Dishwashers and Racks · USED WITH: dishwashing areaDishwasher Rack with Round Cutlery Holder 400x400x150 mm BO2016
Hood-Type Dishwasher DBM-1000
DBM-1000 hood-type commercial dishwasher with a capacity of 1000 plates per hour and 4 different program options.
Body Material
Stainless Steel AISI 304 (Cr-Ni 18/10)
Washing Temperature
60°C
Rinse Temperature
90°C
Capacity
1000 Plates/Hour
Product information
Last updated:
Technical specifications
| Body Material | Stainless Steel AISI 304 (Cr-Ni 18/10) |
| Washing Temperature | 60°C |
| Rinse Temperature | 90°C |
| Capacity | 1000 Plates/Hour |
Product description
Designed to provide fast and hygienic washing in a busy kitchen, this hood-type dishwasher offers long service life with its durable metal AISI 304 body. Thanks to its rotating wash-rinse arms and built-in boiler system, it meets hygienic kitchen requirements at the highest level. Its 4 separate wash programs of 60, 90, 120 and 180 seconds provide flexibility and time savings for dishes with different levels of soiling. With a built-in detergent dispenser, safety thermostat and strainer filter equipment, you can 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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Consider alongside
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