What is the difference between the RX and FX Series?

The RX Series is a rack conveyor and the FX Series is a flight conveyor. Check the product pages for specifications.

How do I choose a conveyor dishwasher?

Work out your peak number of covers or racks per hour and the floor space available, then compare against each model.

Do you advise on installation?

Yes, call 01304 827 272 for installation and servicing advice.

Conveyor Dishwashers | Maidaid | Advantage Catering

Maidaid

Maidaid Mini Rack Evolution Conveyor Dishwashers

SKU: Mini Rack Evolution

Price on application

The Maidaid Mini Rack Evolution range occupies a practical middle ground between a pass-through machine and a full-size flight conveyor. These are compact rack conveyor dishwashers designed for commercial kitchens that need to keep a continuous wash line moving but either lack the floor space for a large flight installation or cannot justify the capacity one brings. All three models use standard 500mm racks and are built around the same principle: maintain throughput without compromising wash quality or accumulating unnecessary utility costs.

The R3010 is a two-speed single-tank machine suited to medium-volume service. The R3020 adds a fourth speed setting, a dedicated glass washing cycle, and a break tank — a worthwhile step up for sites where pace matters and crockery and glassware are both in regular rotation. The R3030 moves to a dual-tank configuration with a prewash module, making it better placed to handle heavier soil loads from food-led menus without slowing the line or compromising wash results. Water consumption per rack is kept low across the range, which is a practical consideration where utility costs accumulate over a full service week.

Operational benefits across the range include:

Continuous rack loading to maintain throughput during peak service
Multiple speed settings to match machine pace to actual demand
Dedicated glass cycle on the R3020 for sites running mixed loads
Prewash module on the R3030 for kitchens handling higher soil levels
Optional accessories including heat recovery, dryer module, steam condenser, and exhaust fan

Installation requires careful planning. Each model needs adequate water supply, drainage, and electrical provision appropriate to its specification. Where ventilation is restricted, the optional steam condenser or exhaust fan should be factored in at the outset rather than as an afterthought. The 450mm entrance height accommodates standard loaded racks, but it is worth checking against your tallest items before committing. Compatible Maidaid tabling is available to complete the wash line, and whether you are running a straight-through or corner configuration, the available run in your kitchen needs to be mapped before ordering.

The Mini Rack Evolution range is well suited to hotel restaurants, contract catering operations, school and college catering facilities, and busy pub or bar kitchens where a pass-through machine is no longer keeping pace but a full flight conveyor represents more capacity than the volume warrants. For sites with consistently high throughput or very heavy soil loads, a larger conveyor configuration is worth exploring. Smaller or lower-volume operations may find a quality pass-through machine more practical and more cost-effective for their needs.

If you are working out which model fits your service pattern, or thinking through how the machine sits within your kitchen layout, our team is glad to talk it through with you before you order.

Maidaid

Maidaid FX Series Flight Conveyor Dishwasher

SKU: FX

Price on application

The Maidaid FX Series is a belt-driven flight conveyor dishwasher designed for continuous, high-volume warewashing in demanding commercial kitchen environments. Unlike rack or hood-type machines, a flight conveyor operates without the need for separate racks — crockery, cutlery, and glassware are loaded directly onto the moving belt, passed through the wash and rinse zones, and emerge clean and dried at the unload end in a single, uninterrupted process. The FX range extends across eight standard configurations, giving operators flexibility to match the machine to their specific throughput and space requirements.

In high-volume service environments — large hotels, hospitals, contract catering facilities, universities, and event venues — a flight conveyor removes the bottleneck that basket-based machines inevitably create during peak periods. The continuous belt means the machine never needs to pause between cycles, and with properly configured wash and rinse zones, the cleaning and sanitising contact time is maintained consistently across every item that passes through. The wash arms use a bayonet-type fast coupling system with self-cleaning jets, which helps sustain wash performance between routine maintenance intervals without requiring disassembly. An air-knife drying section angles the air jet to optimise drying across the belt, so items arrive at the unload end ready for immediate return to service.

Operationally, the FX Series includes several practical features that reduce running costs and simplify day-to-day use:

A detergent-saving system (DO50) diverts a portion of rinse water back to the pre-wash tank, reducing overall chemical consumption.
Deep-formed wash and pre-wash tanks with rounded internal corners limit dirt traps and make end-of-day cleaning more straightforward.
A centralised drain plug allows tanks to be fully emptied without removal, simplifying the drain-down process.
Belt fingers are shaped to hold items at the correct angle for effective cleaning throughout the wash cycle.
Specialist belt configurations are available for tray-washing applications in flight catering and healthcare settings.

