The tableware, bowl and plate cleaning and disinfection line mainly consists of a water classification automatic slag removal system, a coarse washing slag removal system, an ultrasonic disinfection soaking system, a cleaning, drying and disinfection system, and a conveying and sorting system

The advantages of a large-scale tableware and bowl cleaning and disinfection production line

Improving cleaning efficiency: Tableware cleaning companies usually need to handle a large amount of tableware. Large scale assembly line dishwashers can clean a large number of tableware in a short period of time, meeting the demand for high output. It can work continuously, reducing the interval time during manual cleaning and greatly improving work efficiency. For example, an advanced assembly line dishwasher can clean thousands or even tens of thousands of sets of tableware per hour, which is incomparable to manual cleaning.

Ensure the quality of cleaning. The production line dishwasher adopts professional cleaning techniques and can perform comprehensive cleaning of tableware. It is usually equipped with high-pressure spray, high-temperature disinfection and other functions, which can effectively remove oil stains, dirt and bacteria on tableware, ensuring that the cleaned tableware meets hygiene standards. Moreover, as the cleaning process is standardized, the cleaning quality is more stable and reliable, reducing the problem of unstable cleaning quality caused by differences in manual operation.

If a tableware cleaning company relies on manual cleaning to reduce labor costs, it needs to hire a large number of workers, which not only increases labor costs but also faces issues such as personnel management and training. Large scale assembly line dishwashers can greatly reduce reliance on labor and lower labor costs. Although purchasing and maintaining assembly line dishwashers requires some investment, in the long run, it can save businesses a significant amount of labor costs.

The dishwashing and disinfection process of a large-scale assembly line dishwasher mainly includes the following steps:

Tableware loading

Collect used tableware from restaurants and other places for preliminary sorting, remove obvious large food residues, and place them on the input conveyor belt of the dishwasher in a certain order and manner. Usually, the tableware needs to be evenly arranged to avoid squeezing and blocking each other for subsequent cleaning and disinfection.
Slag removal

Water flow impact: After the tableware enters the slag removal area of the dishwasher, the food residue attached to the tableware is washed off by strong water flow impact. Some dishwashers are also equipped with rotating nozzles or multi angle water spray devices to rinse the tableware from different directions, ensuring that there is no residue left.

Filter screen filtration: During the impact of water flow, the filter screen in the dishwasher will filter and collect the residue in the water, preventing it from reattaching to the tableware or entering the subsequent cleaning system, ensuring the relative cleanliness of the cleaning water.

Mechanical device assistance: Some dishwashers are also equipped with mechanical scrapers or push devices to scrape larger food residues off the surface of the tableware or push them to a dedicated residue collection area.

clean

Pre washing: Use relatively low temperature water (usually around 30 ℃ -40 ℃) to preliminarily rinse the tableware, remove some floating dust and light stains on the surface, and also prepare for the subsequent main washing process.

Main washing: Mix high-temperature hot water (usually between 60 ℃ -80 ℃) with specialized detergent, and use a high-pressure spray arm to vigorously spray and rinse the tableware from multiple angles. The water spray arm usually rotates continuously to ensure that the water flow can cover all surfaces of the tableware, thoroughly decomposing and washing away food residues, oil stains, and dirt.

Rinse: Rinse the tableware again with clean water to remove any remaining detergent and stains on the surface, ensuring that the tableware surface is clean and free of residue.

disinfect

High temperature disinfection: The cleaned tableware is sent to a high-temperature disinfection area and subjected to high-temperature treatment using steam or hot water. The temperature is generally between 80 ℃ and 100 ℃ for a certain period of time to kill any remaining bacteria, viruses, and microorganisms.

Ultraviolet disinfection: Using ultraviolet light emitted by ultraviolet lamps to irradiate tableware for disinfection. Ultraviolet light can destroy the DNA structure of microorganisms, causing them to lose their reproductive ability, thus achieving the purpose of disinfection.

Chemical disinfection: Soak or spray tableware with chemical disinfectants such as chlorine containing disinfectants, hydrogen peroxide, etc. However, thorough rinsing is required after using chemical disinfectants to ensure that there are no chemical residues on the tableware.

dry

Hot air drying: By using a heating device to generate hot air, the sterilized tableware is blown dry, causing the moisture on the surface of the tableware to quickly evaporate. The temperature is generally between 60 ℃ and 100 ℃.

Infrared drying: Using the thermal effect of infrared radiation, the moisture on the surface of tableware absorbs the energy of infrared radiation and evaporates, achieving the purpose of drying.

Output and packaging

Automatic output: The dried tableware is automatically output to the designated position through a conveyor belt.

Manual packaging: The staff pack the tableware into boxes or use packaging materials such as cling film and paper bags, and then transport it to the finished product warehouse for storage and wait for delivery.