3 types of dishwashers for cafes

The sparkling cleanliness and brilliance of plates, wine glasses and frajes is of great importance for the reputation of a restaurant or cafe, as well as the exclusivity of the dishes and drinks offered. With the use of technology to achieve a wonderful result has become easier.

A dishwasher for the kitchen will help you avoid complaints and fines from regulatory authorities or violent and unpleasant scandals with customers.

Differences from household

Difference from household equipment

  • They are made from spare parts, the quality of which will increase the working life;
  • high productivity, which is manifested in the amount of washed dishes for the same period of time;
  • connection requires special communications – water supply capacity and three-phase electricity;
  • the most accelerated cycle;
  • increased performance over a long period of time;
  • the presence of a water tank. For different types, the volume of the tank is ten to one hundred liters, the set starts at the same time as it is turned on and is valid throughout all washing cycles. Due to the presence of the tank, the consumption of water, detergent and processing time is reduced.

Efficiency, design and optimal loading are selected individually, taking into account the attendance of the catering establishment.



The advantage is unsurpassed processing speed, which is inaccessible to humans. Depending on the capacity and traffic of public catering establishments, industrial dishwashers are divided into groups – single-chamber and multi-chamber. However, both of them will help in achieving excellent results:

  • shiny surface without streaks and stains;
  • disinfection during processing;
  • saving time;
  • saving water and special means;
  • the exclusion of the human factor, which is expressed in the cost of wages, taxes and the quality of work.

These cars are not an item of luxury and prestige, but an everyday need for cafes and restaurants. To achieve the desired result will help the temperature corresponding to the instructions, and professional detergent compositions.

Design features

Frontal dishwasher for cafe

Has an overhead and bottom shower. Approximately 35 loads per hour, disinfection at the rinsing stage. Suitable for small catering establishments. It is cost-effective with daily loads from 4 to 6. It is practical, has small dimensions, it is easy to install and can be done in any free place.

Management is both mechanical and electronic. Works with the laundering of objects of any size and shape, equipped with special equipment. dispensers that control the supply of chemicals and rinse aids, the required volumes of which can be easily varied by special settings, which is very important for the rational use of chemistry.

There are different types:

  • glass washing – for bars;
  • pan washing – for production needs.

In various models, the degree of exposure to water flows, temperature, and the organization of baskets change. The impact is mechanical, determined by the water pressure in the nozzles and their number.

Rinsing occurs under the pressure of the water supply, more often it is recommended to install a pump that enhances efficiency. Dispenser with an automatic sensor that introduces detergents after each cycle. Usually built in.


  • ergonomic, can be made built-in;
  • one download – two to five minutes;
  • reliable in handling;
  • easy to operate.


Labor intensive loading. It is necessary to load and unload manually: pull out the basket with both hands, bring it up, unload it, collect the next pallet with another batch, take it to the machine, insert it there.

Dome dishwasher for cafe

The ideal solution for professionals. The rotating shower, with approximately 80 loads per hour, is suitable for catering establishments serving up to 200 dishes during peak times. Productivity is up to 1500 items per hour.

The quality and speed of cleaning glasses, kitchen utensils at the same time remains at the highest level. Some models have built-in tables with a sink for initial cleaning or for washed items.

The installation of a wavy water feeder, the position and roll options of the supply holes are verified, the jet is fed into the washing basket from various angles to improve the result. Step cleaning dumps debris into the central drum, which is immediately cleaned.

Sensors are placed on such devices that monitor the correct tilt. Clear management.

Washing dishes is fully automated; the participation of the employee lies in the fact that it is only required to lay and remove items. Makes the work of the catering organization optimized.

Special protection against mechanical damage during washing. The amplitude, range and pressure of the jets are perfectly tuned to achieve the result.


  • cycle – a maximum of two minutes;
  • reliability depends on manufacturers;
  • ergonomics;
  • work surface for dirty and clean utensils;
  • the basket is fed into the machine along the guides easily;

Minuses: larger than the front. Maintenance and repairs are costly.