Installation of a flight conveyor is a significant project and should not be treated as a straightforward equipment swap. These machines require dedicated utility connections, adequate drainage capacity, and sufficient linear space for both the machine body and the loading and unloading tables that feed it. Ventilation is an important consideration — a flight conveyor in continuous use generates substantial steam, and extraction systems will need to be planned accordingly. The machine footprint and weight will require structural assessment in most installations. We would always recommend involving a specialist installer and, where applicable, your local authority environmental health team at the planning stage.

The FX Series is best suited to operations that run high covers continuously across one or more service periods — typically above 500 covers per sitting — where the throughput of a rack conveyor or pass-through machine would be insufficient to keep pace with demand. For smaller operations, or those with more intermittent warewashing requirements, a rack conveyor or large hood-type machine is likely to be a more practical and cost-effective choice. Equally, for sites with substantially higher throughput demands, heavier-duty flight configurations may be worth considering.

If you are assessing whether a flight conveyor is the right solution for your site, or need help comparing configurations within the FX range, our team is happy to talk through your specific service volumes and installation conditions before you commit to a purchase.

Maidaid

Maidaid RX Series Rack Conveyor Dishwasher

SKU: RX

Price on application

The Maidaid RX Series is a range of rack conveyor dishwashers designed for commercial kitchens where the dishwash operation needs to keep pace with service rather than become a constraint between covers. Unlike hood or undercounter machines that work through individual cycles, rack conveyor systems move loaded racks continuously through dedicated wash and rinse zones, allowing output to run in line with demand throughout a full service period.

The range divides into two tiers. The RX Evo is suited to operations with moderate to substantial throughput requirements. The RX Pro steps up capacity and adds variable rack speed control, which is a practical advantage when service volumes shift during a period — the operator can adjust throughput without stopping the machine. Select Pro models also permit strainer removal during service, which reduces downtime when it matters most.

Both tiers support a range of additional modules that can be specified at the point of order or planned into the layout from the outset:

Corner pre-wash and corner drying sections for constrained or awkwardly shaped wash areas
Integrated drying modules to reduce manual handling and labour after the wash stage
Heat recovery options to help lower running costs over time
Steam extraction modules to manage the dishwash environment independently of kitchen ventilation
Flexible configuration to match machine footprint and workflow direction to available space

Installation of a rack conveyor system requires careful planning. The footprint is considerably larger than hood or undercounter equipment, and the machine will need adequate drainage, a suitable water supply, and in most cases a ventilation or extraction arrangement to manage steam output. Access for routine cleaning and servicing should be factored into the layout at the design stage. Both tiers feature removable wash arm assemblies, which simplifies daily cleaning and helps maintain consistent wash quality over time.

The RX Series is well suited to high-volume sites: contract catering operations, university and hospital dining facilities, large hotel kitchens, staff restaurants, and banqueting or event venues where dishwash output is operationally critical. Sites with lower or intermittent throughput are generally better served by a hood-type or undercounter machine. At the other end of the scale, very large central production units with exceptional volume demands may find the upper end of the Pro range worth exploring in more detail.

Given the number of configuration options and the installation planning involved, it is worth working through the details before committing to a specification. The team is familiar with the full range and happy to talk through what would suit your operation.

Sammic

Sammic SRC-3600 Rack Conveyor Dishwasher

SKU: 1302653, 1302654, 1302656, 1302657, 1302658, 1302659, 1302660, 1302661, 1302662, 1302663, 1302664, 1302665, 1302669, 1302670, 1302672, 1302673, 1302674, 1302675, 1302676, 1302677, 1302678, 1302679, 1302680, 1302681

From £15,331.00(£18,397.20 inc VAT)

The Sammic SRC-3600 is a rack conveyor dishwasher designed for commercial kitchens that need to process large volumes of crockery and utensils continuously throughout a service period. Unlike a hood or undercounter machine, a conveyor operates on a moving belt or rack feed system, allowing kitchen staff to load at one end while clean items emerge at the other — making it well suited to sites where the volume of covers makes a single-door approach impractical.

In a busy kitchen environment, the SRC-3600 earns its place through reliable, consistent performance across extended service periods. The machine operates at two speeds, giving operators the flexibility to match throughput to demand — running at a steady pace during quieter periods and increasing output when service intensifies. The automatic cycle start and programmed stops when loading ceases both reduce unnecessary running time and energy consumption without requiring manual intervention.

