Dish transport trolleys make it easy to move your dishes quickly and efficiently.
This category includes undercounter, hood-type, and conveyor dishwashers, along with glass washing machines and pot washing machines
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Dishwashing baskets keep your dishes organized and secure during the wash cycle, making the cleaning process easier and more efficient. In this category, you can find plate, glass, cutlery, and tray baskets, as well as basket extenders.
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Dishwasher detergents, rinse aids, and all the chemicals you need are available in this category.
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In this category, you can find dish scraping counters, dishwashing sinks, and dishwasher countertops.
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Dish transport trolleys make it easy to move your dishes quickly and efficiently.
Tray transport trolleys designed for different tray sizes and capacities.
You can find various models of cutlery polishing machines in this category.
You can find pre-rinse units that provide fast and practical hygiene in this category.
In this category, you can find pre-rinse units that provide fast and efficient hygiene for commercial and industrial kitchens.
Fast drying glass drying machines.
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The dishwashing room is the hygiene center of professional kitchens. The cleanliness standard here directly reflects on the restaurant or business as a whole. Therefore, planning the dishwashing room is not just about designing a space; it's a strategic step in terms of efficiency, hygiene, and work safety.
Dishwashing rooms can be set up on different scales according to the size of the business. While some businesses have an area equipped with huge industrial machines, in some places, it may be limited to just a sink and a glasswasher. However, every dishwashing room fundamentally consists of a scrapping counter, a pre-rinse unit, a dishwasher, and a stacking area.
This is the heart of a dishwashing room. Industrial dishwashers are indispensable in professional kitchens with their high washing performance and energy efficiency.
These machines offer professional solutions that provide complete hygiene in 3 minutes.
They are one of the unseen but most important helpers in dishwashing rooms. Dishwashing baskets are specially designed for each type of dish, enhancing cleaning performance and preventing items from hitting each other.
The secret to high performance in a dishwashing room is correct planning and ergonomic counter placement. Dishwashing counters are generally custom-produced to the business's needs.
Types of counters include:
Correct placement provides time savings and organization in dishwashing operations.
The dishwashing room is the center of hygiene; maintaining hygiene depends on using the correct detergents and cleaning products. To maintain hygiene standards in professional kitchens, only cleaning materials produced for industrial use should be preferred in the dishwashing room.
The main cleaning products used in dishwashing rooms include dishwasher detergent, rinse aid, descaler, T-9 degreaser, surface cleaners, and manual washing detergents. These products protect the machine's performance while also ensuring that dishes are washed spotlessly, hygienically, and shiny.
Regular use of the correct chemicals both extends the life of the equipment and maintains the overall hygiene balance in the kitchen.
The pre-rinse unit and pre-rinse spray are among the most important pieces of equipment for extending the life of a dishwasher. Cleaning food residues off the dishes with water before they enter the machine is critical for both hygiene and energy efficiency.
Thanks to high-pressure pre-rinse faucets, water is saved, and the machine's pump and filter systems are prevented from clogging.
Transport trolleys (carts) provide great convenience for logistics within the dishwashing room.
This is the final link in the dishwashing room's organization. Storage racks ensure that clean dishes are dried and stored in an orderly manner.
Well-planned storage racks ensure the continuity of both hygiene and order in the kitchen.
The prices of dishwashing room equipment vary according to the product's material quality, brand, capacity, and functions. Equipment made of stainless steel stands out for being long-lasting, hygienic, and durable; however, the cost of these products is generally higher.
Equipment made from plastic or composite materials offers a more economical option. However, these types of products are generally preferred in small-scale businesses as they do not have the durability for intensive use.
When purchasing dishwashing room equipment, attention should be paid not only to the product's price but also to factors such as energy consumption, warranty period, technical service network, and access to spare parts. These factors directly affect business costs in the long run.
When choosing dishwashing room equipment, you should first consider your business's capacity, daily dish volume, and work intensity. Machines that are too small will reduce operational efficiency, while overly large equipment can cause unnecessary energy and water consumption.
Additionally, choosing products with dimensions suitable for the dishwashing area's layout will both facilitate workflow and create a more organized and hygienic working environment.
Furthermore, you must pay attention to issues such as the after-sales service network, warranty coverage, and spare part support of the brand you choose. These elements ensure that your business can continue to operate without interruption in case of a possible breakdown.
