SMALL KITCHEN IN A NURSING HOME OR RESTAURANT
Even in a relatively small kitchen, work can still be rationalised using a rack conveyor machine instead of a hood type machine. In this example, the racks enter the machine via an angle feed unit and pass through the washing and rinse areas completely automatically. A heat recovery system is recommended, which pays for itself in a very short time by a 9kW saving on power.
MEDIUM-SIZED HOTEL OR RESTAURANT KITCHEN
Limited available space and low staffing levels, but never the less a need for a powerful system that can easily handle peak loads. This layout features a high performance but particularly compact machine with pre-cleaning wash, and DUO-rinse area, together with high performance, 90º drier and roller table arrangement. A wide deposit section allows for some pre-sorting of soiled ware by waiting staff. The remaining dish handling and rack loading space allows the entire process to be carried out efficiently.
CANTEENS AND COMPANY RESTAURANTS
Tray trolleys are frequently used in staff restaurants. In this situation, a dish rack loading position with mechanical rack feed would be ideal, to sort out the various items in an orderly way into racks, even at peak load periods. The 180º mechanised rack outlet with cleansware roller tabling completes an effective and space saving system. If the CHP-18 PROCLIM heat pump installed instead of a heat recovery system, about 16kW of energy is saved overall. The cool exhaust air can be re-circulated into the room directly, without extractor equipment, and significantly improves the ambient conditions.
SELF-SERVICE RESTAURANTS
Tray return conveyors in larger self-service restaurants provide a very effective means of ‘self-clearing’. In the wash up, one or more staff (depending on tray return rate), sort the crockery into racks at the rack loading position. Loaded racks are conveyed automatically into the machine. With its powerful pre-clean system, the CNA-S can handle up to 220 racks per hour. The 90º bend delivers the clean dishes into the unloading area. Plates are stacked into dispensers for serving, and cups, bowls and glasses remain in the racks andare placed on dolleys.