From an operational standpoint, there are several features that experienced kitchen managers tend to value in daily use:

Rubber curtain dividers between process zones maintain wash and rinse separation without slowing throughput
The energy-saving rinse supply switch and pressure controller in the rinse section help manage water and energy consumption during quieter periods
Detachable wash and rinse arms, along with sloped removable filters, make end-of-day cleaning straightforward without specialist tools
Wide pivoting access doors allow thorough inspection and cleaning of the interior without needing to move the machine
Warning lights flag faults clearly, and the machine is designed to be serviceable in situ

Installation of a rack conveyor dishwasher of this scale requires careful planning. You will need adequate hot and cold water supply, appropriate drainage capacity, and sufficient electrical supply for the wash and rinse systems. The machine requires a clear run of infeed and outfeed space — allowing for both loading and unloading tables — so floor area planning is important before committing to this size of unit. The operating noise level of 71 dB(A) is worth factoring in if the machine will be positioned close to front-of-house areas.

The SRC-3600 is best suited to high-volume catering operations: contract caterers, large staff restaurants, hotel banqueting kitchens, universities, hospitals, or any site consistently processing several hundred covers per service. For sites with lower throughput requirements, a hood-type or pass-through machine is likely to be more practical and cost-effective. For operations at the very highest volumes or with particularly demanding service schedules, it is worth discussing whether a heavier-duty conveyor specification would be the better long-term investment.

If you are weighing up whether the SRC-3600 is the right fit for your throughput and installation, our team is happy to talk through the specifics with you before you make a decision.

Sammic

Sammic SRC-2700 Rack Conveyor Dishwasher

SKU: 1302553, 1302554, 1302556, 1302557, 1302558, 1302559, 1302560, 1302561, 1302562, 1302565, 1302566, 1302568, 1302569, 1302570, 1302571, 1302572, 1302573, 1302574

From £12,331.00(£14,797.20 inc VAT)

The Sammic SRC-2700 is a rack conveyor dishwasher designed for continuous ware washing in high-volume commercial operations. Unlike a hood or undercounter machine that handles one rack at a time, a conveyor dishwasher moves racks through a sequence of wash and rinse zones automatically, allowing kitchen teams to feed dirty ware in at one end while collecting clean, sanitised ware from the other — without stopping service. The SRC-2700 runs at two speeds, giving operators the flexibility to adjust throughput to match the pace of service.

In a busy kitchen environment, the ability to maintain washing continuity during peak periods is critical. The SRC-2700 is built around a stainless steel construction throughout — cabinet, wash arms, rinse arms, and dispersers — which holds up well under the daily demands of a working kitchen. Process zones are separated by rubber curtains, and a stainless steel central rack feed system keeps racks moving cleanly through each stage. The automatic cycle start and programmed stops when loading ceases both reduce the workload on kitchen staff and avoid unnecessary energy use during quieter periods.

From an operational standpoint, the machine has been designed with practical kitchen management in mind:

Energy-saving rinse supply switch and pressure controller help manage water and energy consumption
Digital display allows wash and rinse temperatures to be checked and adjusted quickly during service
Detachable wash and rinse arms simplify end-of-day cleaning considerably
Sloped, removable stainless steel filters with an independent removable basket make routine maintenance straightforward
Warning lights flag faults clearly, reducing diagnostic time when issues arise

Installation of a conveyor dishwasher requires careful planning. You will need adequate space not just for the machine footprint but for infeed and outfeed table runs, plus sufficient clearance for the wide pivoting access door used for cleaning and inspection. Water supply, drainage, electrical supply, and chemical dosing connections all need to be confirmed before installation. Ventilation is an important consideration — conveyor machines generate steam and heat, and an appropriate extraction canopy is typically required. The boiler can be emptied by loosening a hose, which simplifies servicing without needing to move the unit.

The SRC-2700 is well suited to catering operations with a consistent and substantial volume of ware to process — contract caterers, large staff restaurants, hotel banqueting kitchens, and similar environments where a hood machine would create a bottleneck. It is less suited to lower-volume sites where a pass-through hood machine would handle demand at a lower cost of ownership. For sites with even greater throughput requirements, larger conveyor models may be worth considering.

If you are assessing whether this machine is the right fit for your kitchen layout and service volume, our team is happy to talk through the requirements before you commit to a purchase.