If you want to make the right choice for the industrial dishwasher, which is the heart of the dishwashing room, you can easily determine the most suitable model for your business by reviewing our comprehensive dishwasher purchasing guide.
Are you looking for the most efficient dishwasher models for professional kitchens? Öztiryakiler dishwashers are specially designed for different capacities and usage areas! 🚀
Industrial dishwashers are one of the essential pieces of equipment for large kitchens and restaurants. So, how is an Öztiryakiler dishwasher used? What should you pay attention to during use? In this video, we share all the details you need to know to use your dishwasher efficiently!
Industrial dishwashers are the biggest helpers for businesses. However, if regular descaling is not performed, its performance drops, energy consumption increases, and the machine's life shortens. In this video, we explain in detail how to descale an industrial dishwasher, how often it should be done, and what to pay attention to in daily maintenance.
In the industrial kitchen sector, brands like Öztiryakiler, Inoksan, Hobart, and Winterhalter produce long-lasting, high-performance dishwashing room equipment.
Industrial Dishwasher Malfunctions and Solutions
Industrial Dishwasher Maintenance and Cleaning
How to Use Industrial Dishwashers?
Question: What types of businesses is dishwashing room equipment suitable for?
Answer: It is used in professional kitchens such as restaurants, hotels, cafes, cafeterias, catering firms, and production facilities.
Question: What should the layout of a dishwashing room be?
Answer: A linear flow that follows the order of dirty dish entry – scrapping – pre-rinsing – washing – stacking is the most efficient layout.
Question: How many dishwashers should be in a dishwashing room?
Answer: The number of dishwashers to be used in a dishwashing room depends on the size of the business and its daily service capacity. While a single under-counter or hood-type dishwasher is sufficient for small businesses, preferring two separate machines for glasswashing and dishwashing in medium-sized businesses increases efficiency. In large-scale facilities such as hotels, cafeterias, and catering kitchens, both a conveyor or hood-type dishwasher and a pot-washing machine should be present.
Question: Which dishwashing rooms should have a pot-washing machine?
Answer: A pot-washing machine should be used in high-volume businesses such as hotels, hospitals, factories, and cafeterias where large kitchen equipment needs to be cleaned. These machines save labor by effectively washing large items like pots, pans, and trays. Small restaurants or cafes generally do not need this type of machine.
Question: Where should pre-rinse spray units be placed?
Answer: Pre-rinse spray units should be placed between the scrapping counter and the dishwasher. This placement ensures that dishes are cleared of food and grease residues before entering the machine, which both extends the machine's life and increases washing performance.
Question: How many baskets should I use in the dishwashing room?
Answer: The number of baskets to be used should be determined according to the dish load and shift intensity. While 6–8 baskets are sufficient for small businesses, having at least 15–20 dish baskets in high-volume dishwashing rooms ensures that the workflow continues without interruption. Additionally, separate types of baskets should be used for glasses, plates, and cutlery.
Question: Where should the floor grate be positioned?
Answer: 30 cm distance from the counter. 74 cm for the hood-type. The floor grate should be located in areas where water is most concentrated, especially under the scrapping and pre-rinse counters. This allows accumulated water to drain easily and ensures floor safety. Additionally, non-slip and stainless steel floor grates should be preferred.
Question: What is dishwashing room attire?
Answer: The attire of dishwashing room employees is of great importance for work safety and hygiene. A water-resistant apron, non-slip boots, gloves, and a hairnet are among the standard dishwashing room attire. This equipment both protects the employee and ensures the continuity of hygiene in the dishwashing room.
Question: Where should a dishwashing room rack be placed?
Answer: Dishwashing room racks should be positioned near the machine exit for stacking clean dishes. This way, the paths for clean and dirty dishes do not mix, making the operational flow more hygienic and efficient.
Question: How should a dishwashing room be cleaned?
Answer: Dishwashing room cleaning should be done systematically at the end of every shift. First, the counters, floor, and machine filters should be cleaned, and then hygiene should be ensured with surface cleaners and disinfectants.
Question: What should I pay attention to when setting up a dishwashing room?
Answer: When setting up a dishwashing room, the flow directions for dirty and clean dishes must first be separated. Equipment placement, water drainage, ventilation, and electrical installation must be professionally planned. Furthermore, the size of the dishwashing room should be chosen according to the business's service capacity, and full compliance with hygiene standards must be ensured. For detailed information, you can read our blog post about setting up a dishwashing room.