Commercial dishwashers for restaurants and the food service industry
Stainless steel is first choice: Simple. Clean. Shiny. Sustainable.
All kinds of materials are available for machines but
in the end we always stick with stainless steel. It is completely hygienic, durable and sustainable. The eternal raw material. It is unique. That makes it even more valuable and sustainable. After all, we demand the best in food services and for our environment.
Fighting the steam: There's something good about a cold kitchen.
All too often, dishwashing areas are hot, stuffy and full of steam.
Enough of that! Effective heat recovery ensures optimum room climate, keeping staff healthy and motivated.
Heat recovery to enhance air qualitiy and energy efficiency
Fighting the steam: There's something good about a cold kitchen.
All too often, dishwashing areas are hot, stuffy and full of steam.
Enough of that! Effective heat recovery ensures optimum room climate, keeping staff healthy and motivated.
Heat recovery to enhance air qualitiy and energy efficiency
We need space! Every inch counts in the dishwashing area
Space is tight in resturants in the food service industry. Every inch counts. Replacing a dishwashing machine can be a major challenge in planning and logistics. MEIKO is ready for the challenge. From the beginning, we assist with our planning software and CAD technology. We prepare the way to keep your warewashing technology up to date.
We don't like to boast, so we'd rather let others review and assess our technology. Speaking of which, we have a long list of prizes and awards. Why not have a look for yourself? We'll be off to develop, tinker and improve some more. See you at the next awards ceremony!
White paper dishwashing area planning
What hotel and food service managers should know about commercial kitchen / dishwashing area planning is described in this concise and easy to read white paper.
