Maidaid Commercial Dishwashers

The Maidaid C55WSD is a 500mm undercounter dishwasher designed for commercial kitchens where space is limited but hygiene standards cannot be compromised. What sets it apart from machines of a similar size is that both an internal water softener and a drain pump are included as standard — features that often come as chargeable extras elsewhere and that make a meaningful difference to daily operation.

In service, this machine performs reliably across a steady flow of covers throughout the day. Nine available wash programmes allow operators to match the cycle to the load type — lighter settings for glassware, more intensive cycles for crockery and heavily soiled cutlery. A triple filtration system helps protect the wash pump from food debris, which supports consistent wash quality and reduces wear over time. It is an EN17735-certified machine, meeting commercial food hygiene compliance requirements.

From a practical standpoint, the C55WSD offers several operational advantages worth noting:

• Built-in water softener limits limescale build-up — particularly valuable in hard water areas and for long-term machine reliability
• Integrated drain pump removes the need for a low-level gravity drain, giving greater flexibility over positioning
• Nine wash cycles allow operators to tailor each programme to the load, reducing unnecessary water and energy use
• Triple filtration helps protect internal components and maintain wash quality under regular use
• LED digital display supports cycle monitoring and assists with fault identification during service

Installation requires a dedicated electrical supply, and it is worth confirming your site's power configuration before ordering, as the machine is available in different power options. The built-in softener handles most hard water concerns, though sites in particularly hard water areas may benefit from an additional external filtration stage. Standard undercounter installation assumes adequate plumbing access at the rear or base of the unit.

This machine is well suited to independent restaurants, hotel bars, cafés, staff canteens, and similar operations with moderate daily cover numbers. Sites running extended back-to-back service or significantly higher throughput may find a larger basket format or a pass-through machine a better match for their demands.

If you are unsure whether this model is the right fit for your service volume or site setup, the team is happy to talk it through before you commit to an order.

The Maidaid C205WS is a 500mm basket pass-through dishwasher fitted with an integrated drain pump and a built-in water softener. As a pass-through machine, ware loads in from one side and exits the other, which supports a clean, linear workflow at the dishwash station rather than the back-and-forth pattern of a hood-type machine. It is designed for continuous commercial service where consistent hygiene and reliable throughput are required across a full shift.

In practical use, the C205WS holds its own in mid-to-high volume operations. A triple filtration system reduces the risk of food soils redepositing onto clean ware and helps protect pump performance during long, uninterrupted service runs. Nine selectable wash cycles give operators the flexibility to match cycle intensity to the ware being washed — useful when the same machine handles both robust service crockery and more delicate items across a shift.

The built-in water softener is a meaningful advantage in hard water areas, which cover much of the UK. Scale accumulation shortens element and pump life and degrades wash quality over time; having softening handled internally removes the need for a separate inline unit, simplifying both the installation and the ongoing maintenance picture. The drain pump means the machine is not dependent on gravity drainage, which gives more flexibility when positioning the unit within the kitchen.

Key operational advantages include:

• Integrated water softener — no separate external unit required in hard water areas
• Drain pump allowing flexible positioning relative to the drain outlet
• Triple filtration for consistent wash results and reduced pump wear
• Nine wash cycles to suit mixed ware types across a service
• Partial double-skin construction helping retain heat during operation

Installation requires a hardwired electrical supply, a mains cold water feed, and a suitable drain connection. The machine is available in single-phase and three-phase configurations depending on your site. The 500mm basket accepts standard commercial racks. In tighter kitchens, it is worth confirming that the hood opening height accommodates the tallest ware you intend to run through it before ordering.

The C205WS is well suited to restaurants, hotel kitchens, contract catering operations, and staff dining facilities with regular, sustained dishwashing demand. It is not the right choice for very high-volume banqueting or central production environments, where a larger-capacity pass-through would be more appropriate. For smaller operations with lighter daily demand, a hood-type machine may be a better-proportioned and more cost-effective fit.

If you are weighing up whether a pass-through configuration suits your site layout or want to talk through service volume requirements, the team is happy to help you work through it.

