How a Commercial Restaurant Dish Washer Working

When using a industrial freestanding dishwasher machine, the tableware must be placed correctly to ensure the washing effect.

When using a commercial kitchen dishwasher, the tableware must be placed correctly to ensure the washing effect. Bowls, dishes, etc. must be placed according to the instructions in the dishwasher's instruction manual. Wrong placement will affect the flushing of the spray arm.

1. Remove the residual water in the tableware and decide whether to pre-soak, sort and stack the tableware to be washed on the dishwashing table and in the cup holder. It should be noted that the dishwasher cannot handle the residue in the tableware and hardened rice grains.

2. It is convenient to wash the same kind of tableware together, pay attention to arrange them neatly in the rack, do not stack them, and the washing surface faces the forward direction. Washing knives and forks, chopsticks, etc. should be placed in a special rack before entering the machine for washing. If it is found that it is not cleaned after leaving the machine, it should be washed again.

3. The cleaned dishes should be dry before stacking, so as to avoid the breeding of bacteria in a short period of time due to high humidity.

4. The water should be changed every two to four hours of continuous work or when the turbidity in the water tank increases. If any abnormal sound or phenomenon is found during operation, stop the machine first, and restart it after checking and eliminating.