Flat-lay commercial dishwasher (4th generation commercial dishwasher) features include no need for basket loading, flat-laying with inversion, conveying, high-pressure water curtain, multi-stage water circulation, high water efficiency, compatibility with Chinese food irregular tableware, large processing capacity, and simple operation.
I. Core Structure and Cleaning Method
Flat-laying with inversion + direct track transmission: Tableware is directly laid flat on the conveyor belt with the bowl mouth facing down, no need for basket loading or pre-washing; irregular plates, bowls, cups, and spoons can be cleaned in one go.
SUS304 stainless steel body: corrosion-resistant, no secondary pollution, sturdy and durable.
Large-aperture mesh belt + soft pressure belt: The mesh belt is not easy to stick to residues and is easy to disassemble and repair; the soft pressure belt prevents tableware from jumping, can withstand higher water pressure, and ensures more thorough cleaning.
II. Spraying and Cleaning System
Sprinkler-free water curtain spraying: The spray pipe has no sprinklers, forming a high-pressure water curtain with 360° no dead angles, which is more uniform and has stronger impact than traditional spraying.
Multi-stage water tanks + reverse water circulation: Three-stage water tanks for rough washing → cleaning → fine washing, with reverse water circulation and reuse, saving more than 50% of water.
High-temperature rinsing + disinfection: 80–90℃ high-temperature rinsing, which simultaneously achieves sterilization and meets food service hygiene standards.
III. Efficiency and Adaptability
Large processing capacity: It can wash 2700–4000 + dishes per hour, suitable for centralized catering scenarios with more than 300 people.