The Maidaid C51D is a commercial undercounter dishwasher built around a 500mm basket format, with a drain pump fitted as standard. It is designed for professional kitchens where under-counter space is limited but washing throughput still needs to keep pace with a working service. The machine is straightforward to operate and built for the repetitive daily demands of a commercial environment rather than occasional or light use.

In service, the C51D is well suited to steady, continuous operation across a lunch or evening sitting. The triple filtration system keeps food debris away from the wash pump, which reduces the likelihood of blockages and keeps day-to-day maintenance manageable. Double-skin construction supports heat retention, contributing to consistent wash and rinse temperatures across back-to-back cycles — a relevant consideration when the machine is running continuously under pressure.

From an operational standpoint, the key practical advantages include:

• Drain pump as standard, removing the dependency on gravity drainage
• Nine selectable wash cycles offering flexibility across plates, glassware, and mixed loads
• Triple filtration protecting internal components and reducing manual intervention
• LED digital display simplifying cycle selection for kitchen staff during service
• Low water consumption per cycle helping to reduce ongoing running costs

The C51D is available in more than one power configuration, so it is important to confirm your kitchen's electrical supply before ordering. The machine requires a water inlet connection, a drainage point, and sufficient clearance for the door to open fully. Ventilation around the unit should also be considered, particularly in tighter under-counter installations.

This model is well suited to cafés, small restaurants, staff canteens, and similar operations running moderate cover volumes. It is not intended for very high-volume sites turning over several hundred covers per service — for those environments, a hood or pass-through machine would be a more appropriate choice.

If you are unsure whether this capacity matches your service pattern, or need to confirm the right power configuration for your supply, the team is happy to talk it through with you before you commit.

The Maidaid C205WSHR is a 500mm basket pass-through dishwasher designed for continuous use in commercial catering environments. It accepts a standard 500mm rack and moves ware through in a single pass, making it a practical choice for kitchens that need a clear separation between dirty and clean sides without interrupting service flow.

In a busy kitchen, a pass-through machine earns its keep during peak periods. The C205WSHR is built for sustained throughput rather than occasional use — the wash and rinse system, combined with the heat recovery unit, allows the machine to maintain consistent results cycle after cycle without significant energy or water waste. The integrated drain pump removes the reliance on a gravity drain, giving more flexibility in positioning where fall to drain is limited or awkward.

The built-in water softener is a practical inclusion. Hard water causes limescale build-up on wash arms, tank elements, and rinse nozzles — all of which degrade wash quality over time and increase maintenance intervals. Having softening on board removes the need for a separate external unit and helps protect the machine in areas with hard or moderately hard water supply.

• Heat recovery reduces energy consumption during extended service periods
• Integrated water softener protects internal components in hard water areas
• Drain pump allows flexible positioning without gravity drain dependency
• Triple filtration system maintains wash quality and protects the pump
• Single LED display with multiple cycle options suits varied ware types

Installation requires a connection to a mains water supply, a drain point, and an appropriate electrical supply — the specification of which should be confirmed before ordering. The heat recovery system requires adequate ventilation in the installation space; this is worth factoring into kitchen planning, particularly in enclosed wash-up areas. Weight and hood clearance should also be checked against your existing pass-through run or counter height.

The C205WSHR suits mid-sized operations — restaurants, hotel kitchens, workplace canteens, and similar — where a hood-type undercounter machine would struggle to keep pace but a full conveyor system would be disproportionate. If your covers are higher or your service is near-continuous across multiple sittings, a larger-capacity pass-through model may be worth considering. Equally, if your operation is smaller and a pass-through format is more than you need, a good-quality hood machine may be a more cost-effective fit.

If you're unsure whether the C205WSHR is correctly sized for your service volume or whether your installation space and services are compatible, our team is happy to talk it through with you before you commit.

The Maidaid UT61e is a rack-type utensil washer designed to handle the items that sit outside the practical limits of a hood dishwasher or glasswasher — pots, gastronorm containers, baking trays, colanders, and similar bulky cookware. The larger rack opening and wash chamber are purpose-built for this category of load, and the machine sits within Maidaid's established UT range, which has a solid track record in UK commercial kitchens.

