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A Dishwasher is a mechanical equipment used for cleaning different crockery and cutlery. The hand dishwashing machine, which relies majorly on physical labour to clean the utensils whereas the mechanical Dishwasher cleans the utensils by spraying hot water, approximately between 46 and 74 °C (109 and 169 °F), at the dishes and water with lower temperature are used on delicate items.
A mix of water and Dishwasher detergent is pumped to one or more rotating spray arms, which blast the dishes with the cleaning mixture. Once the wash is finished, the water is drained, more hot water enters the tub by means of an electro-mechanical solenoid, and the rinse cycle begins. After the rinse cycle finishes and the water is drained, the dishes are dried using one of several drying methods. Typically, a rinse-aid, a chemical to reduce surface tension of the water, is used to eliminate water spots for streak-free dishes and glassware resulting from hard water or other reasons.
In addition to domestic units, industrial Dishwasher s are available for use in commercial establishments such as hotels and restaurants, where a large number of dishes must be cleaned. Washing is conducted with temperatures of 64–70 °C (148–159 °F) and sanitation is achieved by either the use of a booster heater that will provide an 80 °C (178 °F) “final rinse” temperature or through the use of a chemical sanitizer.
Undercounter Dishwasher: For small operations like diners, cafes, or churches, an undercounter Dishwasher is a good choice. They are small and compact, taking up only as much space as a residential Dishwasher, but can still process up to 35 racks per hour. These Dishwasher may have a door, though carousel type undercounter glass washers are also available. These types of Dishwasher s work well in establishments that serve less than 100 meals per hour like small diners or bars.
Single and Double Rack Door Type Dishwasher: Door type Dishwasher are just like they sound. They generally stand up on legs and the washing compartment has one or two doors on the sides to load and unload racks of dishes. Inside, wash arms power the dishes clean. They come in either high temperature options or low temperature chemical sanitizing options.
Conveyor Type Dishwasher: Also just like they sound, these Dishwasher s feature conveyor belts that run through the machine to carry wash racks under stationary spray arms to be washed, rinsed, and sanitized. Many models, like the Noble Ware washing conveyor series, come in either high temperature hot water sanitizing or low temperature chemical sanitizing options and can take on over 200 racks per hour.
Flight Type Dishwasher: These machines must be custom built for each establishment and can vary widely in both design and capacity. With this type of machine you do not even need ware washing racks since all of the dishes are placed directly on the conveyor belt and drawn through the machine. Flight type machines are best for large establishments like university dining halls, banquet halls, or hospitals.
When you’re working with low temp machines, It’s vital to use machine dishwashing chemicals to ensure proper cleaning with every use. These chemicals enable your commercial dishwasher to sanitize and clean dishes at temperatures that won’t naturally sanitize your dishware. When you shop for the proper chemicals, you should look for a chemical that will work with both your ware washing systems and the dishware you’re cleaning.
For example, certain commercial ware washing units may only accept powder, liquid, or solid detergent, and some metal products are made with materials that wear after washing because they require a metal safe detergent. While there are multiple brands you can choose, Noble Chemical supplies some of the most effective and affordable commercial dishwashing chemicals in the industry, helping to cut down on your cost while keeping your business up to code.
For every 100 meals you serve, you will generate approximately 35 racks of dishes to be washed. This varies based upon the type of restaurant, since the number of dishes used by each guest and the number of times a table is turned over in a day changes when you look at casual versus fine dining. If your restaurant is a fine-dining establishment, then the number of table turns will be lower, but the number of dishes per guest will be higher. Quick-serve restaurants, on the other hand, have more table turns per day but use fewer dishes per guest.
Make sure that your dish machine can handle even the biggest rush. Getting backed up during peak hours can cause a lot of headaches, so make sure that you take the time now to choose the right machine to handle even your busiest days.
Add approximately 10 – 20% of extra capacity to account for business growth during the life-span of the Dishwasher. These Dishwasher have a 5 – 10 year life-span if they are properly maintained and, hopefully, your business will grow significantly over the course of that 5 or 10 years. Account for dishes from the kitchen, too, not just from the dining room. Forgetting about the pots and pans can spell disaster for your dish washing timetable. Make sure that your dish machine can handle the dishes from all of your guests as well as the dirty pots and pans your employees generate.
It’s a Saturday night and your restaurant is full to capacity. Dishes of your perfectly executed creations are being delivered to eagerly awaiting customers. Wine glasses and mixed drinks are being enjoyed by all. Yep, it’s every restaurateurs dream until, UH-OH your Commercial Dishwasher decides to just stop working. That dream is now your worst nightmare come true.
So what can you do to prevent a Commercial Dishwasher breakdown? Like all of your commercial equipment, proper maintenance will improve its performance and extends the machines life expectancy. Keep in mind, a well-maintained Dishwasher will last up to 20 years. Below are several maintenance steps that you can take to care for your Commercial Dishwasher.
Read Your Owner’s Manual: Before you clean, maintain or service any equipment, always read the provided Owner’s Manual or look it up online. Pre-scrapping Procedure: Even the best Commercial Dishwasher is not a food disposal. Make sure that your employees are thoroughly removing food debris before placing them in the Dishwasher. Failing to do so will clog the filter.
Clean the Filter: Check the filter regularly. If you see food particles and gunk on the filter, the flow of water will be blocked causing dishes to be poorly cleaned. A clogged filter will also prevent water from draining. To avoid these issues:
Thoroughly Clean Inside: This needs to be done daily.
Rinse-Aid: Just like with your Dishwasher at home, Commercial Dishwasher s require rinse-aid to prevent streaks and spots on your flatware and glasses. Insufficient rinse aid will also cause dishes and glasses to not dry completely. Check rinse-aid levels every morning. You can increase or decrease the amount of rinse-aid being released during each cycle by adjusting the screw on the dispenser.
Tank Water: To avoid poorly cleaned dishes, replace the tank water by refilling the tank at least every 20 wash cycles, or twice a day. Tank water left in the machine from the day before may also cause the machine to stop and draw water.
End of the Day Routine: At the end of the day, leave the Dishwasher door open to allow the machine to air out.
Annual Routine: Have a qualified technician inspect the machine to clean the solenoid valve filter, remove scale from the heating elements, check the tightness of the seals, check condition and/or wear of the components, and check operation of the dispensers.
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