Sammic

Sammic SRC-1800 Rack Conveyor Dishwasher

SKU: 1302400, 1302403, 1302405, 1302407, 1302409, 1302411, 1302413, 1302415, 1302417, 1302419, 1302421, 1302423, 1302425, 1302427, 1302431, 1302433, 1302435, 1302438, 1302440, 1302442, 1302445, 1302447, 1302449

From £9,843.00(£11,811.60 inc VAT)

The Sammic SRC-1800 is a rack conveyor dishwasher designed for commercial kitchens that need to process a continuous flow of crockery, glassware, and trays without the footprint of a full-size tunnel machine. Unlike hood or undercounter washers that handle one rack at a time, a conveyor dishwasher moves racks through pre-wash, wash, and rinse zones in a single pass, allowing wash-up staff to load consistently from one end while clean items emerge ready for drying at the other. The SRC-1800 is positioned at the compact end of the conveyor range, which makes it a practical option where throughput requirements are serious but space is at a premium.

In service, the continuous feed design removes the stop-start rhythm that slows down rack-by-rack machines during peak covers. The two-speed operation allows the conveyor rate to be matched to the volume coming off the pass — running slower during quieter periods and faster during the lunch or dinner rush. The automatic stop function when loading ceases, combined with the energy-saving rinse supply switch and pressure-controlled rinse section, helps moderate utility consumption during those inevitable lulls without requiring manual intervention from the wash-up team.

From a maintenance and cleaning perspective, the machine has been designed with kitchen reality in mind:

Wide pivoting access door for interior inspection and cleaning without moving the unit
Detachable wash and rinse arms and dispersers for thorough daily cleaning
Sloped, removable stainless steel filters that drain and lift out quickly
Straightforward boiler drain via a single hose connection
Warning light system for fast fault identification during service

Installation requires consideration of hot and cold water supply, drainage, electrical connection, and adequate ventilation to manage steam output — a factor that is often underestimated in smaller kitchens. The machine operates at 71 dB(A), which is worth factoring in if the wash-up area is adjacent to a dining space or open kitchen. As with any conveyor dishwasher, a clear run of infeed and outfeed table space is needed either side of the unit, so linear floor planning is important at the specification stage.

The SRC-1800 is well suited to restaurants, contract catering operations, staff canteens, and similar sites running a consistent volume of covers where a hood machine is being outpaced but a full-width tunnel washer would be disproportionate. Sites with significantly higher throughput demands, or those running extended continuous service, may find a larger-capacity conveyor model more appropriate.

If you are weighing up whether this model fits your service volume and kitchen layout, we are happy to talk through the practical requirements before you commit.

Sammic

Sammic SRC-2200 Rack Conveyor Dishwasher

SKU: 1302503, 1302504, 1302506, 1302507, 1302508, 1302509, 1302510, 1302511, 1302512, 1302515, 1302516, 1302518, 1302519, 1302520, 1302521, 1302522, 1302523, 1302524

From £11,128.00(£13,353.60 inc VAT)

The Sammic SRC-2200 is a rack conveyor dishwasher designed for continuous, high-throughput warewashing in busy commercial kitchens. Unlike hood or undercounter machines that work on a cycle-per-rack basis, a conveyor machine runs a constant belt, feeding racks through dedicated pre-wash, wash, and rinse zones in sequence. This makes it a practical choice for operations where the volume of covers or the pace of service means a door-type machine would become a bottleneck.

In a working kitchen, the SRC-2200 handles sustained throughput without requiring an operator to manually trigger each cycle. The automatic cycle start and programmed auto-stop when loading ceases mean it runs efficiently during service and doesn't waste energy or water when the conveyor sits idle. Two available speed settings allow the kitchen to match belt pace to actual demand — useful where throughput varies across a service period.

From an operational standpoint, several design choices translate directly into practical advantages:

Rubber curtains separating process zones help contain heat and reduce cross-contamination between wash and rinse sections
Detachable wash and rinse arms with removable dispersers simplify daily cleaning without tools
Sloped, removable stainless steel filters reduce the effort involved in end-of-service maintenance
The energy-saving rinse supply switch and pressure controller in the rinse section help limit water and energy consumption during quieter periods
Warning lights aid rapid fault identification, and the machine is designed to allow repair in situ without needing to move it

Installation requires adequate space not just for the machine footprint but for the full rack in-feed and out-feed run — this is a common oversight with conveyor machines and worth measuring carefully. The machine will need appropriate hot water supply, drainage, electrical connection, and ventilation to manage steam output. A stainless steel construction throughout supports hygiene compliance and longevity in a demanding environment.

The SRC-2200 is best suited to high-volume operations: large restaurants, hotel kitchens, staff catering facilities, event venues, and contract catering sites where continuous warewashing is needed across a long service period. It is not the right choice for lower-volume sites where a hood-type or undercounter machine would be more proportionate and cost-effective. For sites with exceptional throughput demands, there are higher-capacity conveyor options worth considering.