In a working environment, a utensil washer is typically running continuously from the start of prep through to the end of service, dealing with the steady output from cooking and pastry sections simultaneously. The UT61e uses a dual flow wash pump that is designed to sustain cleaning performance across long running periods without disproportionate energy draw — a relevant consideration when the machine may be operating for several hours without a natural break. An internal pressure-boosting pump helps maintain consistent rinse performance independent of incoming mains pressure, which can fluctuate in older buildings or larger premises with high demand on the water supply.

From a day-to-day operational standpoint, the machine offers a number of practical advantages:

• Dual flow wash pump sustains wash quality during extended back-to-back service runs
• Quick-release composite wash and rinse arms simplify nightly cleaning routines
• Self-draining vertically mounted wash pump reduces standing water between cycles
• Polychromatic LCD display gives kitchen staff clear cycle status at a glance
• Optional heat recovery module helps reclaim energy from exhaust steam during heavy use

Installation requires a dedicated cold water supply, a drain connection, and an appropriate electrical supply for the site. Like any utensil washer, the UT61e generates steam during operation and needs to be positioned beneath a canopy extraction system or within a space that has adequate ventilation — this is a point worth confirming before the machine is sited. The double-walled construction helps contain heat within the cabinet and reduces ambient noise in the pot wash area. The footprint is compact for this category of machine, which helps where space around the pot wash station is limited, though you will need to allow for rack loading clearance on both the inlet and outlet sides, and account for door swing when planning the layout.

The UT61e is well suited to mid-volume operations: contract catering units, school kitchens, pub kitchens, and smaller hotel or events operations where gastronorm and tray volumes are significant but a conveyor or flight-type machine would be disproportionate. For sites running a near-continuous throughput of heavy utensil loads at high volume, a higher-capacity model is worth considering. Equally, if the wash load is predominantly crockery and glassware with only occasional larger items, a hood-type dishwasher is likely the more practical fit.

If it would help to talk through the machine's suitability for your service pattern, or to go over the installation requirements before you commit, the team is happy to work through it with you.

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.

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.

The Maidaid Evolution 2160 HR is a three-phase rack pass through dishwasher built for sites where throughput, water quality, and energy efficiency all need to be managed simultaneously. It comes with an internal water softener, drain pump, and heat recovery module as part of the standard package — meaning the key operational requirements are addressed out of the box rather than treated as optional extras.

In busy service environments, the machine is designed to handle the sustained demand that mid-to-high volume kitchens place on warewashing. The triple wash and rinse arm configuration, combined with a powerful wash pump and triple tank filtration, supports consistent wash quality across consecutive cycles without a significant drop in performance during peak periods. The moulded wash tank and scrap tray filters are practical inclusions that simplify the end-of-service clean-down process, which is often the part kitchens have least time for.

The heat recovery system is one of the more operationally significant features on this machine. By recovering heat that would otherwise be vented into the kitchen, it reduces both the energy required to heat rinse water and the thermal load on the working environment — which in a smaller or less well-ventilated kitchen can make a meaningful difference to staff comfort and extraction requirements. This does not eliminate the need for an extraction hood entirely, but it can reduce the specification needed.

Key operational benefits include:

• Internal water softener removes the need for an external softener unit and reduces scale build-up
• Heat recovery reduces energy draw on rinse heating and lowers ambient heat output
• Selectable cycle times allow programmes to be tailored to service patterns
• Automatic self-cleaning at the end of service reduces manual intervention
• Polychromatic LCD display and self-diagnostic alerts support straightforward operation and fault identification

Installation requires a three-phase electrical supply, which is a firm prerequisite. The machine also needs appropriate water supply and drainage connections, and the drain pump means it is not reliant on gravity drainage alone — useful where drainage points are not ideally positioned. As with all pass through machines of this class, inlet and outlet tabling will need to be specified and sourced separately to suit your kitchen layout. The double-skinned hood and body construction reduces both heat loss and noise output, which is worth factoring in if the machine is positioned close to a service area.

The 2160 HR is well suited to hotel kitchens, contract catering operations, staff restaurants, and mid-to-large hospitality venues where a sustained volume of crockery, glassware, and cutlery needs to move through warewashing reliably across a full service. For lower-volume sites, a smaller undercounter or hood machine may be more appropriate and more economical to run. For very high-volume operations running multiple sittings, it is worth discussing whether a larger capacity machine would better match the throughput required.

