Professional equipment
Professional Warewashing
Commercial dishwashers and glasswashers for hospitality from manufacturers such as Silanos: 40×40 and 50×50 rack models, hood-type, rack conveyor and flight-type machines. A professional dishwasher completes a cycle in 90–120 seconds at the sanitising temperatures regulations require — temperatures manual washing cannot reach. Compare racks per hour, water consumption and dosing with verified data.
Dishwasher Double Hood-Type N-1300 EVO + Crv
15.565 € + VAT
Availability to be confirmed
View detailsPreguntas frecuentes
What commercial dishwasher does my bar or restaurant need?
For a bar, an undercounter 40×40 glasswasher. For a restaurant up to 60–80 covers, a 50×50 rack dishwasher. Above that, a hood-type or rack conveyor machine. The key is the meal rush: the machine must turn all tableware around in under an hour.
What is the difference between a 40×40 and a 50×50 rack?
It is the rack size in cm. 40×40 suits glasses, cups and dessert plates; 50×50 takes dinner plates, GN trays and kitchen utensils. If you only wash glassware, the 40 is enough and more compact.
Do I need detergent and rinse-aid dosing?
Yes — it is essential for a professional result: automatic dosing delivers the exact amount every cycle. Many models include it as standard (we state it on the product page); if not, it can be added.
Do I need a water softener or reverse osmosis?
It depends on your local water hardness. With hard water, a softener extends the machine’s life and prevents glassware stains. For premium glassware or wine glasses, reverse osmosis gives a spot-free finish with no hand polishing.