Illustrative editorial image; it does not represent a specific model or confirm stock.
Design a one-way dirty-to-clean process with suitable receiving, pre-rinse, machine, unloading and storage points.
Count wares and peak returns
List plates, glasses, cutlery, pots and trays. Estimate the number returned during busy service periods and identify items needing separate handling.
Choose the machine family by workload
Undercounter, hood-type and rack-conveyor machines suit different workflows and volumes; utensil washers handle larger or specialist items. Compare cycle, rack format, loading and staffing.
Keep dirty and clean routes apart
Provide landing space, pre-rinse, machine loading, clean unloading and rack storage in sequence. Verify water, drainage, electrical supply, ventilation and water treatment for the selected model.