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Cooking Equipments
Hood Type Dishwashers – Manufactured in Turkey for High-Volume Kitchens
Cooking Equipments
Hood Type Dishwashers – Manufactured in Turkey for High-Volume Kitchens
📌 Project Reality – When Volume Meets Deadlines
In a hotel kitchen in Doha, the project manager told us: “We wash 1,200 plates per hour, but our old unit stop mid-service.” That sound simple, but for procurement managers, consultants, and contractors, it’s a daily crisis. In turnkey kitchen projects, dishwashing is not a back-office detail, it is the backbone of operation. We seen too many openings delayed just because the wrong dishwasher was installed.
As part of our manufacturing and contracting solutions from Turkey, we deliver hood type dishwashers designed for commercial kitchens, central catering sites, hotel kitchens, and institutional restaurants. Unlike retail-grade machines, these units are built for industrial kitchen duty: high-volume, ergonomic, certified, and ready for nonstop shifts.
1-Year Factory Warranty
Service in 90+ countries
Spare parts in Turkey, UAE
Product Line Overview – Ergonomic Power, Stainless Steel Reliability
Model Name Basket Size (mm) Racks/Hour Cycle Time (sec) Power (kW) Dimensions WxDxH (mm) HoodPro 500 500×500 60 60 8.2 635x750x1500
All tank and structural elements are manufactured in AISI 304 stainless steel — compliant with food-grade hygiene standards and built for global project specs.
Installation & Contractor Support
Banquets cannot wait weeks for missing parts or special technicians. Our hood type units include:
- Plug-in ready electric and plumbing connections
- Ergonomic hood lifting for one-person handling
- Quick-install inlet/outlet tables
- CAD & BIM guides for layout contractors
One resort in Antalya had four units operational within 48 hours of delivery.
Durability & Build Quality – Engineered for Long Shifts
- Heavy-duty pumps designed for 20-hour daily use
- Double-skin insulated doors to reduce heat and noise
- AISI304 stainless tank and frame construction
- Reinforced hood hinges for long lifecycle
In a Nairobi university project, the same hood unit ran across 3 consecutive semesters without interruption.
Compliance & Hygiene – Audit Proof by Default
Every hood type dishwasher ships with a ready compliance pack:
- CE, HACCP, NSF documentation
- WRAS water-safety files for GCC tenders
- BIM/CAD cut sheets for architects
In one Riyadh catering hub, our fast document delivery allowed the contractor to win the bid when rivals failed to provide HACCP proof.
🎯 Why Choose Our Turnkey Hood Type Dishwashers?
Facility managers, banquet coordinators, and procurement officers rely on our Turkey-manufactured dishwashers because:
- 🚀 Fastest rack cycles for banquet peaks
- 🧱 Double-skin, stainless insulated doors for noise & heat control
- 👨🔧 Plug & play installation with MEP compatibility
- 📐 Ergonomic hood lift design for safe pass-through workflow
- 📁 Full compliance documents pre-packed for tenders
- 🌍 Export logistics and service support in 38+ countries
Turnkey readiness covers:
- BOQ alignment with procurement specs
- BIM validation for architects
- OS&E rack accessory matching
- On-site coordination with HVAC & MEP teams
Our engineers noticed too many projects fail because tables, racks, or ducting were mismatched. We prevent that before installation even begins.
📦 Procurement & BOQ Integration
We equip procurement teams with:
- Editable datasheets & cut sheets
- CE/HACCP docs for tenders
- BIM/CAD layouts for design consultants
Procurement managers no longer face delays from incomplete technical packs.
🔍 Comparison Snapshot – Which Model Fits Best?
Model | Best For | Key Advantage |
HoodPro 1000 | Hotels, catering hubs, institutions | High-volume reliability, ergonomic design |
Smart UC 50 | Cafés and restaurants with higher loads | Rack-level washing, robust stainless build |
📐 Design & Workflow Integration
Efficient design means banquets run without bottlenecks. To achieve this, projects should:
- Place the hood unit near pot wash but separate from prep zones
- Align basket storage directly with dish return lines
- Keep pass-through workflow in a straight line to avoid congestion
- Set ergonomic loading height to reduce staff fatigue
- Integrate chemical dosing within the same service zone
At a Belgrade university, repositioning the hood dishwasher cut congestion by 18% during meal rush. Procurement teams also noted fewer staff injuries from repetitive lifting, while consultants confirmed that streamlined flow improved safety inspections. By planning these workflow details in advance, hood type dishwashers help transform high-pressure kitchens into safer and more efficient environments.
