As a "space-saving" cleaning equipment in commercial kitchens, the production and manufacturing of Flat Type Dishwashers have always centered on the core needs of "compact structure + efficient cleaning". In the production of the body structure, traditional equipment adopts bolt splicing technology, which has the problems of heavy body and large space occupation. Now, laser welding technology is used to accurately splice food-grade 304 stainless steel plates. The thickness of the body is reduced from the traditional 2mm to 1.5mm, the overall weight is reduced by 15%, and the load-bearing capacity is still maintained above 50kg, which can stably place cleaning baskets and tableware. At the same time, the bottom of the body adopts an arc design, which not only reduces the floor area (usually 800*600mm) but also facilitates cleaning of ground stains and improves the utilization rate of kitchen space.​

The production upgrade of core cleaning components is the key to improving performance. The spray arm adopts an integrated injection molding process, and 0.5mm diameter spray holes are manufactured through precision molds. The number of spray holes has increased from 12 to 20, realizing dense spraying. The spray pressure is stable at 0.4MPa, which can quickly wash off the oil stains on the surface of tableware. The heating tube adopts a U-shaped design, wrapped around the bottom of the cleaning chamber, the heat conduction area is increased by 30%, so that the water temperature can rise from normal temperature to 60℃ in only 5 minutes, saving 40% of heating time compared with traditional straight heating tubes.​

The application of modular production technology has greatly improved the production efficiency of Flat Type Dishwashers. The production line divides the equipment into three major components: cleaning module, heating module and control module. Each component can be produced synchronously and then assembled as a whole, shortening the production cycle from the traditional 10 days to 5 days. At the same time, the modular design is convenient for later maintenance. When a module fails, only the corresponding module needs to be replaced, without the need for whole machine maintenance, reducing maintenance costs by 40%.​

In terms of quality control, fully automatic testing equipment is introduced in the production process to test the spray pressure, water temperature control accuracy, leakage protection and other performances one by one. The spray pressure error must be controlled within ±0.02MPa, the water temperature control accuracy must reach ±1℃, and the leakage protection device must be triggered within 0.1 seconds to ensure the safe operation of the equipment. In addition, the surface of the equipment is treated with a nano-coating, which has the characteristics of oil resistance and easy cleaning, reducing detergent residues and ensuring tableware hygiene.​

With the increasing demand for space and efficiency in small catering places (such as cafes and fast food restaurants), the production of Flat Type Dishwashers will be further optimized. In the future, manufacturers plan to use lighter and thinner stainless steel materials and more efficient heating elements to increase the hourly cleaning volume from 40 baskets to 50 baskets while maintaining a compact body, providing better cleaning solutions for small commercial kitchens.