Culinary Arts and Management Workbook
Principle use
- Mechanical cleaning and sanitizing of dishware and utensils
Special Characteristics
- Performs tasks more quickly and effectively than hand work
- May be single or multiple tank system
- Requires operators to load and unload items
Operating Hints
- Requires operators to scrape, pre wash and rack or load items to be washed
- Requires operators to handle and store clean items
- Multiple tank systems are capable of processing up to 18,000 items per hour
- Large, bulky items such as pots and pans require hand washing in a 3 compartment sink
- Safety gloves are required to handle items as they exit the machine at 180 degrees F
- Always follow the manufacturer's instructions about setup and chemicals required
Cleaning
- Daily cleaning must be thorough to prevent buildup of lime and food deposits which may impair the effectiveness of the machine
- Follow manufacturer's instructions
