Commercial Pot Washer for Hotels & Resorts
For hotels and resorts running banquet, à-la-carte and breakfast kitchens, the CE-UWL clears cookware from multiple outlets with repeatable 85 °C thermal sanitizing, at roughly one-third the cost of an imported machine.
Multi-outlet demand
Hotel kitchens generate cookware from banquets, restaurants and breakfast service at the same time, and a busy events week can triple the cookware load overnight. A single door-type pot washer absorbs that combined, uneven load and keeps every outlet supplied with clean cookware.
What it cleans
Banquet GN hotel pans, stock pots, chafing-dish inserts, sauté pans, mixing bowls and utensils — much of it carrying baked-on protein, cheese and reduced-sauce residue a plate dishwasher leaves behind.
Capex efficiency across a property
At US$9,999 FOB Shenzhen, a property can equip more kitchens for the same budget as fewer imported units — or redirect the roughly US$30,000 saved against a single premium import into guest-facing upgrades. When capex is shared across a renovation, the direct-from-factory price is decisive.
Recovered porter hours
Hand-scrubbing banquet cookware after an event ties up porters for two to three hours and pulls staff off guest-facing work. Moving that to a 3–5 minute cycle returns those hours to setup and service and makes post-event hygiene repeatable rather than dependent on the shift.
Fits a compact banquet wash area
The fold-down split door doubles as a landing platform, so porters slide a full rack out and sort cookware in place — no separate table in a tight banquet wash area. The 1030 × 895 mm footprint and standard 380V/3-phase (or 220V/1-phase) supply suit most hotel back-of-house layouts.
Get a quote
Tell us your cookware mix and peak load and we will size the right configuration.