[EN] The first thing to assess is the workload the machine needs to handle. A small restaurant might suffice with an undercounter dishwasher or a compact ice maker, while a large, busy establishment might require a door-type or conveyor dishwasher and a modular ice maker capable of producing large quantities of ice. Base your assessment on the maximum number of customers per hour, the volume of dishes, bowls, glasses, and the peak ice demand during rush hours. Choosing a size that's too small will lead to delays and potential hygiene issues, but an overly large unit wastes energy and space unnecessarily. [บทนำ ภาษาไทย] https://xn--12cu5bxec3d9fm.com/1744721448-etc-th-news.html