A pass through dishwasher makes cleaning a breeze in restaurants. This type of equipment makes washing flatware and dishware easier for the staff. It leaves employees to do value-added tasks and makes the kitchen more productive.
How It Works
This type of equipment uses loading trays where the user loads items like dishes, glassware and other serving equipment. These items need to be scraped before loading to prevent clogging in the equipment. Dish soap and sanitiser are then loaded into the machine. A conveyor belt moves the trays, allowing it to go under the cleaning mechanisms.
Once under the cleaning mechanisms, the dishware is washed with soapy water and rinsed. They are then sanitised to kill off any bacteria or germs. Some varieties will use very hot water to reduce the use of chemicals. After sanitation, the tray comes out the other side of the conveyor belt. The whole process can take anywhere from a minute and a half to three minutes.
Keep in mind that not all plates can be used with dishwashing appliance. You’ll often find that serving ware manufacturers will specify if their items safe to use with commercial cleaners. If nothing is specified, it’s best to assume they are not.
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This type of washing equipment comes in a variety of sizes. However, they are most suited to medium-sized restaurants.
The main benefit of using this type of washer is convenience. Once the server has scraped food from the plate, it can go straight to the tray. The machine does all the work for you. From washing to rinsing, you don’t have to worry about the thing. Everything is automated for maximum efficiency and effectivity.
Using these types of equipment is the safest and most hygienic way to clean up dishes. Because staff don’t touch leftover food in the plate, there’s no chance of contamination. To add to this, soapy dishes and glassware can be slippery – easy to break under the right circumstances. Using a machine reduces the risk of breakage, reducing losses on the part of the owner.