Dishwashers and RacksHood-Type Dishwasher 100 Plates/Hour M036-1
Hood-Type Dishwasher 2000 Plates/Hour EMP.2000
CODE EMP.2000
A hood-type dishwasher with a capacity of 2000 plates per hour and 3 different wash programs, designed for busy kitchen operations.
Basket Dimensions
500x500 mm
Operating Voltage
380V
Wash Water Temperature
55-60°C
Rinse Water Temperature
80-85°C
Product information
Last updated:
Technical specifications
| Basket Dimensions | 500x500 mm |
| Operating Voltage | 380V |
| Wash Water Temperature | 55-60°C |
| Rinse Water Temperature | 80-85°C |
| Wash Tank Heater Power | 12 kW |
| Rinse Boiler Heater Power | 18 kW |
| Maximum Power | 19 kW |
| Body Material | Stainless Steel |
| Drain Pump | Standard |
| Capacity | 2000 Plates/Hour |
Product description
This hood-type dishwasher is designed to provide fast and effective cleaning in high-volume restaurant, hotel and cafeteria kitchens. With a washing capacity of 2000 plates per hour and 3 separate program options of 90, 120 and 180 seconds, it offers operational flexibility. Its durable body and heating elements ensure long-lasting use. Equipped with a drain pump and 2 wash motors, the unit helps reduce operating costs with optimal water, detergent and energy consumption.
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Capacity2000 Plates/HourManufacturer estimate
Awaiting resultEstimated result · not guaranteed
%—Enter your details to see the estimated capacity result.
Sample capacity scenarios
300 people900 plate · ≈ 0.5 h of washing
23% utilization
600 people1,800 plate · ≈ 0.9 h of washing
45% utilization
1,000 people3,000 plate · ≈ 1.5 h of washing
75% utilization
1,500 people4,500 plate · ≈ 2.3 h of washing
113% · over capacity
2,000 people6,000 plate · ≈ 3 h of washing
150% · over capacity
- Calculation assumption: 3 plate 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.
02CafeteriaIn cafeterias, trays and plates are washed after mass meals and prepared for the next service.
03Dishwashing areaIn the dishwashing area, plates, glasses and serving equipment are washed and returned while service continues.
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