Cage and Trolley Washers – Custom Built

Rhima's walk-in washing machines are versatile & can be used for washing crates, bins, poultry cages, racks and trolleys. Machines are custom made to your needs.

Rhima can supply cage trolley washers built to order and to your specifications to comply with HACCP guidelines. There is also a large range of off-the-shelf products and they can make a site visit to discuss your requirements. These systems are versatile and ensure effective results, fully respecting the highest hygiene standards for the washing and sanitising of: racks, cages, floor-level or rail suspended frames; ideal for the treatment of multiple utensils on the rack.

This type of washing machine is becoming increasingly popular. These cage trolley washers are made to order and to suit individual requirements. Single door and pass through machines are available.

With PLC control these machines are very versatile as they can be used for crate washing, bin washing, trolley washing, component washing and any other items that need cleaning with hot, detergent water.

  • Machines can be supplied with pre-foaming cycles to remove stubborn soil from smoking ovens.
  • Cabin operation with a single door or double “pass-through” doors, with centrifugal technology and tunnel operation for high capacity.
  • High pressure to remove all types of stubborn residue or dirt.
  • Most systems are sunk into the floor; however above ground roll-in-roll-out machines are available.
  • Machines can be made to any size and any configuration.

Optional extras for these types of machines:

  • Drying system using a new technology able to combine optimal drying capacity with minimum consumption.
  • CIP (Clean In Place) self-washing program which preserves and purifies the production lines of organic and inorganic contaminants. CIP is a self-washing automatic system for all circuits, walls and key points of the machine which does not require disassembly. This is carried out through the introduction of detergent fluids at a specific pre-set concentration, pressure and temperature and constantly monitored, followed by careful washing and sanitization.
  • “Ready to Use” program for immediate system operation at the start of the shift.
  • Constant monitoring of all parameters in compliance with HACCP guidelines (Hazard Analysis and Critical Control Points).

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    How does an industrial dishwasher work?

    The main difference between a commercial and an industrial dishwasher is the fact that a commercial dishwasher is mostly an off-the-shelf product albeit adapted to suit individual requirements, while an industrial dishwasher is a bespoke machine designed for a specific purpose. The term dishwasher does not accurately describe the process.

    A commercial dishwasher is designed to wash a variety of utensils and implements used in the food service industry. An industrial dishwasher is designed to wash anything from engine conrods, to smokehouse trolleys; from eyeglasses to cheese moulds; from wheelie bins to crates etc.

    The one thing they all have in common is that the cleaning process is all based on aqueous washing solutions. We do not use solvents. The cleaning process is a specific designed combination of time, chemical, temperature and mechanical interaction. Water pressure, volume, droplet size, spray angle all are specifically designed in an industrial dishwasher while a commercial dishwasher utilises the same principles throughout.

    Does my machine comply with HACCP guidelines?

    Rhima has developed a unique monitoring program that takes safety, hygiene and operational conditions into account. Once correctly setup your machine will comply with HACCP guidelines. At least once per year we recommend to do a safety hygiene test on the dishwasher. Rhima technicians are specially trained in carrying out preventative maintenance and HACCP testing on Rhima equipment. This includes temperature checks with a calibrated thermometer, residual protein swabs (before and after) as well as full preventative maintenance on the machine.

    Is it cheaper to use a dishwasher or wash by hand?

    The UN’s Food and Agriculture Organization (FAO) has compiled a collection of internationally recognized standards, codes of practice and other recommendations relating to food, food production and food safety: Codex Alimentarius . They state that: “People have the right to expect the food they eat to be safe and suitable for consumption. Effective hygiene control, therefore, is vital to avoid the adverse human health and economic consequences of foodborne illness.”

    It is a fact that manual washing cannot reach the same (constant) level of cleanliness as a commercial dishwasher. Brushes, pads, cloths (even tea towels) are all a potential source of infection. When manually washing, items would have to be immersed in CLEAN water at 70oC minimum, to achieve any possible level of sanitation. The average person cannot put their hands in water over 50oC. Obviously there could be a potential hazard in poor sanitation practices.

    Therefore it is not a question of whether washing by hand is cheaper or not. Food hygiene has so many aspects, that being able to put a tick against hygienically clean reusable equipment removes another risk and potential headache.