{"id":4794,"date":"2026-09-04T14:00:00","date_gmt":"2026-09-04T12:00:00","guid":{"rendered":"https:\/\/www.pilsa.com\/info\/?p=4794"},"modified":"2026-09-04T13:49:28","modified_gmt":"2026-09-04T11:49:28","slug":"tipos-de-lavavajillas-industriales-cual-necesita-tu-negocio-horeca","status":"publish","type":"post","link":"https:\/\/www.pilsa.com\/info\/en\/tipos-de-lavavajillas-industriales-cual-necesita-tu-negocio-horeca\/","title":{"rendered":"Tipos de lavavajillas industriales: Cu\u00e1l necesita tu negocio Horeca"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">Choosing an industrial dishwasher shapes the day-to-day operations of any professional kitchen: it<br\/>ensures that dishes are available on time for every service and that food safety regulations<br\/>are met. A poorly sized unit becomes a bottleneck; one<br\/>that\u2019s chosen wisely will operate for years without any problems. <\/p>\n\n<div style=\"height:30px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n<p class=\"has-medium-font-size wp-block-paragraph\"><strong>Why Choose an Industrial Dishwasher Over a Household One?<\/strong><\/p>\n\n<p class=\"wp-block-paragraph\">The difference isn\u2019t just a matter of size. A household dishwasher has cycles lasting 60 to 90 minutes, and<br\/>the rinse temperature rarely exceeds 70 \u00b0C. An industrial dishwasher operates with cycles ranging from 90 to 120<br\/>seconds and guarantees a rinse cycle starting at 85 \u00b0C\u2014the temperature at which the most common pathogens found in professional kitchens<br\/>are destroyed.  <br\/><br\/>That difference is not a technical nuance: it is a legal requirement. Regulation (EC) No. 852\/2004<br\/>on the hygiene of foodstuffs mandates effective cleaning and<br\/>disinfection procedures, which in practice requires that tableware reach those<br\/>rinse temperatures. Furthermore, speed changes the operational logic: with a 90\u2013120-second cycle,<br\/>a glasswasher can process up to 1,500 pieces per hour\u2014a pace that a household appliance<br\/>cannot come close to matching.  <\/p>\n\n<div style=\"height:30px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n<p class=\"has-medium-font-size wp-block-paragraph\"><strong>How It Works on the Inside<\/strong><\/p>\n\n<p class=\"wp-block-paragraph\">The system uses two tanks: the main tank, which keeps the wash water hot and in<br\/>recirculation, and the boiler, which maintains the clean rinse water at a higher temperature.<br\/>Since the water is already hot at startup, the cycle takes minutes rather than an hour. The process<br\/>in a nutshell: manual pre-wash to remove solid debris, pressure washing with detergent through the<br\/>wash arms, and a final rinse with clean water and rinse aid that washes away the detergent and<br\/>leaves the dishes ready to air dry. <\/p>\n\n<div style=\"height:30px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n<p class=\"has-medium-font-size wp-block-paragraph\"><strong>Types of Industrial Dishwashers<\/strong><\/p>\n\n<p class=\"wp-block-paragraph\"><strong>35\u00d735 and 40\u00d740 basket-type glasswashers. These are the <\/strong>most compact models, designed for under-counter installation<br\/>requiring only a water supply and drain. Ideal for washing glassware in bars and cafes, with<br\/>starting prices around 1,300\u20131,500 \u20ac and processing capacities ranging from 900 to 1,500 pieces per hour. With<br\/>proper maintenance, they can have a service life of over 10 years.  <br\/><br\/><strong>Front-loading dishwasher. The <\/strong>standard choice for small and medium-sized restaurants: universal<br\/>baskets measuring 500\u00d7500 mm that accommodate plates up to 320 mm. Entry-level prices<br\/>are around \u20ac1,300, with mid-range models costing between \u20ac2,500 and \u20ac2,900 and throughput ranging from 30<br\/>baskets per hour. Water consumption per cycle ranges from 1.7 to 3 liters depending on the model, which<br\/>makes a significant difference for a 100-basket service.  <br\/><br\/><strong>Dome-type dishwashers.<\/strong> The basket is loaded horizontally, and a dome is lowered to<br\/>cover it, with cycles lasting 60\u201390 seconds. These are the standard machines in kitchens serving more than<br\/>100 covers, as well as in hotels and institutional settings. Entry-level prices range from around 3,100 to 3,900<br\/>\u20ac, with higher-capacity models costing over 4,400 \u20ac. As a rule of thumb, it\u2019s best to<br\/>calculate one unit for every 60\u201380 place settings at maximum simultaneous service capacity.   <br\/><br\/><strong>Utensil rack.<\/strong> Designed for pots, GN containers, and baking sheets that do not fit in a<br\/>standard basket. This is the highest-cost category, ranging from just over \u20ac7,000 to more than<br\/>\u20ac12,000 for versions intended for large commercial kitchens, but it eliminates the need to wash large items<br\/>by hand, saving operators between 15 and 20 minutes per service. <br\/><br\/><strong>Conveyor tunnel.<\/strong> For institutional settings and high-volume catering: the baskets move automatically<br\/>through the wash stations without stopping the line.<\/p>\n\n<div style=\"height:30px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n<p class=\"has-medium-font-size wp-block-paragraph\"><strong>How to Calculate the Production You Need<\/strong><\/p>\n\n<p class=\"wp-block-paragraph\">The most common mistake is sizing equipment for average service, not for peak demand.