If you are unsure whether this model is right for your service volume or kitchen layout, our team is happy to talk through the options before you commit.

The Maidaid Evolution 3135 WS is a 500mm basket pass through dishwasher built for continuous commercial use. It accepts a standard 500 x 500mm rack and runs on three-phase power, positioning it firmly in the mid-to-high volume segment of the pass through market. The integrated water softener and drain pump are both supplied as standard, making this a more complete out-of-the-box solution than many comparable machines at this level.

In a working kitchen environment, pass through dishwashers earn their keep during sustained service — not just when the pace is manageable. The 3135 WS is designed with that in mind. The triple wash and rinse arm configuration, combined with a powerful boiler element, supports rapid recovery between cycles so throughput does not drop off as service continues. The moulded wash tank and triple filtration system help maintain wash quality across a full service without constant manual intervention, and the automatic end-of-service clean cycle reduces the burden on kitchen staff at close-down.

From an operational standpoint, this machine offers a number of genuine day-to-day advantages:

• Internal water softener protects the machine and maintains wash quality in hard water areas without a separate external unit
• Drain pump means the machine is not reliant on a gravity drain, giving more flexibility over installation position
• Dual flow wash pump design supports wash efficiency while managing power consumption
• Selectable cycle programmes allow operators to match wash times to the type of load and pace of service
• Double-skinned hood and body construction reduces heat output and noise in the kitchen

Installation requires a three-phase electrical supply, which should be confirmed before ordering. A break tank is supplied as standard. The internal water softener removes the need for an external softener in most cases, though sites with exceptionally hard water should discuss softener settings with an engineer at commissioning. Adequate infeed and outfeed tabling space is required and is not included — this should be planned as part of the installation. The machine's footprint suits medium to large professional kitchens; smaller operations with lighter dishwashing volumes may find a hood or undercounter machine more proportionate to their needs.

The 3135 WS is well suited to hotel kitchens, contract catering operations, staff restaurants, and busy pub or restaurant kitchens where consistent throughput across a full service is a priority. The inclusion of the softener and drain pump makes it particularly practical for sites where adding external ancillary equipment is inconvenient or where hard water is a known issue. For very high-volume operations running multiple sittings or continuous service, a heavier-duty model with a larger capacity may be worth considering.

If you are unsure whether this machine is the right fit for your service volume, water supply, or kitchen layout, our team is happy to talk it through before you commit.

The Maidaid Evolution 2160 is a three-phase pass through dishwasher designed for high-volume commercial kitchens where throughput, reliability, and wash quality matter during every service period. Operating with a 500x600mm rack format, it handles a broad range of crockery, glassware, and cutlery loads, and is built around Maidaid's well-regarded Evolution platform — a range that has proven itself across hotels, restaurants, contract catering, and education sites throughout the UK.

In service, the machine performs consistently under sustained demand. The patented dual flow wash pump is designed to maintain effective wash action while keeping power consumption in check — useful in busy kitchens where the machine may be running almost continuously through lunch and dinner covers. The quick-release triple wash and rinse arm system improves coverage across the full rack area, and the triple-stage wash tank filtration reduces the carry-over of food debris that would otherwise compromise wash results over extended service periods. Recovery between cycles is supported by the dedicated boiler element, keeping rinse temperatures stable even when the machine is working hard.

Operationally, the 2160 has been designed with the kitchen team in mind:

• Polychromatic LCD display gives clear machine status at a glance, reducing operator guesswork
• Self-diagnostic and alarm menus help identify issues quickly without calling an engineer for minor faults
• Automatic end-of-service self-cleaning cycle reduces manual cleaning time for the wash-up team
• Double-skinned hood and body construction keeps noise levels manageable and retains heat within the machine
• Moulded wash tank and stainless steel scrap tray filters are straightforward to remove and clean
• Peristaltic dosing pumps for detergent and rinse aid are supplied as standard, supporting consistent chemical use and reducing waste

The machine requires a three-phase electrical supply and a mains water connection with adequate flow and pressure. A break tank is supplied as standard, which satisfies water regulations requirements without the need for a separate backflow prevention installation in most cases. The integral drain pump means the machine is not dependent on gravity drainage, which gives more flexibility in positioning — a practical advantage in kitchens where the drain point is not directly adjacent to the machine. Tabling for inlet and outlet is not included and will need to be specified separately; the correct table lengths will depend on your rack throughput requirements and available space. Adequate ventilation in the dishwash area remains important regardless of the machine's double-skin construction.

