Friday May 11, 2018
Clean and simple: a series of blogs from Cleanline expert Rod Hale.
We asked our Cleanline expert ‘How can catering and hospitality operators give their commercial dishwasher a long and healthy life?’
And here’s what he told us…
Like all mechanical equipment a commercial dishwasher needs to be looked after properly. Given the right care not only will it serve your business for 25 years plus, but it will also deliver sparkling results day after day. Some of the larger conveyor or flight dishwashers cost more than a family car so, after that sort of investment, they deserve the best treatment.
At the point of installation, the manufacturers’ commissioning engineers will normally train everybody in the back-of-house catering team how to dismantle and thoroughly clean the dishwasher on a daily basis. They will leave instruction manuals for the team to refer to and point-of-use charts for on-the-spot instructions.
But as the months and years go by, things can slowly begin to slip. The warrantee has expired, the manual is lost, and the instruction chart was taken down during decorating and has never been replaced. The initial owners or managers might have sold or left the business, the original team has long gone and there may have been a succession of contract caterers. Because it’s always been there, familiarity has bred complacency and inevitably the dishwasher has been neglected.
- At the end of the shift drain the dishwasher and turn the machine off.
- If applicable, remove the plastic splash curtains – being careful to remember the order they were in so that you can replace them correctly later. Part the layers of plastic and thoroughly scrub, clean and rinse especially in between them where food debris has accumulated.
- Take out the scrap basket and empty any food debris into the food waste bin. Agitate stubborn debris with a brush, clean with multi-purpose cleaner and rinse.
- Take out the perforated strainer pans, spray and scrub with multi-purpose cleaner, rinse with fresh water.
- Remove the wash and rinse arms. Check that jet holes are clear and remove any obstructions such as straws and olive stones.
- Wash the inside of the machine, rinsing away all waste and debris. Make sure to scrub the door runners and wipe the hidden rear of the doors with Cleanline multi-purpose cleaner. With large machines a pressure washer, or a hose can be a real help.
- If there is a white deposit or film in the machine this is lime scale. To remove limescale check the salt level in the water softener and replenish if necessary.
- If there is a foul smell and/or any sign of a pink growth, it’s most likely pseudomonas bacteria, which is a bacterium that is often found in soil, water, and plants, however it can also grow in dirty dishwashers. Pseudomonas bacteria is potentially harmful, therefore all signs of it need to be scrubbed off and then cleaned with a Cleanline bactericidal sanitiser.
- Once thoroughly cleaned, place all the parts above back and leave the dishwasher door(s) open to air-dry overnight.
- Outside the machine, clean with a sponge and multi-purpose cleaner and rinse. If you are using the Cleanline Super system, when dry, take some dry disposable paper and spray on a little Cleanline Super Multi-Purpose cleaner. Rub the stainless steel with a circular motion until it the product evaporates and it feels smooth.
Once you have completed all of these steps, stand back and admire a beautifully clean, gleaming and polished industrial work of art.
Cleanline is an exclusive brand of cleaning products designed for cleaning tasks in the kitchen, washroom and front of house. A three-tier offer meets the needs of different sized operations, including ready to use products for low volume use and super concentrates for high volume use. Cleanline products are professional formulations produced in the UK by leading manufacturers.
For more information on Cleanline products – take a look at our Cleanline e-brochure.
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