"Be willing to do anything. Don't expect to come in as a sous chef. Start out as a dishwasher! Have some humility no matter how much training you have…and above all be nice!"
- Julia Child on advice she would give an aspiring chef

It’s a fact every chef knows: if your dishwasher breaks, you might as well shut down for the night.  Commercial dishwashers in a chef’s kitchen need to be quick, efficient – and ideally, leave your plateware and stemware without a spot on them.  Just think of all the time your staff would save not polishing off those water spots in time for service!

Then there are the environmental challenges.  The average restaurant consumes on average around 300,000 gallons of water per year. The biggest culprit? You guessed it: commercial dishwashers, which are among the highest consumers of water, energy and chemicals in today’s kitchens.

The only one of its kind designed specifically for the American marketplace, Meiko has streamlined the technology to meet a professional kitchen’s specific needs – and made some improvements along the way.  Meet the Meiko dishwashers, the Swiss army knives of commercial dishwashers.

Innovative Engineering and Construction

Meiko’s dishwashers provide standard features that are not available from the competition - not even as options.  If you’re concerned about space, Meiko’s standard dishwashers include:

• Construction: Double stainless steel walls, with a layer of insulation between – keeping your kitchen cooler and quieter – with large separations between wash and rinse areas: as a result your tableware is completely sanitized
• Efficiency: A side-drive system providing an unobstructed wash of both bottoms AND tops of racks, ensuring a smooth guide - and no lost cutlery for a change.  Most dishwashers take care of just one side
• Easy: A one-touch start and cycle selection with infrared communication controlled by you.  The machine takes care of the rest, automatic movement of the racks (with computer-positioned wash arms), maximizing water & energy savings.
• Options options: choose between single-tank or multi-tank, electric or steam heat, 90-degree loaders and unloaders, external booster heaters – just to name a few!

There’s also a larger rack conveyer dishwasher, which offers the same insulated construction and engineering as its sister (handling up to 310 racks per hour while we’re at it!) but with a bit more to choose from:

• It’s greener!  Utilizing Meiko’s exclusive Waste Air Heat Recovery System, which reclaims heat from the hot air released – and recycles it to pre-heat the incoming rinse water.
• You control it: Meiko's new Mike 3 controller allows for simple operation and advanced service diagnostics, while providing an internal booster heater guaranteeing a constant pressure sanitizing rinse

Those Spots

Meiko’s dishwashers utilize the heated rinse water a second time, ensuring pristine and consistent results.

Integrated Reverse Osmosis, offered on some dishwashers, offers a dual-stage water filtration system to remove chlorine and small particles.  Over 95% of the mineral content is removed, and you never need a rinse aid or a water softener.  The best part?  It completely eliminates the need to hand dry or polish – your stemware and cutlery will dry without spots, every time.

Low Energy Use

Meiko’s dishwashers are all Energy Star® qualified, with the lowest water, energy and chemical consumption available on the market today.  The smaller dishwasher uses as little as 0.39 gallons per rack while the large unit uses even less: 0.28 gallons per rack.

It’s Economical

Meikos’ dishwashers are economical to operate: they minimize the waste, the energy, while saving you tons on operating costs.

And servicing?  With over 600 service network locations in North America, available 24/7, 365 days a year – all at no additional charge to you.