The Evolution 2160 is well suited to mid-to-high volume operations — busy restaurants, hotel kitchens, staff restaurants, and similar sites where a under counter or hood machine has been outgrown but where a full conveyor system would be excessive. The range of standard and special cycle options, along with adjustable cycle times, means it can be configured to suit the specific demands of your operation. For sites with significantly higher throughput requirements, larger capacity pass through or conveyor alternatives may be worth considering.

If you are unsure whether the 2160 is the right fit for your kitchen — in terms of service volume, installation requirements, or tabling configuration — our team is happy to talk it through before you commit to a purchase.

The Maidaid D3121 is a 500mm basket pass through dishwasher designed for high-volume commercial kitchens running on three-phase power. It sits at the heavier end of the pass through category, built for sites where throughput, reliability, and wash quality under sustained pressure are non-negotiable. A fitted drain pump and break tank are included as standard, which simplifies installation in most kitchen configurations and removes the need for elevated drainage positioning.

In busy service environments, the D3121 is well suited to the demands of back-to-back cycles. The patented dual flow wash pump with soft start reduces the initial power draw without compromising wash performance, which is a practical advantage on sites with sensitive electrical loading. Triple filtration in the wash tank keeps water cleaner across longer service periods, and the quick-release parallel wash and rinse arms deliver consistent coverage without requiring tools to remove for cleaning. Automatic self-cleaning at the end of service reduces the manual effort required from kitchen staff during breakdown.

From an operational standpoint, the D3121 offers several practical advantages worth noting:

• Cycle times can be adjusted to match specific site requirements and service patterns
• Selectable thermostop function helps maintain correct rinse temperatures for hygiene compliance
• Peristaltic dosing pumps for detergent and rinse aid are fitted as standard, reducing manual dosing errors
• Selectable energy saving mode helps manage running costs during quieter periods
• LED display with soft touch controls and twin traffic light indicators gives staff clear, at-a-glance machine status

Installation requires a three-phase power supply, so this machine is not suitable for sites with single-phase supply only. A break tank is fitted as standard, meeting water regulations without additional plumbing intervention in most cases. Inlet and drainage positions should be confirmed against your kitchen layout before ordering, and tabling — both feed and exit — is not included and will need to be specified separately. The machine's footprint and hood clearance should be checked against your pass through position, particularly in tighter or galley-style kitchens.

The D3121 is best suited to mid-to-high volume operations — restaurants, hotels, contract catering, staff canteens, and similar environments where a glasswasher or light undercounter machine would be insufficient. If your site runs lower volumes or has single-phase supply, a smaller undercounter or lower-powered pass through may be more appropriate. Conversely, very high-volume operations such as large banqueting facilities or central production kitchens may benefit from reviewing higher-capacity alternatives in the range.

If you're unsure whether this model is the right fit for your kitchen's service volume, power supply, or drainage setup, we're happy to talk it through before you commit to a purchase.

The Maidaid C62D is a commercial undercounter dishwasher built around a 500x600mm basket, designed to handle the warewashing demands of busy foodservice kitchens. It includes a drain pump as standard, which allows greater flexibility in where the machine can be sited without relying solely on a gravity waste connection. The double-skin construction helps contain heat and reduce condensation in the working environment, while the LED digital display makes cycle selection straightforward for kitchen staff of any experience level.

In service, the C62D is well suited to steady continuous use through a lunch or dinner period. The triple filtration system reduces the risk of debris reaching the pump, which in practice means less downtime and lower maintenance intervention during a shift. Nine wash cycle options allow the kitchen to adapt the machine's output to the items being washed — lighter glassware through to heavily soiled plates — without overworking the machine unnecessarily. Water consumption per cycle is kept low, which over a full trading week adds up to a meaningful reduction in both water and energy costs.

