Rack Conveyor dishwashers – RX

The Rhima rack conveyor dishwashers are the ideal answer for busy operations such as restaurants, canteens, schools, hospitals, hotels of any size, cruise-liners, caterers and airports. Very user-friendly and intuitive, they are extremely functional both in the washing process and for daily cleaning and maintenance operations.

The advantage of rack conveyor dishwashers is that they can be adapted to suit any space and any operation. If you have space constraints, then a rack conveyor machine is a good proposition. Rack conveyor dishwashers can be fitted with pre-sorting and segregating tables and conveyors giving a very efficient and versatile operation. Ideal for operations with many varied items of which many need to be placed into racks.

Relying on years of heavy duty industrial washer experience, the RX-range will suit the most demanding wash up operation. From the no-frills RX-101E to the massive RX-480, the RX range has a model to suit your operation.

Benefits:

  • Standard 50x50cm washing racks are transported through the various stages by means of a stainless steel ratchet drive. The drive is fitted with a safety clutch.
  • Insulated doors which help to maintain a constant temperature in the washing chamber which in turn allows for a reduction of power consumptions for the boiler heating elements
  • CPF which is a device that allows for user to easily adjust the water pressure in the prewash or wash phase depending on each users needs
  • AIS 304 and 316 stainless steel which allows protection from aggressive cleaning agents and salty water
  • The standard machines are electrically heated, steam is an option.
  • Wide inspection doors give full access to the wash zone.

Optional Items:

  • Steam condenser
  • Heat Recovery units which allows to supply the machine with cold water (inlet water temperature between 8°C and 15°C) and to significantly save energy at the same time. The steam produced by the machine operation (otherwise lost in the room) is recovered and led through the heat exchanger (air – water). The energy of the steam is used to preheat up to 45°C the inlet water with a consequent reduction of energy consumption.
  • Detergent Dispenser which means that chemicals are able to be connected to the machine and are automatically dosed and injected into the wash cycle of the machine
  • HACCP supervisor which monitors and records the machine’s vital statistics
  • Automatic self cleaning cycle
  • Dryers

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    How does an industrial dishwasher work?

    The main difference between a commercial and an industrial dishwasher is the fact that a commercial dishwasher is mostly an off-the-shelf product albeit adapted to suit individual requirements, while an industrial dishwasher is a bespoke machine designed for a specific purpose. The term dishwasher does not accurately describe the process.

    A commercial dishwasher is designed to wash a variety of utensils and implements used in the food service industry. An industrial dishwasher is designed to wash anything from engine conrods, to smokehouse trolleys; from eyeglasses to cheese moulds; from wheelie bins to crates etc.

    The one thing they all have in common is that the cleaning process is all based on aqueous washing solutions. We do not use solvents. The cleaning process is a specific designed combination of time, chemical, temperature and mechanical interaction. Water pressure, volume, droplet size, spray angle all are specifically designed in an industrial dishwasher while a commercial dishwasher utilises the same principles throughout.

    Does my machine comply with HACCP guidelines?

    Rhima has developed a unique monitoring program that takes safety, hygiene and operational conditions into account. Once correctly setup your machine will comply with HACCP guidelines. At least once per year we recommend to do a safety hygiene test on the dishwasher. Rhima technicians are specially trained in carrying out preventative maintenance and HACCP testing on Rhima equipment. This includes temperature checks with a calibrated thermometer, residual protein swabs (before and after) as well as full preventative maintenance on the machine.

    Is it cheaper to use a dishwasher or wash by hand?

    The UN’s Food and Agriculture Organization (FAO) has compiled a collection of internationally recognized standards, codes of practice and other recommendations relating to food, food production and food safety: Codex Alimentarius . They state that: “People have the right to expect the food they eat to be safe and suitable for consumption. Effective hygiene control, therefore, is vital to avoid the adverse human health and economic consequences of foodborne illness.”

    It is a fact that manual washing cannot reach the same (constant) level of cleanliness as a commercial dishwasher. Brushes, pads, cloths (even tea towels) are all a potential source of infection. When manually washing, items would have to be immersed in CLEAN water at 70oC minimum, to achieve any possible level of sanitation. The average person cannot put their hands in water over 50oC. Obviously there could be a potential hazard in poor sanitation practices.

    Therefore it is not a question of whether washing by hand is cheaper or not. Food hygiene has so many aspects, that being able to put a tick against hygienically clean reusable equipment removes another risk and potential headache.