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The greatest advantage of Öztiryakiler dishwashers is that their robust, all-stainless-steel construction allows them to handle even the most demanding kitchen operations reliably for years. These systems use water and electricity in a highly balanced way during every wash cycle, significantly reducing a business's monthly expenses. The brand's extensive field service network and the immediate availability of spare parts give facility managers considerable operational confidence. Depending on the model, the machines can be enhanced with equipment such as a rinse pump or drying tunnel, allowing you to return thousands of plates to service quickly during busy periods without placing physical strain on staff.
The dishwasher range produced by Öztiryakiler specifically for commercial kitchens is divided into three main categories: undercounter, hood-type, and conveyor systems. Undercounter glasswasher models developed for cafés or bars with limited space offer a highly practical solution beneath the counter, while hood-type machines that handle the dishwashing load of medium-sized restaurants create an ergonomic workspace with their sliding-hood design. In very large facilities such as hotels or hospitals, where traffic never stops, high-capacity conveyor systems are preferred because they clean thousands of pieces of tableware per hour on a moving belt without manual handling and prepare them for immediate service. You can confidently choose the professional cleaning solution that best matches your venue's daily guest count and the physical size of its dishwashing area from these robust stainless-steel options.
For compact businesses with heavy beverage service, such as cafés and bars, the Öztiryakiler glasswasher is one of the most trusted pieces of equipment for undercounter cleaning operations. Manufactured entirely from stainless steel, these compact machines wash delicate glassware quickly without scratching or dulling it and make it ready for new orders. Their design adapts easily to your premises' infrastructure and uses water very efficiently, saving staff considerable time while significantly reducing monthly utility costs.
The Öztiryakiler undercounter dishwasher is an important commercial solution that significantly speeds up cleaning operations in cafeterias and boutique restaurants with limited kitchen space. Integrating large industrial machines into a compact business can create operational difficulties. These stainless-steel models fit neatly beneath the counter, however, so they do not restrict staff movement in the kitchen. Their very short wash cycles make it possible to clean accumulated glasses and plates to high hygiene standards and return them to service quickly even during the busiest periods. Because the brand is widely available, its extensive service network also provides fast access to technicians and spare parts in the event of a fault, giving business managers operational confidence.
The Öztiryakiler hood-type dishwasher is a highly practical commercial design that speeds up workflow in medium-sized restaurants and canteens. Its ergonomic sliding hood opens upward, so staff experience much less physical strain when moving heavy dish racks into the machine. Manufactured with an all-stainless-steel body, these durable machines use short wash cycles to keep up with plate turnover immediately during busy service periods. Their balanced use of water and electricity reduces monthly business expenses, while the ready availability of the brand's spare parts gives owners considerable long-term operational confidence.
The Öztiryakiler conveyor dishwasher is a robust commercial solution for managing the dishwashing load of very large facilities such as hotels and hospitals, where traffic never stops. Manufactured entirely from stainless steel, these durable systems move thousands of plates per hour through a conveyor mechanism without manual handling, completely removing the exhausting physical burden from staff. Water consumption of as little as three litres per cycle helps balance monthly operating costs, while rinsing at 85°C immediately removes even the most stubborn residue. Depending on the model, powerful fan-assisted drying tunnels can be added to the system so that all washed porcelain and glassware is ready to go directly to the tables without requiring additional hand drying by the kitchen team.
Your business's daily guest volume and the physical size of its dishwashing area are the two most important factors to consider when selecting the most suitable Öztiryakiler model. If you operate a boutique café with limited space and mainly serve drinks, a compact undercounter machine will handle the daily cleaning workflow comfortably. In a medium-sized restaurant serving hundreds of guests a day, investing in an ergonomic hood-type model whose hood slides upward is ideal for improving operational efficiency and reducing the physical workload on staff. For large hotels or hospitals where thousands of people dine, a large conveyor system that moves thousands of plates per hour through a belt without manual handling and prepares them rapidly for service is the most reliable way to avoid operational bottlenecks even during the busiest shifts. All of these products are available from Mutbex.
