Conveyor
- 26% Off RRP
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Washtech CD120 - 120 rack per hour Conveyor Dishwasher. 5-2-2 *WarrantyRRP $37,822.00 ex GST Our Price $27,903.00 ex GST Our Price $30,693.30 Inc GST
Daily Rental: $50.59 Inc GST - 26% Off RRP
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Washtech CD180 - 180 rack per hour Conveyor Dishwasher. 5-2-2 *WarrantyRRP $50,666.00 ex GST Our Price $37,379.00 ex GST Our Price $41,116.90 Inc GSTDaily Rental: $67.78 Inc GST
Choosing a Conveyor Dishwasher
When you've outgrown pass through
A pass through machine tops out around 60 racks an hour and needs an operator lifting the hood between every cycle. A conveyor runs continuously: racks are loaded at one end, drawn through the wash and rinse zones on a belt or chain, and come out clean at the other with nobody cycling the machine. Throughput jumps to several hundred racks an hour. If your wash-up is the bottleneck in a hotel, club, function venue, hospital or school kitchen, this is the answer.
Rack conveyor or flight type
Rack conveyors pull standard racks through the machine, which suits venues already running racked crockery and glassware and lets you keep the same racks you use elsewhere. Flight type machines drop crockery directly onto pegs on a moving belt with no racks at all, which is faster for high volume plate washing and removes the racking labour entirely. Flight machines are bigger, more expensive and only make sense at genuine volume, typically 1,000 covers a day or more, but at that scale they're a different class of machine.
Zones and what they do
Conveyors are configured in zones: pre-wash, main wash, power rinse and final rinse, with drying on larger machines. More zones means better results and higher throughput but a longer machine and more floor space. A two-tank machine handles most club and hotel volumes. Multi-tank machines with a dedicated pre-wash suit heavy soil and institutional catering. The number of zones is the main thing separating one machine from another at similar length.
Space, services and installation
These are substantial pieces of equipment and the install is a project rather than a delivery. You need floor space for the machine plus loading and unloading benching at both ends, three phase power with real capacity, hot and cold water supply, drainage, and extraction over the machine to deal with steam. Most sites need the wash-up area designed around the machine rather than the other way around. Our design team can lay that out from your floor plan before anything gets ordered, and our licensed electricians and plumbers handle the install.
Water and energy consumption
At this volume, running costs matter as much as purchase price. Water consumption per rack, heat recovery, and how efficiently the machine reuses rinse water between zones all add up across thousands of racks a week. Heat recovery in particular captures steam to pre-heat incoming water, which cuts energy use and reduces the steam load on your extraction. Worth comparing consumption figures rather than just capacity when you're weighing two machines.
Water treatment is essential at this scale
Hard water scales up boilers and wash arms on any commercial dishwasher, and on a machine running continuously the damage accumulates fast. Water treatment on the feed line is standard practice at this level, usually a warranty condition, and cheap next to a boiler rebuild on a machine of this size.
Brands and support
We stock Hobart conveyor dishwashers and Washtech, along with matching wash-up benching, water treatment and dosing. Given the investment, most venues at this scale prefer outright purchase, though SilverChef Rent-Try-Buy is available. Our technicians handle commissioning and scheduled servicing.