If you're unsure whether this model is the right fit for your service volume or available space, our team is happy to talk through the specifics before you commit.

Sammic

Sammic SRC-4000 Rack Conveyor Dishwasher

SKU: 1302733, 1302736, 1302737, 1302739, 1302740, 1302742, 1302744, 1302745, 1302746, 1302749, 1302752, 1302753, 1302755, 1302756, 1302758, 1302760, 1302761, 1302763

From £20,138.00(£24,165.60 inc VAT)

The Sammic SRC-4000 is a rack conveyor dishwasher designed for continuous, high-volume warewashing in busy commercial kitchens. Unlike a hood or undercounter machine, a conveyor operates as a production line — racks of crockery, glassware or trays move through sequential wash and rinse zones without interruption, making it a practical choice for kitchens where volume and throughput are the primary concerns rather than occasional batch washing.

In service, the SRC-4000 operates across two conveyor speeds, allowing the wash programme to be matched to the type of ware being processed or the pace of service. Rubber curtains divide each process zone, maintaining separation between the wash and rinse stages and reducing heat loss and water carryover. The automatic cycle start and idle-stop function mean the machine responds to loading activity rather than running continuously when empty — a straightforward saving in energy and water over a long service period.

From an operational standpoint, the SRC-4000 is built around accessibility and practical maintenance. Key points include:

Wide pivoting door panels give cleaning and inspection access without dismantling the machine.
Wash and rinse arms are detachable, and dispersers can be removed without tools for daily cleaning.
Sloped, removable stainless steel filters with independent baskets reduce the effort involved in end-of-service cleaning.
A pressure controller in the rinse section limits water consumption during quieter periods without compromising hygiene results.
Warning lights flag faults at the machine rather than requiring diagnostic tools, which helps kitchen teams identify and report issues quickly.

Installation of a conveyor dishwasher requires careful planning. The SRC-4000 needs adequate in-feed and out-feed table space on both sides of the machine, a suitable water supply with sufficient pressure, drainage provision, and connection to a hot water or electrical supply for the boiler. Ventilation at the exit end of the machine is strongly advisable to manage steam in the kitchen environment. The machine operates at 71 dB(A), which is worth factoring in for kitchens with staff working in close proximity over long shifts. As with any conveyor washer, the installation footprint is considerably larger than a hood machine, so available floor space and doorway access during installation should be confirmed early.

The SRC-4000 is well suited to high-volume operations where a hood machine has become a throughput bottleneck — large hotel kitchens, contract catering facilities, staff restaurants, and event or banqueting operations are typical applications. For sites with lower daily cover counts or intermittent washing requirements, a pass-through or hood machine is likely to be a more proportionate choice. For very large central production units or facilities washing significantly higher rack volumes per hour, there are heavier-duty conveyor options worth considering.

If you're assessing whether the SRC-4000 is the right fit for your operation, or working through the installation requirements, the team is happy to talk through the detail before you commit.

Sammic

Sammic SRC-5000 Rack Conveyor Dishwasher

SKU: 1302802, 1302804, 1302805, 1302806, 1302807, 1302808, 1302810, 1302811, 1302812, 1302814, 1302816, 1302817, 1302818, 1302819, 1302820, 1302822, 1302824, 1302825

From £25,761.00(£30,913.20 inc VAT)

The Sammic SRC-5000 is a rack conveyor dishwasher designed for continuous, high-throughput warewashing in busy commercial kitchen environments. Unlike hood or undercounter machines that process one rack at a time, a conveyor dishwasher moves racks through a sequence of wash and rinse zones automatically, allowing operators to load and unload simultaneously without interrupting the cycle. The SRC-5000 offers two conveyor speeds, giving operators the flexibility to adjust throughput according to service demand.

In a high-volume kitchen — contract catering, hospital catering, large hotel operations, or busy restaurants with significant cover volumes — the ability to maintain continuous throughput without stopping between racks is the critical advantage of this type of machine. Rubber curtain dividers separate the process zones, maintaining wash and rinse temperatures across the full cycle. Precision temperature probes in both the wash and rinse sections allow operators to monitor and adjust temperatures directly from the digital display, which supports consistent hygiene standards throughout a long service period.