| Features | Öztiryakiler OBY 500 35M PTD Glasswasher | Öztiryakiler OBY 50T Undercounter Dishwasher | Öztiryakiler OBM 1080 T Hood-Type Dishwasher | Öztiryakiler OBK 2000 Conveyor Dishwasher |
|---|---|---|---|---|
| Washing Capacity (per Hour) | 500 Glasses | 560 Plates | 1108 Plates | 2130 Plates |
| Rinse Aid Pump | Yes | No | No | No |
| Detergent Pump | Yes | No | No | No |
| Drain Pump | Yes | Yes | No | No |
| Rinse Pump | No | No | No | Yes |
| Number of Wash Programs | 1 | 5 | 5 | 1 |
| Height (cm) | 63 | 83 | 148 | 255 |
| Depth (cm) | 46.5 | 65 | 78.5 | 80 |
| Width (cm) | 42.5 | 59.5 | 67 | 188 |
| Weight (kg) | 30 | 65 | 110 | 320 |
| Supply Voltage | Single Phase | Single Phase | Three Phase | Three Phase |
| Rack Dimensions | 35 × 35 | 50 × 50 | 50 × 50 | 50 × 50 |
Öztiryakiler dishwasher prices vary widely according to the machine's hourly washing capacity, motor power, and additional equipment. Practical undercounter models designed for compact boutique cafés are available at more accessible prices that place less strain on the business budget. Investment costs naturally rise when moving to conveyor systems that handle thousands of plates per hour in large hotel kitchens and include advanced units such as pre-wash sections and fan-assisted drying tunnels. When installing a large commercial cleaning system, considering the machine's long-term electricity and water consumption instead of focusing only on the initial purchase price will help you balance monthly expenses more securely. You can choose high-quality models available from Mutbex and save money for many years.
Reviews from professionals who manage large kitchens present a very positive picture and focus mainly on the reduction in staff's physical workload and the speed added to operations. Operators of large hotels and canteens, where traffic never stops, frequently report that the brand's stainless-steel equipment has completely eliminated the exhausting disorder in the dishwashing area. Experienced chefs who have installed models with drying tunnels are especially pleased that thousands of washed pieces of porcelain emerge ready for immediate service without requiring an additional drying step. The most important recommendation given to facility managers planning a new infrastructure investment is to choose this established manufacturer, whose spare parts are immediately available and whose products are supported by an extensive service network, rather than focusing solely on the initial price.
The most important rule when investing in new equipment is to place your business's daily customer traffic and the physical size of the kitchen at the centre of the decision. Choosing a model whose hourly plate-washing capacity cannot meet the facility's demand simply because its price appears more attractive will cause serious disruption during the busiest service periods. When deciding whether the Öztiryakiler machine should have right-hand or left-hand loading, you must consider the position of the existing water infrastructure in the kitchen. To benefit fully from the established brand's extensive service network, which can quickly send a technical team to the premises in the event of a fault, selecting the pumps and boiler heating element best suited to your infrastructure from the outset is also a reliable way to protect your long-term budget. By exploring Mutbex, you can choose affordable models with practical features and purchase with confidence.
Stainless steel is essential if equipment that remains in constant contact with boiling water and powerful commercial detergents is to operate for years without deteriorating in a demanding kitchen environment. Ordinary metals can begin rusting internally after only a short period of exposure to heavy steam, causing permanent damage to the machine's operating system. Öztiryakiler's robust all-stainless-steel designs eliminate the risk of corrosion and protect your business from unexpected repair costs. The material's smooth surface also prevents bacteria from accumulating, allowing you to maintain the highest hygiene standards in the dishwashing area even during the busiest shifts.
Yes. Selecting the correct pump and boiler heating element is essential if these systems are to work seamlessly with your business's existing plumbing. When mains water pressure is inadequate, a machine without a rinse pump cannot deliver extremely hot water to the plates at the required pressure and may leave detergent residue on the items. The boiler heating element is responsible for rapidly raising the water temperature to 85°C and dissolving stubborn grease. If it is underpowered, the machine must consume unnecessary energy for longer periods to heat the water. Components that are not matched to the application not only create unnecessary utility costs at the end of the month but also slow kitchen operations considerably during busy service periods.
Yes. In areas with hard mains water, choosing liquid chemicals formulated specifically for the local hardness level significantly extends the service life of your Öztiryakiler machine. Minerals such as calcium and magnesium gradually form thick limescale deposits on the heating elements and water pumps, substantially reducing heating performance. When the correct detergent and rinse aid for your plumbing conditions are introduced into the system, these harmful minerals are neutralised before they can adhere to the stainless-steel components. The kitchen team can therefore continue producing spotless tableware even during the busiest shifts, while the owner can use the investment safely for many more years without unexpected repair costs.
| Water Hardness Level | Description |
|---|---|
| 30 °f and above | Very Hard Water / Very High Limescale |
| 20–30 °f | Hard Water / High Limescale |
| 10–20 °f | Slightly Hard Water / Low Limescale |
| 5–10 °f | Soft Water |
| 0–5 °f | Very Soft Water |
You can review our buying guide to choose the most suitable dishwasher for your business.
Here you can find our detailed videos demonstrating how the high-capacity dishwashers developed by Öztiryakiler for commercial kitchens operate in real working conditions. We understand how important it is to see the machines' stainless-steel equipment and rack-processing speed before making such a significant infrastructure investment. By watching these visual guides while selecting the model best suited to your facility's physical conditions, you can assess much more clearly how the equipment you prefer will increase the kitchen team's operating speed during busy service periods.
