COMMERCIAL DISHWASHERS FOR RESTAURANTS AND THE FOOD SERVICE INDUSTRY

When it is heaving, Liebesbier in Bayreuth, Germany, can have up to 5,000 glasses in circulation. This makes incredible demands of the warewashing technology. After all, chaos would ensue if it crashed.

‘Lago dei Salici’ is a traditional Piedmont restaurant with 1,700 covers and uses German warewashing technology by MEIKO – and it is truly a story of love at first sight!

The Staufenberg Castle is an enchanting destination for everyone: from day trippers through fans of first-class events to wine lovers. And when it comes to wash glasses bearing the castle's traditional coat of arms, only MEIKO will do.

Just one year after opening, One Trick Pony was already named one of the best bars in the state and of course, the bartenders there use a MEIKO machine.

We recommend products by MEIKO. This company provides reliable products and expertly executed, thorough services.

This brewery inn in Schwetzingen is a big fan of the M-iClean H. Ergonomic and reliable, it gets dishware clean in next to no time using the absolute minimum of water, energy and detergent.

Dee Why RSL initially bought three machines and were so satisfied with the dishwashers as well as service that they have outfitted MEIKO machines throughout.

Fabrice Raoult runs more than 150 MEIKO machines in his restaurants. He recently took the sensible decision to add a M-iClean U with GiO module in Paris.

Australia’s most renowned chef around the world, Neil Perry shares his experience with using MEIKO as his preferred commercial dishwashing supplier.

A small conveyor dishwasher was replaced with a double-basket pass-through machine, offering savings on power and water usage without compromising throughput.

The Grill restaurant at the Baden-Baden Casino is unique, right down to the authentic dishware all the way from Thailand. The task of washing the dishes falls to the restaurant's M-iClean H – and apparently it does a fantastic job!

An ergonomic set-up, fantastic wash results and significant time savings: the hotel and restaurant "Zum Goldenen Engel" is over the moon with MEIKO's M-iClean H!

These users of the M-iClean undercounter commercial dishwasher would highly recommend the machine to anyone looking to replace their undercounter dishwashers.

Europe's highest M-iQ food service dishwasher on the Jungfraujoch at an altitude of 3,454 metres. The goal: to pump as little water as possible over 1,300 m.

The M-iClean U is a superbly designed glasswasher that saves money and helps protect the environment. The GiO module ensures that our glasses come out sparkling clean and absolutely spotless.

Only windows need hand polishing at Bowcliffe Hall – MEIKO dishwashing machines with integrated reverse osmosis GiO modules take care of all the other glass!

Even the tiniest mark on a plate can distract customers from their food – the 'Scheck-In' cooking factory avoids that problem by using UPster warewashing technology.

Belton Garden Centre switched supplier, replacing three hood machines from another supplier and installed in 2014 with a proven reliable Meiko package.

Since this summer, our M-iClean H has been in the chic world of traditional English pubs. A new Au Bureau franchise opened on Perreux sur Marne.

The Dialekt team is excited to be using such a high-tech hood type dishwashing machine ensuring smooth and time-efficient workflows.

The Club can serve 10,000 meals in a week and features six kitchens over five floors and is well served by Meiko commercial dishwashers throughout the building including the new UPster K Rack Transport Dishwasher

The Weeping Willow pub is satisfied with the new glasswasher for the bar and pass-through UPster H500 dishwasher in the kitchen as well as MEIKO service.

Perrywood installed a new dishwash area, converting a former staff room to accommodate a Meiko K160 rack transport dishwasher and an FV 130.2 pot washing machine.

The food service team on the 3000 metre-high Zugspitze mountain needed a new dishwashing machine. The MEIKO Service Team helped to reach the peak of hygiene.

Quality dishwashing machines for a quality restaurant - nicely laid-back

I should have bought this dishwashing machine five years ago. De Witte Stein restaurant chooses a high-performance dishwashing machine.

The dishwashers are very easy to use. Totally self-explanatory. We no longer have to do any polishing, which saves us a great deal of time and polishing cloths.

Café Landtmann is a real Viennese institution. Politicians, actors and tourists have been meeting here for almost 150 years. Excellence has always been the top priority, so MEIKO machines are the right choice for warewashing.

The best wines in odourless glasses make for a wonderful wine tasting event at La Cité du Vin in Bordeaux.

McDonald’s Restaurant Hazeldonk Oost chooses user-friendly dishwasher. They use the machine very often, at peak times dozens of times per hour.

At the tap of a button, dirty dishes are clean again, food waste is discarded and recycled, and diner orders arrive in the kitchen.

De Bomma serves traditional dishes, just like Flemish grandmas might make. Whether there are 2 customers here or 102, everyone will find something delicious to eat.

Kuala Lumpur Convention Centre - The use of MEIKO dishwashers is part of its sustainability and environmental goals.

The Concours Mondial de Bruxelles is all about the world's best wines. So in their own bar in Mexico City, the standards have to be world class – just like MEIKO.

Skål is a beautiful restaurant in the centre of Soest with an innovative interior and a nod to Scandinavia. Manager Cindy Roeland explains how she made her choices.

A few years ago, Bart Vleugel changed course at Grand Café Cineac. Since then, the restaurant has been cowded every evening. Read here to find out how Bart managed it.

Sommelier Zach says they've hit the jackpot with MEIKO dishwashing technology. It produces odour-free, spotlessly clean glasses every time – and there's no need to polish them when they come out of the machine!

Sebastiaan Koldenhof started his job as general manager at The Uptown Meat Club with one clear goal: to make the business profitable. Find out here how he managed.

Patron-cuisinier Björn Dijkstra of Le Bon Vivant learned his management skills at the Hogere Hotelschool. He took a very different route to develop his cooking skills. Read about it here.

He worked in the finest restaurants and cooked for many celebrities. But for chef Hari Shetty the real stars are the people he works with and cooks for.

Whenever Jeroen and his wife go out to eat, it's always in Amsterdam or another big city. With the MJ Café they want to bring the trendy big city feeling to Lelystad.

Employed at a fast-food chain in the 1990s – today owner of six restaurants that are known for their excellence, Bjorn van Dijl.