🏨 Banquet & Buffet Operations – Handling Peak Loads
Hood type dishwashers carry banquets when plate return spikes above 1,000 per hour. Pass-through ergonomics keep the rack stream moving so chefs reset buffets faster and guests never feel the backlog. In an Istanbul conference center, switching to a hood line cut post-event reset times by 25% and reduced dish return pile-ups during peak service.
- Handles 1,000–1,400 plates/hour with proper rack staging
- Ergonomic hood lift lowers strain; fewer fatigue complaints
- Pass-through layout keeps banquets on schedule without extra staff
🧩 OS&E Integration
Dishwashers must match accessories. We supply:
- Basket kits for cutlery, dish, glass
- Pre-rinse inlet/outlet systems
- Chemical dosing sets
No more delays from missing racks or unplanned accessories.
🌱 Sustainability & Energy Savings
Compact units with eco-modes cut water and electricity costs by 30–35%. In a Lisbon boutique hotel, switching models saved €220 monthly.
- Eco-mode for light loads
- Water use down 30%
- Documented energy savings for tenders
♨️ Steam & Heat Recovery – HVAC-Friendly Design
Steam at the dish area raises HVAC load and hurts staff comfort. Our hood systems recover heat and vent steam correctly, lowering ventilation demand and keeping humidity under control. Paris hotel operators reported up to 15% lower HVAC costs and a noticeably cooler dish corner after retrofitting steam control kits.
- 10–15% reduction in HVAC load in hotel projects
- Duct-ready connections speed MEP coordination
- Better comfort at dish area with less condensation
🌍 Where They Work Best – Global Scenarios
- Antalya hotels – nonstop banquet service
- Riyadh catering hubs – central meal production
- Nairobi universities – institutional meal service
- Belgrade canteens – compact high-volume layouts
From Africa to the Middle East and Europe, hood type dishwashers anchor institutional foodservice.
🛠️ Cleaning & Maintenance
- Tool-free filter trays
- Auto-clean end-of-shift cycle
- Front-access service points
- Hood safety switches
Daily cleaning takes less than 10 minutes for trained staff.
🔄 Continuous Flow – Pass-Through Efficiency
Unlike compact units, hood models keep a straight rack path that eliminates zig-zag walking and waiting. At a Dubai resort, optimizing the pass-through corridor shortened staff travel distance by 22% and improved tray turnaround by 15 minutes per service window. Procurement teams also found training simpler because the flow is predictable.
- Constant rack movement minimizes queueing at dish return
- 20–22% shorter staff travel in field tests
- Safer aisles with fewer cross-traffic incidents
💰 Lifecycle ROI – Tender Cost Optimization
Lifecycle math beats sticker price in busy kitchens. Hood lines using 2.5–2.8 L per cycle and scheduled preventive maintenance typically pay back within 12–18 months. In an Antalya resort analysis, reduced utilities and fewer breakdowns funded the upgrade in under 18 months while improving banquet reliability.
- 2.5–2.8 L per cycle water consumption
- Preventive maintenance only; fewer parts swaps
- Payback <18 months in high-volume banquet ops
🌐 Regional Case Studies – Hood Units in Action
Field outcomes across regions confirm the pattern: volume, ergonomics, and documentation decide success. Riyadh catering hubs trimmed staffing through better layouts; Paris hotels saved ventilation costs with steam recovery; Nairobi universities handled peak returns without service collapse using dual hood lines.
- Riyadh: −12% staffing after ergonomic redesign
- Paris: −€280/month ventilation costs with steam control
- Nairobi: 1,400 plates/hour sustained with dual lines
❓ Frequently Asked Questions (FAQ)
How many racks per hour can a hood type dishwasher wash?
Up to 60 racks/hour depending on model.
Are hood type dishwashers suitable for hotels?
Yes, they handle banquets, buffets, and continuous service.
What is the water consumption per cycle?
Between 2.5–2.8 liters per cycle depending on model.
Can my staff maintain the machine?
Yes, daily cleaning takes less than 10 minutes with tool-free access.
Do you provide tender documentation?
Yes, all units ship with CE, HACCP, NSF, and BIM packs.
💬 Real Projects & Client Testimonials – What Our Partners Say
