A dishwashing area that cannot keep up stops the whole service. We size machines and the surrounding dirty-to-clean workflow — pre-rinse, loading, washing, drying and clean storage — to your covers, banquet turnover and hygiene procedures.
Dishwashing Bottlenecks and Hygiene Risks
The problem
During busy restaurant and banquet periods, a shortage of washing capacity or poorly designed dirty-to-clean workflows can delay service and compromise hygiene.
The Kimtech solution
Hood-type and rack-conveyor dishwashers, pot-washing equipment, pre-rinse stations, sinks, clean storage racks and washing-area planning matched to the volume of dishes and utensils.
High Electricity, Gas and Water Costs
The problem
Refrigeration, cooking, ice production, dishwashing and hot-water demand create substantial utility costs, especially in kitchens operating for long hours.
The Kimtech solution
Right-sized equipment, energy-efficient models where available, efficient refrigeration, suitable cooking technologies and water-efficient dishwashing. Operating costs can be compared during equipment selection.
What we supply
- Undercounter and hood-type dishwashers
- Rack-conveyor dishwashing systems
- Glasswashers for bars and restaurants
- Pot and utensil washing systems
- Pre-rinse stations and clean dish storage
Dishwashing Systems in our range
Below are 8 models from our current range. Specifications are provided for planning; final selection is confirmed against your menu, capacity and utility supply.