From an operational standpoint, the SRC-5000 is built to reduce downtime and keep the machine running cleanly with minimal disruption:

Automatic cycle start and programmed stops when loading ceases reduce unnecessary running and energy use
An energy-saving rinse supply switch and pressure controller in the rinse section help manage water and energy consumption
Detachable wash and rinse arms with deep-drawn dispersers are straightforward to remove and clean
Sloped, removable stainless steel filters with independent baskets simplify daily maintenance
A wide pivoting door provides good access to the interior for inspection or cleaning without major disassembly
Warning lights flag faults clearly, and the design allows repairs to be carried out without moving the machine

Installation of a rack conveyor machine requires careful planning. You will need to account for adequate space at both the inlet and outlet ends to allow for rack handling — inlet and outlet splash guards are included as standard, but sufficient clearance at both ends is essential. The machine will require connections for water supply, drainage, and electrical services, and ventilation arrangements should be considered as part of the installation design. The SRC-5000 operates at 71 dB(A), which is worth factoring in where the machine is positioned relative to front-of-house areas.

The SRC-5000 is well suited to catering operations running consistently high cover volumes where a pass-through or hood machine would create a bottleneck during service. It is a practical choice for central production kitchens, large contract catering sites, and hotel banqueting operations. For sites with more modest throughput requirements, a hood-type or undercounter machine may represent a more proportionate investment. For very large-scale operations with exceptionally high rack volumes, a heavier-duty conveyor model may be worth considering.

If you are working through the planning stages for a new warewashing setup or replacing existing equipment, our team is happy to talk through the operational requirements and help you confirm the right specification before you commit.

Sammic

Sammic SRC-3300 Rack Conveyor Dishwasher

SKU: 1302603, 1302604, 1302606, 1302607, 1302608, 1302609, 1302610, 1302611, 1302612, 1302615, 1302616, 1302618, 1302619, 1302620, 1302621, 1302622, 1302623, 1302624

From £15,331.00(£18,397.20 inc VAT)

The Sammic SRC-3300 is a rack conveyor dishwasher designed for continuous, high-volume warewashing in busy commercial kitchens. Unlike a pass-through or hood machine, a conveyor dishwasher moves loaded racks through a sequence of wash and rinse zones automatically, making it well suited to operations where the volume of covers or service periods would overwhelm a single-door machine. The SRC-3300 operates at two conveyor speeds, giving operators the flexibility to match throughput to demand — a useful characteristic in kitchens where service intensity varies across a shift.

In practice, conveyor dishwashers of this type are commonly used in large restaurant kitchens, hotel operations, staff canteens, universities, and events catering where dishwashing must keep pace with continuous service rather than batch cycles. The automatic cycle start and the ability to programme stops when no loading is detected help reduce unnecessary running time and energy consumption during quieter periods. A pressure controller in the rinse section and an energy-saving rinse supply switch further support efficient operation across a full service day.

From an operational standpoint, the SRC-3300 offers several practical advantages for a kitchen team:

Two conveyor speeds allow throughput to be matched to service demand
Detachable wash and rinse arms make routine cleaning straightforward
Sloped, removable stainless steel filters reduce the effort of end-of-day maintenance
Warning lights allow faults to be identified quickly without specialist knowledge
The design allows most servicing to be carried out without moving the machine

Installation of a conveyor dishwasher requires careful planning. The machine will need adequate incoming water supply and drainage, hot water or sufficient electrical capacity to bring water to operating temperature, appropriate chemical dosing connections for detergent and rinse aid, and sufficient space for inlet and outlet conveyor runs — including clear working space for loading and unloading. Ventilation is an important consideration, as conveyor machines generate steam during operation; an extraction canopy or ventilated enclosure is typically required. The machine operates at 71 dB(A), which is worth factoring in for kitchens where noise levels are a consideration. Inlet and outlet splash guards are included as standard, which helps with the immediate wash area, but the broader installation environment should be assessed before purchase.

The SRC-3300 is best suited to operations handling a sustained volume of covers where a pass-through machine would create a bottleneck at service. Smaller operations with more modest throughput requirements may find a good-quality hood or pass-through machine more appropriate for their scale. For very high-volume sites — large contract catering, central production units, or high-turnover banqueting — it is worth discussing whether a larger capacity conveyor model would be a better long-term fit.

If you are assessing whether the SRC-3300 is the right machine for your kitchen layout and service volume, our team is happy to talk through the detail with you before you commit.

Hobart Ecomax

Hobart Ecomax Plus C815-EA Conveyor Dishwasher Hot Feed

SKU: DW268

£17,748.00(£21,297.60 inc VAT)

The Hobart Ecomax Plus C815-EA is a conveyor dishwasher designed for large-scale commercial catering operations where continuous warewashing is a daily requirement. Unlike a hood or pass-through machine that processes one rack at a time, a conveyor dishwasher moves racks automatically through fixed wash and rinse zones. Staff load at one end and collect clean, sanitised crockery at the other without interrupting the flow of service — a meaningful operational difference during sustained service periods.

