Revolutionizing industrial cleaning
The MultiWasher is a high-performance industrial dishwasher developed by Somengil. Check out the before-and-after photos of a baking rack cleaned with the MultiWasher.
Introducing the MultiWasher – A Game-Changing Industrial Dishwasher
The MultiWasher, developed by Somengil, is a high-performance industrial dishwasher designed to tackle even the most demanding cleaning tasks. With superior washing quality, economic efficiency, and machine performance, it’s the ultimate solution for businesses where cleaning standards are critical to success.
Versatility at Its Best
No matter what you need to clean, the MultiWasher can handle it. From baking racks, pots, machine parts, shopping carts, plastic pallets, to slats—only your imagination sets the limits. The largest model boasts an interior dimension of 1200x1200x1980mm and can be equipped with custom-designed trolleys to meet your specific cleaning needs.
With over 2,000 installations in 30 countries worldwide, the MultiWasher has proven its cleaning power time and again. The latest installation at Urshultsbagarn took just 10 weeks from order to completion. Curious about the results? Check out these before-and-after photos of a baking rack cleaned with the MultiWasher, or contact us to schedule a demonstration.
Why Choose the Somengil MultiWasher?
- Save Money: Reduced energy consumption, lower water and detergent usage, and minimal maintenance costs.
- Save Water: Uses two-thirds less water compared to other industrial cleaning solutions.
- Save Detergent: Requires 70% less detergent for a spotless wash, making it fully eco-friendly.
- Save Space and Labor: Engineered to take up minimal space while maximizing productivity in your workspace.
A Proven Solution for Every Industry
Whether it’s baking racks or machine parts, the MultiWasher has the capacity to deliver consistent and impressive results. With its innovative design and eco-conscious operation, it’s a perfect fit for businesses that demand high performance and sustainability.
Learn More
Discover more about Somengil and their innovative cleaning solutions on their official website: somengil.com/en
Take your industrial cleaning to the next level with the MultiWasher!
Student project with students from OsloMet
At Dynatec, support for education and upcoming engineers has always been a priority. With a long-standing tradition of collaborating on academic projects with various universities and colleges, this partnership has been instrumental in shaping many of the talented professionals working at Dynatec today.
This year was no exception. Since January, eight students from OsloMet have been working intensively on their Bachelor’s projects in mechanical engineering.
An Exciting Challenge
This year’s assignment revolved around an intriguing question: Can we use programming in the detailed design of established products to reduce engineering costs and shorten delivery times?
The students were divided into two groups of four, with each group focusing on a specific area—one on a Pick & Place robotic cell and the other on Dynatec’s hygienic conveyors.
Using iLogic in Autodesk Inventor, the students parameterized the models based on Dynatec’s design rules. This required them to combine their mechanical engineering expertise with learning to code in VB.NET.
Dynatec har gjennom hele prosjektet vært tilgjengelig og gitt gode tilbakemeldinger. Vi er svært takknemlige for deres engasjement i oppgaven.
Viktor Borgen, prosjektleder for en av studentgruppene
Impressive Results
The results were remarkable, demonstrating that engineering and delivery times for these types of products could be significantly reduced. The project was a valuable learning experience for both Dynatec and the students.
"The project allowed us to delve into a part of the design field we previously knew little about. All participants gained valuable experience and knowledge—not only regarding the foundational product development but also in transitioning to a parametric model. Dynatec was supportive throughout the project, providing valuable feedback. We are very grateful for their engagement in our assignment," said Viktor Borgen, project leader for one of the student groups.
We thank the students for their fantastic collaboration over the past six months!
New technology reduces energy consumption
Dynatec has developed a new system that could potentially eliminate the need for using steam in tunnel ovens, allowing many bakeries to save significant amounts of energy.
– “This is an exciting new technology, and even though everything isn’t 100% finalized, we feel confident that we’ll be able to reduce energy consumption in the bakery industry,” says Vegar Pedersen at Dynatec.
Pedersen, a mechanical engineer, has been involved in developing the energy-saving system. It is based on the fact that most bakeries use steam when baking bread and other goods in tunnel ovens. Steam creates a mist at the oven's entrance, condensing on the surface of the dough as it enters. This thin layer of moisture provides several benefits.
– “The moisture makes the surface more elastic, reducing resistance during the final rise and increasing volume. Sufficient moisture also significantly reduces the likelihood of cracks. The products achieve a more even color, and depending on how steam is applied, you can achieve varying levels of gloss and thinner crusts,” Pedersen explains.
Highly relevant now
The primary advantage of steam is its ability to evenly distribute water across the surface of the bread without over- or under-doing it. Too little or uneven moisture won’t achieve the same effect, while too much water can pool at the edges, causing the bread to stick to the baking surface.
– “The problem is that it takes a lot of energy to boil all this water just to distribute it evenly,” Pedersen says.
For that reason, Dynatec has long wanted to eliminate the need for steam. Pedersen explains that they attempted to introduce a solution several years ago, but there was little interest in the industry at the time.
– “With today’s electricity prices, the situation has changed. This is now very relevant, which is why we’ve developed a system that sprays uncooked water evenly over the baked goods before they enter the oven. The system has been tested at one of Norway’s largest bakery chains for several months, and the preliminary results are very promising.”
The system has been tested at one of Norway's largest bakery chains for a few months, and the preliminary results are very promising.
Vegar Pedersen, Dynatec
Fine-tuning the details
Pedersen explains that the system uses two nozzles that precisely spray water onto the products from both sides.
– “It has been a challenge to ensure the nozzles hit the entire curvature of the bread, but we’ve achieved that. The concept is successful in moistening the bread to prevent cracking. However, we’ve struggled to achieve the same level of shine and gloss as steam. The problem is that water evaporates a bit faster than steam, leaving the surface matte. But we believe we’ve found a solution. In the last test round, we added a small amount of water to the surface in zone 3 of the oven, and this resulted in a nice gloss,” he says.
Potentially highly profitable
Another significant advantage of the new humidification system is the potential to lower the oven’s temperature.
– “We’ve reduced the temperature by 50 degrees in zone 1 and between 20 and 30 degrees in zones 3-4. Despite this, the products still reach the same core temperature as before. This is because 100-degree steam helps reduce the temperature in an oven that needs to maintain 200 to 300 degrees. By removing the steam, the oven requires less energy to maintain its temperature, allowing bakeries to save on electricity for both the oven and the steam boiler.”
While the developers haven’t yet concluded whether it will be possible to eliminate all steam, they are optimistic about significantly reducing its usage.
– “If we can eliminate the need for steam boilers entirely, this system will become truly profitable,” says Pedersen.
– “What is your timeline?”
– “Some testing remains, but we expect to be ready for orders by the end of the year. Our hope is that rapid adoption will contribute to significantly lower energy consumption in Norwegian bakeries.”
(Article from Baker og Konditor, issue 5 – 2022 - Text by: Hanne Maria Westeren)