When you reach a certain scale—think large-scale catering, major hospitals, or university dining halls—standard racks start to become a bottleneck. You don't just need a dishwasher; you need a high-speed logistics solution.
At Mayers, we often recommend the Flight Type Dishwasher as the ultimate heavyweight champion for facilities that never stop moving. If you are processing thousands of pieces of tableware per hour, this is the machine that keeps your operation from drowning in dirty dishes.
The defining characteristic of a flight type machine is the "peg" belt. Unlike conveyor machines that require you to load items into plastic racks first, a flight type allows staff to place plates directly onto the moving conveyor belt.
Continuous Loading: By removing the "rack" step, you eliminate the time spent searching for empty racks and stacking them.
Massive Volume: These machines are designed to handle upwards of 8,000 to 14,000 pieces per hour. It is the highest level of throughput available in the warewashing world.
In a high-volume environment, labor is usually your highest cost. A flight type machine is designed to be operated by a lean team, often requiring just one person to load at the "soiled" end and one to unload at the "clean" end.
Streamlined Workflow: Because the belt is continuous, there’s no waiting for a cycle to finish. The rhythm is steady, predictable, and fast.
Automatic Sorting: Clean items emerge at the end of the long chamber, dried and ready to be stacked immediately, significantly reducing the "touch time" per plate.
With great volume comes great responsibility. At Mayers, we ensure our flight type units are calibrated for total peace of mind.
Multi-Zone Cleaning: These machines utilize separate chambers for pre-wash, power wash, power rinse, and final sanitize. Each zone is precisely controlled to ensure that even the most stubborn food soil is stripped away before the final 180°F rinse.
Guaranteed Results: The speed of the belt is synchronized with the water pressure and temperature, ensuring every single fork and tray receives the exact same high-standard treatment.
It might seem strange to call a machine that can be 20 feet long "space-optimized," but for high-volume facilities, it’s a net win.
Vertical and Linear Efficiency: Because you don't need a massive staging area for hundreds of plastic racks, you actually reclaim floor space that would otherwise be cluttered with "work-in-progress" stacks.
Custom Configurations: At Mayers, we help you configure these machines to fit your specific loading docks and exit points, turning a chaotic dish room into a streamlined production line.
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