Meiko Maschinenbau GmbH & Co. KG - 1 x Meiko Maschinenbau GmbH & Co. KG pass-through utensil / dishwasher

Applications & Use Cases

• Commercial kitchens and catering facilities for high-volume dishwashing.
• Restaurants, hotels, and canteens requiring efficient utensil and plate cleaning.
• Food processing plants for sanitising smaller tools and containers.
• Healthcare facilities for maintaining hygiene standards for non-medical utensils.
• Bakeries and patisseries for washing trays, mixing bowls, and baking tools.

Typical Specifications

Typical capacity

For this class of equipment, throughput can range from 60 to 120 racks per hour, depending on cycle settings.

Power supply

Units of this type commonly require a 3-phase electrical supply, typically 400V, with a suitable amperage rating.

Water connection

Requires both hot and cold water connections, with specified pressure and flow rates for optimal operation.

Footprint

Pass-through dishwashers typically have a compact footprint, designed to integrate into existing wash-up areas with entry and exit tables.

Wash cycles

Commonly features multiple wash cycles, including short, standard, and intensive options, with selectable hot or cold rinse temperatures.

Construction material

Units are typically constructed from stainless steel for durability and hygiene in demanding commercial environments.

Frequently Asked Questions

• What is a pass-through dishwasher?

  A pass-through dishwasher, also known as a hood type, allows racks of dishes to be pushed in from one side and pulled out clean from the other, facilitating a continuous workflow.

• Can this unit handle both dishes and utensils?

• What are the benefits of hot and cold temperature washes?

• Is installation complex for a pass-through dishwasher?

• What maintenance is typically required for this type of equipment?

• Are spare parts readily available for Meiko DV 270.2 models?