecheng builds each dishwasher to your exact specifications so that your restaurant can get higher washing efficiency in a reasonable space and cope with various situations. Whether it is adding a UV disinfection device to a hood type dishwasher or designing a turning conveyor system for a large conveyor type dishwasher. No matter how small or large your washing needs are, Hecheng can give you complete satisfaction.
Q&a
Q: What is the cleaning effect of a commercial double-basket Hood-type dishwasher? What tableware is suitable for it?
A: The cleaning effect is good. The tableware is sprayed at multiple angles by rotating the spray arm up and down, which can effectively remove all kinds of stains. It is suitable for a variety of tableware, such as plates, bowls, cups, chopsticks, spoons, etc. Whether it is porcelain, ceramic, glassware, or stainless steel tableware, it can be cleaned.
Q: What is the working principle of a commercial Hood-type dishwasher and what are its characteristics?
A: The working principle is that the motor drives the water pump to pressurize the water, so that the water rotates through the spray arm to spray high-temperature water with detergent, rinse the tableware placed as required, and then rinse and dry the tableware. Its features include: fully enclosed washing to cut off the transmission pathway of bacteria; using heating and special detergents and disinfectants to kill a variety of germs and viruses; drying directly after washing to avoid water stains and make the tableware smoother; scientific design and a certain storage capacity; simple and convenient operation, convenient for taking and placing tableware; some models are also equipped with microcomputer control, bubble pulsating water flow, double rotating spray arms, sensor detection and other functions.
Q: What should be paid attention to when installing a commercial Hood-type dishwasher, and what are the space requirements?
A: When installing, you should pay attention to choosing a place with qualified power supply, water supply, and drainage facilities, and there must be a dirty dish table and a clean dish table. Make sure the ground is flat.
If it is not flat, adjust the length of the dishwasher’s load-bearing feet to keep the machine level. In terms of space requirements, there needs to be enough height space to lift the dishwasher cover, and a certain amount of space needs to be reserved around for easy operation and maintenance.
Q: Is the energy consumption and operating cost of a commercial Hood-type dishwasher high?
A: The energy consumption is relatively high compared to manual cleaning, but it is at a medium level among commercial dishwashers. The water consumption per basket is usually around 2 to 3 liters, the maximum water consumption per hour is between 6 and 15 liters, and the total power is generally between 7 and 18 kilowatts.
The operating costs include water, electricity, detergents, equipment depreciation, maintenance and other costs. Although the equipment purchase cost is high, it can save a lot of labor costs and has certain economic benefits in the long run.
Q: What is the washing volume and efficiency of a commercial Hood-type dishwasher?
A: The washing volume per hour is generally around 60 to 100 baskets. One basket can wash about 20 to 30 ordinary-sized bowls. It starts when the lid is closed, and usually one basket can be washed in about 60 seconds.
Q: How to maintain and maintain a commercial Hood-type dishwasher on a daily basis?
A: After daily use, clean the food residue and dirt inside the machine in time, and clean the spray arm, filter and other parts regularly to prevent clogging. Check whether the sealing strip is worn and replace it in time if there is a problem. Descale regularly according to the water quality. Check the electrical components regularly to ensure safe operation. Operate according to the instructions to avoid misoperation.