The correct wash temperature for a commercial dishwasher should be between 55-60°C. This range is crucial to ensure that the alkaline chemicals in detergents work effectively to break down and remove soiling from dishes, cutlery, and other kitchenware.
Common misunderstanding: Any hot temperature is sufficient for a commercial dishwasher.
Not all hot temperatures are effective. The specific range of 55-60°C is necessary to activate the cleaning chemicals properly and ensure they perform as intended.
Common misunderstanding: Lower temperatures can be used if the dishwasher runs longer.
Extending the dishwasher's run time does not compensate for the required temperature range. Lower temperatures fail to activate the detergents properly, leading to poor cleaning results.
Maintaining a temperature range of 55-60°C in a commercial dishwasher is essential for the effectiveness of the cleaning chemicals. At this temperature, the alkaline detergents are activated to efficiently break down grease, food residues, and other contaminants.
Common misunderstanding: The temperature only affects the speed of cleaning.
It's not just about speed; the temperature directly impacts the chemical reaction necessary for the detergents to work effectively. Without the correct temperature, these reactions do not occur efficiently, compromising the cleaning quality.
Common misunderstanding: Higher temperatures than 60°C might improve cleaning efficiency.
Exceeding 60°C can be as problematic as lower temperatures. It may lead to faster degradation of the equipment and excessive energy consumption without additional cleaning benefits.
If the wash temperature is too low, below 55°C, the detergents do not activate properly, leading to ineffective cleaning. This can result in dishes not being properly sanitised, posing a risk of harmful bacteria and pathogens surviving the wash cycle.
Common misunderstanding: A low temperature wash is adequate for lightly soiled items.
Even lightly soiled items require the minimum temperature to ensure all bacteria and residues are effectively removed. Lower temperatures might leave residues and bacteria on dishes.
Common misunderstanding: If the dishwasher appears to clean well, temperature doesn’t matter.
Visual cleanliness doesn't guarantee sanitisation. Proper temperatures are required to ensure all microorganisms are killed, not just visible soiling removed.
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Biofilm in commercial dishwashers presents a major issue as it forms a protective layer that can harbour harmful bacteria, risking contamination of dishes and utensils and posing a threat to food safety. Biofilm is notably resistant to commonly used cleaning chemicals, making its removal challenging once it has been established.
Hard water contains high levels of minerals like calcium and magnesium, which contribute to the buildup of calcium carbonate in commercial dishwashers.
The final rinse temperature in a commercial dishwasher should be maintained between 82-88°C to ensure that dishes are not only clean but also sanitised effectively, eliminating harmful pathogens.
Dishwasher temperatures should be checked and recorded twice daily, typically once in the morning and once in the afternoon, to ensure that the dishwasher operates at the correct temperatures required for sanitising dishes effectively. This routine guarantees that the dishwasher maintains the necessary temperatures of 55-60°C for the wash cycle and 82-88°C for the final rinse for effective sanitation.
When your dishwasher is not working, switch to manual dishwashing by using a three-compartment sink as follows: (1) Wash dishes and utensils with hot, soapy water in the first compartment.
Regular maintenance of a commercial dishwasher is crucial to ensure efficient operation and maintain hygiene standards. Key tasks include checking and cleaning filters, spray arms, and seals.
If your dishwasher stops working during service, immediately cease its use to prevent worsening the problem.