Crate Washers – Custom Built

A Rhima crate washer cleans from 100 to 8,000 crates per hour and can be built to your specifications. Systems can be supplied with stackers and destackers, complete with integrated water recycling systems.

Rhima can supply custom built crate washers to order and to your specifications to comply with HACCP guidelines. There is also a large range of off-the-shelf products and they can make a site visit to discuss your requirements.

Rhima has a large range of crate washing machines capable of washing crates, both rigid and collapsible & from 100 to 10,000 per hour. Machines can vary from a basic off-the-shelf, 100 crates per hour units, to fully automatic systems with rotary filters that have label removal. These machines are capable of washing different sizes and shapes of crates simultaneously.

Other issues such as waste removal, water recycling also play an important role in the choice of a washing machine.

These custom built crate washers are built to order and to your specification, including details of required staffing levels and method of operation, as well as options such as drying. The machines can operate either with fresh water or recycled.

Most machines come complete with detergent and sanitizing dosing pumps. Heating methods can be steam, electric or gas.

Features of the crate washers:

  • Structured in stainless steel
  • Cabin with manual or automatic opening, with a single door or double “pass-through” doors; tunnel with 1 or 3 tracks, horizontal or vertical
  • State-of-the-art technology for the extraction of fumes


  • Drying system with new technology which since 2007 has seen significant evolutions for increased drying capacities
  • Sophisticated movement systems to mange, in a fully automated manner, large quantities of crates to be washed
  • Crate stacking and destacking units
  • Crate collapsing and opening devices
  • Crate sorting mechanisms
  • Customized washing programs based on the customer’s requirements
  • CIP (Clean In Place) self-washing program which preserves and purifies the production lines of organic and inorganic contaminants. CIP is a self-washing automatic system for all circuits, walls and key points of the machine which does not require disassembly.
  • “Ready to Use” program for immediate system operation at the start of the shift
  • Automatic loading and unloading
  • Constant monitoring of all parameters in compliance with HACCP guidelines

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    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.

    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.

    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.