4 Maret 2025

Summary

This training video outlines the critical steps for operating and maintaining dishwashing machines in a food service environment. It covers essential procedures such as machine setup, proper racking techniques, temperature guidelines, and the importance of pre-rinsing dishes. Additionally, the script emphasizes the role of dish machine operators in ensuring cleanliness, sanitation, and food safety. The video also provides guidelines for the maintenance of both standard and low-energy dish machines, as well as bar glass washers, ensuring an efficient and hygienic operation throughout the dishwashing process.

Takeaways

• 😀 Proper handling of the dishwasher ensures clean, sanitized tableware, extending its lifespan and ensuring food safety.
• 😀 If dishwashing procedures are done poorly, it risks damaging the facility's reputation and contaminating food.
• 😀 The dish machine cleaning process follows the basic principles of wash, rinse, and sanitize, but each machine model may have specific procedures.
• 😀 Ensure that all machine components like wash arms, scrap trays, and curtains are clean and secure before starting the washing process.
• 😀 Dish machines have specific temperature requirements for effective cleaning, ranging from 110°F to 190°F depending on the stage of the process.
• 😀 An organized and efficient dish sorting and racking system, like the 'decoy system,' helps reduce confusion and improve cleaning outcomes.
• 😀 Pre-rinsing each rack before running it through the machine reduces soil in the wash tank and improves cleanliness.
• 😀 It’s important to avoid stacking or overlapping dishes in racks to ensure all surfaces are exposed to the wash and rinse sprays.
• 😀 Once the washing cycle is completed, allow time for air drying, and inspect for any damaged or chipped wear.
• 😀 After each shift, thoroughly clean the machine by draining tanks, cleaning arms, and wiping surfaces to maintain its effectiveness and longevity.
• 😀 Low-energy dish machines operate on different principles than high-temperature machines, requiring specific cleaning and maintenance procedures.

Q & A

What is the role of a dishwashing machine in a foodservice operation?

The dishwashing machine is crucial for ensuring that tableware is properly cleaned, sanitized, and safe for use. When used correctly, it helps extend the life of wear, reduces contamination risk, and contributes to the overall cleanliness of the facility.

What happens if the dishwashing process is handled poorly?

If handled poorly, the reputation of the facility suffers, and the risk of food contamination increases. This can compromise customer safety and tarnish the establishment's reputation.

What are the key steps in preparing the dishwashing machine before use?

Key steps include cleaning the machine's interior, inspecting wash arms and jets for any blockages, ensuring curtains and scrap trays are properly placed, checking the final rinse jets for mineral buildup, and making sure the heating elements are submerged in water before turning them on.

What temperatures are required for different sections of the dishwashing machine?

The required temperatures are: Scrap/Pre-wash: 110–120°F (40–50°C), Wash Tank: 140–165°F (60–74°C), Power Rinse: 165–175°F (74–79°C), Final Rinse: 180–190°F (82–90°C). These temperatures ensure proper cleaning and sanitization.

Why is the pre-scrapping process important in dishwashing?

Pre-scrapping helps remove excess soil from the dishes before they enter the machine. This reduces the load on the wash tank, improves cleaning results, and prevents large food particles from contaminating the wash water.

What is the 'decoy system' in the context of dishwashing?

The 'decoy system' involves pre-scrapping and sorting dishes in an organized manner before they reach the dish machine. This system helps reduce confusion, prevents broken wear, and makes racking easier and more efficient.

How should dishes be racked to ensure effective washing?

Dishes should be racked uniformly, with like sizes grouped together. Glasses should be placed drinking end down, and flatware and silverware should follow specific racking procedures to ensure they are properly cleaned and sanitized.

What should be done after dishes are cleaned in the machine?

After the dishes are cleaned, allow a few seconds for air drying. Glass racks should be shaken and tilted to remove excess water. The clean dishes should then be inspected for damage and placed in storage or returned to service.

What steps are involved in cleaning and shutting down the dishwashing machine after use?

After use, the heater switches should be turned off, all doors opened to release steam, and tanks drained. The machine's interior components, including curtains, scrap trays, and wash arms, should be thoroughly cleaned with detergent. The area around the machine should also be cleaned and sanitized.

What are the key differences when cleaning low-energy dish machines?

Low-energy dish machines have different cleaning needs. For example, the drain screen must be removed and cleaned, spray arms checked for clogs, and the machine itself wiped down and polished. Additionally, low-energy machines have different operational principles compared to high-temperature machines.