Meiko K 200 M

Meiko K 200 M Rack Conveyor Dishwasher

The Meiko K 200 M is a rack conveyor warewasher designed for high-volume, continuous dishwashing in large commercial kitchens, canteens and institutional foodservice operations. With a throughput of 130 to 200 racks per hour and a compact overall length of 1550 mm, it delivers outstanding cleaning performance while making efficient use of valuable floor space.

Engineered by Meiko for reliability and low running costs, the K 200 M features intelligent interior design that minimises dirt build-up and simplifies daily cleaning. A generous passing height of 450 mm accommodates even oversized tableware and cookware, making it a practical solution for kitchens that handle a diverse range of items.

Key Benefits

• Processes between 130 and 200 racks per hour, sustaining continuous output during peak service periods without bottlenecks.
• Compact 1550 mm machine length makes efficient use of tight kitchen layouts without sacrificing capacity.
• Automatic rack transport removes the need for manual intervention, freeing staff to focus on other tasks.
• A 450 mm passing height handles large plates, trays, bowls and other bulky tableware in a single pass.
• Intelligently shaped tank interior prevents dirt accumulation along edges, reducing the time and effort required for end-of-day cleaning.
• Low operating costs make high-volume warewashing economical for canteens, institutions and large hospitality operations.
• Long service life supported by Meiko's engineering standards, reducing downtime and total cost of ownership.

Key Features

• Rack conveyor (rack type) dishwashing system with fully automatic rack transport.
• Throughput capacity of 130 to 200 racks per hour.
• Overall machine length of 1550 mm for a compact footprint.
• Passing height of 450 mm to accommodate large and oversized tableware.
• Tank interior design minimises dirt build-up at edges for easier cleaning and maintenance.
• Suited to large commercial kitchens, institutional catering and high-volume foodservice environments.