Bin Washers – Custom Built

Rhima’s bin washers can wash 200ltr and 600ltr euro bins, big & mega boxes, custom bins, IBC’s & wheelie bins (120, 240, 480, 660 + litre bins) and other types of production vessels.

Rhima can supply custom built bin washers 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.

Machines can be manual, semi automatic or fully automatic with optional destacking and stacking systems. Rhima wheelie bin washers are entirely constructed in stainless steel and are built to food grade standards.

The machines wash with hot 65°-75°C detergent water followed by a fresh water final rinse, which can be cold or hot – preferably 82°C. A sanitiser can also be injected during the final rinse.

Features of the Custom Built Bin Washers

  • gear box driven wash arms that clean both internal and external parts of the bin, including the wheels
  • all stainless construction
  • complete with safety cage
  • exhaust fan that starts up as door opens to remove possible infectious fumes
  • bin cleaning in a closed environment
  • no manual lifting
  • gasketless door seals
  • pre-wash cycles for the most stubborn residue
  • self cleaning system 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.
  • removal of adhesive labels
  • drying system using a new technology able to combine optimal drying capacity with minimum consumption
  • automated movement systems, including loading and unloading
  • automatic transfer, destacking and stacking systems
  • “Ready to Use” program for immediate system operation at the start of the shift

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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.

    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.

    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.