In professional kitchens, efficiency is everything. And getting stuck with dishwashing means risking compromising the entire service. For this reason, every bar and restaurant business should only adopt professional dishwashers, also known as industrial dishwashers.


The main factors for the choice are:

the characteristics of the room, in terms of space and electric current capacity;

the number of seats;

the workload, i.e. the number of dishes and glasses to wash for each service;

the size of the dishes.

To avoid the formation of deposits inside the tank, only professional detergents are recommended. In addition to the detergent, the rinse aid must be used, which serves to dissolve the limescale and make the glasses shine, creating a sort of veil that contrasts the halos.