3 Maret 2025

Summary

This video script outlines the essential procedures for maintaining a clean and efficient dishwashing operation in food service. It emphasizes the importance of proper machine setup, including pre-checking the dishwasher, ensuring correct detergent and rinse additive levels, and maintaining the right water temperatures. It also stresses the need for careful sorting, racking, and pre-rinsing to ensure effective cleaning. The script covers the process of unloading, inspecting, and storing clean tableware, followed by the necessary breakdown and cleaning of the dishwasher. Additionally, it addresses the unique needs of low-energy dishwashers and glass washers, highlighting the significance of regular maintenance and attention to detail for food safety.

Takeaways

• 😀 Dishwashing is critical for maintaining cleanliness, food safety, and the reputation of the operation.
• 😀 Proper maintenance of dish machines, such as checking wash arms and ensuring the water is at the right temperature, is essential for effective cleaning.
• 😀 Dish machines come in various models and require specific procedures, but basic steps like cleaning, sanitizing, and ensuring temperatures are consistent are universal.
• 😀 Pre-rinsing dishes before loading them into the machine helps reduce soil in the wash tank and improves cleaning results.
• 😀 Racking dishes correctly is crucial to ensure that all surfaces are exposed to the wash and rinse water.
• 😀 Ensuring that detergents, rinse additives, and sanitizers are properly stocked and used is key to the machine’s performance.
• 😀 After washing, glass racks should be shaken and tilted to allow excess water to drain, aiding in faster drying.
• 😀 Dishes should be inspected for cleanliness, chips, or cracks before being returned to service or storage.
• 😀 Regular maintenance of the machine, including cleaning spray arms, scrap trays, and curtains, is essential for consistent performance.
• 😀 Low-energy dish machines have different cleaning needs, including ensuring spray arms are unclogged and cleaning the drain screen regularly.
• 😀 Glass washers in bars should be maintained carefully, with regular checks on detergent and sanitizer levels and by removing lipstick from glasses before washing.

Q & A

What is the role of a dishwasher in a food service operation?

The dishwasher is essential for ensuring tableware is properly cleaned and sanitized, contributing to food safety and operational efficiency. When handled properly, it extends the life of wear, enhances the presentation of the operation, and ensures food is served safely.

What can happen if the dishwashing process is done poorly?

A poorly executed dishwashing process can harm the facility's reputation and increase the risk of food contamination, jeopardizing both customer safety and the business’s credibility.

What are the basic steps in the dishwashing process?

The basic steps in dishwashing are washing (clean), rinsing (clear), and sanitizing (safely). These steps are crucial for effective cleaning, regardless of the machine type or model.

Why is it important to check the dishwasher’s wash arms and jets?

Checking the wash arms and jets ensures that food particles or foreign objects do not clog the system. Clogged jets or arms can reduce washing efficiency and affect the overall cleanliness of the dishes.

What should be done before filling the dishwasher with wear?

Before starting, the interior of the dishwasher and the stainless steel tables should be cleaned. Ensure that scrap trays are in place, and check that all machine parts, including curtains and wash arms, are secure and functioning properly.

What are the temperature requirements for machine dishwashing?

Dishwasher temperatures vary depending on the task: pre-wash (110-120°F), wash tank (140-165°F), power rinse (165-175°F), and final rinse (180-190°F). These temperatures ensure proper cleaning and sanitization of the wear.

How can the pre-scrapping and sorting system improve the dishwashing process?

By coordinating pre-scrapping and sorting with the busers and servers, an organized system (such as the decoy system) is created. This reduces confusion, prevents broken wear, and streamlines the washing process.

What is the correct method for racking different types of wear?

It’s important to rack dishes so that all surfaces are exposed to the wash and rinse spray. Plates and glasses should not be stacked or overlapped, and glasses should be racked with the drinking end down. Special procedures apply for flatware and silverware.

What should be done after the dishwashing cycle is complete?

Once the cycle ends, racks and dishes should be air-dried, with glass racks being shaken and tilted to allow excess water to drain. After drying, dishes should be inspected for cleanliness and returned to storage or service.

How should the dishwasher machine be cleaned at the end of the shift?

At the end of the shift, turn off the heater switches, drain the tanks, and clean the curtains, scrap trays, and wash arms. All food particles and residues should be removed, and the machine and surrounding areas should be sanitized before the next use.