Commercial Pot Washer for Bakeries & Patisseries
For bakeries and patisseries, the CE-UWL clears the baked-on sugar and grease that coat sheet pans, crown molds, Hokkaido molds, toast tins and 60-qt mixing bowls — the exact items a plate dishwasher cannot clean.
Why bakeries need a dedicated pot washer
Bakeware carries caramelized sugar and polymerized grease — the hardest soil in the kitchen and the one a plate dishwasher cannot remove. A dedicated bakery pot washer drives a 68–70 °C wash and an 85 °C sanitizing rinse into the flutes of crown molds and the corners of tins, clearing what hand-scrubbing misses and a dishwasher leaves behind.
What the CE-UWL cleans in a bakery
Sheet pans, crown molds, Hokkaido molds, toast and Pullman tins, mixing bowls and proofing trays. The 820 × 670 × 660 mm chamber takes EU 600×400 mm and US full-sheet pans flat and 60-qt bowls inverted — see the cookware-compatibility pages for size detail on each item.
Workflow fit for the bake schedule
The morning bake breaks at 5:30–9:00 and an afternoon batch follows, so pans arrive in tight waves rather than a steady stream. At 20–30 racks/hour the CE-UWL clears a 12-staff bakery’s afternoon catch-up window, with a 3–5 minute cycle that keeps the next bake on schedule.
Recovered labour and pan hygiene
Hand-scrubbing pans pulls skilled bakers off production for hours a day and makes hygiene vary shift to shift. Moving that load to a pot washer returns those hours to baking and makes pan hygiene repeatable — the difference that drives an under-one-year payback on recovered labour for many bakeries.
Floor space in a tight bakery kitchen
The fold-down split door doubles as a landing platform, so a loaded rack slides straight out and staff sort pans in place — no separate landing table in a cramped bakery wash area. The 1030 × 895 mm footprint fits where a larger machine will not.
Get a quote
Tell us your cookware mix and peak load and we will size the right configuration.