Dish Washing
Grease Trap
Every commercial kitchen is required to operate and maintain a grease trap in order to prevent sewage blockages. Grease traps primarily deal with fats, oils, and greases (FOG) that are produced during cooking, baking, frying, dishwashing, or any other culinary operations.
Grease Trap – 2
Every commercial kitchen is required to operate and maintain a grease trap in order to prevent sewage blockages. Grease traps primarily deal with fats, oils, and greases (FOG) that are produced during cooking, baking, frying, dish washing, or any other culinary operations.
Booster Pump
The 3/4 HP motor provides a maximum flow rate of 950 gallons per hour (GPH).
The stainless steel construction is corrosion resistant, ensuring a clean water supply.
It is designed for shallow well applications with a maximum vertical suction lift of 25 feet.
The integrated electronic “Fluomac” control system eliminates the need for a conventional pressure tank, maintaining constant water pressure.
The system offers thermal and overload protection.
Dishwasher Conveyor Type
DISHWASHER
- 3000 plate / hour
- Rack conveyor
- With drying tunnel Pre – wash + Wash + 1.th Rinse + Dryer
- 1 speed Body, suporting, frame, panelling and built – in booster heater made of stainless steel.
Dishwasher Hood Type
Commercial hood-type dishwashers, also known as pass-thru dishwashers, are ideal for heavy use in restaurants and catering businesses. Hood-type dishwashers allow linear washing of the dishes at a comfortable working height, with the support of the prewash table and basket exit.
Undercounter Dishwasher – 2
High-temperature operation guarantees accurate rinse temperature every cycle.
Features an electronic control panel with temperature display.
Capacity of 280 plates per hour.
Thrifty consumption of only 2 litres of water per cycle.
Equipped with stainless steel upper and lower rotating wash and rinse arms