When your kitchen transitions from "busy" to "high-volume institutional," the standard door-type dishwasher starts to look like a bottleneck. If you are serving hundreds—or thousands—of covers a day, you need a system that moves as fast as your staff does.
At Mayers, we believe in matching the machine to the mission. For large-scale operations like hotels, hospitals, and major banquet halls, the conveyor dishwasher is the undisputed heavyweight champion of the dish pit.
Think of a conveyor dishwasher as an assembly line for sanitation. Unlike stationary machines where you load a rack, close the door, and wait, a conveyor unit is a continuous-motion system.
The Process: Racks are fed into one end of the machine, pulled through a series of specialized chambers (pre-wash, power wash, and final rinse) via a motorized belt, and emerge clean at the other side.
Continuous Flow: Because the machine doesn't have to stop and start for every load, there is no "down-time" between cycles.
Modular Design: Many conveyor systems can be customized with additional drying blowers or extra-long pre-wash sections depending on the intensity of your soil levels.
When we talk about "High Performance" at Mayers, we aren't just talking about speed—we’re talking about the ability to maintain surgical-grade sanitation under extreme pressure.
Massive Throughput: While a standard dishwasher might handle 60 racks an hour, a high-end conveyor can process anywhere from 200 to over 300 racks per hour.
Consistent Temperature: Because these machines are larger, they often feature powerful booster heaters that ensure the final rinse consistently hits the 180°F mark required for high-temp sanitation, no matter how fast the racks are moving.
Heavy-Duty Construction: These units are built to run for 10+ hours a day. They feature reinforced stainless steel and high-horsepower pumps designed for the most demanding environments.
It might seem counterintuitive that a bigger machine is more efficient, but on a "per-rack" basis, a conveyor dishwasher is often the most sustainable choice for a large business.
Water Recycling: Many conveyor models use a "multi-stage" water system. Water from the final rinse is filtered and reused in the pre-wash chambers, drastically cutting down on total consumption.
Reduced Labor Costs: One or two operators can manage the entire dish output of a massive facility. One person loads, one person unloads—no waiting for timers or manually lifting heavy hoods.
Smart Sensors: Modern units at Mayers come equipped with sensors that detect when a rack is present. If the conveyor is empty, the machine automatically drops into a power-saving "standby" mode, ensuring you aren't wasting electricity or water on thin air.
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