With the characteristic of "small but exquisite", Flat Type Dishwashers have become ideal cleaning equipment for small commercial kitchens, and their application scenarios are constantly segmented with the development of small catering formats. In the cafe scenario, this type of equipment is mainly used to clean coffee cups, milk jugs and other utensils. To solve the problem of difficult cleaning of coffee stains, manufacturers have launched a dedicated cleaning program, increasing the main washing water temperature to 65℃. Combined with neutral detergents, it can effectively remove residual coffee stains. At the same time, a soft spray head is adopted to avoid scratching the surface of glass cups. The equipment is compact (usually 7005501200mm) and can be embedded under the bar counter without occupying countertop space, which fits the compact layout needs of cafes.​

In the fast-food restaurant scenario, Flat Type Dishwashers need to meet the demand for mixed cleaning of disposable tableware and reusable tableware. Therefore, the equipment has added a "quick cleaning mode", shortening the cleaning cycle from the standard 90 seconds to 60 seconds, and can clean 50 baskets of tableware per hour, adapting to the high-frequency cleaning needs of fast-food restaurants during lunch and dinner peaks. At the same time, anti-slip foot pads are installed at the bottom of the equipment to prevent the equipment from shifting due to frequent operations, and the cleaning chamber adopts an inclined design to facilitate the rapid discharge of wastewater and reduce residue accumulation.​

In the small restaurant scenario, Flat Type Dishwashers meet the diverse tableware cleaning needs through capacity expansion. For the deep soup bowls and large plates commonly used in restaurants, the depth of the cleaning chamber is increased from 250mm to 300mm to accommodate larger-sized tableware; at the same time, an adjustable divider is equipped to flexibly adjust the internal space according to the size of the tableware, realizing "simultaneous cleaning of bowls and plates" and improving cleaning efficiency. In addition, the equipment has added an "energy-saving mode", which automatically reduces the heating power during off-peak hours, reducing energy consumption by 25% compared with the standard mode, helping restaurants control operating costs.​

In terms of cleaning standards, Flat Type Dishwashers in different scenarios meet food hygiene requirements. The main washing stage removes oil stains through high temperature (50-65℃) and high-pressure spraying (0.3-0.5MPa), and the rinsing stage increases the water temperature to 80-95℃ to achieve sterilization, with a sterilization rate of 99.9%, which meets national food safety standards. For scenarios with higher hygiene requirements (such as Japanese restaurants), some models can also be equipped with an ultraviolet sterilization module to further improve the tableware hygiene level.​

With the standardized development of the small catering industry, the application of Flat Type Dishwashers will continue to be segmented. In the future, to meet the "disposable lunch box cleaning" needs of takeaway catering and the "gentle cleaning of plastic utensils" needs of dessert shops, the equipment will further optimize programs and accessories, providing customized cleaning solutions for more segmented scenarios and consolidating its core position in the small commercial cleaning field.