Restaurants
A restaurant chain added the RW UltraSoak 160 ahead of its conveyor washer to cut rewash rates on oily wares and inserts.
RW UltraSoak 160
This equipment mix is prioritized around the ware profile, throughput, and operating rhythm of the scenario.
Pain Points
- Continuous plate, bowl, tray, and utensil return during lunch and dinner peaks.
- Reducing handwashing bottlenecks without oversizing the washroom.
Recommended Configuration
Core Equipment
Supporting Modules
- Conveyor systems for stable multi-rack flow, hood systems for medium footprints.
- Drying and return-handling modules where back-of-house turnaround is tight.
Delivery Focus
We normally size the line from seat turns, tableware mix, available operators, and the expected pace of clearing.
Execution Priorities
- Reduced manual soaking and rewash handling.
- Improved consistency during late-night peaks.