Introduction to the New Central Kitchen Tableware Central Cleaning Line

Recently, we have received inquiries from catering companies that have just established central kitchens regarding the replacement of dishwashers. Based on the on-site conditions, we have proposed improvement measures for them. Most of them plan to utilize the winter break to enhance and perfect their centralized dishwashing and sterilization facilities.

According to colleagues who conducted a site visit to the central kitchen where a dishwasher replacement is needed, the newly established central kitchen has focused on cooking fragrant rice, making intensive purchases of ingredients, and processing them into various dishes. Indeed, from hardware to software, they have done quite well, with the renovation being impeccable. However, the cleaning of utensils after meals still generally relies on traditional dishwashing machines (—following the Western tradition of using plates and bowls, which are cleaned with high-pressure hot water streams, followed by manual pre-washing or soaking, taking up time and effort and still not cleaning our daily use of bowls, plates, and trays thoroughly). To meet the increased emergency cleaning demands, the dishwashing machines were widened, but the cleaning method remained unchanged. The result was a chaotic cleaning scene, with dirty utensils and wastewater everywhere,保温筒 manually brushed, and chopsticks and spoons scattered about... A great deal of hustle and bustle, and the cleanliness of the utensils post-washing was far from satisfactory, with some being utterly unacceptable, starkly contrasting with the clean preparation of the dishes.

How to centrally wash tableware in a central kitchen?

Cleanliness is paramount.

Cleaned thoroughly, including being dry, in compliance with hygiene standards.

Dishwashing without manual pre-cleaning; cleanliness is ensured by machines, not human labor (ensuring cleanware regardless of the operator).

Clean without soaking, washes quickly and thoroughly.

Wash clean without detergents or fabric softeners, free of chemical residues, ensuring the health of diners!

The cleaning method must be advanced and innovative.

Advanced cleaning methods must be adopted to cater to China's culinary habits and requirements. To ensure the thorough cleaning of the mentioned items, a significant transformation in cleaning techniques is necessary. Adjustments must be made to suit China's culinary culture, habits, and cooking styles, specifically for the cleaning of tableware.

Operational costs must be low and convenient.

No detergents or dryers needed.

Skipping the use of hot water or boiling to sterilize tableware is not only wasteful but also ineffective in achieving disinfection.

No need to set up a separate sterilization facility for drying and disinfection.

Professionals Handle Professionals' Affairs: With the rapid development of the economy and society and the continuous improvement of people's living standards, the public health requirements have become increasingly stringent. Operators of central kitchens pay particular attention to the sanitation quality of dining utensils in the catering industry. The application of professional cleaning and disinfection of dining utensils in central kitchens is essentially "borrowing" a corner of the central kitchen to conduct centralized cleaning and disinfection of dining utensils. Now, we introduce the professional new centralized cleaning line for central kitchen tableware.

The new central kitchen dishwashing and disinfection drying production line, featuring slag removal, oil and bacteria elimination, and drying and disinfection, is mainly composed of a tableware conveying and sorting system, automatic slag removal system, coarse cleaning and slag removal system, nano-bubble disinfection and oil removal system, and cleaning, drying, and disinfection system. Additionally, it includes an automatic chopstick and spoon cleaning machine, as well as automatic cleaning machines for insulated boxes, buckets, and周转 boxes. The characteristics of the Ouboli new central kitchen tableware centralized cleaning line:

No soaking bath required – convenient.

No Laundry Detergent Needed – Saves on Costs

No-drying agent used—no residues.

No need for hot water cleaning—energy-saving and cost-effective.

99.99% purity—effortless!

The large central kitchen dishwashing line is highly favored by customers due to its high volume of washing, long duration, and the requirement for stable operation and reliable machine performance.

The key is Obelli's large-scale central kitchen dishwashing line, which eliminates the need for manual pre-washing and soaking. Dishes are directly loaded into the dishwasher for cleaning and sterilization, without the use of any detergents. This fully complies with relevant laws and regulations for centralized dishware sterilization. The cleaned dishes are clean, hygienic, and safe, meeting the domestic requirements for the development and regulation of centralized dishware sterilization. For central kitchen operators, it's labor-saving, hassle-free, and cost-effective.

For those who are currently setting up or preparing to establish a central kitchen, we would like to reiterate a phrase that our customer representatives often kindly remind clients: Always choose the right tableware and cleaning equipment; let the professionals handle the professionals' tasks, otherwise, it can be quite麻烦 to replace them!