STAINLESS STEEL IS FIRST CHOICE: SIMPLE. CLEAN. SHINY. SUSTAINABLE.
All kinds of materials are available for dishwashing machines but in the end we always stick with stainless steel. It is completely sanitary, durable and sustainable. The eternal raw material. It is unique. That makes it even more valuable and sustainable. After all, we demand the best in restaurants, cafes and bars as well as for our environment.
FIGHTING THE STEAM: THERE'S SOMETHING GOOD ABOUT A COLD KITCHEN.
All too often, dishwashing areas are hot, stuffy and full of steam.
Enough of that! Effective heat recovery ensures optimum room climate, keeping staff healthy and motivated.
WE NEED SPACE! EVERY INCH COUNTS IN THE DISHROOM
Space is tight in restaurants and other food service venues. Every inch counts. Replacing a dishwasher can be a major challenge in planning and logistics. MEIKO is ready for the challenge. From the beginning, we assist with our planning software and CAD technology. We prepare the way to keep your commercial dishwashing technology up to date.
We don't like to boast, so we'd rather let others review and assess our restaurant dishwashers. Speaking of which, we have a long list of prizes and awards. Why not have a look for yourself? We'll be off to develop, tinker and improve oour commercial dishwashing solutions some more. See you at the next awards ceremony!
WHITE PAPER DISHWASHING AREA PLANNING
What hotel and food service managers should know about commercial kitchen / dishwashing area planning is described in this concise and easy to read white paper.
The double-basket pass-through was selected to give savings on power and water usage without compromising on the throughput required for this busy restaurant.
