those kind open straight up and you slide removable trays in and out. I think the front would be towards the fryers though, the dials and gauges were always on the front.
Worked in a few kitchens when I was a teenager and those industrial dishwashers usually have a sink to the right of them and a flat surface to the left so you can slide trays of dishes through them from right to left. The dishwasher itself divides the dirty and clean areas so there’s no cross-contamination. If one were set up so that you just slide the tray in and back out the same way I don’t think that would meet hygiene standards.
I have used the kind you’re describing with the two lanes (i forgot about the exit counter where they would dry until you mentioned it!) and one that just loaded in and back out from the same direction. The in and out one was in a smaller private facility not a restaurant so probably cheaper or done because of space constraints as there wasn’t room for the drying counter there was a wire rack shelf nearby we would put them on to dry.
The best part though is that hanging spray nozzle with the 10,000 psi sprayer. the only dish that could ever withstand that thing was baked manicotti.
those kind open straight up and you slide removable trays in and out. I think the front would be towards the fryers though, the dials and gauges were always on the front.
Worked in a few kitchens when I was a teenager and those industrial dishwashers usually have a sink to the right of them and a flat surface to the left so you can slide trays of dishes through them from right to left. The dishwasher itself divides the dirty and clean areas so there’s no cross-contamination. If one were set up so that you just slide the tray in and back out the same way I don’t think that would meet hygiene standards.
I have used the kind you’re describing with the two lanes (i forgot about the exit counter where they would dry until you mentioned it!) and one that just loaded in and back out from the same direction. The in and out one was in a smaller private facility not a restaurant so probably cheaper or done because of space constraints as there wasn’t room for the drying counter there was a wire rack shelf nearby we would put them on to dry.
The best part though is that hanging spray nozzle with the 10,000 psi sprayer. the only dish that could ever withstand that thing was baked manicotti.
From my experience the front would be towards the wall since the handle (the big pipe going around it, like here is on the back.
Yup, thats exactly, why this one cant’t open