Tray and Mould Washers – Custom Built

Rhima’s tray & mould washers are designed for the dairy & chocolate industry. Rhima’s washers ensure that moulds are clean & dry as perfectly dry trays and moulds are a must for the chocolate manufacturing business.

Rhima can supply tray and mould 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. Rhima’s tray and mould washers are mainly designed for the dairy and chocolate industry. Rhima’s washers ensure that moulds are clean and dry as perfectly dry trays and moulds are a must for the chocolate and cheese manufacturing business.

The cheese mould washing machines come with alkaline & acid tanks as required.

This type of washing machine is becoming increasingly popular. These machines are made to order and to suit individual requirements. Machines can be made to any size and any configuration.

The chocolate mould washing systems are automatic and tailor-made to meet any production requirement, according to the highest quality standards:

    • Cabins with a manual or sliding door, with a rotating washing system to wash up to 120 moulds/hour
    • Medium sized tunnels, stand-alone or in-line, to wash up to 300-400 moulds/hour
    • High-tech multi-phase tunnel systems for industrial use, suitable for washing cycles for up to 900 moulds/hour
  • Washing capacity up to 900 moulds/hour
  • Possibility of washing various shapes and types of chocolate moulds, of different heights and sizes, without needing to change the format
  • Perfect washing and drying, for immediate re-use in the production process

Cheese block mould washing systems, customised to meet any requirement or production capacity:

    • Small tunnels which offer ad hoc washing cycles for limited quantities of moulds, with maximum hygiene safety standards
    • Medium sized tunnels, stand-alone or in-line, to wash up to 180-200 moulds/hour
    • High-tech multi-phase tunnel systems for industrial use, suitable for washing cycles for up to 1,400 moulds/hour
  • Washing capacity up to 1400 pieces/hour
  • Possibility of washing different block mould shapes and types, of different heights and dimensions
  • Maximum hygiene and impeccable microbiological results, ensured by perfect washing and drying cycles which are extremely delicate and ensure the product is always in perfect condition

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    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.

    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.