Optimization and efficiency innovation of dishwashing process in Chinese restaurants

Introducing the CHAMPION AS-F(MG) mini long-distance machine to break the bottleneck in the kitchen and unleash core productivity

Project Background

A renowned Chinese restaurant was facing a daily peak in the lunchtime tea market. Due to the sheer volume and variety of dishes, its existing twin-tank conveyor-type dishwasher (with a maximum capacity of 260 screens/hour) was no longer able to cope. This resulted in a mountain of dishes piling up in the dishwashing area after lunch, requiring cleaning work to continue until 4 p.m., severely impacting sanitation, slowing overall kitchen operations, and taking up valuable time from staff preparing meals for dinner, creating a chronic operational bottleneck.

Goals of the replacement program

Significantly improve dishwashing capacity in your dishwashing area without a major kitchen renovation.
Shorten the total washing time of lunch dishes and free employees from long dishwashing work.
Eliminate the bottleneck of tableware backlog in the back of house, optimize the overall kitchen workflow, and provide more sufficient preparation time for dinner service.

Eliminate the bottleneck of tableware backlog in the back office

Champion Group
Highlights of the replacement program

Core equipment: use CHAMPION AS-F(MG) Mini Long Dishwasher, designed for high-intensity, space-limited catering environments.
Space optimization: The new model is only 2.85 meters, takes up less space than the original equipment, and achieves seamless upgrade without changing the kitchen layout.
A leap in efficiency: The cleaning capacity increased from 260 screens per hour to 360 sieveIts "long dragon" continuous transmission design greatly improves the speed of processing large quantities of small and greasy Chinese tableware.

Performance data

Cleaning time is significantly reduced: All lunch tableware cleaning work should be advanced to 3 p.m. It can be completed, saving one hour than before.
Human resources are optimized: Employees can start preparing meals for the dinner market earlier, which greatly improves work efficiency and team morale.
Smooth operational processes: It completely solved the problem of tableware backlog, ensured a stable supply of clean tableware during peak hours, and guaranteed a high-quality customer experience.
Improve overall competitiveness: Efficient back-of-house operations directly translate into faster table turnover potential, lower operating costs and higher employee satisfaction, injecting new market competitiveness into the restaurant.

Summarize

This equipment upgrade is a prime example of addressing back-of-house efficiency bottlenecks in the restaurant industry. The CHAMPION AS-F(MG) demonstrates the possibility of maximizing production capacity within limited space. More than just a machine, it represents a strategic investment that optimizes operational processes, reduces labor costs, and enhances service quality and overall competitiveness. It has successfully helped clients transform back-of-house pain points into operational highlights.