Customer Pain Points
Central kitchens, canteens, and meal delivery centers serving thousands of meals a day hit a wall when dishwashing is left to manual labor:
- Peak-hour collapse. After lunch, a mountain of trays, bowls, and chopsticks arrives at once. Even a large dishroom team cannot keep up.
- Inconsistent cleanliness. Different workers wash at different temperatures; some trays leave with food residue.
- High turnover cost. The dishroom is the hardest job to staff and keep.
- No standard process. Without a dedicated line, layout and workflow change every time a new kitchen opens, making quality impossible to scale.
Applicable Scenarios
- Company and factory canteens
- School and hospital cafeterias
- Central meal-prep kitchens
- Large hotel banquets and catering groups
- Delivery meal distribution centers
Overall Solution
A LIWEISHI central kitchen washing automation line covers the entire workflow from dirty tray to clean storage:
① Dining floor
② Return conveyor — customers return trays here
③ Pre-sorting station — scrape food waste, separate bowls, trays, cutlery
④ Pre-wash / bubble soak — remove grease and starch
⑤ Flight-type dishwasher — continuous wash with hot sanitizing final rinse
⑥ Drying outfeed belt — clean trays exit ready for stacking
⑦ Clean storage & return lift (optional) — clean racks lifted back to dining floor
The line is sized by meals per shift and peak rack flow. One operator can run a line serving thousands of meals with consistent quality.
From Design to Testing
① Needs Assessment — daily meals, peak flow, tray types, floor layout, same or multi-floor
② Workflow Layout — 3D workflow from return point to clean storage
③ Modular Build — conveyor segments, dishwasher, sorting station, lift built in factory
④ Line Test — conveyor sync, wash temperature, rack transitions verified
⑤ On-site Assembly — modular sections bolt together, engineer supervises
⑥ SOP & Training — dishroom team trained, documented standard procedure left
Why LIWEISHI
Efficient, standardized, labor-saving — we turn dishwashing from a chaotic manual task into a measurable production line that scales with your kitchen.
Planning a new central kitchen? Send us your daily meal volume and floor plan. We will propose a washing line layout and equipment list.