From an operational standpoint, the C62D offers:

• Flexible cycle selection to suit different wares and soil levels
• Drain pump for installation where gravity waste is impractical
• Triple filtration to protect pump components and reduce maintenance
• Double-skin body to limit heat loss and ambient condensation
• EN17735 hygiene certification, confirming wash and rinse sanitisation standards

The machine is available in several power configurations, so it is worth confirming your site's electrical supply before ordering — not all configurations will suit a standard 13-amp socket. It carries EN17735 certification, which is relevant for operators in care homes, schools, and other regulated environments where documented hygiene standards are required.

The C62D is a practical choice for cafés, small restaurants, staff canteens, and similar operations running one or two sittings per service. It is not designed for the sustained throughput of a high-volume kitchen turning over several hundred covers. For sites with greater demand, a higher-capacity undercounter or a pass-through machine may be a better fit.

If you are unsure which power configuration suits your supply, or whether this model is the right match for your service volume, the team is happy to talk it through with you before you commit.

The Maidaid C61D is a compact undercounter dishwasher designed for commercial kitchens where bench space is limited but wash throughput still needs to keep pace with a steady service. It takes a 500 x 600mm basket and includes a built-in drain pump, which means it is not dependent on a gravity drain position — a practical advantage when installation options are constrained.

In day-to-day service, the C61D is well suited to low-to-mid volume operations running roughly 25 to 60 covers per sitting. The machine cycles efficiently and the triple filtration system helps maintain wash quality over extended use by protecting the pump from food debris. Double-skin construction aids heat retention, which supports consistent wash temperatures across back-to-back cycles during a busy service period.

From an operational standpoint, the key advantages are straightforward to summarise:

• Drain pump removes dependency on a low-level gravity waste outlet
• Triple filtration reduces pump wear and extends service intervals
• LED digital display makes cycle selection simple for kitchen staff
• Wash arms fitted with inspection caps for quick, tool-free maintenance checks
• Compact footprint fits beneath a standard counter without structural modification

Installation requires a cold water supply, electrical connection, and a suitable waste outlet — the drain pump gives flexibility on waste height. Before ordering, it is worth confirming the available electrical supply matches your preferred power configuration, as the C61D is available across several amperage options. Ensure adequate ventilation around the unit to manage steam dispersal during operation.

This machine is a practical choice for cafés, small restaurants, staff canteens, and similar operations where a reliable undercounter unit is needed without the footprint or cost of a larger hood-type machine. Sites with significantly higher cover volumes, or where continuous throughput is required, may find a higher-capacity model better suited to their demands.

If you are unsure whether the C61D is the right fit for your kitchen layout or service volume, our team is happy to talk it through with you before you commit.

The Maidaid C65WSD is a commercial undercounter dishwasher built around a 500 x 600mm basket, capable of handling plates, bowls, cookware, and general service items within a compact footprint. It comes fitted as standard with both an integrated drain pump and an internal water softener — two practical inclusions that distinguish it from base-specification machines and make a real difference to day-to-day running, particularly in sites supplied with hard mains water.

In continuous service use the C65WSD holds up well. A triple filtration system works to maintain wash quality across extended periods by protecting the pump from food debris and keeping the wash water cleaner for longer. The wash arms include inspection caps for straightforward access without tools — the kind of detail that matters when equipment needs to stay running through a lunch or evening service rather than waiting on a call-out.

From an installation standpoint, the built-in drain pump means the machine does not need to sit at or above drain level, which opens up placement options in kitchens where undercounter drainage is awkward or lower than ideal. The internal softener reduces dependence on a separate external unit, helps protect internal components from scale build-up, and supports more consistent results over time without regular manual intervention.

• Integrated drain pump removes drainage height restrictions during installation
• Internal water softener reduces scale and protects components in hard water areas
• Triple filtration maintains wash quality and extends pump service life
• LED digital display gives clear cycle visibility during service
• Double-skin construction supports heat retention and reduces operational noise

This machine is a practical choice for cafés, hotel bars, small restaurants, and similar operations running moderate to busy covers. For sites with very high throughput or sustained back-to-back demand, it is worth considering whether a higher-capacity or pass-through machine would be better matched to the workload.

If you would like to talk through whether the C65WSD fits your service volume or installation setup, our team is happy to help before you place an order.