Tunnel dishwasher for cafe

Design features

The queen among dishwashers is a conveyor type. Applying in production, you will get an economic benefit. Washing a large number of products in a short time, reducing the cost in terms of time, water, cleaning chemicals, electricity, a minimum of broken glass.

The cleaning cycle is multi-stage, it consists of cleaning from waste, wrapping with detergent in a circular way, primary and final rinsing with boiling water and cold clean water. Additional special work surfaces will create an ergonomic environment for the staff.

For washing easily breaking dishes, a special “soft start” is provided, which modern models are equipped with. Water is supplied at first in small jets, gradually increasing pressure. Some models have 2 “sleeves” – separately for rinse aid and detergent. This ensures high quality washing and flushing.

Designed for washing kitchen utensils (1500–2000 items in 1 hour) in cafes and restaurants. The difference between the two types is not significant. An advantage influencing the choice is the function of drying by heating the washed dishes, which will reduce the drying time.


  • In the conveyor, the dishes are installed directly on the belt. Using fixtures, she moves inside and finishes working when the plates rest against the end of the machine. They are rarely used anymore.
  • In the tunnel, baskets are used. With them, the need for four workers serving the apparatus disappears. Only a washer is required on the pre-cycle to rinse the utensils from food debris and place them in the tray. After 3 full pallets have been collected, the machine will automatically pick up and wash them. The process goes on continuously as it fills up.


  • highest speed and quality;
  • drying products.


  • large dimensions;
  • at least 4 workers are required to maintain the tunnel;
  • expensive maintenance and repairs.


Operation and safety

There are built-in or free-standing – the choice depends on the capacity of the back rooms of the cafe. It is important to take into account the appropriate power supply or a new network when installing. The devices are equipped with a device that protects against power surges, and the Aquastop system, which will protect against leaks.

If the water in the device exceeds the permissible limits, the built-in pump will definitely pump it out.

For these devices, only professional products for washing and rinsing are suitable. Listen to the manufacturers of equipment in this matter – use the dosage wisely. The dispensers installed in the machines successfully cope with this.

Preventive work for the functioning of the components in the normal mode is a must.

Precautionary measures

Precautionary measures

The waste must not be allowed to dry out – in this case, it is imperative to soak.

Follow the manufacturer’s laying instructions. It is mandatory to remove large contaminants, as a rule, with the help of a shower fixture.

The Aqua-Stop system is a durable hydraulic hose that has a valve with a magnet that instantly blocks the water supply when it leaks. Machines with a float type indicator that is triggered when the working area is filled with water.

Washing restrictions for:

  • silver plated items;
  • aluminum;
  • made of plastic;
  • antiques;
  • porcelain, wood, products with bone inserts;
  • non-ferrous metals and frosted glass.

Water Requirements

Be sure to install a water treatment device so as not to miss solid particles. It is important to monitor the level of rigidity – with increased it is not possible to achieve the desired shine. Scale will form on the heaters.

This will certainly increase the risk of breakage. A softener is needed – a special device that guarantees the passage of liquid through a sodium solution.

It is possible to increase energy saving with a heat exchanger. This process uses the heat generated by the machine.

Dishes made of metal, porcelain are rinsed at 85°C, and thin wine glasses require 65°C. Rinse the glass with boiling water – and it will become cloudy on a physical level.


Frequent breakdowns

  • Constant cleaning is required to prevent clogging;
  • hard water – scale inside the unit is provided, the use of special tools is required;
  • the dishes remained dirty – pay attention to the quality of the chemicals used;
  • water remained inside the unit – the pump broke down, the hose for draining the waste water was kinked;
  • insufficient heating or non-execution of the program – water hardness is not adjusted;
  • electricity: power surges are not uncommon, so it is important to play it safe by using voltage stabilizers.

Every year the model range is expanding, the number of additional options is increasing due to competition among manufacturers. Attention is paid to energy saving and functionality.

“Price-quality” is the main criterion for selection and purchase. Consult with the manager of the company: he will tell you how to purchase a model that will provide the establishment with clean dishes and will not stand idle half-filled.

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