LP-4 pot and utensil washer

The LP4 is our most popular general purpose washer which is in use for washing weigh heads, trays, crates, bins, pots, buckets, utensils. It has even been adapted to wash paint tins.

The LP-4 pot and utensil washer is Rhima’s most powerful front loading pot and utensil washer. Rack size of 1350 x 725mm and a useful chamber height of 820mm. Thanks to the Twin pump system, the LP-4 is a seriously powerful general purpose washer.


  • Built in booster heater and thermostop which ensures a HACCP compliant 82°C fresh water final rinse
  • Five cycles pre-set to 120, 240, 360, 480 & 600 seconds each. They are fully programable with a self-cleaning cycle.
  • Deep-formed tank eliminates pump cavitation
  • Double skinned which means that less heat escapes and the machine is not hot to touch
  • Independent stainless-steel wash & rinse arms
  • Double tank filter with waste collection system
  • Energy saving as the machine reduces power when in standby mode
  • Multichromatic start key which clearly shows the working temperatures and the washing cycles in different colours so that it is clearly visible to users.
  • Self-diagnostic system that notifies if there are any anomalies
  • The internal corners of the double skinned tank are rounded for easy cleaning.
  • Just like all our products constructed entirely in stainless steel 304 with critical items like tanks in 316.


Heat Recovery Unit means the moist air is drawn directly out of the machine when the door is closed, and used for pre-heating the cold water supplied up to around 50°C. As a result, the energy required to reach the final rinse temperature (approx. 85°C) is dramatically reduced. With the LP4 you can save 5.5 kw/h.

The LP-4 pot and utensil washer unit also improves the room‘s air quality and climate. The heat recovery unit reduces the exhaust air temperature by more than half so the entire humidity volume is cut down by approx. 25% of the LP4 without a heat recovery unit. This permanently improves the operators’ comfort.

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    • Power supply 3 phase 415+N 50Hz
    • Total power 14.5 kW
    • Total current 3×20 amp
    • Wash tank capacity 100 ltr
    • Rinse water consumption (per cycle) 8 ltr
    • Rinsing temp (approx) 85 °C
    • Rack size 1350 x 725 mm
    • Tallest washable dish 82cm
    • Water connection 3/4″ hose
    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.

    What is a condenser or heat recovery unit?

    A condenser is a unit that collects the steam that normally is vented from the dishwasher and condensates it. Cold water is circulated through a radiator type device and hot vapours are drawn though by a fan. In many cases the water from the condenser is used for the final rinse process as it is slightly pre-heated.  A heat recovery unit is similar to a condenser but with a larger heat exchanger and the heat that is transferred to the water is used to pre-heat final rinse water. A heat pump is a heat recovery unit that uses a refrigerant to remove all excessive heat from the machine and re-use for the final rinse. In most cases a heat recovery unit eliminates the need for direct connection to external ducting. However, the requirement for adequate room ventilation according to building codes still applies.

    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.