Dishwashing
Cleanup Equipments

Principle use

• Mechanical cleaning and sanitizing of dishware and utensils

Special Characteristics

• Performs tasks more quickly and effectively than hand work
• May be single or multiple tank system
• Requires operators to load and unload items

Operating Hints

• Requires operators to scrape, prewash and rack or load items to be washed
• Requires operators to handle and store clean items
• Multiple tank systems are capable of processing up to 18,000 items per hour
• Large, bulky items such as pots and pans require hand washing in a 3 compartment sink
• Safety gloves are required to handle items as they exit the machine at 180 degrees F
• Always follow the manufacturer's instructions about setup and chemicals required

Cleaning

• Daily cleaning must be thorough to prevent buildup of lime and food deposits which may impair the effectiveness of the machine
• Follow manufacturer's instructions

Principle Uses

• Holding soiled items in position for efficient mechanical washing and storage of clean dishware

Special Characteristics

• Tough plastic construction
• Stackable
• Specialized styles to hold particular items such as plates, boullion cup, glassware
• Eliminates excessive handling of clean items

Operating Hints

• Using style of holder intended for piece promotes cleanliness and prevents breakage during washing
• Stack racks carefully and no higher than is safe

Cleaning

• Requires no cleaning beyond going through mechanical washer loaded

Principle Uses

• Temporary storage and transport of soiled dishware

Special Characteristics

• Tough plastic construction
• Stackable

Operating Hints

• Overload may cause cracking or tearing
• Air dry before storing in stacks
• Unsafe for use in food preparation as scratches and nicks may harbor dangerous organisms

Cleaning

• Run through mechanical washers upside down