Commercial Pot Washer for Restaurants
For restaurants, the CE-UWL clears the pots, sauté pans and hotel pans that pile up across two service rushes, freeing line and prep staff from scrubbing and delivering consistent 85 °C thermal sanitizing.
Why a pot washer pays in a restaurant
Every hour spent scrubbing pots is an hour off prep or service — and in a restaurant those hours fall exactly when the kitchen is busiest. A restaurant pot washer recovers that labour, standardizes hygiene, and turns cookware around fast enough that the line never waits on clean pans.
What it cleans
Stock pots, sauté pans, GN hotel pans, mixing bowls and utensils — the full back-of-house cookware load, including the baked-on and reduced-sauce residue a dishwasher cannot touch.
Workflow fit for two service rushes
Restaurant cookware peaks twice a day, after lunch and after dinner. Sized at 20–30 racks/hour with a 3–5 minute cycle, the CE-UWL absorbs the post-service surge without bottlenecking the close or forcing staff to stay late scrubbing.
Consistent sanitizing without chemicals
The 85 °C thermal rinse sanitizes cookware with heat alone — no sanitizer dosing, no chemical residue, no per-cycle consumable — so hygiene is repeatable regardless of who is on the dish station.
Footprint for a working kitchen
At 1030 × 895 mm with a fold-down door that doubles as a landing platform, the machine fits a real restaurant wash area without a dishroom rebuild, and installs on a single power and plumbing point.
Get a quote
Tell us your cookware mix and peak load and we will size the right configuration.