Pot Washers

Pot Washers — in most restaurant and canteen kitchens, staff spend the most time washing pots and pans; this is hard, time-consuming work that a pot washer automates and makes easier; a pot washer is an investment not only in hygiene but also in workforce efficiency.

How pot washers work

Pot Washers — a pot washer is designed for intensive washing of large utensils. Large washing chamber — the chamber accommodates utensils up to 600 mm and longer; pots and pans are placed directly in the chamber without a standard rack; the largest pot washers can even handle large restaurant baking trays. High water pressure — intense spray pressure removes burnt-on food residues that standard dishwashers cannot clean; sprays are directed from all sides; see hood-type dishwashers. High temperature — washing temperature 65–75°C; rinsing 85–95°C; burnt-on grease melts at high temperatures; thermal disinfection eliminates the need for additional chemical disinfectants. Cycle time — a pot washer’s cycle is longer than that of a standard dishwasher — 3–6 minutes depending on the level of soiling; however, staff can perform other tasks during this time.

When a kitchen needs a pot washer

Pot Washers — a pot washer is a justified investment for certain HoReCa businesses. Restaurants with a large volume of portioned products — sauces, sautés, soups — require frequent washing of large pots; manual washing takes 10–15 minutes per large utensil; a pot washer reduces this time to 3–6 minutes. Hospital and school canteens — mass cooking in large containers; pots are washed one after another; staff are overburdened; see tunnel dishwashing machines. Catering companies — in catering kitchens, pots and utensils must be washed quickly between orders; a pot washer allows uninterrupted operation. Food producers — in food factories, large containers, moulds and forms must be washed regularly; a pot washer ensures hygienic washing in line with production standards.

HACCP and hygiene in a pot washer

Pot Washers — HACCP requirements for a pot washer are identical to those for other dishwashing equipment. Burnt-on food residues — food residues on pot walls are breeding grounds for bacteria; a pot washer’s high pressure and temperature effectively remove these residues. Pre-washing — before using a pot washer, it is advisable to rinse or soak large soiling (butter, sauce) to reduce contamination inside the machine and extend filter life; see dishwashing machines. Rinsing temperature — +85–95°C rinsing ensures thermal disinfection; HACCP documentation must record washing and rinsing temperatures. Regular disinfection — the machine’s interior and filters must be cleaned daily; full disinfection is required once a week.

The economics of using a pot washer

Pot Washers — the investment in a pot washer pays off through reduced labour costs and improved kitchen efficiency. Time savings — in an average restaurant kitchen, manual pot washing takes 2–3 hours of work per day; a pot washer reduces this to 45–90 minutes; staff can be used for other tasks. Labour costs — reduced time spent on washing allows for fewer dishwasher shifts; this can mean savings of 300–600 EUR per month in an average restaurant; see hood-type dishwashers. Utensil lifespan — machine washing is gentler than rough manual washing with abrasives; utensils retain a good visual condition for longer.

Frequently asked questions

Can baking moulds and frying pans be washed in a pot washer? Pot Washers — yes; most pot washers are designed specifically for large baking trays, pans and baking moulds; it is important to check the maximum utensil size of the specific machine before purchase; contact BHS; see professional dishwashers.

Does a pot washer require a special connection? Pot Washers — yes; a pot washer requires connections for hot and cold water, drainage and electricity; larger models require three-phase 400V; infrastructure must be checked before purchase; see dishwashing machines.

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.