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.
