KASTEL HK 60 E ES Dome Dishwasher for Professional Kitchens

A dome dishwasher uses a sealed, hooded chamber to contain steam and heat, directing high-pressure water jets from rotating arms onto dishes. The dome shape concentrates the spray, ensuring even coverage and faster cleaning than open-rack machines. Heat is maintained by an internal boiler, while a separate tank holds pre-heated water for the next cycle, reducing energy use between loads. The vertical pump draws water through a triple filtration system, removing food debris before recirculating it, which extends the life of the wash arms and reduces blockages. This method delivers consistent results for high-volume operations, where speed and hygiene are critical.

To operate, load the 500x600 mm basket with racks of plates, glasses or cutlery, then slide it into the chamber. Close the hood to trigger the magnetic microswitch, which starts the selected cycle automatically. The electronic control panel offers four preset programmes: 60, 120, 180 or 540 seconds, each adjusting water pressure and temperature for different soil levels. A hot rinse at the end sanitises dishes without chemical residue. At the end of service, the self-cleaning cycle flushes the system, removing limescale and food particles from the pump and boiler.

The machine is built from stainless steel, including the wash and rinse arms, which resist corrosion and withstand frequent use. The boiler holds 11 litres, while the main tank has a 30-litre capacity, allowing multiple cycles before refilling. Each wash uses 2.5 litres of water, drawn automatically when the level drops. The lower rotating arm ensures coverage of the basket's base, while the upper arm targets taller items, such as glasses or stacked plates. A maximum washing height of 415 mm accommodates larger tableware without crowding.

Controls include an LCD display for cycle selection and monitoring, with separate dispensers for detergent and rinse aid, both electronically dosed. The PRS system regulates pressure and temperature to match the selected programme, while the ES system reduces power consumption during idle periods. A thermostop valve prevents overheating, and the self-cleaning pump eliminates manual descaling.

The 10.3 kW power rating requires a 400 V three-phase supply, typical for commercial kitchens with high-demand appliances. At 198 kg, the unit is floor-standing and must be positioned on a stable, level surface to prevent vibration. Its footprint of 785x793 mm fits standard worktop depths, while the 2254 mm height allows stacking above or below other equipment. The included hoses—2 metres each for inlet and drain—simplify plumbing connections.

Cleaning involves daily activation of the self-cleaning cycle, which flushes the system without manual intervention. The triple filtration system should be checked weekly for debris, and the wash arms inspected for blockages. The stainless steel exterior wipes clean with a damp cloth, while the detergent and rinse aid dispensers require occasional refilling.

Standard equipment includes two 50x60 cm racks for plates, one glass rack of the same size, two cutlery baskets, and all necessary hoses. The machine is categorised under professional dishwashers for high-volume operations, such as restaurants, hotels and event catering.