Dish & Plate Washer | Restaurant Dishware in a Bakery Tray Washer

The JD-3 doubles as a high-throughput dish washer for restaurant plates, bowls, and ceramics up to 32 cm diameter. From $4,400 FOB.

The Cleaning Challenge

Standard restaurant dishware presents the opposite challenge from bakeware: not heavy residue, but high volume and breakage risk. A 100-cover dinner service generates 250–350 plates, bowls, and glasses to wash in a 90-minute cleanup window. The dishwasher must clear them fast, sanitize reliably, and not chip or crack bone china or porcelain dishware (which represents real capital — a Steelite plate can be $8–$15 per unit).

How the JD-3 Handles It

The JD-3's 180 trays/hour throughput is more than sufficient for typical small restaurant dishware loads. The standard plate rack accessory accommodates 12–16 dinner plates per rack, edge-on, with the spray pattern reaching both sides simultaneously. The 82°C final rinse meets health-code sanitization across all jurisdictions. The cycle temperature ramp is gentle enough to avoid thermal shock on bone china (the leading cause of restaurant dishware cracking). For glassware: use the optional glassware rack with cup-holders. Final rinse temperature can be reduced from 82°C to 78°C in glassware-only cycles to minimize thermal stress on thin stemware.

Recommended Settings

For standard dishware: - Cycle: 2-minute standard cycle works for most loads - Wash tank: 60–65°C - Final rinse: 82°C (78°C for glassware-only cycles) - Detergent: standard commercial dishwasher detergent - Rinse aid: yes — spot-free finish on glasses requires rinse aid - Pre-scrape: yes, but pre-rinsing is typically unnecessary - Loading: edge-on for plates (not stacked flat); cups inverted in cup-holder rack - Bone china: standard cycle is fine; avoid extended high-temp cycles For mixed loads (plates + bakeware in one cycle): - Run heavy-soil cycle to accommodate the bakeware - The dishware will still come out clean; the cycle accommodates the tougher residue