A pot wash sink, commonly found in commercial kitchens, is a specialized sink designed for washing large pots, pans, and other oversized kitchen utensils. It provides a dedicated space for efficiently cleaning and sanitizing larger cookware that may not fit comfortably in standard sinks.
| ITEM CODE | OPERATED |
|---|---|
| ITEM CODEKS-PWS-087WE | OPERATED- |
A three-sink unit, also known as a three-compartment sink, is a common fixture in commercial kitchens, restaurants, and other food service establishments. It is a sanitation station with three separate compartments designed for washing, rinsing, and sanitizing dishes, utensils, and other kitchen equipment.
| ITEM CODE | OPERATED |
|---|---|
| ITEM CODEKS-TSU-088WE | OPERATED- |
A soiled dish landing table is a specialized piece of equipment commonly found in commercial kitchens, especially in restaurant and catering settings. This table is strategically placed in the dishwashing area and serves as a designated space for collecting and organizing dirty or soiled dishes
| ITEM CODE | OPERATED |
|---|---|
| ITEM CODEKS-SDLT-089WE | OPERATED- |
A perforated cleaning table is a specialized piece of equipment designed for use in commercial kitchens, particularly in areas dedicated to cleaning and sanitizing kitchen utensils, dishes, and other items. The table is equipped with perforations or holes on the surface to facilitate effective drainage and drying.
| ITEM CODE | OPERATED |
|---|---|
| ITEM CODEKS-PCT-090WE | OPERATED- |
A scrub station is a designated area in a commercial kitchen or food preparation facility where kitchen tools, utensils, and equipment can be thoroughly cleaned and sanitized. This station is crucial for maintaining a hygienic environment and preventing cross-contamination in the kitchen.
| ITEM CODE | OPERATED |
|---|---|
| ITEM CODEKS-SS-091WE | OPERATED- |
A vegetable washer is a kitchen appliance designed specifically for cleaning fruits and vegetables efficiently. This device is intended to remove dirt, pesticides, contaminants, and residues from produce, promoting food safety and ensuring that fruits and vegetables are ready for consumption.
| ITEM CODE | OPERATED | CAPACITY |
|---|---|---|
| ITEM CODEKS-VW-092WE | OPERATEDELECTRIC | CAPACITY1-80 Kg/Hr |
A hood-type dishwasher is a commercial dishwashing machine designed for high-volume cleaning of dishes, utensils, and kitchenware in restaurants, hotels, and other food service establishments. It is called "hood-type" because it is equipped with a hood or canopy that covers the washing chamber during operation.
| ITEM CODE | OPERATED | CAPACITY |
|---|---|---|
| ITEM CODEKS-HTDW-094WE | OPERATEDELECTRIC | CAPACITY60-80 RACK |
A conveyor-type dishwasher is a commercial dishwashing machine designed for high-volume cleaning of dishes, utensils, and kitchenware in busy food service establishments. It utilizes a conveyor belt system to move racks of dirty dishes through various stages of the cleaning process.
| ITEM CODE | OPERATED |
|---|---|
| ITEM CODEKS-CTDW-095WE | OPERATEDELECTRIC |