The Maidaid C201D is a 500mm pass-through dishwasher designed for continuous commercial use. Racks are loaded dirty on one side and collected clean on the other, keeping soiled and clean ware separated and supporting a more organised wash-up workflow during busy service periods. It occupies the practical middle ground between an undercounter machine and a full conveyor, making it a common choice where throughput demands have outgrown what a single undercounter can reliably deliver.

What distinguishes a capable pass-through from one that struggles through a full service is how consistently it maintains wash quality across the shift. The C201D uses a triple filtration system to keep wash water cleaner for longer, reducing the risk of soil redeposition and limiting the need for staff to intervene mid-service. A range of wash cycles allows the programme to be matched to the load, so lighter wares are not being run on the same cycle as heavily soiled items — which helps manage cycle time and water consumption sensibly across a shift.

Day-to-day operational advantages worth noting:

• Triple filtration sustains wash water quality and reduces pump wear throughout service
• Drain pump fitted as standard, allowing flexible siting without a gravity drain position
• Multiple wash cycles let staff match programme to load type and soil level
• LED controls keep the interface simple and staff training requirements low
• Removable wash arms and accessible tank make end-of-shift cleaning straightforward

The included drain pump is a practical consideration for kitchens where machine placement does not allow gravity drainage — a common constraint on older or refitted sites. The machine is available in single-phase and three-phase configurations, so confirming your electrical supply before ordering is important. When planning the installation, allow adequate bench space on both sides for dirty and clean rack staging; this is frequently underestimated and has a real effect on how smoothly the machine integrates into the wash-up area.

The C201D suits restaurants, cafés, staff restaurants, and contract catering operations running a consistent cover count through service. For very high-volume environments — large hotels, busy canteens, or event catering — a heavier-duty pass-through model is likely the more appropriate fit, and it is worth discussing your peak demand before deciding.

If you would like to talk through whether this machine is the right match for your volume and installation, the team is happy to work through the detail with you.

The Maidaid UT132e is a rack-type utensil washer built specifically for the pot wash end of a commercial kitchen. Where standard pass-through or undercounter dishwashers fall short — deep stockpots, full-size gastronorm trays, baking sheets, roasting tins, and the oversized utensils that pile up during busy service — this machine is designed to cope. The generously sized wash chamber accommodates items that simply would not fit elsewhere.

Pot wash is one of the most consistent sources of service bottlenecks in high-volume kitchens. The UT132e uses dual vertically mounted wash pumps to deliver thorough mechanical action across the full rack, which reduces the need for extended soaking of heavily soiled items. Eleven selectable wash cycles give operators the flexibility to match cycle length to the level of soiling — useful for maintaining throughput at peak times without over-running chemicals and water during quieter periods.

In day-to-day operation, several design features make a practical difference:

• Split door design makes loading and unloading straightforward, even with bulky items
• Soft-touch electronic controls require minimal staff training to operate confidently
• Onboard chemical dosing pumps are fitted as standard, removing the need for separate external dosing units
• Gravity waste system reduces mechanical complexity and simplifies servicing
• Double-wall stainless steel construction stands up to sustained heavy use

Installation requires a dedicated plumbing supply and waste connection. The gravity drain means the machine must be sited with an adequate fall to the drainage point — worth confirming during a site survey before delivery rather than after. The machine carries WRAS approval, which is relevant for sites subject to environmental health or council compliance requirements. The footprint is substantial, so confirming doorway clearance and available floor space in the pot wash area before ordering is a sensible step.

The UT132e is well suited to kitchens turning over significant covers daily where consistent pot wash throughput is a priority — contract catering operations, education and healthcare sites, hotel kitchens, and larger independent restaurants. Kitchens with a lower volume of oversized items may find a smaller utensil washer sufficient, while very high-output central production kitchens may benefit from considering a heavier-duty alternative.

If you would like to talk through whether this machine fits your kitchen layout, service volumes, or site installation conditions, our team is happy to help before you make a decision.

The Maidaid UT70e is a rack-type utensil washer built around a 700 x 700mm rack footprint with a generous internal wash height. It is designed specifically for the items that standard passthrough dishwashers cannot accommodate — large pots, gastronorm containers, sheet trays, colanders, and bulky utensils. Two vertically mounted wash pumps distribute water pressure consistently across the full rack volume, which makes a practical difference when dealing with heavily soiled items during a sustained service period.

