Sorting Table A is a stainless steel table designed for sorting dirty dishes after their return from the restaurant dining area before the start of the washing cycle. Sorting allows dishes to be organised by type and optimises the filling of washing racks. During the sorting stage, larger food residues are also removed, protecting the dishwashing machine from overload and extending its service life. The stainless steel surface is resistant to intensive daily use and easy to disinfect in accordance with HACCP requirements. The A variant is the standard configuration in the sorting table series, which is optimal for most dishwashing area setups. BHS offers this table as part of the Stainless Steel Furniture for the Dishwashing Area range to HoReCa businesses across Europe.
See also Sorting Table B.
Sorting Table A is a standard-configuration sorting table for the initial stage of the dishwashing process, providing an organised workspace for pre-processing dirty dishes before washing. The A variant is the most commonly used configuration, suitable for most kitchen layouts. Efficient sorting improves the operation of the entire dishwashing conveyor and reduces machine workload.
Organisation of the sorting process
The sorting stage is the first and most important step in the dishwashing conveyor—its quality determines the entire subsequent process. On the sorting table, staff place returned dishes from the dining area, remove food residues, and arrange dishes for rack filling. Effective sorting reduces wear on the dishwashing machine and improves washing quality. Properly sorted dishes with the same level of soiling are washed in the most appropriate mode.
Features and advantages of the A variant
Sorting Table A is the standard configuration used in most professional kitchen setups. Its dimensions and design meet the requirements of standard rack systems and dishwasher widths. The table’s construction is simple, functional, and reliable, ensuring stable daily operation without complex maintenance procedures. The standard A variant is a cost-effective solution for organising an efficient sorting area.
Comparison with the B variant
Sorting Table A differs from Sorting Table B in its space configuration requirements—the A variant is suitable for standard kitchen layouts, while the B variant is chosen in cases of specific space constraints. Both variants offer the same functionality, differing only in structural nuances. BHS helps select the most suitable variant based on the specific kitchen layout.
Pre-processing during the sorting stage
On Sorting Table A, staff remove food residues, perform initial rinsing of dishes, and fill racks. Proper pre-processing ensures the dishwashing machine receives partially cleaned dishes with a similar level of soiling. This workflow reduces the number of washing cycles and saves electricity and water. High-quality pre-processing also reduces wear on the dishwashing machine’s filters.
Hygiene standards in the sorting area
The sorting area is the highest microbiological risk zone in the dishwashing process, where dirty dishes are handled before washing. Therefore, the stainless steel surface of the sorting table is disinfected several times during a shift. Visual and physical separation between the dirty sorting area and the clean post-washing area is a HACCP mandatory requirement.
Ergonomics in sorting work
The height of the sorting table is a critical ergonomic factor—staff work at this stage for extended periods and frequently, so incorrect height causes muscle fatigue. The optimal table width allows staff to reach all work areas without unnecessary movements. The position of the sorting table should be planned to minimise movement distances between the dining area and the dishwashing machine.
Integration into the dishwashing system
Sorting Table A is positioned directly before the rack-loading mechanism of the dishwashing machine. The table height must align with the rack-loading height to ensure smooth rack movement without lifting. Proper integration ensures a continuous flow of racks from the sorting area directly into the dishwashing machine. BHS helps coordinate the integration of the sorting table with the entire dishwashing conveyor.
Space planning for the sorting area
The placement of the sorting table should be planned to ensure convenient access from the dining area and efficient dish flow toward the dishwashing machine. A sufficiently wide aisle next to the table should be provided for staff movement and waste container placement. The space plan should avoid intersecting staff movement trajectories, which pose a collision risk.
Maintenance and cleaning
Daily maintenance of Sorting Table A includes disinfecting the table surface, side rails, and legs several times during a shift. Contact with dirty dishes requires frequent disinfection—the table surface should be cleaned every time the work phase changes. The stainless steel surface is chemically resistant to disinfectants used in the food industry. BHS advises on the correct cleaning protocols.
Safety requirements in the sorting area
The sorting area is the highest hygiene-risk zone in the dishwashing conveyor, as dirty dishes with food residues are handled here. Space planning must include clear physical separation between the sorting area and the clean post-washing area to prevent cross-contamination. Staff in the sorting stage must wear protective gloves and strictly follow hand hygiene protocols before moving on to other tasks. Such zone segregation is a mandatory HACCP requirement for professional kitchens.
Table dimensions according to dish flow
The width and length of Sorting Table A should be chosen based on the intensity of the dish return flow in the kitchen. If dishes return simultaneously from multiple dining areas or the flow is high during shifts, a larger sorting surface may be necessary. Aligning the table height with the height of transport trolleys and rack-loading mechanisms reduces the risk of physical strain on staff. BHS helps calculate the optimal table dimensions for a specific dish flow.
Stainless steel durability
Stainless steel provides Sorting Table A with the necessary resistance to mechanical stress, dish impacts, and frequent cleaning. During the sorting stage, the table surface is subjected to intensive daily use, making high-quality material essential. Investing in a high-quality stainless steel table pays off with long-term service without repairs or replacement in HoReCa businesses.
Frequently asked questions
How to determine whether the A or B variant is needed?
The A variant is suitable for standard layouts, while the B variant is for cases with specific space constraints. BHS helps assess the layout and choose the most suitable variant.
Is additional equipment installation possible on the sorting table?
Depending on the model, additional accessories such as rinsing nozzles or rack retention guards may be installed. BHS advises on available options.
Why choose BHS?
BHS – Baltic HoReCa Solutions supplies professional equipment for restaurants, cafés, hotels and canteens: more than 20,000 products from many manufacturers. Our specialists help you choose the right equipment and spare parts for your kitchen or bar.
Delivery
We deliver across the European Union. Delivery time and cost depend on the order volume and destination — contact the BHS team for an exact price and lead time.