Crate Washers – VX and LX

The range of Rhima tunnel crate washers can meet all requirements when it comes to wash crates, containers, pots, pans, utensils and all types of items used for food processing. They represent the ideal solution for bakeries, pastries and for the general food industry, that require a seamless flow of clean containers.

Rhima’s range of crate and multipurpose washers have a capacity starting at approx. 50 crates/hour and go upwards.

Thanks to all available versions and to the possibility to get personalized configurations, many different kinds of soil can be immediately removed. Several options are available to provide the best fit into the wash area and minimize the need of effort and labour. Each model can be built for left or right loading.

The basic unit has a hot (65°C) chemical wash and then a fresh water final rinse at min.82°C to comply with HACCP guidelines. Water consumption is minimal and water is recycled several times within the machine.

These machines are modular and by adding additional zones capacity and speed can be increased.

Benefits:

  • Insulated doors which helps 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 supply the machine with cold water (inlet water temperature between 8°C and 15°C) and 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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    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.

    At what temperature should a commercial dishwasher operate at? / Do commercial dishwashers use detergent?

    The washing/disinfection process for a commercial dishwasher is that items are first washed in water around 55 degrees Celsius (depending on the residue to be removed and the detergent being used). The combination of the temperature of the wash water, the detergent type and concentration, the agitation of the water during the wash cycle and the length of the wash cycle, is what ‘cleans’ the item being washed. Once clean the washed items are sanitised by the hot rinse water which must be at a minimum of 82 degrees Celsius. At this temperature ‘thermal disinfection’ occurs, resulting in the washed items not only being ‘clean’ visually but also the bio-load count is reduced to inconsequential levels by the thermal disinfection process.