Commercial Hood Type Dishwasher

Why Hotels and Restaurants Choose the Commercial Hood Type Dishwasher

1. Commercial Hood Type Dishwasher: 60 Racks Washed in One Hour 

A busy hotel or banquet kitchen cannot afford a pile of dirty plates at the wash station. This hood type dishwasher clears up to 60 racks every hour, well ahead of a ventless machine of a similar size, which usually manages around 40. Staff move faster, guests get clean plates on time, and the kitchen never falls behind during peak hours.

2. Lift, Load, Lower: One Simple Wash Cycle Every Time

Operating this dishwasher does not need training. Lift the hood, slide a loaded rack in, pull the hood down to start the cycle, and lift it again once done to pull out clean dishes and load the next rack. This lift-load-lower pattern repeats through the shift with no extra steps.

3. Fits Straight-Line or Corner Kitchen Layouts

This machine works in a straight-run layout, with entry and exit tables on either side for large kitchens, or in a corner setup for kitchens tight on space. Either way, staff load dirty racks on one side and lift clean ones off the other, without doubling back and forth.

4. Rinse Water Crosses 82°C, the Standard for Proper Sanitising

Food safety guidelines call for a final rinse of at least 82°C to sanitise washware and bring dish surface temperature high enough to kill bacteria. This dishwasher runs its rinse cycle past that mark on every load, so plates and glasses are not just visibly clean, they are properly sanitised before they go back out to guests.

5. Thermostop Function Waits for the Right Temperature

If water in the tank drops below the set wash or rinse temperature, thermostop holds the cycle until it heats back up again. This stops a rack from going through on lukewarm water, so wash quality stays the same on rack one and rack two hundred.

6. Dry Run Protection Saves the Pump From Damage

Running out of water mid-cycle can burn out a wash pump fast. This machine checks water level and shuts the pump off if it runs low, protecting the motor and saving on repair costs down the line.

7. Top and Bottom Spray Arms Wash Every Corner of the Rack

Spray arms sit above and below the rack, so water hits plates, bowls, and glasses from both directions in one pass. Food residue and grease come off evenly, with no need to run a second cycle for stubborn spots.

8. Heavy-Duty SS304 Body Built for Daily Steam and Hot Water

The outer body and wash tank are made from AISI 304 grade stainless steel, which resists rust and holds up to daily hot water and steam. It wipes clean fast at the end of a shift and fits the hygiene standard expected in a food-service kitchen.