A typical cleaning cycle includes the following
- Pre-Clean- Removing food scraps
- Main Clean- Addition of detergent, scrubbing, water agitation or spraying
- Rinse- Removal of soap and residues
- Disinfection- Further spraying of water at 82°C
- Dry -Use of drying aid along with air
Dish washing is done manually or mechanically. Here are few essential considerations should you do either way.
Manual/ Double/Triple Sink Method
- Remove loose food e.g., scrape, rinse
- Detergent wash at 46°C to 50°C in sink 1.
- Rinse with hot water above 82°C(disinfect) in sink 2.
- Disinfect in Sink 3.
- Air-dry.
Using Mechanical Dish Washing
- Remove loose food e.g., scrape, rinse.
- Detergent wash above 46°C but less than 63°C.
- Hot rinse above 82°C (disinfect). Can use a rinse aid if necessary.
- Air-dry and store.