Meiko
Meiko K 260 M Rack Conveyor Dishwasher 2050mm | KW Commercial Kitchen
2050 × 830 × 2010mm
$32,890.00$41,117.00
In Stock
Commercial Dishwasher
Conveyor dishwashers are long-line wash systems for venues where dirty ware arrives as a steady stream rather than occasional batches.
Choose this format for large dining rooms, function centres and institutional kitchens that can dedicate floor length, staff attention and service connections to a continuous wash line. Smaller restaurants usually start with hood-style equipment before stepping up to this footprint.
14 results
2050 × 830 × 2010mm
2050 × 750 × 2000mm
1500 × 765 × 1445mm
2100 × 765 × 1455mm
2700 × 765 × 1445mm
1180 × 790 × 1550mm
2360 × 790 × 1560mm
3260 × 790 × 1560mm
1180 × 790 × 1560mm
1750 × 790 × 1560mm
2360 × 790 × 1560mm
3260 × 790 × 1560mm
1750 × 790 × 1560mm
600 × 691 × 1432mm
Key factors to consider before purchasing. Our team can help you find the right fit — call or get a quote anytime.
Size for the busiest service hour. Compare rack dimensions, racks per hour, cycle time and chamber clearance for plates, trays, pots and glassware.
Check water pressure and quality, drain height and pump requirements, chemical dosing, phase, amperage and circuit capacity before ordering.
Plan dirty landing, pre-rinse, machine and clean landing space. Confirm steam, ventilation and backflow requirements with the manufacturer, licensed trades and local authority.
Submit your kitchen requirements — our equipment specialists will send you a tailored shortlist of conveyor dishwashers that fits your budget, venue type and compliance needs.
Standards & Compliance
Conveyor planning starts with the dish room, not the catalogue:
FAQ
Heat recovery reduces steam, but many sites still require a Type A canopy under AS 1668.
Yes—racks for rack systems, belts for flight-type models.
Rack systems suit up to 300 racks/hr. Flight-type suits very large facilities.
It is a long-line dishwasher where ware moves through the wash process in a continuous path, suited to very high-volume venues.
Choose it when dirty ware arrives continuously and the venue has the room, staff flow and services for a dedicated wash line.
Allow for sorting benches, loading and unloading tables, baskets, detergents, water treatment, ventilation and trolley movement.
Why KW
KW frames conveyor selection as a room-design question: entry direction, clean-side storage, operator position, power, drainage, ventilation and water treatment all need to line up. The decision is different from buying a compact washer because the surrounding line becomes part of the equipment.
Deep Dive
Technical depth from KW's commercial kitchen specialists.
Operator detail: mark the dirty entry and clean exit on the floor with tape before ordering; a drawing can hide aisle conflicts that appear immediately at full size.
The common failure is treating conveyor equipment as a faster version of a smaller washer. If clean ware has nowhere to land, steam has nowhere to go, or empty baskets pile up beside the operator, the line stalls even with a powerful machine.
Plan sorting space, loading tables, unload tables, detergents, water treatment and trolley movement with the conveyor layout. For bar-only glass volume, keep a separate commercial glasswasher near the bar.