Maidaid RX Series Rack Conveyor Dishwasher

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.