Hobart Ecomax Plus C815-EA Conveyor Dishwasher Hot Feed

The Hobart Ecomax Plus C815-EA is a heavy-duty conveyor dishwasher built for large-scale commercial catering operations where continuous, high-throughput warewashing is a daily requirement. Rather than batch-washing in a hood or undercounter machine, a conveyor dishwasher moves racks through a fixed wash and rinse cycle automatically, allowing kitchen staff to load one end and collect clean, sanitised crockery from the other without interrupting the flow of service.

In a busy operation this machine earns its place quickly. At up to 140 racks per hour, it can sustain throughput across a full service period without the bottlenecks that smaller machines create. The hot-feed connection means the unit draws from a pre-heated water supply, which reduces the energy demand placed on the machine's own heating elements and supports faster cycle recovery during peak periods. A rinse temperature of 82°C held for 12 seconds meets the thermal disinfection standard that hand-washing simply cannot reliably achieve, giving operators confidence that crockery and cutlery are genuinely sanitary rather than just visually clean.

Practically, the Ecomax Plus range has a reputation for straightforward operation. Manual controls and colour-coded removable components mean frontline staff can run the machine and carry out routine cleaning without specialist training. That matters in kitchens where staff turnover is a reality.

• Continuous conveyor operation keeps pace with high-volume service periods
• Hot-feed connection reduces onboard energy demand and supports faster recovery
• 82°C rinse temperature meets thermal disinfection standards reliably
• Colour-coded removable parts simplify daily cleaning and maintenance routines
• German-built construction suited to sustained daily commercial use

Installation requires careful planning. The machine's footprint and weight mean it 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 is available. A site survey is needed before installation costs can be confirmed, and this is worth arranging early given the services involved.

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

If you are working through a kitchen layout or are unsure whether this model is the right match for your service volumes and site infrastructure, the team is happy to talk it through before you commit.