End-to-end automation · high-temperature sanitising · IoT remote monitoring · energy management
Automated conveyor de-scrap, sorting, high-temperature wash/sanitise and trolley washing with built-in IoT — cutting water 30%, power 50%, detergent 40%.
- New Forward offers two configurations for different scenarios.
- The conveyor-line buffet dishwashing system suits large canteens and buffet restaurants: a round-belt conveyor links the dining area to the wash room, tableware enters the de-scrap sorting machine automatically, and dishes, trays and food waste are separated into three streams; waste is ground and dewatered to shrink its volume by up to 85%; dishes then pass through a flight-type dishwasher that runs main wash (55–65°C), triple rinse (82°C and above) and drying fully automatically, saving 3+ staff in annual labour.
- The large trolley & kitchenware washer suits heavy-duty settings such as central kitchens, airline catering and hospital meal supply: the chamber uses 360° rotating vortex pressure-boosted high-pressure washing (jet pressure ≥5 bar), processes 12–20 trolleys per hour, and reaches 88–92°C in the high-temperature rinse stage — fully meeting food-hygiene sanitising requirements — with trolley dimensions customisable up to 1,100 × 1,100 × 2,020 mm.
- Both systems have a built-in IoT module supporting TCP/IP remote connection and CSV data export, giving real-time visibility of operating temperature, water consumption and power consumption for each wash cycle, with anomaly alerts to notify managers.
- A heat-recovery design preheats 5°C cold inlet water to 45°C, cutting water use by 30%+, power by 50%+ and detergent by 40%+ overall.
- The solution has been deployed at a major hotel resort in Macau and at a well-known international warehouse-retail chain, proving its stability and reliability in high-specification, high-frequency use.
A round-belt conveyor moves tableware straight from the dining area to the wash room, where the de-scrap sorting machine separates dishes, trays and food waste into three streams — eliminating manual handling, cutting 3+ operators and dramatically lowering labour costs.
A 55–65°C main wash thoroughly removes grease, the triple-rinse stage rises above 82°C for high-temperature sanitising, and the final rinse can reach 88–92°C — fully meeting food-hygiene regulations and ensuring tableware and kitchenware meet hygiene standards.
For large kitchen trolleys and kitchenware, the chamber uses 360° rotating vortex pressure-boost technology at ≥5 bar jet pressure, processing 12–20 trolleys per hour with customisable load capacity — ideal for airline catering, hospitals and central kitchens.
The built-in IoT module supports TCP/IP remote connection, giving real-time visibility of each wash cycle's operating temperature, water use and power consumption, with anomaly alerts for managers, plus CSV export for integration with back-end facility-management systems.
Heat recovery preheats cold inlet water from 5°C to 45°C; recirculated triple-rinse water cuts water use by 30%+, a double-insulated body with heat circulation cuts power by 50%+, and a dosing-control system cuts detergent by 40%+.
A waste-collection sump paired with a grinding-dewatering unit shrinks food-waste volume by up to 85%, reducing how often bins are changed; once desalted and de-oiled, the waste can go straight to downstream composting / bio-treatment, meeting environmental requirements.
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