Tips and suggestions on using a commercial dishwashers
16 February 2020 -
How to best use a commercial dishwasher
How use a commercial dishwasher? Having a commercial dishwasher installed is just a part of increasing the efficiency of your commercial kitchen. But this is not the end. You must know how to use and maintain it properly to ensure its longevity and efficiency.
There are several types of professional dishwashers: undercounter glass washers & dishwashers, hood-type dishwashers, potwashers and warewashers, rack conveyor dishwashers. Each single product in these families has its own specific instruction manual indicating which operations can be carried out by the kitchen staff and which one by a specialised technician.
A commercial dishwasher can have a longer life only if you take proper care and invest time in regular maintenance. The kitchen personnel should be trained how to use the dishwasher properly.
Adequate Water Supply
You must set up the commercial diahwashers near your hot water supply. The temperature of the water should be maintained at around 140 degrees Fahrenheit or below. The rinsing procedure requires clean water. Make sure that there is adequate supply of water.
Rinse First
You should never forget to rinse the utensils just used, plates, glasses, cups, plates, knives, spoons, forks, etc. before putting them in the dishwasher basket. Rinse should be done for at least 10 seconds. It is important to remove any excess food residue through rinsing before putting them in the dishwasher.
Clean the Filters Regularly
Since dishwashers are used frequently and heavily, proper maintenance is necessary to give them a longer life. It is good practice to clean the filters after at least every twenty wash cycles: check for any food particles stuck and remove all the dirt. Regular filter cleaning will ensure the hygiene of the dishwasher as well as its longevity.
Sistema Project Italia staff