We have a cooking center that cares 3 hotels and that prepares about 340 meals a day, with peaks of 430 in high season, since 4 years we have no people set as pots washer . Before, at the end of the preparation cycle , it was usual to find dozens of dirty pots and backing- tins to wash, but now they are all washed in a continuous cycle with a gain of time and order in the kitchen. One of the best purchase ever made. One of the few cases in which when I look at the object I do not think about themoney I spent but aboutits usefulness. What seemed only a machine “more”in the production process it is now an essential element.