Main purpose:
Tableware cleaning industry.

Technical parameters:

A
1. Using steam or electric heating, with a dual washing tank structure and an additional dual rinsing area.
2. Continuous transmission washing, high washing efficiency, direct feeding and collection of dishes, simple operation.
3. All parts in contact with dishes are made of non-toxic, heat-resistant, and corrosion-resistant materials, which will not damage the dishes.

B
1. This machine mainly consists of a frame, washing and rinsing system, conveyor chain, and electrical components.
2. This machine is driven by a reducer through a pair of chain wheels, and the dishes are manually inserted into the conveyor belt. The dishes first enter the circulating warm washing water area, where they are rinsed by the upper and lower rows of nozzle washing water. Then they enter the hot water circulating washing area, where they are rinsed by the upper and lower rows of nozzle washing water. Finally, they enter the high-temperature rinsing area for rinsing, and the washed dishes are manually removed from the conveyor belt.
3. Electrical appliances: There is an emergency stop switch at the end of the equipment, which can be used in case of an emergency during production operation. After troubleshooting, press the reset button to restore normal operation. A limit mechanism is installed at the exit end of the machine. When the dishes arrive at the terminal and are not removed due to some reason, the conveyor belt will automatically stop.

C
1. The pre washing area can wash away most of the food residue (up to 98%) left on the dishes in advance, and can remove debris from the coarse and fine double row filters in this area without stopping the machine.
2. The high and small water pumps in the main cleaning area evenly flush the washing solution onto the dishes through non clogging nozzles installed on top and bottom. Its dual washing solution filtration system provides convenience for removing food residue.
3. Thoroughly rinse the protein, oil, and starch residue on the butterfly bowl in the pre rinsing area.
4. The main washing area vigorously sprays and rinses the bowl butterflies. Using strong rinsing can greatly reduce the amount of clean water used.
5. The high-temperature purified water in the final rinsing area at a temperature of 85-90 degrees Celsius sprays the dishes and then overflows to the main rinsing area for circulating spraying, and finally overflows to the washing area as supplementary water for washing.
6. The dryer is made up of stainless steel mesh and steel columns. The washed tableware enters the drying channel, and a strong fan forms hot air through an infrared heater to disinfect and sterilize the tableware, promoting the evaporation of water on the tableware, keeping it dry, and destroying the conditions for bacterial growth, thus achieving the sterilization effect.
7. The U-shaped rounded washing sink is a single sink with circular arcs at important corners, without a horizontal surface, making it particularly convenient for inspection and preventing miscellaneous tasks from lingering