In a high-volume kitchen this machine earns its place through consistent throughput rather than peak-load capability alone. The hot-feed connection draws from a pre-heated water supply, which reduces the energy demand placed on the machine's own heating elements and supports faster recovery between cycles during peak demand. A rinse temperature held at the thermal disinfection threshold provides a level of genuine sanitisation that hand-washing cannot reliably replicate, which matters wherever food hygiene compliance is closely scrutinised — hospitals, care homes, and contract catering sites in particular.

Practically, the Ecomax Plus range has a well-established reputation for straightforward operation. Colour-coded removable components mean frontline staff can run the machine and carry out end-of-day cleaning without specialist training — a real consideration in kitchens with regular staff changeover.

Continuous conveyor operation sustains throughput without service bottlenecks
Hot-feed connection reduces onboard energy demand and supports cycle recovery
Thermal disinfection rinse meets commercial food hygiene compliance requirements
Colour-coded removable parts simplify daily cleaning and routine maintenance
German-built construction suited to sustained, heavy-use commercial environments

Installation requires careful planning ahead of delivery. The machine's weight and footprint — 290kg and a substantial floor area — mean the site needs a properly prepared floor space with sufficient clearance for loading and unloading tabling at both ends. Tabling is supplied separately and should be factored into your layout from the outset. A hot water supply connection is required; if your site can only supply cold water, a cold-feed variant should be considered instead. Given the services involved, arranging a site survey early in the process is advisable before installation costs are confirmed.

This model is well suited to operations where the dishwash station is under sustained pressure across multiple services each day — large staff restaurants, hotels, event catering facilities, hospital and healthcare catering, and contract catering environments. For smaller operations with more modest throughput demands, a hood-type or pass-through machine is likely to be a more proportionate choice. For sites with exceptionally high volumes or specific operational configurations, it is worth exploring whether a higher-specification conveyor model would serve the operation better.

If you are working through a kitchen layout or want to talk through whether this machine is the right match for your service volumes and site infrastructure, the team is glad to help before you make a commitment.

Hobart Ecomax

Hobart Ecomax Plus C815-EA Conveyor Dishwasher Cold Feed

SKU: DW269

£17,748.00(£21,297.60 inc VAT)

The Hobart Ecomax Plus C815-EA is a conveyor dishwasher designed for continuous, high-volume warewashing in large commercial kitchen operations. It draws from a cold water supply and processes tableware through pre-rinse, wash, and final rinse stages to deliver consistently clean, sanitised output at scale. Controls are manual and straightforward, and removable components are colour-coded to support accurate daily cleaning and reassembly by kitchen staff. The machine is manufactured in Germany to Hobart's established production standards.

In high-demand service environments, the conveyor format is a meaningful operational advantage. Racks move through the machine continuously rather than in batches, which means the wash station keeps pace with service without creating a backlog. The rinse cycle reaches a temperature and hold duration that satisfies commercial food safety hygiene requirements — a standard that manual warewashing cannot reliably achieve. This makes the C815-EA a practical choice for operations where throughput, hygiene compliance, and consistency under sustained demand are all non-negotiable.

From a day-to-day operational standpoint, the practical advantages include:

Continuous conveyor format prevents wash station backlogs during peak service
Pre-rinse stage improves overall wash quality and lowers rack rejection rates
Colour-coded removable parts simplify daily cleaning routines and reduce reassembly errors
Rinse cycle meets commercial food safety sanitisation standards
Robust stainless steel construction suited to sustained daily use in demanding environments

At 290kg and with a substantial footprint, installation requires careful advance planning. The C815-EA connects to a cold water supply — a hot-feed variant is available if your site has a hot water connection and you prefer that configuration. Floor loading capacity, access routes for delivery, drainage positioning, and electrical supply all need to be confirmed prior to installation. A site survey is strongly recommended before finalising your order, and Advantage can arrange this to provide an accurate installation assessment. Inlet and outlet tabling is specified and sold separately; the configuration should reflect your kitchen layout and workflow.

This machine is well suited to large restaurants, contract catering sites, central production kitchens, staff canteens, hospitals, and institutional catering facilities that need to wash at volume without interruption. For operations with more moderate throughput requirements, an undercounter or hood-type machine may be a more proportionate fit. For sites that consistently push the upper limits of what this machine handles, or where greater automation is needed, a heavier-duty conveyor option may be worth considering.