In a working kitchen, the UT70e is built for continuous pot wash demand rather than occasional light use. Eleven selectable wash cycles allow operators to match the programme to the soil level at any given point in the shift, which helps balance cleaning results against water and chemical consumption. The double-wall stainless steel cabinet and chassis are built to cope with the physical environment of a busy pot wash area — persistent moisture, knocks, and constant loading throughout the day. Soft-touch electronic controls keep the machine straightforward to operate, which reduces training time when new staff are put on pot wash.

Features that translate directly into operational value:

• Dual vertical wash pumps ensure thorough coverage across the full rack height
• Eleven programmable cycles to match wash intensity to actual soil load
• Onboard chemical dosing pumps included — no separate dosing unit required
• Gravity drain removes the need for a drain pump in most installations
• WRAS-approved water inlet supports water safety compliance
• Split door design supports efficient loading and unloading under service pressure

Installation requires a dedicated water supply, a viable gravity drain route, and nearby chemical storage. The split door needs sufficient clear space on the loading side, so it is worth mapping this out before the machine is delivered. Steam output during extended back-to-back cycles can affect the pot wash environment, and ventilation in the area is worth reviewing before installation. The machine's size and weight mean it is typically positioned against a wall or in a corner; floor loading capacity and drain routing should be confirmed prior to delivery.

The UT70e is well suited to mid-to-high volume operations where pot washing runs continuously through service — contract catering sites, school and college kitchens, hotel banqueting back-of-house, and busy restaurant kitchens. If throughput demands are lighter or footprint is constrained, a more compact utensil washer may be a better fit. For very high-volume sites running extended shifts with sustained back-to-back cycles, a heavier-duty model with greater rack capacity may be worth considering.

If you want to work through whether this machine's cycle times, rack dimensions, and throughput suit your kitchen's actual demands, our team are happy to have that conversation with you.

The Maidaid UT61He is a rack-loaded utensil and pot washer designed for the commercial pot wash station. Its tall wash chamber handles items that a standard undercounter or passthrough dishwasher cannot accommodate — large gastronorm containers, stock pots, roasting trays, colanders, and bulky utensils are all loaded into the rack and taken through a complete wash, rinse, and sanitise cycle without manual intervention mid-wash.

Pot washing is one of the most physically demanding stations in a busy kitchen, and the UT61He is built to keep pace with that pressure. Two vertically mounted wash pumps deliver high-impact wash action from multiple angles, which is particularly effective at shifting baked-on food residues from roasting trays and oven dishes without the need for pre-soaking. Eleven selectable wash cycles allow operators to match the programme to the soil load — shorter cycles for lightly soiled items, longer ones for heavily used baking equipment at the end of a service.

Several practical features help reduce the workload on kitchen staff:

• Split door design allows straightforward loading and unloading of oversized items
• Soft-touch electronic controls keep operation simple with minimal training required
• Built-in chemical dosing pumps remove the need for separate external dosing equipment
• Gravity waste drainage simplifies installation and reduces ongoing maintenance risk
• WRAS-approved water connection meets UK water safety regulations as standard

Installation is considerably simpler than a tunnel or flight machine, but the UT61He still requires a dedicated water supply, appropriate drainage, and sufficient electrical capacity. The double-wall stainless steel construction adds considerable weight, so it is worth confirming floor loading and access routes before delivery. Steam output during extended cycles in an enclosed pot wash room can be significant — ventilation arrangements should be reviewed as part of the installation plan, not as an afterthought.

This machine is well suited to mid-to-high-volume operations where pot washing turnaround directly affects kitchen workflow — contract caterers, hotel and events kitchens, hospital catering, staff dining facilities, and busy pub or restaurant kitchens are all typical environments. For lighter-use sites or where space is limited, a smaller utensil washer is likely a more practical fit. At the other end of the scale, very high-throughput operations running continuous service across multiple shifts may find a heavier-duty model better suited to their demands.

If you want to talk through whether the UT61He is the right fit for your pot wash setup — or go over installation requirements before committing — the team is happy to work through it with you.

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.