Jeros - 9110

• Cleaning of baking trays, racks, and utensils in bakeries and food production.
• Washing of crates, bins, and containers in logistics and distribution centres.
• Sanitisation of components and tools in pharmaceutical and industrial settings.
• Degreasing and cleaning of parts in automotive and manufacturing workshops.

Typical capacity

Often designed for medium to high volume washing, accommodating multiple trays or a single large rack per cycle.

Power supply

Commonly requires a 3-phase electrical supply, typically 400V, for efficient operation of heating elements and pumps.

Water consumption

Units of this type often feature water-saving technologies, with consumption varying based on cycle length and soil level.

Footprint

Industrial washers like the Jeros 9110 typically have a substantial footprint, requiring dedicated floor space for installation and access.

Construction material

Frequently constructed from stainless steel for durability, hygiene, and resistance to corrosive cleaning agents.

Heating method

Typically features electric heating elements for water temperature control, with some models offering steam or gas options.

• What types of items can this washer clean?

  This class of industrial washer is typically suited for cleaning a wide range of items including trays, racks, containers, utensils, and components, depending on the internal dimensions and spray patterns.

• What are the typical maintenance requirements?

• Can it be used with different cleaning chemicals?

• What are the installation considerations?

• Is spare parts availability generally good for Jeros equipment?

For food processing washing and sanitizing equipment, buyers typically value durability, ease of cleaning, and compliance with hygiene standards. Industry sentiment emphasizes the importance of verifying spray patterns, material quality, and maintenance history when purchasing used units. Stainless steel construction and reliable pump performance are considered key strengths. Buyers should check for corrosion, seal condition, and documentation of regular servicing to ensure food safety compliance.

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