Product · Specifications
PTW-1900 Full Specifications
Engineering-grade specifications. Verified against the V-TAI test bed and audited under ISO 9001 protocols.
Physical dimensions
| Machine dimensions (external) | 1845 × 2050 × 2650 mm |
|---|---|
| Chamber dimensions (internal) | 750 × 1000 × 1900 mm |
| Construction | Full SUS304 stainless steel (SUS316 optional) |
| Door type | Double-leaf hinged |
| Net weight | ~720 kg |
Performance specifications
| Throughput | Up to 45 baking trays per cycle |
|---|---|
| Standard cycle time | 6 minutes |
| Heavy cycle time | 9–12 minutes (configurable) |
| Cleaning method | High-pressure, high-temperature, enclosed |
| Internal mechanism | 360° rotating base + multi-directional spray nozzles |
| Control system | Full-function touch-screen PLC |
| Loading method | Roll-in (trolley wheels into chamber) |
| Cycle adjustability | PLC-stored profiles, configurable per cycle |
Electrical & heating
| Power supply | 380V / 3-phase / 50Hz (60Hz on request) |
|---|---|
| Total electrical loading (electric heating) | 70 kW |
| Total electrical loading (steam heating) | 7 kW |
| Wash tank loading | 18 kW / 170 L tank capacity / ~20 kg/hr heating |
| Booster loading | 45 kW / 23 L / ~65 kg/hr heating |
| Motor pump loading | 5.5 kW |
| Submersible water pump | 0.75 kW |
| Rotate plate motor | 0.75 kW |
| Exhaust motor | 0.37 kW |
Water, drain and utilities
| Water inlet | 3/4" connection, 2–4 bar pressure |
|---|---|
| Water outlet (drain) | 2" connection, hot-water rated |
| Steam pipe (steam version) | 1" connection, 8–10 bar |
| Exhaust duct | Ø480 mm |
| Operating ambient | 5–40°C |
| Operating humidity | ≤85% non-condensing |
Certifications & compliance
| CE marking | EU low-voltage + machinery directives |
|---|---|
| ISO 9001 | Quality management system certified |
| NSF / ANSI 3 | Commercial dishwashing equipment compliance |
| FDA | Materials and chemistry FDA-compliant |
| GMP | Good manufacturing practice certified production |
Cleaning capability matrix
| Item | Standard size | Per cycle |
|---|---|---|
| Baking sheet pans | 18×26 in / 600×400 mm | Up to 45 |
| Gastronorm hotel pans | GN1/1 530×325 mm | Up to 30 |
| Bakery rack trolley | ≤ 700 mm wide | 1 full trolley |
| Oven racks | Various | Up to 25 |
| Mixer bowls (Hobart 60-quart) | ~57 L | Up to 8 |
Installation requirements summary
- Floor space: 3,500 × 4,000 mm including service clearance
- Floor levelness: within ±2 mm over machine footprint
- Pit installation (250 mm deep) OR ramp installation
- Electric 70 kW / 3-phase 380V / 100A breaker OR steam 8-10 bar saturated
- Water 3/4" 2-4 bar pressure
- Drain 2" hot-water rated, slope to building stack via grease trap
- Exhaust Ø480 mm to roof or steam-condensation hood
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