Restaurant hood-type dishwashers, also known as lift-type dishwashers, represent an essential category within the commercial dishwashing equipment sector. Constructed from premium-grade stainless steel for maximum durability and longevity, these machines feature sophisticated computerized programming that precisely controls all washing cycles and functional components.

The hood-type design operates within a semi-sealed environment, utilizing powerful rotating spray arms positioned at both upper and lower levels to deliver comprehensive cleaning from multiple angles. The high-efficiency motor powers a precision water pump system that creates optimal water pressure, while the rotating spray arms distribute high-temperature water and specialized detergent solutions across all dishware surfaces placed in the appropriate racks. This is followed by thorough rinsing and drying phases.

These high-temperature hood-type commercial dishwashers are ideally suited for foodservice operations with seating capacities of 100-300 covers. Typical application environments include small to mid-sized chain restaurants, institutional dining facilities, cafés, bars, and various catering establishments.

Key Advantages of Hood-Type Commercial Dishwashers:

1. Space Efficiency

Compared to larger commercial dishwashing systems such as ultrasonic, conveyor-type, or flight-type models, hood-type dishwashers occupy less than 0.5 square meters of floor space. This compact footprint makes them particularly well-suited for small and medium-sized foodservice operations with limited back-of-house areas.

2. Utility Optimization

While industrial-scale dishwashers typically draw power exceeding 40kW, hood-type models operate at significantly lower energy requirements—generally under 20kW—resulting in substantially reduced electricity and water consumption, promoting both cost savings and environmental sustainability.

3. Right-Sized Performance

With processing capabilities of up to 1,200 dishes per hour, these machines perfectly accommodate the dishwashing requirements of establishments serving 100-300 covers, striking an optimal balance between capacity and resource utilization.

4. Smart Operations

The advanced electronic control systems enable efficient, one-minute cycle times per rack of dishware. The highly automated operation requires minimal staff intervention or specialized training, reducing labor costs while maintaining consistent cleaning standards.

5. Sanitation Excellence

The comprehensive wash cycle begins with water heated above 60°C, followed by an intensive rinse phase at temperatures between 80-92°C. This thermal sanitation process, combined with professional-grade detergents, effectively removes food residue while eliminating bacteria and microorganisms from all dishware surfaces, ensuring compliance with rigorous food safety standards.