I have used the kind you’re describing with the two lanes (i forgot about the exit counter where they would dry until you mentioned it!) and one that just loaded in and back out from the same direction. The in and out one was in a smaller private facility not a restaurant so probably cheaper or done because of space constraints as there wasn’t room for the drying counter there was a wire rack shelf nearby we would put them on to dry.
The best part though is that hanging spray nozzle with the 10,000 psi sprayer. the only dish that could ever withstand that thing was baked manicotti.
I have used the kind you’re describing with the two lanes (i forgot about the exit counter where they would dry until you mentioned it!) and one that just loaded in and back out from the same direction. The in and out one was in a smaller private facility not a restaurant so probably cheaper or done because of space constraints as there wasn’t room for the drying counter there was a wire rack shelf nearby we would put them on to dry.
The best part though is that hanging spray nozzle with the 10,000 psi sprayer. the only dish that could ever withstand that thing was baked manicotti.