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Cutlery Polishing Machine 3000 pcs/Hour EMP.CKP.01
CODE EMP.CKP.01
A durable metal polishing machine with an ultraviolet hygiene system and a capacity to polish 3000 forks and spoons per hour.
Model Code
EMP.CKP.01
Capacity
3000 Pieces/Hour
Rinse Aid Capacity
3 kg
Ultraviolet Lamp Power
8 W
Product information
Last updated:
Technical specifications
| Model Code | EMP.CKP.01 |
| Capacity | 3000 Pieces/Hour |
| Rinse Aid Capacity | 3 kg |
| Ultraviolet Lamp Power | 8 W |
| Motor Speed | 1500 rpm |
| Operating Voltage | 220V |
| Body Material | Stainless Steel |
| Dimensions (mm) | 560x590x431 |
| Weight | 42 kg |
| Volume (m³) | 0.14 |
Product description
Designed for commercial kitchens, hotels and restaurants, this cutlery polishing machine removes water spots left after washing, giving a hygienic and shiny appearance. Its durable, sturdy body ensures long-lasting use. Thanks to the built-in 8 W ultraviolet lamp, high hygienic kitchen standards are maintained throughout polishing. With a capacity of 3000 pcs per hour, it saves labor and time in busy operations.
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Capacity3000 Pieces/HourManufacturer estimate
Awaiting resultEstimated result · not guaranteed
%—Enter your details to see the estimated capacity result.
Sample capacity scenarios
1,500 people1,500 units · ≈ 0.5 h of production
25% utilization
3,000 people3,000 units · ≈ 1 h of production
50% utilization
4,000 people4,000 units · ≈ 1.3 h of production
67% utilization
6,000 people6,000 units · ≈ 2 h of production
100% utilization
8,000 people8,000 units · ≈ 2.7 h of production
133% · over capacity
- Calculation assumption: 1 unit per person, 2 hours of service
- Calculations are based on catalog capacity and the service conditions you select. Actual results may vary due to preparation, waiting and operational interruptions.
Usage areas
Solutions for Your Business
Highlighted usage areas for professional businesses.
01Restaurant kitchenDuring busy service, the restaurant's plate and glass turnover depends on an orderly dishwashing flow.
02Dishwashing areaIn the dishwashing area, plates, glasses and serving equipment are washed and returned while service continues.
03CafeteriaIn cafeterias, trays and plates are washed after mass meals and prepared for the next service.
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