Conveyor dishwashers are the second largest type of warewashing machine in the foodservice industry. They are able to wash hundreds of racks in an hour. Interior clearance, conveyor travel direction and rinse temperature are three of the most important specifications to consider when looking at this type of machine. The interior clearance of conveyor dishwashers indicates how tall the door opening is as well as how much clearance there is between the conveyor and upper washing arms. This will tell you how tall the products can be that you send through. You will also want to consider the overall dimensions of the unit itself to be sure that you have enough space available in your dish room to accommodate the machine, tables, storage shelves, employees and anything else that might be in there.
The two methods used to sanitize dishes are high temperature water (between 180 and 195° F) and chemicals (low-temp). High-temp machines tend to do a better job of cleaning the dishes, and once the hot dishes hit the air, they flash dry, which practically eliminates water spots. For units that do use hot water to sanitize the dishes, you will also want to check to see if a booster is included. If not, you will need to select an appropriately sized unit in order to assure that the final rinse temperature is correct.
The conveyor itself can be set to go either left-to-right or right-to-left. This is something that must be specified because it is preset at the factory. Be sure you plan out the flow of dirty and clean dishes in your establishment before specifying conveyor travel direction. The units are very large and hard to reposition once in place. Selecting the wrong direction means that your entire dishwashing area may need to be redesigned.