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Technical data
| Attributes | |
| ARTICLE | BHS-VRO-150/70/90 |
| SIZE L/W/H | 1500 / 700 / 900 |
| NOTES | Platums 800 +4% no cenas |
A stainless steel worktop with an integrated sink streamlines the transition from soiled tableware to the dishwasher. The unit provides a dedicated space for scraping, rinsing and stacking plates, cups and cutlery before they enter the wash cycle, keeping the kitchen organised and reducing cross-contamination.
The worktop surface holds soiled items while the sink allows for pre-rinsing under a tap. Water drains directly into the waste system, removing food debris before the load reaches the dishwasher. This pre-wash step cuts the strain on the machine's filters and detergents, extending its service life and maintaining wash performance.
The operator loads soiled tableware onto the worktop, scrapes off large debris into a bin beneath, then rinses each item in the sink. Once rinsed, items are stacked on the adjacent section of the worktop or transferred directly to the dishwasher rack. The sequence keeps the workflow linear, with no need to move between separate stations.
Constructed from stainless steel, the unit resists corrosion and withstands frequent cleaning with commercial detergents. The worktop dimensions of 1500 mm by 700 mm provide ample space for stacking and sorting, while the 900 mm height aligns with standard worktop levels in professional kitchens.
The integrated sink is positioned for easy access, allowing the operator to rinse items without stretching or moving. The unit's footprint fits into most kitchen layouts, taking up no more floor space than a standard workbench.
Cleaning involves wiping down the stainless steel surfaces with a damp cloth and approved sanitiser, then rinsing the sink to remove any food particles. The absence of moving parts or electrical components simplifies maintenance, requiring only regular surface disinfection to meet hygiene standards.
The Novameta BHS-VRO-150/70/90 is categorised as a preparation and utility table within professional catering equipment catalogues, bridging the gap between service and dishwashing stations.