Dishwashers and Racks · USED WITH: dishwashing areaDishwasher Rack with Round Cutlery Holder 400x400x150 mm BO2016
Hood-Type Dishwasher Twin-Wall EMP.1000-D
CODE EMP.1000-D
A high-capacity professional hood-type dishwasher with a twin-wall body and 4 different wash programs.
Model Code
EMP.1000-D
Dimensions (mm)
740x830x1485
Weight
150 kg
Volume (m³)
0.95
Product information
Last updated:
Technical specifications
| Model Code | EMP.1000-D |
| Dimensions (mm) | 740x830x1485 |
| Weight | 150 kg |
| Volume (m³) | 0.95 |
| Capacity | 1000 Plates/Hour |
| Basket Dimensions | 500x500 mm |
| Wash Tank Heater Power | 2.5 kW |
| Rinse Boiler Heater Power | 6 kW |
| Wash Water Temperature | 55-60°C |
| Rinse Water Temperature | 80-85°C |
Product description
This hood-type dishwasher is designed to provide fast and effective hygiene in busy kitchen operations. Its sturdy twin-wall body minimizes heat loss and increases efficiency. Offering 4 separate program options of 60, 90, 120 and 180 seconds, the unit can be easily managed via its 2.4 inch color touchscreen. Thanks to standard drain, detergent and rinse aid pumps, it offers uninterrupted, high-performance use in commercial dishwashing areas.
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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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