What is Machine Warewashing and its effectiveness?

Introduction and Overview

The traditional method of washing the dishes are in the kitchen sink and it has been replaced by automatic dishwashing machines. Machine warewashing is an essential part of kitchen hygiene.

It is very important for an organization to understand the flow and the number of table wares. These contribute to the majority of the items being washed in the dishwasher because the way the tableware is being handled directly or indirectly influence the entire dishwashing operation. Industrial warewash machine are being used in large and small kitchen of a restaurants, large healthcare facilities or nursing homes and in very large kitchen in the in-flight catering services. The machines are also used for cleaning bakery crates, pots and pans, items used in operating rooms and in laboratory utensils.  This essentially means that we are not only washing dishes and therefore we are mostly talking about ware washing and not about dishwashing

What is the objective of Machine Warewashing?

We consider a long list of things which influences the process of Machine Warewashing (MWW) such as design and maintenance of the machine, selection of appropriate type and model, desired results, cost competitiveness etc. 

Below are the main objectives of Machine warewashings

Good wash results

• • Clean and dry wares
  • Meets local health standards

Reliability of equipment

• • Equipment designed for continuous operation
  • Minimum downtime

Efficient System

• • Smooth production flow from serving to ware wash area to storage or back to serving
  • Labor efficiency

Economical

• • Economical in water, energy and chemical usage
  • Serviceable: service and parts availability

How do we achieve optimum wash result?

Optimum wash results can be achieved while we use the four factor of a sinner cycle in tune with each other.

1. Optimum Temperature

Wash/rinse water temperatures has significant influence on wash results as well as achieving the hygiene results

Hot Water Wash and Sanitizing machine:

• 65-71?C minimum wash water temp
• 82?C  minimum rinse water temp

2. Effective Use of Chemicals
   • Reduces surface tension between food soil and dish
   • Suspension of soil
   • Protect material (wares)

3. Correct Use of Time
   • Duration of soiled wares exposed to cleaning solution ( wash time of 45-60 Second)
   • Depends on the type of soil
   • Rinse time of 7-15 second

Note: It is in any case wrong to want to achieve high capacity per hour through very short contact times.

4. Mechanical Action

Optimum pump pressure during wash cycle, total coverage wares during wash system through flooding action, special wash jets

• 15 - 25 psi flow pressure (rinse)

Basic System Requirements

It is essentially important to review the following requirements before deciding a machine:

Correct machine selection

• Correct capacity (speed, production rate)
• Conveyor speed, conveyor width

Correct specifications

• Door, rack or flight (type of items to be washed)
• Direction of operation (wash area design)
• Number of tanks (soil load)
• Booster and tank heat method (water and power supply, space available, temperature required, volume of washing etc.)

Water Conditions

• Water pressure available (in-line pressure)
• Water volume
• Water quality (Hardness, TDS)
• Supply water temperature

How can we achieve efficient machine operations?

Principally it is important to understand how a mechanic ware washing machine works as you got to deal with it every day. The mechanical action in a machine has a major role in providing optimum wash results, productivity and cost of washing.

Any washing being manual or mechanical will have below basic steps