Projects Dishwashing Line for Professional Kitchens

A commercial dishwashing line organises the cleaning of plates, glasses, cutlery and kitchen utensils in a continuous flow. Dirty items enter at one end, pass through pre-wash, detergent wash, rinse and final sanitising stages, then emerge ready for the next service. Each stage uses its own tank of heated water, circulated by pumps and filtered to remove food debris. The line is modular: separate units for washing, rinsing and drying can be linked in sequence or spaced along a worktop to suit the kitchen layout.

The operator loads racks of soiled items onto the conveyor at the start of the line. A sensor detects the rack and starts the motorised belt, moving it through each zone. Pre-wash jets remove loose debris; the main wash zone uses detergent and higher water temperature to break down grease; the rinse zone removes detergent residue; and the final rinse, often with sanitising chemicals, ensures hygiene standards. Drying is either by hot air or by allowing items to air-dry on the moving belt before they reach the unloading end.

Construction is in stainless steel for corrosion resistance and ease of cleaning. The footprint of 1200 mm by 750 mm allows the line to fit into most commercial kitchens without occupying excessive floor space, while the height of 900 mm keeps the working surface at a comfortable level for staff.

Controls are typically mounted on a front panel, allowing the operator to set water temperatures, conveyor speed and detergent dosing for each stage. The settings are chosen according to the type of load and the hygiene requirements of the establishment.

The size of the unit determines the number of racks it can process per hour, directly affecting the kitchen's capacity to turn around tableware during peak service. The dimensions also influence how the line is positioned: whether it stands alone, is built into a run of worktops, or is connected to existing plumbing and drainage points.

Cleaning involves draining each tank, removing and cleaning filters, and wiping down the interior and exterior surfaces. Regular maintenance of pumps, jets and the conveyor belt keeps the line operating at full efficiency and extends its working life.

The BHS Projects dishwashing line is designed as a complete system for high-volume catering operations, where speed and hygiene are critical to service flow.