Professional Warewashing for Restaurants

Peak service is a warewashing problem

Restaurant dishrooms fail at the same moment every day: the 90-minute dinner peak when every table turns over and every pan comes back. A hood type machine that was adequate at 40 covers falls behind at 120. Oberon specs restaurant warewashing around that peak window — racks per hour, item mix, and the shortest possible path from dirty drop-off to clean storage.

Compact sites start with undercounter or hood type machines; growing room counts step up to rack conveyor lines. Compare options in the types guide and the 2027 cost guide, or send Oberon your peak covers for a layout proposal.