49
Guide to Warewashing & Janitorial Equipment
Feeding station tabling
(loading zone):
Flight systems typically require a
long, flat stainless steel table/cart
with rollers or glides to support
continuous ware loading. Staff line up
dishes, trays, or utensils in specific
orientations to ensure smooth entry
into the machine. This station may
also include automated or gravity-fed
tray feeders in institutional kitchens.
Soiled scraping station:
A pre-rinse station, complete with
a trough sink, sprayer, and food
scrap trap, is positioned adjacent
to the loading area. For trayline
operations, pre-sorting and
stacking stations are commonly
included to manage utensil bins,
cups, and food trays ediciently.
Exit/clean dishtable:
On the exit side, clean dish tables must
accommodate high-volume ware flow,
often paired with blower dryers or
drying zones. Tables should allow for
air circulation and draining, with sloped
surfaces or perforated shelving to
aid drying. Storage carts or transport
dollies may be integrated into the
layout to move wares ediciently.
Conveyor alignment and
height matching:
Tables must be precisely aligned
with the conveyor height and belt
orientation, and built from heavy- duty
stainless steel to withstand constant
load handling. Custom tabling is
often required to support this scale of
operation.
Extended tabling
requirements:
Because flight machines can process
hundreds of wares per minute, the
associated tabling footprint can be
significant. Dishrooms must allow
space for multiple stations (e.g., sorting,
scraping, loading, unloading), and tabling
may span 10 to 20 feet or more on each
side.
Tabling considerations for flight-type machines include: