How to Clean a Commercial Dish Machine in 3 Steps скачать в хорошем качестве

How to Clean a Commercial Dish Machine in 3 Steps

Imagine trying to make it through a meal shift without a dishwasher. Dishware would tower in the sink, food would go cold before getting plated, and your customers would not be happy. Chances are the kitchen would struggle to make it through a busy rush. It just goes to show how important a commercial dish machine really is. And yet, the efficiency of your commercial dishwasher is affected each and every cycle. How you may ask? The answer is more obvious than you would think - and it is - the machine is not properly cleaned. For some, this may mean staff isn't following daily and routine cleaning procedures. But more often than not, kitchen staff just don’t know exactly what kind of cleaning procedures need to be done and how often to keep that prized piece of equipment in peak operating condition. So, today, we’ll be going over both daily and periodic cleaning procedures for properly cleaning a dish machine. Some of these may seem obvious, some may be new to you, either way, make sure to stick around because the third one might just catch you by surprise! First and foremost, the water tank needs to be drained and cleaned after each meal shift. As time goes by, the water tank can fill up with food debris and limescale buildup if not regularly cleaned. If that happens, there will be a buildup of dirty water and food particles. Dirty water buildup promotes the growth of bacteria, causing a bad odor to develop and increasing the risk of cross contamination between cycles. When this happens, dishes aren’t getting properly cleaned. Food particle buildup has other consequences too. Decayed food particles can gather in the water tank, causing blockages to the flow of water and affecting the machine’s ability to gauge its water levels. This will result in the dishwasher continuously refilling the tank with water and cleaning chemicals, which ends up costing you in unnecessary energy consumption and product waste. By draining and cleaning the water tank after each shift, you don’t have to worry about either of these issues. Next, forgetting to clean the wash warms, rinse arms, and pump screen may be the most common oversight in dishwasher maintenance. It’s natural for a dishwashing machine’s internal components to become blocked or clogged. This most often happens to the wash arms, rinse arms, and pump screen. The solution is easy, after each meal shift, remove each component and thoroughly wash it. This will ensure that no components are clogged, in turn ensuring that the spray jets and pump screen allow for adequate water pressure. With reduced water pressure, the dishware is not getting properly rinsed and cleaned. As for the rinse and wash arms, without washing them daily, their spray jets can become blocked. When this happens, it has the same consequence as a clogged pump screen: nothing is getting properly rinsed or cleaned. The last daily cleaning procedure we’re going to cover is simple, but often forgotten. Let the dishwasher air dry at the end of the day. If you don’t, the moist environment promotes bacterial growth, which leads to cross contamination and nasty odors. In order to avoid the dishwasher remaining wet overnight, simply prop the doors open at the end of the day. Now that we’ve covered daily cleaning procedures, let’s go over an important periodic procedure: deliming. Limescale is a buildup of minerals that are found in the water. Limescale buildup can cause clogs and cause wear on important internal components, like the heating elements. We know that clogged rinse jets mean that dishes aren’t being cleaned, but a worn heating element is detrimental, affecting how the machine operates, and requiring replacement parts. The answer to this problem is to use delime at least once a month to prevent limescale buildup. You can consult your chemical specialist about the best product and application method for deliming the dishwasher. If you’re looking to enhance your warewash program consider reaching out to an Imperial Dade location today for a free onsite consultation where one of our warewash experts will review your warewash program with you to identify inefficiencies, find opportunities to lower costs and, develop a plan to optimize your warewash operation. Use the Time Codes Below to Skip To the Part of the Video that Interests You: 00:00 3 Steps to Properly Clean Your Dish Machine 00:28 What Causes Poor Dish Washing Results 00:53 Step 1: Rinse and Drain the Water Tank After Each Shift 1:40 Step 2: Clean Internal Components (Rinse Arms, Pump Screens, etc) 2:40 Step 3: Let the Dishwasher Air Dry at the End of the Day