To understand why hot sanitizing is the way to go, you first need to know about the composition of wines as well as the glasses themselves!
Ware washing equipment is essential for maintaining sanitary conditions and to meet the health codes of your area. Outfitting your commercial kitchen with high-quality equipment and accessories is integral to attaining these requirements. Understanding the differences between the various dishwashing options and the supplies required to run dishwashers will help you maintain a safe and clean kitchen.
Commercial dishwashers achieve bacteria-free wares either by using hot water over 180 F, or by chemical sanitation. High-temperature dishwashers require a booster heater that can heat water to the required temperature. Regular heaters are insufficient due to their 140 F upper limit. Booster heaters are bought separately and will accrue additional electricity costs.
On the other hand, low-temp dishwashers require you to add chemical sanitizers to a designated tray alongside detergent. Bacteria and residue are removed entirely, thanks to the caustic agents. For maintaining seamless operations with a low-temp dishwasher, replenishing your chemical sanitizer stocks is essential.
If you’re running a high-temp dishwasher, it’s important to supplement your system with these accessories:
Monitoring water pressure is essential in maintaining a functioning dishwasher. Unregulated water pressure is hazardous and can damage the unit. Drain quencher: Several states have laws that restrict the release of water above 140 F into sewage. Outfitting a drain quench will temper the dishwater coming from a high-temp dishwasher measuring over 180 F, before being let off into the drainpipes.
Temperature-sensitive stickers can be placed on wares that go through the washing process to ascertain the temperature of the water being used in your dishwasher. Different colors indicate temperatures ranges between 160, 170, and 180 F.
Every low-temp dishwasher requires a range of supplies to run smoothly. These supplies include:
Dish soap is a prerequisite to squeaky clean dishes and shiny glassware.
Low-temp dishwashers require chemical agents to ensure all dishes are washed free of bacteria and meet the health standards of your establishment.
Water test strips
Paper strips sensitive to chemicals are used to determine the concentration of sanitizing liquid in each washing cycle. Sticking these strips to the insides of the dishwasher can help you verify optimal concentrations of chemicals. Different colors coincide with how concentrated the water is with chlorine or ammonia.
Health departments in several states mandate the use of a three-compartment sink in a commercial kitchen. These systems are recommended whether or not your establishment operates a commercial dishwasher.
A three-compartment sink can be used to soak, wash and sanitize dishes and wares without a dishwasher. Accessories like pre-rinse faucets and drainboards can be outfitted at your ware washing station to expand the functionality and promote the ease of using a three-compartment sink system.