/ Asahi/February 23, 2022 Guangzhou -- With the improvement of people's living standards and the rapid development of science and technology, people pay more and more attention to the quality of life and health standards. Kitchen machinery and equipment are directly related to human food and tongue safety closely, and a high-quality dishwasher is widely in demand in the market just like chopsticks for eating. However, due to various kinds of washing in the market Bowl machine product quality is uneven, neglect or washing process design is unreasonable and other factors, catering resources waste, tableware washing effect is poor, restaurant working environment and other phenomena are still widespread.
MEIKO took the lead in proposing commercial dishwashing solutions in the industry. It conducted on-site investigation, listened to customer needs, comprehensively analyzed customer information, designed a reasonable washing process according to the specific environment and product nature of different areas of dishwashing room, targeted at four links including tableware recycling, washing, collection and kitchen waste disposal, and recommended customers to use corresponding products to achieve this goal While washing standard, create a better dining environment and improve consumers' dining pleasure.
Recovery link
At present, the classification of tableware and the separation of leftover food in the majority of restaurants and canoons mainly rely on manual labor, with high labor intensity and low efficiency. Especially in the peak period, the amount of tableware to be recycled is large, so it is often difficult to timely classify tableware, resulting in a large amount of tableware accumulation, and the leftover food cannot be cleaned in time, which affects environmental health.
MEIKO two-axis conveyor belt can transmit 30 pallets per minute, with smooth transmission, flexible, convenient cleaning and easy maintenance characteristics, compared with the traditional belt conveyor or chain plate conveyor belt has more advantages, not only can achieve horizontal transmission, vertical transmission between different floors, but also can achieve a variety of angles of turning transmission, climbing and descending transmission, etc., effectively relieve food The pressure of tableware recycling during the peak of the hall traffic greatly reduces the labor intensity of the restaurant staff and ensures the dining order. At the same time, the conveyor belt can also be installed with decorative plates, consistent with the overall style of the restaurant, to improve the dining environment and image of the restaurant.
MEIKO Cutlery Delivery System provides the perfect solution for the delivery of cutlery from the restaurant to the dishwashing room. According to the situation of the customer's site, combined with the configuration of the cutlery cleaning equipment, tailor-made cutlery delivery system.
Washing stage
Dishwashing is a vital part of commercial dishwashing solutions, and proper, high-quality dishwashers are a vital addition. MEIKO can provide customers with appropriate high-quality dishwashers according to their actual situation, such as the type of restaurant, the number of diners, the type of tableware, the amount of washing, the washing time, the working process, the site situation, etc.
In addition,MEIKO combines dishwashers with cutlery transfer systems, cutlery sorting equipment, and semi-automatic or automatic auxiliary equipment such as automatic tray stacking machines. Tailored to customers, we design reasonable and efficient washing processes and provide appropriate solutions, so that customers can get more reasonable utilization of dishwashing room space and save transportation Line cost, guarantee the washing effect of the case, to meet the customer's personalized needs.
Collection link
In order to speed up and smooth the washing process,MEIKO can also design and configure auxiliary equipment such as automatic unloading equipment, automatic tray stacking machines and tray stacking trucks according to customer requirements to improve work efficiency.
Kitchen waste disposal link
Kitchen waste disposal is a commercial dishwashing room can not be ignored. At present, there is no standardized management of restaurant -kitchen waste treatment, and many restaurants still adopt the traditional way of restaurant -kitchen waste treatment. Vegetable peels, vegetable heads, vegetable tails and leftovers are still collected into swill buckets and piled up in the kitchen for a long time, causing dirty environment, and easy to breed mosquitoes and emit bad smell. Irregular transportation will also lead to secondary pollution in the work area and harm people In good health.
MEIKO's kitchen waste treatment system breaks traditional thinking and turns kitchen waste into treasure by conveying it through pipes, grinding and dewatering it, and degrading it by microorganisms. MEIKO kitchen waste treatment system has the advantages of compression treatment, easy storage, completely closed, odorless transportation, energy saving and pollution reduction. It can also be applied to different areas on the same floor or between different floors to realize automatic disposal of kitchen waste.
"Tailored and properly designed",MEIKO commercial dishwashing solutions focus on the actual needs of customers, from the immediate interests of customers, to provide customers with a more suitable overall solution.
