Solutions by space · Warewashing
The dish room, done as one project.
A dish pit that keeps up is never just the machine. It's the machine sized to your rack counts, the tables and racks that feed it, the pre-rinse and disposer ahead of it, the ventilation above it, and the chemistry inside it — and Zink represents a line for every piece. One conversation covers the whole room.
The lineup · Equipment
Fig. 01
Every piece of the room, and who builds it.
Champion IndustriesDoor-type, conveyor & flight dishmachines
CMA DishmachinesUndercounter to conveyor dishmachines
Bi-Line Conveyor SystemsDishroom conveyors & tray handling
Advance TabcoDishtables, sinks & custom stainless
T&S BrassPre-rinse units & faucets
InSinkEratorDisposers, collectors & pulpers
MetroWire shelving for the clean side
Z-Ventilation SolutionsVentilation over the machine
The lineup · Tabletop & Smallwares
Fig. 02
And the layer most projects forget to plan.
The Dish Room · Plan it right
Numbers first, spec sheets second.
RUN THE NUMBERS
Dish machine selector
What size dish machine you need: Champion's published seat bands and rack math with the 70%-of-NSF real-world rule, from undercounter to flight-type.
RUN THE NUMBERS
Glass rack finder
Which glass rack fits your glassware: Carlisle's OptiClean compartment dimensions and extender heights, interactive — measure one glass, get the rack.
RUN THE NUMBERS
Disposer sizing
What size commercial garbage disposer you need: InSinkErator's published volume × waste-composition matrix from ½ to 10 HP, interactive.
RUN THE NUMBERS
Compartment sink calculator
Sink bowl capacity by Advance Tabco's published L×W×D÷321 formula, sheet pan fit checks, NSF drainboard rules, and the bleach sanitizing dose table.
PLANNING GUIDE
The warewashing planning guide
High-temp vs low-temp, machine sizing, ventless options, and everything around the machine — racks, drying, storage and transport.
See it working.
Any of our eight culinary centers — they hold key items rather than every model, and we ship between centers, so tell us what you want to see and we'll have it at the center nearest you. If it cooks, bring your menu and a chef will run it with you. There is no charge.