Our Projects / Schools & Universities

School cafeterias serve thousands daily, so speed and hygiene matter. Institutional dishwashers handle stainless steel trays,plastic utensils, and water bottles.

A middle school with 1,200 students might use a flight-type model: dirty trays go on a conveyor, get washed, rinsed with hot water, and dried-all in under 2 minutes. This cuts cross-contamination risks.