Configuration comparison
Commercial Dishwashing Machine Configuration Comparison
Compare low-temperature, high-temperature, conveyor and flight-type workflows by sanitizing method, ware flow, utilities and available working space.
Low-temperature dishwashing
The documented 22–26 ft family combines a commercial dishmachine with sink work, pre-rinse, handwashing, stainless landing surfaces and storage.
High-temperature conveyor dishwashing
The documented 38 ft family uses a conveyor dishmachine with loading and pre-rinse space, a three-compartment sink, utility and hand sinks, and landing tables.
Flight-type planning
Flight-type equipment is evaluated for continuous rackless ware flow. Ask the rental team to determine whether a documented available configuration fits that requirement.