Conveyor Dishwashers

The capacity depends on the model, conveyor length, configuration, and manufacturer. Commercial conveyor dishwashers can provide very high throughput. For example, current Hobart conveyor models are rated from approximately 202 to 342 racks per hour, while CMA's EST-66 is rated at 249 racks per hour.

A conveyor dishwasher continuously transports racks through the machine, making it well suited for high-volume dishrooms. A conventional door-type rack dishwasher generally processes one rack per cycle. Conveyor systems are typically preferred when a kitchen needs continuous workflow and substantially higher rack capacity.

Conveyor dishwashers are primarily designed for commercial dishware such as plates, bowls, cups, glasses, trays, utensils, and foodservice cookware. Depending on the machine's chamber height and rack configuration, some models can also accommodate sheet pans and larger preparation items. For example, certain Hobart models provide approximately 19.5 inch chamber height and are designed to accept sheet pans.

Conveyor dishwashers are available in different configurations, including high-temperature and chemical-sanitizing models. The appropriate choice depends on the specific model, local health requirements, facility utilities, and operating preferences. Some CMA conveyor models, for example, are available in both high- and low-temperature chemical-sanitizing configurations.

Water consumption varies by manufacturer and model and is typically specified as gallons per rack or gallons per hour. For example, CMA's EST-44 conveyor is specified at approximately 0.46 gallons per rack, while NSF provides standardized methods for calculating water consumption for rack conveyor dishwashers.

Not necessarily. Some conveyor dishwashers require ventilation according to their configuration and local building requirements, while ventless models are specifically designed to eliminate the need for direct exhaust ducting. For example, Hobart offers ventless conveyor configurations designed to eliminate steam and ducting requirements. Always verify local code and the manufacturer's installation requirements before purchasing.

The right size depends on your daily dish volume, peak-hour rack demand, available dishroom space, rack direction, utilities, and the types of items being washed. Consider both the machine's rated racks per hour and its physical dimensions. High-volume operations may benefit from longer conveyor configurations, while smaller operations may need a more compact system.

Utility requirements vary considerably by model. Depending on the machine, installation may require electrical power or gas, hot water, water supply, drainage, and ventilation. Some high-temperature models include built-in booster heaters, while others may require specific incoming water temperatures or external equipment. Always review the manufacturer's installation specifications before ordering.

Consider racks per hour, conveyor length, rack direction, chamber clearance, wash stages, sanitation method, water consumption, energy requirements, available utilities, ventilation requirements, available floor space, and expected peak workload. Also consider features such as automatic soil removal, energy recovery, deliming systems, ventless operation, and pot-and-pan wash cycles. These features can affect labor, operating costs, and overall dishroom efficiency.