NN10 Dishwashing Equipment

A commercial dishwasher clears plates, glasses and utensils at speed by circulating hot water under pressure. The machine fills a tank, heats the water with an electric element, then pumps it through rotating spray arms. Jets of water strike every surface, loosening food residue and detergent lifts it away. High-temperature rinse water follows, sanitising the load and evaporating quickly so items come out dry and ready for the next service.

The operator loads racks with soiled items, slides them into the machine and closes the door. A programme button starts the cycle: wash, rinse, drain and refill. Once the programme ends, the door unlocks and the clean rack can be removed. The process repeats without pause, handling the volume a busy kitchen produces.

Cleaning and upkeep centre on the tank, spray arms and filters. The tank must be emptied and wiped daily to prevent scale and odour. Spray arms unclip for brushing to clear blocked nozzles. Filters trap debris and need rinsing under a tap after each shift to keep water flowing freely.

The NN10 is classified as dishwashing equipment in the BHS professional catering range.