1113 – Dish Washing and Storage

Commercial Dishwashing and Proper Dish Storage in Foodservice

Maintaining the cleanliness of dishware, utensils, and cookware is essential in foodservice. Using the right commercial dishwashing equipment and proper storage practices ensures that all items are both clean and sanitized for safe use. This article explores the various types of dishwashing equipment used in commercial kitchens, how to operate them effectively, and the correct methods for drying and storing clean dishes to maintain hygiene standards.

Types of Commercial Dishwashing Equipment

Choosing the right commercial dishwashing equipment depends on the size of the kitchen, the volume of dishwashing, and the specific needs of the restaurant. Different dishwashers offer various capacities and operational features.

1. Undercounter Dishwashers: These compact machines fit under standard kitchen counters and are ideal for small restaurants or bars with low-volume dishwashing needs. They offer powerful cleaning capabilities in a small footprint.
2. Door-Type Dishwashers: Suitable for medium-sized establishments, these machines allow for faster throughput by utilizing racks that slide in and out. They are often found in mid-sized restaurants and are highly efficient for handling a moderate volume of dishes.
3. Conveyor Dishwashers: Designed for high-volume operations, conveyor dishwashers continuously move racks of dishes through the washing, rinsing, and drying processes. These are often used in large establishments like school cafeterias or hotels.
4. Flight-Type Dishwashers: The largest and most powerful of all commercial dishwashers, flight-type machines use a conveyor system that doesn’t require racks. Plates, trays, and utensils are placed directly on the conveyor belt for cleaning. These machines are used in very high-volume kitchens, such as hospital cafeterias.

Operating Commercial Dishwashers Efficiently

Proper operation of commercial dishwashers ensures that all dishware is cleaned effectively, while maximizing the machine’s efficiency and reducing operational costs. Follow these steps to operate the equipment correctly:

• Pre-Scraping: Before loading, scrape all food debris from plates and utensils. This prevents clogs in the dishwasher and ensures a more thorough clean.
• Proper Loading: Avoid overloading racks. Plates should be placed vertically, while glasses and cups should be inverted. Utensils should be separated to prevent nesting.
• Temperature Control: Monitor water temperature to ensure it stays within the correct range for sanitizing. The wash cycle should generally reach 150-165°F, while the final rinse should hit 180°F to properly sanitize dishware.
• Chemicals: Use the correct amount of detergent and rinse aid as per the manufacturer’s instructions. Too much or too little can affect the cleaning outcome.

Best Practices for Dish Drying and Storage

Proper drying and storage of dishware are critical to maintaining hygiene standards after the washing process. Wet or improperly stored dishes can lead to bacteria growth or cross-contamination.

• Air Drying: Always allow dishes to air dry after the final rinse. Wiping dishes with towels can lead to contamination, so avoid using towels for drying.
• Drying Racks: Use racks specifically designed for air drying, which allow water to drain off items like plates, glasses, and utensils. Ensure adequate airflow around all items.
• Storage Location: Store clean dishes in dry, designated areas away from food preparation spaces. Shelves should be cleaned regularly to prevent contamination.
• Handling: Always handle clean dishes by their edges to avoid touching surfaces that will come into contact with food. For utensils, store them with handles up for easy and sanitary access.
• Temperature Considerations: Avoid storing dishware in areas with high humidity, as this can lead to moisture buildup and bacterial growth.

Maintenance of Dishwashing Equipment

Regular maintenance of commercial dishwashing equipment is essential for prolonging its lifespan and ensuring continued efficiency. Common maintenance tasks include:

• Cleaning Filters: Dishwashers have filters that collect food particles. Clean these regularly to prevent clogs and maintain water flow.
• Inspecting Spray Arms: Make sure the spray arms are free of debris and rotating properly. This ensures all surfaces of the dishes are reached during the cleaning process.
• Regular Servicing: Schedule routine servicing by a professional to check for leaks, worn parts, and other issues that could affect performance.

Conclusion

Effective dishwashing, drying, and storage are key elements of food safety in commercial kitchens. Choosing the right equipment, using proper operating procedures, and maintaining good storage practices ensures that dishware is clean, sanitized, and ready for use. Adopting these practices helps prevent contamination and maintains the overall hygiene of the foodservice operation.