A method of washing induction cookware having a cookware content, using induction heating and a water jet, and comprising a washing process having the steps of: heating the cookware during a washing cycle; washing the cookware in the washing cycle with a cold-water jet; drying the cookware after the washing cycle; heat sanitization of the cookware; and steam sanitization of the cookware, whereby the washing process is analyzed by a vision system, the washing process is controlled and adjusted by a controller having parameters varying between each of the cookware content; whereby the parameters are derived from an interfaced cooking apparatus and from a manual input and whereby the vision system serves to regulate a water pressure, a water flow, a heating temperature, and time durations between each of the cookware content, with each of the cookware content having a cooking base, a food contact surface, recipe ingredients cooked, a cooking temperature, and a cooking duration.

The present invention is a washing apparatus for induction suitable cookware and also involves the method of washing. The apparatus can be incorporated in restaurants, operated manually or incorporated in automatic cooking systems. The apparatus comprises of an induction heating unit, a replaceable water nozzle, a sink, an induction element, a ceramic glass, a pump, an electric motor, a controller, a manual HMI and a vision system.

The present disclosure relates to a dishmachine that includes one or more features directed to water, energy or material savings. The disclosed dishmachines are still capable of meeting the soil demands of the articles to be cleaned.

A dishwasher includes: a tub, a sump disposed in the tub, a rack disposed in the sump and receiving an object, a plurality of lighting devices disposed at the tub and configured to illuminate an upper end portion of the rack, a measuring camera disposed at the tub and capturing an image of the upper end portion of the rack and generating an object image, and a controller configured to perform a first lighting control on the lighting devices, acquiring a first object image generated based on a first image of the rack captured by the measuring camera, performing a second lighting control on the lighting devices, acquiring a second object image generated based on a second image of the upper end portion of the rack captured by the object measuring camera, and generating a three-dimensional shape image of the object based on the first and second object images.

A device for recovering energy from hot wares includes a standalone cabinet structure having a housing that defines an internal rack receiving space and an energy recovery system associated with the cabinet structure. The rack receiving space is sized to receive and hold multiple racks of hot wares at the same time. The energy recovery system is configured to transfer heat from the hot wares to a fluid passing through the cabinet structure. A method of recovering heat from wares, and a warewash machine that includes an energy recovery system are also described.

A dishwasher is disclosed. When the dishwasher performs a drying process, the dishwasher increases a temperature of a washing space before air inside the washing space is discharged, thereby maintaining the temperature of the washing space at an appropriate drying temperature and increasing efficiency of the drying process.

Provided is a dual-mode water inlet dishwasher, comprising a shell, and an inner container, a spraying arm, a washing pump, a heating washing pump, and a respirator water tank which are provided in the shell. A water trough is provided in the inner container. A water inlet of the water trough is connected to the respirator water tank. A water outlet of the water trough is connected to the heating washing pump. The heating washing pump is connected to the spraying arm. The spraying arm sprays water to the inner container. The dishwasher integrates the functions of breathing, dual-mode water channel, anti-overflow and drainage. Also, the dishwasher has the features of simple structure, multi-function, and easy and convenient installation to facilitate the use by users.

The present invention is an apparatus and a green and economical method for washing and sanitizing cookware including pots, pans and containers suitable for all types of cookware, wherein the washing and sanitization method is a two stage process involving utilization of cold water jet for washing of utensils and heating water for sanitization of the cookware without the use of detergents or chemicals.

The present disclosure relates to a dishwasher having a heat pump, including a dishwasher body provided with a tub configured with a washing space therein and a sump provided at a bottom of the tub to temporarily accommodate washing water; a spray arm provided inside the washing space to spray washing water; a circulation pump that pumps the washing water of the sump; a washing water guide that guides the washing water pumped by the circulation pump to the spray arm; a heat pump provided with a compressor, an evaporator, an expansion apparatus, and a condenser provided to exchange heat in contact with the washing water of the washing water guide; and a controller that controls the heat pump to increase the temperature of the washing water of the washing water guide. As a result, it may be possible to suppress heat loss from being generated while heating washing water.

A method for operating a recirculating chemical-sanitizing dishwasher includes filling a wash tank of the dishwasher with water, and performing a first cycle of washing by circulating the water through a wash chamber of the dishwasher. A partial drain is performed of a first amount of water from the wash tank, and new water (for example, rinse water) is added to the wash tank for a second amount of water approximately equal to the first amount. A second cycle of washing is performed by circulating the water through the wash chamber of the dishwasher.