If you have questions about whether the C815-EA is the right match for your site — or if you need guidance on tabling configuration, water supply compatibility, or the installation process — the team at Advantage is glad to talk it through before you proceed.

Hobart Ecomax

Hobart Ecomax Plus C815-A Conveyor Dishwasher Hot Feed

SKU: DW266

£14,843.00(£17,811.60 inc VAT)

The Hobart Ecomax Plus C815-A is a conveyor dishwasher built for continuous, high-volume warewashing. Unlike hood or undercounter machines that process items in batches, it moves racks through dedicated wash and rinse zones on a conveyor belt, allowing crockery, glassware, and cutlery to pass through in an unbroken stream. The machine draws from a hot water supply, which reduces the energy required to heat incoming water and helps maintain consistent rinse temperatures throughout a long service period.

In a busy wash area, the conveyor format removes the cycle-wait constraint that limits batch machines. Operators can load continuously without pausing for a cycle to finish, which keeps the flow from dirty to clean moving steadily even when covers are at their highest. This makes the C815-A particularly well suited to kitchens where the dishwash station is a genuine service bottleneck rather than an occasional pressure point.

From an operational standpoint, the key advantages include:

Continuous throughput removes downtime between loads during peak service
Hot feed connection lowers onboard heating demand and supports rinse consistency
Colour-coded removable components simplify daily cleaning and reassembly
Stainless steel construction stands up to the sustained demands of a commercial wash area
Rinse temperatures sufficient for effective sanitation without reliance on manual finishing

Installation requires careful planning. At 220kg, this machine needs a structurally sound position, adequate in-feed and out-feed tabling (supplied separately), confirmed drainage, and appropriate ventilation. A hot water supply connection is essential — if your site can only provide cold feed, a cold-feed variant is available. A site survey before booking installation is strongly advisable to establish access routes and confirm all service requirements are in place.

The C815-A is well suited to school canteens, staff restaurants, food courts, contract catering operations, and large restaurants running consistently high cover counts. It is not a proportionate choice for lighter-use environments where a hood or glasswasher would serve adequately. For sites with still greater throughput demands, higher-capacity conveyor options are available within the range.

If you would like to talk through whether this machine fits your service volumes and wash area layout before making a decision, the team is glad to help.

Hobart Ecomax

Hobart Ecomax Plus C815-A Cold Feed Conveyor Dishwasher

SKU: DW267

£14,843.00(£17,811.60 inc VAT)

The Hobart Ecomax Plus C815-A is a cold-feed conveyor dishwasher built for continuous, high-volume warewashing in commercial kitchens where a rack-at-a-time machine would become a bottleneck during service. Rather than processing items in discrete cycles, a conveyor machine moves crockery, glassware, and utensils through a wash and rinse tunnel on a continuous belt, allowing staff to load and unload simultaneously without interrupting the flow of clean ware back to the pass.

In a working kitchen environment, the C815-A is well suited to sustained peak demand. It can maintain consistent throughput across a long service without staff waiting between cycles, and the thermal rinse stage reaches a temperature that delivers the level of disinfection required under most environmental health frameworks — without relying solely on chemical sanitisers for that function. Wash results are consistent across mixed loads, which matters when a kitchen is running crockery, glassware, and utensils through the same machine simultaneously.

From an operational standpoint, the practical benefits include:

Continuous throughput without cycle breaks, keeping clean ware moving throughout service
Colour-coded removable components to simplify daily strip-down and cleaning
Thermal rinse disinfection reducing dependence on chemical sanitisers at the rinse stage
Consistent results across crockery, glassware, and utensils in a single pass
Robust stainless steel construction suited to the rigours of continuous commercial use

Installation requires careful planning. This model connects to a cold water supply — if your site has a reliable hot water feed and you would prefer to use it, a hot-feed variant exists. At 220kg the machine places meaningful demands on floor loading, and the footprint means access routes, drainage provision, and kitchen layout should all be confirmed before delivery is arranged. Inlet and outlet tabling is sold separately and will need to be specified to suit your site. A survey before installation is strongly advisable, and organising this early will avoid delays.

The C815-A is commonly found in staff canteens, school kitchens, food courts, event catering facilities, and mid-to-large restaurant operations where warewashing volume justifies a conveyor format. For very high-volume sites — large contract catering operations or venues handling several thousand covers per service — a heavier-duty conveyor machine may be worth considering. For lower-volume operations, a hood-type dishwasher is likely to be a more proportionate and cost-effective solution.

If you are weighing up whether this model suits your service volumes, kitchen layout, or water supply setup, the team is glad to talk it through before you commit to anything.