Dishwashers and Racks · USED WITH: dishwashing areaDishwasher Rack with Round Cutlery Holder 400x400x150 mm BO2016
Hood-Type Dishwasher CO-110
CODE CO-110 · CO110
Commercial hood-type dishwasher with a washing capacity of 1000 plates per hour and a dual-direction wash and rinse system.
Capacity
1000 Plates/hour
Basket Size
500x500 mm
Maximum Plate Diameter
42 cm
Wash Program Durations
90 - 120 - 180 s
Product information
Last updated:
Technical specifications
| Capacity | 1000 Plates/hour |
| Basket Size | 500x500 mm |
| Maximum Plate Diameter | 42 cm |
| Wash Program Durations | 90 - 120 - 180 s |
| Electrical Power | 11.1 kW |
| Wash Water Temperature | 60°C |
| Rinse Water Temperature | 90°C |
| Weight | 91 kg |
Product description
Designed for high-volume kitchens, this hood-type dishwasher provides hygienic cleaning with dual-direction wash and rinse technology. Thanks to its electronic control panel, it allows easy use, while its advanced sound and special design provide comfort in the working environment. Its built-in safety thermostat and durable construction help you achieve uninterrupted and safe performance in your commercial kitchen operations.
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Capacity1000 Plates/hourManufacturer estimate
Awaiting resultEstimated result · not guaranteed
%—Enter your details to see the estimated capacity result.
Sample capacity scenarios
150 people450 plate · ≈ 0.5 h of washing
23% utilization
300 people900 plate · ≈ 0.9 h of washing
45% utilization
500 people1,500 plate · ≈ 1.5 h of washing
75% utilization
600 people1,800 plate · ≈ 1.8 h of washing
90% utilization
1,000 people3,000 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.
01Dishwashing areaIn the dishwashing area, plates, glasses and serving equipment are washed and returned while service continues.
02Restaurant kitchenDuring busy service, the restaurant's plate and glass turnover depends on an orderly dishwashing flow.
03CafeteriaIn cafeterias, trays and plates are washed after mass meals and prepared for the next service.
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