1. What is a commercial dishwasher?
Commercial dishwasher refers to a dishwasher suitable for commercial use, generally used in hotels, restaurants, restaurants and so on. It is characterized by high temperature, disinfection, high intensity and short time treatment. At present, there are hood dishwashers, basket conveyor dishwashers, belt conveyor dishwashers and washing and drying machines.
1.？ Save labor, greatly reduce labor and improve work efficiency;
2.？ Turn design can be carried out, and the requirements for the site are relatively loose;
3.？ Low noise, fast cleaning speed, compared with ordinary dishwashers, only need 1/5 time;
4.？ Very little water consumption, low power consumption and low cleaning cost; An 800w "air knife" can treat the object to be cleaned "without water", which is convenient for disinfection and drying and plays a role in rapid drying.
Secondly, the components of commercial dishwashers.
Commercial dishwashers consist of the following two parts:
1) main washing area, where dishes are washed.
2) Rinsing area, the main washing area for rinsing dishes is mainly used to remove large dirt on dishes. The washing water is pumped from the washing cylinder to the washing arm by the washing pump for spraying, and then returns to the washing cylinder after passing through the screen. The pumping capacity of the washing pump is 500- 1500L/min? After the dishes pass through the washing area, they arrive at the rinsing area. The main task of the rinsing area is to rinse off the dirty washing water on the dishes and make them dry quickly. Different from the main washing area, in the rinsing area, 80-85℃ clean water is directly sprayed on the dishes from the rinsing arm, and then flows to the rinsing tank and the washing tank without circulation.
Third, the principle of commercial dishwasher
The working principle of the commercial dishwasher is that the products such as dinner plates, tableware, fast food boxes, incubators and jars are first sent to the circulating hot water washing area by the conveyor chain, and then washed by the upper and lower rows of spray washing arms, and then enter the high-temperature strong washing rinsing area, and finally enter the high-temperature clean water rinsing area to achieve the effects of cleaning, disinfection and drying. Washed cans, plates, tableware, incubators and turnover boxes. Electrical control adopts intelligent digital instrument to automatically control the whole washing process, so that the whole washing process can work at constant temperature, and automatically control steam heat exchanger or electric heater, water inlet solenoid valve, etc. It is equipped with control elements such as door switch, temperature sensor, emergency stop and lighting, which effectively ensures the normal operation of the equipment.
Dishwashers have unique washing methods and washing environment. Dishwashers have good sterilization and sterilization functions, such as Escherichia coli and Staphylococcus. Keep it at 60℃ for 20 minutes to kill it. Viruses that are difficult to kill at high temperature, such as hepatitis B, can be completely eliminated by repeated washing and drainage. At the same time, the detergent itself has a good inhibitory effect on various bacteria. Commercial dishwasher is the best choice for washing dishes in restaurants, canteens, hotels, tableware disinfection centers and other places.
Fourthly, the power and power consumption of commercial dishwashers.
The power consumption of commercial dishwashers is a matter of great concern when people buy them, which is directly related to the daily operating cost (electricity) of dishwashers. The main power consumption part of the dishwasher is the spray heater, which accounts for 75-85% of the total power consumption, and its function is to heat the spray water from the inlet temperature to 82 degrees required for disinfection. ? The power of spray heater is related to the following factors: washing speed, spray water consumption per basket and inlet water temperature. Its power distribution should follow the principle of energy conservation: the heat generated by the spray heater? & gt=? How much heat does it take to heat water? The heat generated by the heater? =? Heater power (kW) x? 860 (kcal/hour)? How much heat does it take to heat water? =? Washing speed (basket/hour) x? Water consumption per basket (liter) x? (82? –? Inlet water temperature)? Therefore: heater power (kW) >; =? [? Washing speed? x？ Water consumption for spraying each basket? x？ (82? –? Inlet water temperature)]? /? 860? For example: a dishwasher with 60 baskets/hour, the inlet water temperature 15 degrees, and the spray water consumption of each basket is 3 liters? What is the required spray heating power? & gt=? (60? x？ 3? x？ (82- 15))/860? =? 14.02kw
After reading the above introduction, I think everyone is now very clear about the working principle of commercial dishwashers, mainly through mechanical transmission and manipulation to carry out batch cleaning, which is different from the principle of domestic dishwashers, and domestic dishwashers are easier to use. Here is a brief introduction to the work of commercial dishwashers. If you want to buy a commercial dishwasher, you need to choose according to the size of the restaurant, and choose a dishwasher that suits you with reference to price and performance.
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