Mayers supplies commercial dishwashers and stainless steel kitchen equipment for hotel restaurants, banquet kitchens, bars and resort dining facilities.
From breakfast service to large banquets, we help buyers plan equipment around tableware variety, peak return volumes and back-of-house workflows.
Equipment options include glass washers, hood-type dishwashers, rack conveyor and flight-type systems, coordinated with sinks, work tables and rack-staging stations.
Hotels and resorts often serve several dining areas with different operating schedules. Breakfast buffets generate repeated plate and cup returns, bars require a steady supply of glassware, and banquets can send large batches of tableware to the washing area within a short period.
Mayers helps match equipment to peak service demand, tableware dimensions and the movement of used and clean items. Dedicated washing stations or centralized conveyor systems can be considered according to the property’s kitchen layout and service arrangements.
Dishwashing equipment for recurring loads of plates, bowls and cups, selected around buffet turnover and the available washing period.
Conveyor washing options for concentrated returns after weddings, conferences and catered events, with loading space planned around batch volumes.
Hood-type and rack conveyor dishwashers for mixed restaurant tableware, with configurations matched to rack handling and meal service demand.
Compact glasswashing equipment for beverage service areas, selected according to glass dimensions, rack compatibility and installation space.
Rack conveyor and flight-type systems for properties collecting tableware from multiple dining outlets into a shared washing area.
Commercial sinks, work tables and glass-rack stations to organize pre-rinsing, machine loading and clean tableware handling.
| Equipment Type | Typical Application | Selection Considerations |
|---|---|---|
| Glass Washers | Hotel bars, lounges and beverage counters | Glass height, rack dimensions, peak drinkware demand and counter space |
| Undercounter Dishwashers | Smaller dining outlets and satellite service areas | Tableware clearance, cycle capacity, installation dimensions and utility connections |
| Hood Type Dishwashers | Restaurant kitchens and rack-based washing stations | Rack handling, inlet and outlet tables, wash settings and peak service volume |
| Rack Conveyor Dishwashers | Buffet kitchens, banquet facilities and central washing areas | Peak rack throughput, tableware mix, loading arrangements and conveyor configuration |
| Flight Type Dishwashers | Large hotel and resort operations with sustained washing demand | Tableware loading, washing and drying options, line length and available utilities |
| Commercial Sinks and Work Tables | Pre-rinsing, sorting and clean tableware staging | Sink dimensions, worktop length, rack storage and connection to washing equipment |
Equipment planning should reflect how the property serves guests and returns tableware. Mayers supports equipment selection and OEM/ODM customization for new hospitality projects, kitchen upgrades and equipment replacement.
Assess the tableware returned during the busiest service period and the time available to wash it. Room count alone does not describe washing demand. Restaurant covers, buffet turnover, banquet attendance, tableware per guest and loading arrangements all help determine an appropriate equipment configuration.
Hood-type machines suit individual rack-based washing stations. Rack conveyor or flight-type systems can be considered for larger, sustained loads or centralized washing areas. The choice depends on peak demand, tableware types, staffing, installation space and available utilities.
Yes. A dedicated glass washer can provide a separate washing station for bars and lounges. Machine clearance, rack design and cycle suitability should be checked against the glassware being used, particularly tall or delicate items.
Please share the dining outlets served, peak meal or banquet volumes, tableware dimensions, kitchen drawings and utility details. For replacement projects, photographs and dimensions of the existing washing area will help us review equipment access and installation requirements.
Share your dining operations, peak washing demand and kitchen layout. Mayers will help you evaluate dishwashers and supporting stainless steel equipment for your hospitality project.