<br\/>A simple method: count the number of place settings for your busiest service of the week, multiply that by the<br\/>number of pieces of tableware per guest (8\u201312 in a standard restaurant, 5\u20137 for a daily special), divide<br\/>the total by the number of minutes available before the next shift, and choose a team with at least<br\/>20% more output than that minimum, to account for breakdowns or incomplete orders.<br\/><br\/>For reference: a bar serving up to 60 customers typically requires 600\u2013900 pieces per hour (glasswasher);<br\/>a small restaurant, 30\u201340 baskets per hour (front-loading); a medium-sized restaurant, 40\u201360 baskets per hour<br\/>(infeed hood); and a large restaurant or hotel, 60 or more baskets per hour (high-production hood).<\/p>\n\n<div style=\"height:30px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n<p class=\"has-medium-font-size wp-block-paragraph\"><strong>Factors to Consider Before Buying<\/strong><\/p>\n\n<ul class=\"wp-block-list\">\n<li><strong>Rinse temperature:<\/strong> 85 \u00b0C or higher, as verified in the technical data sheet.<br\/><\/li>\n\n\n\n<li><strong>Water consumption: <\/strong>The efficient range is <strong>between <\/strong>1.5 and 3 liters per cycle.<br\/><\/li>\n\n\n\n<li><strong>Water softener:<\/strong> In areas with hard water, it extends the equipment&#8217;s service life by 30% to<br\/>50%.<br\/><\/li>\n\n\n\n<li><strong>Electrical connection:<\/strong> Front-loading machines and glass washers are typically single-phase; high-<br\/>, hood-type machines may require three-phase power.<br\/><\/li>\n\n\n\n<li><strong>Dish space and height: Measure <\/strong>the available space; most racks can hold<br\/>items up to 280\u2013320 mm.<\/li>\n<\/ul>\n\n<div style=\"height:30px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n<p class=\"has-medium-font-size wp-block-paragraph\"><strong>Essential Maintenance<\/strong><\/p>\n\n<p class=\"wp-block-paragraph\">Most malfunctions have the same cause: dirty filters and clogged wash arms.<br\/>It is advisable to check the detergent and rinse aid at the start of the shift, clean the filters and sump<br\/>between shifts, ventilate and inspect the wash arms at the end of the day, degrease them<br\/>weekly, and perform an annual technical inspection of the pump and injector system.<\/p>\n\n<div style=\"height:30px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n<p class=\"has-medium-font-size wp-block-paragraph\"><strong>Conclusion<\/strong><\/p>\n\n<p class=\"wp-block-paragraph\">No industrial dishwasher is inherently better than another: there is simply the right equipment for each business\u2019s<br\/>service volume, space, and type of dishware. At Pilsa, we analyze the<br\/>actual service volume of each kitchen to recommend the equipment you truly need\u2014<br\/>\u2014without oversizing or undersizing it. <\/p>\n\n<p class=\"wp-block-paragraph\">Discover our entire line of commercial kitchen equipment and find the right<br\/>industrial dishwasher for your business: <a href=\"https:\/\/www.pilsa.com\/en\/105-machinery\" data-type=\"link\" data-id=\"www.pilsa.com\/105-maquinaria.\">www.pilsa.com\/105-maquinaria.<\/a><\/p>\n\n<p class=\"wp-block-paragraph\"><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Choosing an industrial dishwasher shapes the day-to-day operations of any professional kitchen: itensures that dishes are available on time for every service and that food safety regulationsare met. A poorly sized unit becomes a bottleneck; onethat\u2019s chosen wisely will operate for years without any problems. Why Choose an Industrial Dishwasher Over a Household One? The &#8230; <a title=\"Tipos de lavavajillas industriales: Cu\u00e1l necesita tu negocio Horeca\" class=\"read-more\" href=\"https:\/\/www.pilsa.com\/info\/en\/tipos-de-lavavajillas-industriales-cual-necesita-tu-negocio-horeca\/\" aria-label=\"Read more about Tipos de lavavajillas industriales: Cu\u00e1l necesita tu negocio Horeca\">Read more<\/a><\/p>\n","protected":false},"author":7,"featured_media":4778,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"iawp_total_views":4,"footnotes":""},"categories":[98,100,1],"tags":[350,348,349,347],"class_list":["post-4794","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-blog-en","category-consulting","category-sin-categoria","tag-dishwasher","tag-industrial-glasswasher","tag-top-loading-dishwasher","tag-types-of-industrial-dishwashers"],"acf":[],"_links":{"self":[{"href":"https:\/\/www.pilsa.com\/info\/en\/wp-json\/wp\/v2\/posts\/4794","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.pilsa.com\/info\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.pilsa.com\/info\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.pilsa.com\/info\/en\/wp-json\/wp\/v2\/users\/7"}],"replies":[{"embeddable":true,"href":"https:\/\/www.pilsa.com\/info\/en\/wp-json\/wp\/v2\/comments?post=4794"}],"version-history":[{"count":5,"href":"https:\/\/www.pilsa.com\/info\/en\/wp-json\/wp\/v2\/posts\/4794\/revisions"}],"predecessor-version":[{"id":4801,"href":"https:\/\/www.pilsa.com\/info\/en\/wp-json\/wp\/v2\/posts\/4794\/revisions\/4801"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.pilsa.com\/info\/en\/wp-json\/wp\/v2\/media\/4778"}],"wp:attachment":[{"href":"https:\/\/www.pilsa.com\/info\/en\/wp-json\/wp\/v2\/media?parent=4794"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.pilsa.com\/info\/en\/wp-json\/wp\/v2\/categories?post=4794"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.pilsa.com\/info\/en\/wp-json\/wp\/v2\/tags?post=4794"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}