How Are Commercial Dishwashing Machines Used?
How Are Commercial Dishwashing Machines Used?
Commercial Dishwasher Faults and Solutions
Answer: When choosing the most suitable Öztiryakiler model for your business, you should base your decision directly on the number of guests served each day and the physical space available in your kitchen. Undercounter machines offer a practical and sufficient solution for boutique cafés with limited space. In a medium-sized restaurant serving hundreds of orders a day, hood-type designs manage the kitchen workflow smoothly by eliminating the need for staff to bend down repeatedly and lift heavy loads. However, if you operate a large hotel or canteen where traffic never stops, choosing high-capacity conveyor equipment that washes thousands of plates per hour on a moving belt without manual handling and prepares them for immediate service is the most important investment for preventing operational bottlenecks in the kitchen.
Answer: Rinse aid is not compulsory for the machine to operate, but it is strongly recommended to prevent water marks on glasses and plates. Introduced into the system during the final rinse, this liquid chemical allows water to run off glassware without leaving droplets and provides an excellent shine. Correctly adjusting the dosage to the hardness of the mains water preserves the hygiene quality of porcelain and allows spotless glasses to return to the tables immediately even during the busiest service periods.
Öztiryakiler dishwashers should be used with low-foaming liquid detergent and professional rinse aid manufactured for commercial machines. Hand-washing detergent and domestic tablets are unsuitable because they can produce excessive foam. The same dosage will not work for every business. If grease remains on plates after washing, check the detergent setting; if water marks appear on glasses, check the rinse-aid setting. When the machine is first installed, it is sufficient to have the pump calibrated by the service technician.
No. Domestic detergent should not be used in Öztiryakiler commercial dishwashers. These machines operate with short programs and therefore require low-foaming liquid detergent. Hand-washing detergent will quickly fill the machine with foam. Domestic tablets are also unsuitable because part of the tablet may still be undissolved when the wash cycle ends. It is sufficient to choose a detergent whose packaging states that it is manufactured for commercial dishwashers.
No. A drain pump is not required in every installation; it empties the machine by forcing dirty water into the drain line. If the drain is at floor level and water can flow away easily by gravity, a model without a pump can be used. When the drain connection is higher than the machine, the water cannot empty by itself and a drain pump is required. The height and connection point of the drain must therefore be checked before selecting the machine.
No. Rinse aid should not be poured manually into the wash tank or directly onto the dishes. The rinse-aid pump draws the product from its container and mixes the required quantity into the water during rinsing. Manual addition can result in too much during one cycle and too little during another. Excess rinse aid can leave an odour and slippery film on glasses, while insufficient rinse aid causes water marks. If the machine does not have a pump, an external pump can be installed by the service team.
Yes. Öztiryakiler dishwashers are suitable for use in cafés, bars, and restaurants. In a small café or bar, a glasswasher with a 35 × 35 cm or 40 × 40 cm rack is usually sufficient. Restaurants with a high volume of plates can choose undercounter or hood-type models with 50 × 50 cm racks. The machine should be selected according to the quantity of dishes produced during the business's busiest period rather than simply by the number of tables.
These integrated dosing systems substantially reduce the kitchen team's physical and mental workload during busy service periods. When thousands of plates and glasses are being washed per hour, requiring staff to monitor chemical containers continually and add liquid to the machine manually inevitably slows the entire workflow. Automatic pumps eliminate human intervention by drawing exactly the required quantity of detergent and rinse aid into the system according to the water volume. Employees can therefore devote all their energy to organising dirty racks and returning clean items to service, while the business avoids monthly costs caused by unnecessary chemical consumption resulting from staff oversight.
This planning process must be completed in detail from the technical drawings before the machine is brought into the kitchen. The fresh-water shutoff valve should be positioned where it can be reached easily without moving the machine, and the wastewater hose should be connected to the nearest floor drain without being extended. Routing water lines behind heat-producing equipment such as ovens or cooking ranges can cause future problems, so the pipe routes should remain entirely separate. Once the plumber has taken the required measurements, the authorised service team should confirm that the connections are fully compatible with the machine. This ensures an efficient kitchen layout that does not restrict the operating space of other equipment.
Double-wall insulation prevents the hot water in the tank from cooling rapidly and noticeably reduces how often the heating elements need to operate compared with standard single-wall models. The still-air gap trapped between two stainless-steel layers acts like a vacuum flask, preventing the cool ambient air in the kitchen from coming into contact with the machine's high-temperature water. This effective insulation keeps the wash water at the target temperature for much longer, extends the service life of heating elements that no longer need to work unnecessarily to reheat the water continually, and produces significant savings on the business's monthly electricity bills.
