Proper space layout planning for a commercial dishwasher is crucial for ensuring efficient operation. It is important to consider the machine’s size, workflow, supporting facilities, and ease of maintenance. Here are detailed recommendations for space planning:
Close to Work Areas:
Install the commercial dishwasher near the kitchen or tableware collection point to reduce the distance staff must carry dishes, thus enhancing overall efficiency.
Near Water Supply and Drainage Systems:
Choose a location that is close to water sources and drainage facilities. This facilitates installation and helps reduce costs associated with extending water pipes.
Avoid Crowded Areas:
Ensure the space is spacious enough so that staff can operate freely without interfering with other work activities.
Separate Clean and Dirty Areas:
Designate specific areas for dirty dishes, washing, and storage of cleaned tableware.
The workflow should prevent cross-contamination between dirty and cleaned dishes.
Ensure Smooth Operations:
The process—from dirty tableware → dishwasher → drying → storage—should be streamlined and as straight as possible.
Avoid unnecessary turns or frequent handling that could increase the workload.
Reserve Space Based on Equipment Size:
Countertop/Undercounter/Flip-Top Models: Suitable for small restaurants due to their compact footprint.
Basket Type: Allocate space on both sides for feeding and output operations.
Conveyor Type: Requires a larger linear space, ideal for restaurants or central kitchens with high capacity needs.
Allow Sufficient Maintenance Space:
Reserve at least 60–100 centimeters of space around the equipment to facilitate cleaning and maintenance.
Ensure Proper Ventilation:
Since dishwashers produce significant heat and steam during operation, adequate ventilation or exhaust systems should be installed.
Extra attention is required for steam discharge if the dishwasher features hot-air drying.
Prevent Moisture Buildup:
Install dehumidifiers in the kitchen to avoid moisture accumulation that may damage walls or equipment.
Water Supply and Drainage:
Provide a stable water pressure, and install a booster pump if necessary.
Use a water softening system to reduce scale buildup and extend the equipment’s lifespan.
The drainage system should be sloped appropriately to ensure smooth water flow. For large drainage volumes, consider installing an oil separator.
Electrical Requirements:
Verify the voltage requirements (usually 220V or 380V) and use a dedicated circuit equipped with a leakage protection device.
Ensure that power outlets near the dishwasher are conveniently located and protected from splashes.
Flooring Material:
Use non-slip, easy-to-clean flooring material (such as anti-slip tiles).
Ensure the floor can support the equipment’s weight, and include drainage channels or waterproof layers.
Walls and Countertops:
Use stainless steel or waterproof materials that are easy to clean and meet hygiene standards.
Adjustable Space:
When planning, consider potential future needs for additional equipment or configuration changes by reserving some flexibility in the layout.
Separate Zones:
If space permits, dedicate an area solely for dishwashing that is separate from the kitchen or other operational areas.
Equipment Choice:
Opt for water-saving dishwashers to reduce water consumption.
Choose dishwashers with energy-saving modes to lower operating costs.
Water Circulation Systems:
Consider installing a water recirculation system to minimize water wastage.
The layout of a commercial dishwasher should prioritize efficiency and hygiene by optimizing equipment placement and workflow. Ensure smooth operations, meet water and power requirements, and adhere to hygiene regulations. Adjust configurations to suit actual site conditions and leave room for future expansion.
